Using Gelatin for Marshmallows

• Gelatin is usually sold in a solid form, such as powder or sheets. To transform the gelatin into a form that will mix with other ingredients and thicken your marshmallow mixture, you'll need to dissolve it in cool water. In addition to making it easier to mix, the process of mixing gelatin with water will activate its gelatinous properties. After combining the melted gelatin with the other ingredients, chill to thicken and create the characteristic stickiness that makes marshmallows so distinctive.

Types of Gelatin

• It doesn't matter whether you use sheet or powdered gelatin for marshmallows as long as you use the right amount, which is usually 2 1/2 teaspoons powdered gelatin, about 1/4 ounce, for each 2 cups of water. When substituting sheet, or leaf gelatin for powdered, use four sheets for every 1 tablespoon of powdered gelatin called for in the recipe. Use unflavored gelatin for marshmallows, and flavor it with sugar or other flavorings, such as vanilla or chocolate.

Gelatin Bloom

• Gelatin is rated according to its "bloom," or stiffness and strength, which correlates with its ability to thicken and solidify to a desired firmness. The higher the bloom, the thicker and sturdier the marshmallow you'll create. Gelatin bloom ratings vary from 50 to 300, and most commercially available gelatins have bloom ratings of about 200 to 225. Bloom ratings may also be simply designated as low, medium or high.

Gelatin-Free Marshmallows

• Although gelatin is important in making marshmallows, you may choose not to use it if you are vegetarian or vegan, or if you keep kosher or halal. Gelatin can also be made from pig as well as cow products, so both kosher and halal observers avoid it. Marshmallows may instead be made with agar agar, a sea vegetable that acts as a thickener, or guar gum, a gelatinous bean product. Alternately, you can make marshmallows the traditional way, using marshmallow root.