Carrots in marshmallows? Yes, carrots in marshmallows.

Cinnamon Carrot Marshmallows

They’re healthy, I promise

Cinnamon Carrot Marshmallows

Adapted from Marshmallow Madness 

Makes about 2 dozen 1 1/2 inch marshmallows (and too many minis to count)

The Bloom:

  • 4 1/2 tsps unflavored powdered gelatin
  • 1/2 cup carrot juice (from 1 1/2 large carrots)

The Syrup:

  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup water, brought to a boil with 2 sticks of cinnamon
  • 1/8 tsp salt

The Mallowing:

  • 2 tsps vanilla
  • 1/2 cup Classic Coating

Classic Coating (makes one cup):

  • 3/4 cups confectioner’s sugar
  • 1/2 cup corn or potato starch
  1. Lightly coat an 8×8 baking pan with non-stick spray.
  2. Whisk together the gelatin and carrot juice in a small bowl and let soften for 5 minutes.
  3. Stir together the sugar, 1/4 cup of the corn syrup, cinnamon water, and salt in a medium saucepan over high heat. Bring to a boil and keep over heat until the temperature reaches 240°F (don’t stir the mixture in case the sugar crystallizes).
  4. Meanwhile, microwave (or melt over a double broiler) the gelatin until completely melted. Pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment and set to low speed.
  5. When the syrup reaches 240°F, slowly pour it into the mixer bowl.
  6. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
  7. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Let set for at least 6 hours in a cool, dry place.
  8. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in the confectioner’s sugar/starch coating.
  9. Store in an airtight container.

If you don’t have a juicer, don’t worry, I don’t either. I’ll let you in on a little secret though – you don’t need a juicer to make juice. You don’t even need cheesecloth! My preferred method of making fresh juice is with … A FRENCH PRESS.

That’s right, you heard me. A French press. There’s really no good reason for me to even own one of these things since I don’t drink coffee, but I’m really glad that I do, because it’s turned out to be one of the most useful items in my kitchen. It’s a multitasker masquerading as a unitasker!

To make carrot juice (or any fruit juice), grate up the carrots and dump them in a food processor and let it run until the carrots are all processed and kind of crumbly looking. Spoon that into your French press and press the plunger down. Voila, fresh juice! It’s a tedious process for sure, but it’s still a worthy substitute for a juicer, especially if juicing isn’t something you do very often. It’s also amazing for making hash browns – the press squeezes out all the moisture so the hash browns get perfectly crispy like you would get at a diner.

For all that work getting the carrot juice, the flavor is actually very, very subtle. Next time I make these, I might reduce the carrot juice down so the flavor is more concentrated. The predominant flavor is cinnamon – no complaints there – and the carrot juice lends more to the color than the actual flavor of these marshmallows. Carroty or not, they’re absolutely delicious and are just perfect for fall.

Cinnamon Carrot Marshmallows

Happy fall!