You don't normally think of marshmallows as a nourishing food, but when you make them at home with this recipe they certainly are.
You might also think that marshmallows would be hard to make because you don't see them homemade very often, but they are actually quite easy!
So, with an easy, nourishing, delicious recipe at hand... you have something fun to do today!
We have always made this recipe with maple syrup as the sweetener. But I have read several recipes that use honey, so that could be a substitute if needed.
Go here to get my: homemade hot chocolate recipe.
Homemade Marshmallows Recipe
Makes a 8 or 9" square pan
Ingredients
1 cup cold water
2 1/2 tablespoons powdered grass fed/pastured gelatin*
1 cup real maple syrup
1/8 teaspoon sea salt
1 teaspoon vanilla paste, vanilla extract, or seeds from 1 vanilla bean
arrowroot starch or powdered sugar, for dusting (or a combo of these works too)
Instructions
Line an 8-inch square pan with parchment paper, making sure the paper goes up all sides of the pan. Sprinkle the parchment lightly with arrowroot starch, or powdered sugar.
In the bowl of your stand mixture place 1/2 cup cold water. Sprinkle the gelatin over top of the water so that it hydrates or “blooms.” Stir it until there are no pockets of dry powder. You will need the whisk attachment, and it’s best to get that set up now too.
Place the other 1/2 cup water in a 2-quart saucepan, along with the maple syrup, and a pinch of salt, and stir to combine. Cook over medium heat so that the mixture boils moderately. Don't stir very much, to the sugar crystallizing. Keep a watchful eye, as it can boil over in just seconds! If it threatens to do this, turn the heat down.
Continue boiling until it reaches 242°F, which will take 15-20 minutes. The bubbles of the boiling sugar will start to change texture when it’s getting close. Once you hit the target temperature, turn off the heat.
Work quickly but safely. Turn the mixer on low, and then slowly start to stream the syrup into the bowl of the mixer and onto the gelatin. Try not to get the syrup on the side of the bowl, or the whisk… but right down to the bottom of the bowl where the bowl starts to curve up.
Once the syrup is in, turn the mixer up to medium for about 30-60 seconds until the mixture starts to turn lighter in color. Stop and add the vanilla now.
Turn the mixer on medium-high to finish it. It will take between 5-10 minutes for the mixture to turn into marshmallow.
The marshmallow is ready when it has about tripled in size, is cool to the touch, and when it just holds a bit of a shape when drizzled from the whisk into the bowl. Don't over whip!
Once ready, you have about 30 seconds to scrape the marshmallow from the bowl into your prepared pan before it sets. Jiggle the pan and tap it on the counter to help the marshmallow settle.
Allow the marshmallow to sit at room temperature for at least 2 hours before attempting to cut them into squares.
Remove the marshmallow from the pan using the parchment handles, and place it onto a cutting board. Sprinkle the top with more starch (which will prevent your knife from sticking), and then use your sharpest knife to cut the marshmallows into 2-inch squares.
After the marshmallows are cut, dust them again with starch or powdered sugar. Use just as much as it takes to make the cut sides no longer sticky, you don’t want gobs of starch on the them!
Store any leftovers in the fridge, covered, for best results.
Notes:
*You can also use gelatin for homemade jello!
I'd love to know if you make these!!! Enjoy!! - Melisha
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