NATURALLY-SWEETENED MARSHMALLOWS RECIPE
One of the best things of summer is campfires with homemade naturally-sweetened marshmallows. This simple recipe is healthy and nourishing!
Equipment
- Electric mixer with whisk attachment—this is similar to the one I use. I have an old, gifted KitchenAid Heavy Duty K5SS model. Works like a champ! Man cub added some gear grease to it when it started making a weird sound and seized up after about 5 years of my use, and made it work like new again. He’s amazing, he’s my hero!
- 9×13″ glass dish, or this pretty dish (I like pretty things)
Ingredients
- 1/3 cup cool water
- 1/3 cup water just off the boil
- 4 TBS grass-fed gelatin
- 1 cup maple syrup honey, or sweetener of choice (I’ve also used 2/3 cup monk fruit with great results)
- Generous pinch of quality mineral salt I use himalayan salt
- 1/2 tsp real vanilla learn how I make my own
Instructions
- To the bowl of your mixer, add 1/3 cup water and sprinkle the gelatin over to bloom.
- To the bloomed gelatin (basically just cool water soaked up by the gelatin) add the off the boil water to dissolve the gelatin. Stir until all dissolved.
- Turn mixer on lowest setting and slowly add sweetener of choice. Add remaining ingredients.
- Turn mixer up to high and beat until soft peaks form. The longer (stiffer) you beat, the more rustic your marshmallows will look. Not a bad thing. Just a little more difficult to spread into pan for us type-A people. Uh hem.
- Pour into a greased 9×13″ pan and refrigerate until set, about an hour.
- Flip out marshmallow cake onto cutting board and slice up to desired size.
- Store in airtight container in fridge or freezer.
- Toss in powdered sugar or arrowroot starch to keep from sticking if desired.
- To roast, leave out on cookie racks for several days to create a dry “shell” about them. They toast over campfires BEAUTIFULLY!