VANILLA MARSHMALLOWS
{Paleo, Gluten Free & Refined Sugar Free}
These homemade Vanilla Marshmallows are super easy! They can't be matched for store bought varieties. They are fluffy, naturally sweetened with honey and just so yummy - you'll definitely be consuming more than one! I love to eat them as they are but you can add them into hot beverages for an added creamy sweetness.
INGREDIENTS:
1 cup of Water, divided
1 cup of Honey
3 tablespoons of Gelatin (my preferred brand is Perfect Supplements Use code STACEY10)
3/4 teaspoon Vanilla powder OR Vanilla Extract
pinch of salt
Arrowroot Powder for dusting
METHOD:
Line an 8x8 pan with parchment paper, allowing the paper to hang over the sides to use as handles. Dust pan with arrowroot powder.
In large bowl add 1/2 cup cold water, sprinkle gelatin over water and set aside.
While gelatin is blooming, in a medium size saucepan over medium heat: add honey, remaining 1/2 cup of water, pinch of salt and gently stir to combine.
Attach a thermometer to the saucepan and heat mixture until it reaches about 220 degrees F.
Remove honey mixture from heat and with your mixer on low, slowly add to the gelatin.
Once all of the honey mixture is added, increase mixer speed to high (careful, this gets a bit messy) and whip until you have a soft, fluffy consistency (about 10 minutes). You'll add the vanilla powder OR extract during this stage. (If you end of over whipping - no worries! They won't look as smooth/pretty but they'll still be delicious).
Pour mixture into pan and smooth the top.
Allow marshmallows to set, about 4-6 hours.
Once they've set, cut into squares using a sharp knife coated in a tiny bit of coconut oil. This will help keep marshmallows from sticking to the knife. You can also lightly dust with arrowroot powder for less stickiness.
Keep stored in an airtight container for up to 2 weeks or freeze for long term storage.
That's it! It sounds like a lot of steps but it actually is simple and not time consuming at all. Enjoy!