Here is the oh-so-easy way to make delicious and nutritious marshmallows that taste SO much better than the store bought ones!
They are gluten-free, refined sugar-free and dairy-free of course (because ALL my recipes are)!
*This recipe is not in my cookbook ‘Mila’s Meals: The Beginning & The Basics’.
These marshmallows are so easy to make and only require 5 ingredients!
The marshmallows available in the shops contain harmful food colourings, sweeteners, flavourings and preservatives – these homemade ones actually have healing properties! This is thanks to the gelatine (read more about that here).
When it comes to marshmallow flavour variations you are only limited by your imagination! You can add a multitude of different toppings such as nuts, coconut shreds or cacao powder.
Marshmallow in the making - Magic!
- mixing bowls
- electric beater / stand mixer
- 1 cup water
- 3 tbsp grass-fed beef gelatine
- 1 cup organic maple syrup or raw honey
- 1/4 tsp desert or sea salt
- 1-2 tsp beetroot juice optional, used to make pink marshmallow
- coconut oil for greasing
- Line a 20cm x 20cm dish with greased baking paper ensuring the paper hangs over all the edges (you will use this as handles to lift the marshmallow out once it has set.
- Place the gelatine in a mixing bowl / in the bowl of your standing mixer and add 1/2 cup water.
- Pour the other 1/2 cup water into a small sauce pan and add the maple syrup (or honey), vanilla essence and salt.
- Place on the stove over medium high heat and bring to a boil.
- Leave the mixture to boil for 8 minutes then remove from the heat.
- Return to the mixing bowl / standing mixer with the saucepan.
- Turn a hand-held mixer / your standing mixer to low/med speed. Start mixing the water-gelatine mix and slowly pout in the maple syrup/honey mixture.
- Once all the maple syrup/honey mixture has been added to the water-gelatine mixture, turn the mixer to high speed and watch magic happen! You will see the beige runny mixture turning into a pure white thick creme!
- Continue mixing for 10 minutes.
- If you want pink marshmallow, add the beetroot juice while the mixer is running drop by drop until you have your desired colour. (I usually remove half the mixture at this stage to use for white marshmallow and then add the beetroot juice to the other half.)
- Turn off the mixer and transfer the marshmallow creme to your prepared dish.
- Grease your hands with coconut oil and use them to smooth the top of the marshmallow.
- Place in the fridge to set (this will take approximately 2 hours).
- When set, remove the marshmallow from the dish and cut into cubes.
- Store marshmallows in a sealed container the fridge where they will keep for 1 week.
How to make Marshmallow Fairy Mushrooms
- Grease a sheet of baking paper with coconut oil.
- Cut into 10cm x 5cm stips
- Wrap the strips around a crayon/similar shaped object and join with sticky tape.
- Prepare the marshmallow mixture as above.
- Scoop the marshmallow mixture into a plastic piping bag.
- Pipe the mixture into the paper tubes.
- Place on a tray and then into the fridge to set.
- Once set, cut the sticky tape and unwrap the marshmallow tubes.
- Cut to size.
- Use a toothpick, bamboo skewer or pretzel stick to join a marshmallow to a strawberry. Leave enough space at the bottom of the skewer to insert the ‘mushroom’ into the cake.
You can also use this marshmallow as an icing for cakes or biscuits!
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