How To Make Homemade Marshmallows
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1/4 cup, divided
Arrowroot Powder
1 cup, divided
Water
2 teaspoons
Cinnamon (Optional)
2 1/2 tablespoons
Beef Gelatin, Unflavored
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1/2 cup
Honey, raw
3/4 cup
Real Maple Syrup
1/4 teaspoon
Sea Salt
2 teaspoons
Vanilla Extract
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Sift arrowroot powder onto the bottom/sides of a parchment paper-lined baking pan
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Add 1/2 cup water to the bowl of a mixer. Sprinkle gelatin overtop to let it bloom. (I made cinnamon marshmallows so added 1tsp cinnamon here too!)
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Add 1/2 cup water, honey, sea salt, and maple syrup to a deep pot.
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Bring to a boil over medium-high heat.
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Use a candy thermometer to monitor. You're shooting for 240° F
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Here's how it'll look when it's close to ready!
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Turn off heat. Turn the mixer on low. Quickly (and carefully) pour the syrup into the mixer. Avoid the beaters so it doesn't splatter!
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Gradually increase speed to medium high and watch the magic happen! Add vanilla extract just before done.
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The marshmallows are ready when it mostly holds its form but slowly drips back into itself.
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Pour into the prepared baking pan, using a spatula to smooth it out. Cover the pan and let sit at room temperature for at least 4 hours to overnight.
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Sprinkle with additional arrowroot (I added a bit of cinnamon too) and slice into squares. Toss with excess arrowroot to avoid sticking.
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Enjoy!
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Chelsea Joy
Cooking shenanigans (mostly gluten free/paleo) with a side of cats, coffee, and CrossFit.
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