How To Make Homemade Marshmallows
What you'll need
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1/4 cup, divided
Arrowroot Powder
1 cup, divided
2 teaspoons
Cinnamon (Optional)
2 1/2 tablespoons
Beef Gelatin, Unflavored
1/2 cup
Honey, raw
3/4 cup
Real Maple Syrup
1/4 teaspoon
Sea Salt
2 teaspoons
Vanilla Extract
Sift arrowroot powder onto the bottom/sides of a parchment paper-lined baking pan
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!)
Add 1/2 cup water, honey, sea salt, and maple syrup to a deep pot.
Bring to a boil over medium-high heat.
Use a candy thermometer to monitor. You're shooting for 240° F
Here's how it'll look when it's close to ready!
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!
Gradually increase speed to medium high and watch the magic happen! Add vanilla extract just before done.
The marshmallows are ready when it mostly holds its form but slowly drips back into itself.
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.
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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