Gut Healthy Marshmallows (Kosher, Refined Sugar-free, No HFCS)

May 21, 2014

Making candy is an adventure.

The highs are high.

MARSHMALLOWS-High Point

 

The lows are low.
MARSHMALLOWS- watch me watch this pot

 

But despite the fact that it’s basically a nonstop thrill ride of watching a pot boil verrrrry slowly, the pay off is BIG.

MARSHMALLOWS- WOAH

So watch the video and watch me, watching my favorite sport:

The slow and gradual increase in temperature.

GO TEAM MARSHMALLOW.

MARSHMALLOWS- screenshot

This recipe is based on the Honey Marshmallow recipe by The Urban Poser. If you don’t know about her, you should get acquainted. She’s brilliant.

Maple Marshmallows (Kosher, Refined Sugar-free, No HFCS)
Cuisine: CANDY
 
Well worth the candy thermometer purchase.
Ingredients
  • 5-6 Tbs grassfed beef gelatin
  • 2 cups Maple Syrup
  • 2 cups water
  • 1 honking pinch of salt
  • Arrowroot powder (for sprinkling)
  • Maple Sugar (optional, for sprinkling)
  • 1 Tbs Vanilla Extract (I forgot this part, it isn't necessary, but I'm sure it's nice)
Instructions
  1. Pour 1 cup of water in a big bowl.
  2. Sprinkle the gelatin in. Make sure all the gelatin blooms. If it doesn't, add a smidge more water to make the difference. Set aside.
  3. Add the maple syrup, salt, and remaining cup of water to a pot on the stove. Bring it to a boil. Put the candy thermometer in and watch it until it gets to 242 to 245 degrees. Once it does, take it off the heat until it comes down to 225.
  4. If you have a standing mixer, use it. I don't so now I use my hand mixer.
  5. Slowly pour the mixture into the bowl as you mix, letting it hit the side of the bowl before it hits the gelatin on the bottom (to let it cool at bit more). Once all of the mixture is in and the gelatin has melted, turn your mixer on high and beat that stuff until it triples in size, turns white and cool to the touch. I like to beat it about a minute longer after I think it's done.
  6. Put parchment paper in your cookie sheet, sprinkle arrowroot powder on the parchment paper, and pour the marshmallow cream in. Sprinkle more arrowroot powder and maple sugar (if you're using it) on top and let it set for at least 4 hours.
  7. After 4 hours, cut it up, sprinkle more arrowroot powder and maple sugar on the other sides and eat. those. marshmallows.

The music in this episode is by Spirit Kid. They’re amazing. Check them out!

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LOVElillian

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About the Author ()

Lillian's Test Kitchen is an online cooking show/web series. The recipes in this series are always grain-free, gluten-free, dairy-free, soy-free, and cane sugar-free. The recipes are also all (at this point) paleo. Some are vegan. Some are raw. I use the best ingredients I can find (and afford). But the Lillian's Test Kitchen show/series is not so much about food as it is about the experience of trying something you have never tried before and then finding the joy, comedy and laughter in those small moments in spite of and also often, because of dietary restrictions. My goal is to inspire others to take their health into their own hands and make (and play) their food.

Comments (4)

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  1. Jenn in GA says:

    It has been too long!!! Glad you showed how easy this is to make,as I have been craving Rice Krispie treats. I will try these because of your bravery.

    • lillianmedville says:

      This is the sweetest comment I’ve gotten in a long time. Thank you so much Jenn! It means a lot.
      Enjoy them. They’re deeelicious.

  2. Carol says:

    What an awesome video and recipe! Marshmallows DO make everyone happy. :)

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