Organic Homemade Marshmallow

Have you seen what they put in marshmallow?

Did you know store bought marshmallow contains – white sugar (first ingredient!), glucose syrup (more sugar), invert sugar (more sugar), corn starch (thickening agent), cocoa butter and mass (processed under high heat and little nutritional value).

We’ve put together this awesome organic homemade alternate marshmallow recipe that is easy to make in around 20 mins. You will love it. Close your eyes when you have a bite and it will transport you to your childhood but without the nasty ingredients. As you can see in the picture you can have them plain, covered with chocolate or with chocolate and coconut! There are wonderful options as well to make the marshmallow more festive or frutiful. And this recipe is gut friendly due to the wonderful organic gelatin. A win-win for your gut and your tastebuds! Say no to store bought marshmallow and say yes to this recipe. These marshmallows will make great lunch box snacks whether you are young or old.

Here’s what you need:

• 2/3 cup cold water
• 4 Tbsp organic gelatin powder
• 1 cup orgnaic maple syrup (see options)
• 2 tsp vanilla
• 1/2 tsp Himalayan salt
• pinch of cinnamon
• baking paper
• small bit of coconut oil
• small square or rectangle dish

Here’s how to put it together:

NOTE: Read all the instructions so you are prepared to work quickly between step 5 and 6. We have a thermomix but I used a hand beater/mixer for this recipe.

1. Portion out on your bench a large piece of baking paper and with the small amount of coconut oil, massage it into the paper – enough so the marshmallow will not stick once ppoured on.
2. Put the maple syrup, salt and vanilla into a large mixing bowl and combine.
3. Pour the 2/3rd cup of cold water into a small saucepan, add the gelatin and bring to a slow simmer stiring regularly until the gelatin is combined. Be careful not to boil the gelatin!
4. With your beater on low slowly pour the gelatin into the bowl comtaining the maple syrup mixture and combine.
5. Once all the gelatin has been poured into the maple syrup mixture turn the beater to high and combine for another 5-10 minutes until soft peaks form.
6. Working quickly, immediately turn out the marshmallow onto the baking paper and spread evenly. It can get sticky! Smooth it out on top.
7. Allow it to cool on the bench for up to 4 hours or you can pop in the fridge for a couple of hours.
8. Once set cut into squares, rectangles or you might like to use a cookie cutter to make an assortment of different shapes.
9. Peel away the baking paper and store in an airtight container at room temperature. Tip: Separate the layers with bakaing paper so they don’t stick together.

Options/Notes:

1. The 1 cup of maple syrup was way to sweet for us all so next time I will use only 2/3rd or even 1/2 and because I added cinnamon it adds additional sweetness. Play with what your family would enjoy.
2. Add all spice instead of cinnamon for a more Christmas taste.
3. Add some fresh blueberry juice or strawberry juice if you are wanting some colour – add a small amount at the end and fold into the marshmallow mixture. Make sure it is a small amount so the mixture does not become to runny.
4. Coat the marshmallow with chocolate or chocolate and roll in coconut. The options are endless.

Storage:

• They typically last 2-3 weeks when stored properly in an airtight container at room temperature. Ours were well and truly eaten before than!
• I did store ours in the fridge in an air tight container rather than at room temperature. I was trying to hide them!