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Marshmallows for every occaision

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marsmallow trioWe have made plain marshmallows and rustic marshmallows in the past but this time we have played around with the recipe to create a triple colour layer for Christmas and the result was a hit.

With this recipe you can use either a thermomix or an electric mixer.  For best results, we find the Gelpro organic gelatin supplied in our shop to produce perfect spongy bouncy marshmallows every time.

Please be mindful that honey when cooked turns into a mono sugar so if you are on the early stages of the GAPS Diet we recommend you save this one for a later time.  Sweets should also be consumed in moderation no matter what stage you are at in the healing process.  They are packed with some good gelatin though and without preservatives and processed sugar so do enjoy these treats without the concern of the additional additives.  There is nothing quite like a good guilt free sweet that also provides some benefits.

Ingredients:

1 cup filtered water (split into two half cups)
3 tablespoons of Gelpro organic powdered gelatin
1 cup of organic honey
1 teaspoon vanilla extract (homemade preferred)
1/4 teaspoon of Himalayan or Celtic sea salt

1 – 2 cups of organic fine desiccated coconut for dusting

1/2 a raw organic beetroot, juiced

1/2 a teaspoon of spirulina powder with 1- 2 teaspoon of water to make a runny paste

Instructions:

  1. Line a square pan or dish (aprox 20×20cm) with unbleached parchment paper. Allow the paper to be extending over the edges so that it will be easy to lift out later after it sets. Sprinkle the parchment paper floor with a light layer of organic desiccated coconut. This will assist in removing the marshmallow from sticking to the paper when you are ready to cut them later.
  2. Prepare your red food colouring by juicing half a beetroot and sitting it aside in a small cup. Prepare your green food colouring by mixing the spirulina and water in a small cup to make a runny paste and also sit this aside for later.
  3. In your mixer bowl or thermomix, add the gelatin and only 1/2 a cup of water (put the other half a cup of water aside). Leaving the gelatin in the water to settle will allow it to hydrate. If using the thermomix, attach the butterfly accessory. Make sure you attach between the correct blades. You will know this when it has less movement between each blade when you twist it from the handle.
  4. While the gelatin is hydrating, pour the other 1/2 cup of water into a saucepan and add the honey, vanilla extract and salt. Gently simmer the honey mixture on a medium to medium high heat and then bring to a boil but try to avoid letting it overboil or foam up to fast. Place a thermometer in the saucepan to best monitor the heat and continue to boil the mixture until it reaches 115˚C or 240˚F (the candy soft ball stage). This usually takes 12-15 minutes (approximately). Getting the softball stage right is important if you want the best results.
  5. If you are using a mixer, turn on the stand mixer beaters or hand held beaters on to a medium speed. A stand mixer is best as it makes it easier to add the remaining mixture and you will be mixing for some time. Add the honey mixture to the gelatin mixture by pouring it in a slow gradual steady stream. Avoid pouring it directly onto the beaters, or the syrup will splatter and hit you or harden in the sides of the bowl. Do the same if you are using a thermomix but for this stage you will blend the mixture gradually between speed 2 – 3 for 5 minutes.
  6. If using the standing mixer and when all ingredients are added, turn the mixer up to high and continue beating until the mixture triples in volume, becomes light in color and the marshmallow cream is fluffy (this can take 5-12 minutes depending on your mixer). If using the thermomix, after the first 5 minutes on speed 2-3, turn it up to speed 4 for 5 – 10 minutes or until the mixture foams up and reaches the lid. Keep the small opening on the lid open during this time. Try not to focus on the time but rather the desired fluffy creamy result, this may happen quickly or take longer! To test…….. your mixture should look foamy and hold its shape.
  7. If you are making plain marshmallows, transfer the marshmallow cream to the prepared dish using a rubber spatula and smooth it out flat on top. However, if you are making the Christmas triple colour layer, pour only a third of the mixture into the prepared dish and smooth it out evenly with a plastic icing spatula or the back of a big flat spoon. The other two thirds can be poured into two separate dishes ready to add and mix the colour. Working quickly, blend the colouring into the mixtures to make the colour shade you desire and then pour the first coloured mixture over the top of the white mixture in the prepared dish and evenly smooth it out flat on top. When this is flat and smooth, add the final colour mixture and do the same.
  8. Allow the mixture to set from 4-6 hours or overnight if you are making them at night time.
  9. When set, remove the marshmallows by lifting from the parchment paper on the sides and place on top a chopping board. Carefully peel the marshmallow away from the sides and cut to desired size and shapes. At this point they can be eaten as they are but they are often too sticky to store in a container together without dusting. I like to use desiccated coconut for the dusting. Simply add the desiccated coconut in a bowl and roll each piece to coat.  If you are making plain marshmallows, I like to make a rustic dust by lightly roasting the coconut in a hot frypan.  This brings out a nice flavor and can give it a completely new look.  I have used coconut flour to dust but this has not been a hit in my home as it does not make for a tasty finish.

Store in an airtight container out of the heat for up to 10 days.  Enjoy