Yes! FINALLY!! Delicious, naturally sweetened, bouncy marshmallows! Or, like I like to call them, " Shmallows!" No, autocorrect, I shall not change it!
These are so simple to make and a sure hit! Let's begin...
You will need:
- Parchment paper
- A 11-by-7-inch baking dish
- A candy thermometer
- A small saucepan
- A small/medium mixing bowl
- A mixer
- A whisk AND spatula, and a knife for cutting
- And the following ingredients at their below measurements:
1 cup water, divided 1/2 cup *Organic Maple Syrup
1/3 cup *Organic Honey 1/4 cup Gelatin Powder
1/4 tsp Cream of Tartar 1 tsp Pure Vanilla
Coconut oil, for greasing the spatula and knife.
Tapioca flour, for dusting the Shmallows.
Yields about 2 dozen Shmallows, depending on your cuts.
1. Whisk together the honey, maple syrup, and 1/2 cup of the water in your small saucepan over Medium heat. Make sure you attach your candy thermometer!
2. While the mixture is heating, pour the gelatin powder in your mixing bowl with the other 1/2 cup of water. Stir to moisten the powder.
3. Stir your sweetener mixture frequently as it increases in temperature. When it reaches 230/240 F (* soft ball stage on thermometer), remove from heat and pour over the gelatin.
4. Immediately start whipping, using the whisk attachment, on Medium speed. ( I use a hand mixer because I prefer being in control... but a stand mixer is acceptable. ) When the syrup begins to get frothy, increase the speed to High and add the vanilla. Then add your cream of tartar.
5. Continue whipping until the mixture becomes fluffy, thick, and stiff, about 12 min. It should coat the whisk.
6. Line your baking dish with parchment paper, allowing extra length to hang over the sides.
7. Grease a rubber spatula with coconut oil and use it to transfer your mixture into the dish, spreading it evenly and smoothing out the top. Dust the top lightly with tapioca flour to prevent sticking during storage.
8. Let cool completely, approximately 15 min, before lifting the parchment paper to a cutting board. Grease a knife with coconut oil and cut the Shmallows into 1 1/2 inch squares, or however you wish. Dust lightly all sides with tapioca flour. Store in a airtight ziplock bag, at room temperature for up to a week!
AND ENJOY!!
Here are a few tips from me to you...
Make hot cocoa, from scratch, less sweet than usual. These add plenty of sweetness and melt perfectly for a FUNTASTIC mustache! They are even great to add in coffee!
Also, cut them slightly smaller and sprinkle them on top of your traditional favorite sweet potato dish for thanksgiving! I'll add that wonderful recipe soon!!
Make these for your kids, nieces and nephews... you will be their favorite! ;)
Much Love,
~ Rach
These are so simple to make and a sure hit! Let's begin...
You will need:
- Parchment paper
- A 11-by-7-inch baking dish
- A candy thermometer
- A small saucepan
- A small/medium mixing bowl
- A mixer
- A whisk AND spatula, and a knife for cutting
- And the following ingredients at their below measurements:
1 cup water, divided 1/2 cup *Organic Maple Syrup
1/3 cup *Organic Honey 1/4 cup Gelatin Powder
1/4 tsp Cream of Tartar 1 tsp Pure Vanilla
Coconut oil, for greasing the spatula and knife.
Tapioca flour, for dusting the Shmallows.
Yields about 2 dozen Shmallows, depending on your cuts.
1. Whisk together the honey, maple syrup, and 1/2 cup of the water in your small saucepan over Medium heat. Make sure you attach your candy thermometer!
2. While the mixture is heating, pour the gelatin powder in your mixing bowl with the other 1/2 cup of water. Stir to moisten the powder.
3. Stir your sweetener mixture frequently as it increases in temperature. When it reaches 230/240 F (* soft ball stage on thermometer), remove from heat and pour over the gelatin.
4. Immediately start whipping, using the whisk attachment, on Medium speed. ( I use a hand mixer because I prefer being in control... but a stand mixer is acceptable. ) When the syrup begins to get frothy, increase the speed to High and add the vanilla. Then add your cream of tartar.
5. Continue whipping until the mixture becomes fluffy, thick, and stiff, about 12 min. It should coat the whisk.
6. Line your baking dish with parchment paper, allowing extra length to hang over the sides.
7. Grease a rubber spatula with coconut oil and use it to transfer your mixture into the dish, spreading it evenly and smoothing out the top. Dust the top lightly with tapioca flour to prevent sticking during storage.
8. Let cool completely, approximately 15 min, before lifting the parchment paper to a cutting board. Grease a knife with coconut oil and cut the Shmallows into 1 1/2 inch squares, or however you wish. Dust lightly all sides with tapioca flour. Store in a airtight ziplock bag, at room temperature for up to a week!
AND ENJOY!!
Here are a few tips from me to you...
Make hot cocoa, from scratch, less sweet than usual. These add plenty of sweetness and melt perfectly for a FUNTASTIC mustache! They are even great to add in coffee!
Also, cut them slightly smaller and sprinkle them on top of your traditional favorite sweet potato dish for thanksgiving! I'll add that wonderful recipe soon!!
Make these for your kids, nieces and nephews... you will be their favorite! ;)
Much Love,
~ Rach
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