Marshmallow Root Marshmallows
Marshmallow root gelatin squares steeped overnight, whipped with sugar and chilled until set.
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- 3 tbsp marshmallow root
- 1 cup water (divided)
- 3 tbsp beef gelatin
- 1 cup cane sugar (or maple syrup)
- 1 tsp vanilla extract, for taste (optional)
- 1Steep the root — Steep your marshmallow root in a cup of water overnight.
- 2Strain the water — The next day, strain it and set aside (make sure you have 1 cup!).
- 3Bloom the gelatin — Pour 1/2 cup of marshmallow root water into a bowl. Add the gelatin and whisk slightly. Set aside to bloom.
- 4Boil the syrup — Pour the other 1/2 cup of marshmallow root water with maple syrup or cane sugar into a small saucepan and whisk to combine. Slowly bring the mixture to a boil while stirring. Keep boiling and stirring for 8 minutes.
- 5Prepare the tray — While it's boiling, dust your baking tray with cornstarch or powder sugar or arrowroot powder or line it with parchment paper instead.
- 6Whip the mixture — Turn on the mixer with the water/ gelatin mixture to medium speed and whisk while slowly pouring the sugar mixture into the mixing bowl. Then turn the mixer to high speed and whisk for another 10minutes or until it forms soft peaks like the consistency of marshmallow fluff. Add in vanilla during this step.
- 7Pour into the tray — Quickly pour it in your tray (it will solidify VERY quickly).
- 8Dust the marshmallows — Dust with cornstarch or powdered sugar (optional).
- 9Cool the marshmallows — Let cool for 2-3 hours in the fridge.
- 10Cut into squares — Cut into squares and enjoy ! :)
- Note: this recipe also works with regular water if you don't have marshmallow root
- Servings not found in the source — set to 4.