Yummy whole food marshmallows
I have finally mastered thermomix marshmallows. They worked on my 5th attempt – woo hoo. I realised that they were collapsing back into jellies when I added natural food colourings. Without the colouring, they work fabulously.
Here is the recipe:
MARSHMALLOWS WITH GRASS-FED GELATIN by Stirring Change
- 2 half cups of filtered water
- 3 tbsp gelatin (I use the red one by Great Lakes)
- 1 cup Canadian maple syrup, honey or coconut nectar – or a blend
- Medium pinch of salt
- 1.5 tsp vanilla extract
- Desiccated coconut for dusting
- Add a few drops of oil to a 25cm baking tray, then line it with baking paper (the oil holds the paper in place).
- Add 1/2 cup of water to your TM bowl and sprinkle the gelatin on the surface, avoiding the blades. Insert the butterfly, then set aside.
- In a small saucepan, heat the liquid sweetener with the remaining 1/2 cup of water, vanilla and salt until it begins too boil, then lower to medium heat. Continue to boil for 7 minutes, keeping a close eye on it to ensure that it doesn’t burn or bubble over.
- Once the sugar mixture is ready, remove it from the heat and allow it to cool for 3 minutes. Then, with your butterfly inserted, set your TM to speed 4. Remove the MC and slowly pour the mixture into your TM bowl as it continues to whip. The mixture is generally too sticky to splash, but please be careful when pouring as it is very hot!
- Replace the MC and continue to beat the mixture until it forms soft peaks (around 6-8 minutes).
- Pour the marshmallow into your baking tray and use a spatula to smooth the top. You might like to knock the tray on the bench few times to remove air bubbles. Allow the marshmallows to set for around 4 hours on the bench (or 30 minutes in the fridge if you’re in a hurry), then cut them into cubes and dust them with your choice of topping. Store them in an air tight container at room temperature.
- Do not try to double this recipe in the Thermomix as it expands when whipped.
- Honey is sweeter than maple syrup, but results in a lighter coloured product.
Here are few more yummy jelly recipes:
With love, light and appreciation
Nutritionist (BHS, Dip Nut), Reiki practitioner and author