*Real* Marshmallow Root Marshmallows

8h
Serves 1
https://redheadedherbalist.com/marshmallow-root-marshmallows/

Directions

  1. 1Line a 9"x13" baking dish with parchment paper, rub with coconut oil, and lightly grease.
  2. 2Combine 1 cup marshmallow root infusion and powdered gelatin in a bowl, add vanilla and salt, and set aside.
  3. 3In a saucepan, combine 1/2 cup marshmallow root infusion with honey, bring to a boil and simmer until 235-240F.
  4. 4Pour the hot honey mixture into the bowl with the gelatin.
  5. 5Whip with an electric mixer until mixture stiffens and doubles in size (10-15 minutes).
  6. 6Spoon the mixture into the prepared pan and smooth the surface.
  7. 7Let it set and dry at room temperature for 4-6 hours or overnight.
  8. 8Prepare a bowl of arrowroot powder.
  9. 9Lightly grease a sharp knife and cut marshmallows into squares; wipe the blade with oiled paper towels between cuts.
  10. 10Toss marshmallows in arrowroot powder, tapping off excess.
  11. 11Transfer to an airtight container for storage. They should keep at room temperature for a week or two, in the refrigerator for up to 3 weeks or in the freezer for up to 3 months

Ingredients

  • 1.5 c cold infusion of marshmallow root
  • 3 T powdered gelatin
  • 1 c local honey
  • 1 T vanilla extract
  • 1 pinch high-mineral salt
  • 0 coconut oil
  • 3 T arrowroot powder

Equipment

9"x13" baking dishparchment paper or silicone baking matlarge mixing bowl or stand mixer bowlsmall saucepancandy thermometerelectric hand/stand mixeroiled spatulasharp knifepaper towelssmall bowlairtight container

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