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