1Line a 9"x13" baking dish with parchment paper, rub with coconut oil, and lightly grease.
2Line a 9"x13" baking dish with parchment paper, rub with coconut oil, and lightly grease.
3Line a 9"x13" baking dish with parchment paper, rub with coconut oil, and lightly grease.
4Combine 1 cup marshmallow root infusion and powdered gelatin in a bowl, add vanilla and salt, and set aside.
5Combine 1 cup marshmallow root infusion and powdered gelatin in a bowl, add vanilla and salt, and set aside.
6Combine 1 cup marshmallow root infusion and powdered gelatin in a bowl, add vanilla and salt, and set aside.
7In a saucepan, combine 1/2 cup marshmallow root infusion with honey, bring to a boil and simmer until 235-240F.
8In a saucepan, combine 1/2 cup marshmallow root infusion with honey, bring to a boil and simmer until 235-240F.
9In a saucepan, combine 1/2 cup marshmallow root infusion with honey, bring to a boil and simmer until 235-240F.
10Pour the hot honey mixture into the bowl with the gelatin.
11Pour the hot honey mixture into the bowl with the gelatin.
12Pour the hot honey mixture into the bowl with the gelatin.
13Whip with an electric mixer until mixture stiffens and doubles in size (10-15 minutes).
14Whip with an electric mixer until mixture stiffens and doubles in size (10-15 minutes).
15Whip with an electric mixer until mixture stiffens and doubles in size (10-15 minutes).
16Spoon the mixture into the prepared pan and smooth the surface.
17Spoon the mixture into the prepared pan and smooth the surface.
18Spoon the mixture into the prepared pan and smooth the surface.
19Let it set and dry at room temperature for 4-6 hours or overnight.
20Let it set and dry at room temperature for 4-6 hours or overnight.
21Let it set and dry at room temperature for 4-6 hours or overnight.
22Prepare a bowl of arrowroot powder.
23Prepare a bowl of arrowroot powder.
24Prepare a bowl of arrowroot powder.
25Lightly grease a sharp knife and cut marshmallows into squares; wipe the blade with oiled paper towels between cuts.
26Lightly grease a sharp knife and cut marshmallows into squares; wipe the blade with oiled paper towels between cuts.
27Lightly grease a sharp knife and cut marshmallows into squares; wipe the blade with oiled paper towels between cuts.
28Toss marshmallows in arrowroot powder, tapping off excess.
29Toss marshmallows in arrowroot powder, tapping off excess.
30Toss marshmallows in arrowroot powder, tapping off excess.
31Transfer 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
32Transfer 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
33Transfer 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
1.5 c cold infusion of marshmallow root
1.5 c cold infusion of marshmallow root
3 T powdered gelatin
3 T powdered gelatin
3 T powdered gelatin
1 c local honey
1 c local honey
1 c local honey
1 T vanilla extract
1 T vanilla extract
1 T vanilla extract
1 pinch high-mineral salt
1 pinch high-mineral salt
1 pinch high-mineral salt
0 coconut oil
0 coconut oil
0 coconut oil
3 T arrowroot powder
3 T arrowroot powder
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