It’s spring time! And with spring comes camping…and with camping comes s’mores!
This year, make your own marshmallows! Know exactly what goes into those white sugary fluffs. Use healthful ingredients while enjoying an evening next to the fire roasting your very own marshmallows.
Use nourishing gelatin from grass-fed cows to make a delicious health-supportive version of a classic marshmallow. Maple syrup replaces the corn syrup used in commercial marshmallows. The variations are endless: try coating the marshmallows with different toppings such as chopped nuts, spices, or cocoa, or mixing different flavors and extracts into the boiled mixture.
1 Tbs coconut oil, for greasing pan
¼ cup shredded coconut, toasted (optional)
3 Tbs grass-fed beef gelatin
1 cup filtered water, divided
1 cup maple syrup
1 tsp vanilla extract
¼ tsp salt
1. Grease an 8×8 (for thick marshmallows) or larger (for thinner marshmallows) pan with coconut oil and line with parchment paper in both directions, leaving some overhang to use when removing finished marshmallows. Sprinkle the shredded coconut (if using) evenly on the bottom. Set aside.
2. Add the gelatin and ½ cup of water to the bowl of a stand mixer and allow to soften.
3. Pour the remaining ½ cup of water into a saucepan along with the maple syrup, vanilla, and salt. Bring the mixture to a
boil over medium-high heat. Using a candy thermometer to check the temperature, boil the mixture until it reaches 240 F, about 7-8 minutes. Immediately remove the pan from heat.
4. With the stand mixer on low speed, slowly pour the hot mixture into the bowl, combining it with the softened gelatin. Turn the mixer to high and beat the mixture until it becomes thick and forms peaks, about 10 minutes.
5. Turn off the mixer and transfer the thickened mixture to the prepared pan. If desired, smooth the top with greased hands or parchment paper.
6. For the best texture, chill overnight before cutting. Marshmallows can be served after 30 minutes at room temperature, but they will be stickier.
Yield: 8 x 8 pan