Organic Marshmallows Recipes

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

ORIGINAL MARSHMALLOWS

Steps:

• Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water.
• Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
• Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure.
• Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.

ORGANIC MARSHMALLOWS RECIPE

Steps:

• Line a 9 x 9 baking pan with a sheet of parchment paper. Dust it with starch. In a large metal bowl (or in the bowl of a stand mixer) mix together the cold water and gelatin. Set aside. Place in a heavy bottomed sauce pan (a pan that will provide room for the mixture to boil up some) Combine the Water, Cane Sugar, Cream of Tarter and Salt. Whisk together. Clip a candy thermometer to the side of the pot and bring the sugar mixture to 240 degrees. Pour the sugar mixture into the bowl with the gelatin and water. (A stand mixer will work best) Or use a hand mixer to beat the mix on high for roughly 5 minutes until you have a thick fluffy white consistency. Add the vanilla extract and beat until mixed within the last minute or two of beating. (You will know the marshmallows are done when they are about luke warm in temperature, white and fluffy.) Spoon the marshmallow into the prepared pan. (This part can be tricky AND sticky). I found that coating my hand with a mild flavored oil works really good, as I was able to then use my hands to press the marshmallows evenly into the pan. (use as much oil as needed). To make things REALLY easy use a nonstick spray. * Trader Joe's has a coconut oil spray that works extremely well in this recipe. The flavor of the spray is delicious and it gave my marshmallows a little bit of a tropical coconut flavor. If you can get your hands on this spray I HIGHLY recommend it. Dust the tops of your mallows with some starch. Allow the marshmallows to cool fully for several hours- and then dust on as much starch as you need when slicing them to keep them from sticking together. Store in a sealed container to keep them super soft and fluffy. If you prefer your marshmallows to have a slightly stale/ harder exterior feel free to leave them out uncovered at room temperature. These marshmallows store well in a sealed container in the fridge, or at room temperature. While I have not tried it yet, I suspect they will preserve well in the freezer too.