For those of you who are a bit nervous to attempt marshmallows, fear not! I always say that if you have the right tools, you can do anything, and I really believe that. That applies to so many aspects of our lives and also this one! So have a bit of confidence, watch the video and make MARSHMALLOWS.
I really wanted to create a marshmallow that didn't need all the crap were so used to. These fluffs are made with 4 simple ingredients. They are great in hot cocoa, eating straight off the pan, roasting, my smores bars (coming soon) and more. Because they don't have the crap in them, there not the best for baking.
I do suggest that you watch the video once before making and then while baking so you have a guide and a good idea of what you'll need to do.
So here goes.
What you'll need:
|1/4 cup + 2 Tablespoons gelatin
|1 cup water
|1/2 cup maple syrup
|1 cup honey
|pinch of salt
|small splash of vanilla extract
|thermometer (instant is best but anything is great, without mercury)
|1/2 sheet tray (standard size)
|Mixer (stand is easiest, hand blender will work too)
|Offset spatula (or something to smooth the mallows out)
How to make:
1. Set yourself up with a pan, parchment paper and tapioca powder. Line your pan with parchment paper (see video for tip) and sprinkle to coat the whole bottom layer with tapioca flour.
2. Measure your ingredients.
3. Dump the honey and maple syrup into the pot with a splash of vanilla and a pinch of salt.
4. Turn the heat on low and add the gelatin in the mixer.
5. Keep your eye on the pot and the heat.
6. Add the water into the mixer and blend it well. Make sure it's completely mixed.
7. Once the thermometer reads 240 degrees, turn the mixer on low and pour/drizzle the hot maple syrup mix in.
8. After a few minutes, kick the mixer up to high speed (make sure the contents are not splashing out of the bowl as they are hot).
9. The fluff will turn a few shades whiter in this process and will look less shiny. When the mix is stiff enough ( I give you things to look for in the video) dump it onto the parchment paper and spread.
10. After 20-30 minutes sprinkle and spread with your hand, more tapioca flour on top. It doesn't have to be a lot, just enough to coat the top. Let the marshmallows sit out for several hours before cutting up.
11. Cut the mallows and keep in a cool dry place for a week or so. The life will vary depending on the heat in your kitchen.