Soft homemade marshmallows with several optional finishes, including cinnamon sugar, arrowroot powder or cocoa.
Ingredients
- 1 3/4 cups filtered water, divided
- 1/2 cup grass-fed gelatin
- 1 1/8 cups (350 g) raw honey or real maple syrup
- Vanilla extract
- Sea salt
- Optional cinnamon/sugar
- Optional arrowroot powder or cocoa powder
Directions
- Mix 1 cup water with gelatin and leave it to bloom and thicken.
- In a saucepan, combine remaining water, honey or maple syrup, about 1 tsp vanilla and a pinch of salt. Cook over medium-high heat, whisking often, about 10 minutes.
- With a stand mixer on low, slowly pour the hot syrup into the gelatin mixture.
- Increase to high speed and whip about 10 minutes, until soft peaks form; add additional vanilla near the end if desired.
- Quickly transfer to parchment-lined baking dishes. The full batch fills roughly one 9×13 plus one 9×9 pan.
- Add optional flaky salt or cinnamon sugar and chill several hours or overnight.
- Cut into squares and, if desired, toss with arrowroot or cocoa to reduce stickiness.
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