13
Dec

Grain-Free Homemade Marshmallows

I've heard from some of those who have a copy of Celebrations that the homemade Marshmallow recipe feels intimidating, so I wanted to show you just how easy it is! I've been releasing a new recipe and video for you each Wednesday, but this week I wanted to give everyone with a copy of Celebrations a little bonus material with this how-to video. Next week, I'll be giving you the recipe for my Thumbprint cookies (also from Celebrations) and a video to go along with it!

This recipe can be found in my Celebrations cookbook on page 316! Easton and I subbed the vanilla for 1/4 teaspoon of peppermint extract and we also added 1/4 cup of mini dairy-free chocolate chips once the mixture was cooled right before we spread it out.

A light colored honey helps to make these white and have a neutral taste. I use this one, but you can usually find something similar at grocery stores. Just grab the one that is the lightest in color, or clover honey! If you want to toast these for s'mores, leave them out in the counter, uncovered, for a few days to help dry them out. They will melt a lot more quickly than store-bought marshmallows with all the junk in them, but they do work!

Celebrations- Danielle Walker

Watch the Video! 

Shop My Kitchen!

Screenshot 2017-12-13 16.27.56711+wb8LqmL._SX522_
For gifts this year, I put together cute little hot cocoa kits from the recipes in Celebrations and included a copy of the book. I mixed together the cocoa powder, chocolate, and maple syrup to make a chocolate syrup and then poured the syrup into a jar and attached instructions on how to make the hot cocoa. All you have to do is add almond and coconut milk and warm it over the stove! Then I included some of these homemade grain-free marshmallows and a mug!

I also just love to package up some of my dairy-free and refined sugar-free Christmas Fudge, Thumbprint cookies, and Marshmallows as a great gift.
Celebrations- Danielle Walker

Grain-Free Homemade Marshmallows



AUTHOR:

Ingredients:

  • 2 to 3 tablespoons arrowroot powder, for coating (omit for SCD)
  • 1 cup water
  • 3 tablespoons unflavored gelatin powder (such as Vital Proteins – green canister)
  • 1 cup light-colored raw honey
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Line a baking sheet with parchment paper and spread 1 tablespoon of the arrowroot evenly over the parchment to cover.
  2. In the bowl of a stand mixer tted with the whisk attachment, or using an electric handheld mixer, pour 1⁄2 cup of the water and sprinkle the gelatin over the top. Allow the gelatin to bloom, or absorb the water, for 10 minutes.
  3. Combine the remaining 1⁄2 cup water and the honey in a saucepan. Bring to a boil over medium-high heat and boil for 15 minutes, or until a candy thermometer reads 240°F.
  4. Turn the mixer on low, and with it running, slowly pour the hot honey syrup down the side of the bowl. Once it is all poured in, increase the speed of the mixer to medium-high and beat for 8 to 10 minutes. e mixture will turn from brown to white and triple in volume.
  5. Turn the marshmallow crème out into the prepared baking sheet and smooth with an o set spatula. You will need to work quickly here, before the marshmallow starts to set. Allow to cool and set at room temperature for 6 hours.
  6. Rub the top of the marshmallows all over with 1 tablespoon of the arrowroot powder. Lightly grease a sharp knife with coconut oil and slice the marshmallow into 24 pieces. If the marshmallows are still sticky, toss the pieces gently in the remaining 1 tablespoon arrowroot to coat them. Serve immediately.

make it ahead Store in an airtight container at room temperature for up to 2 weeks.



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