MAKES AN 8X8 PAN OF MARSHMALLOWS
1 cup water (divided into 2ВЅ cups)
3 tablespoons grass-fed beef gelatin
1 cup honey
1 teaspoon vanilla extract
Вј teaspoon salt
Tapioca flour to coat the outside of the marshmallows
Coconut oil for greasing foil
1.В В Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil and sprinkle with a thin layer of tapioca flour.
2.В В Add gelatin and ВЅ cup of the water to the bowl of a stand mixer.
3.В В While the gelatin is softening, add remaining ВЅ cup of water, honey, and salt into a saucepan over medium heat. Bring the mixture to a boil. Place a candy thermometer in the saucepan and continue to boil the mixture until it reaches 242В°F, the soft ball stage. Don’t exceed 245В°F.
NOTE If you’re making these at higher elevation, decrease the cooking temperature by 2В°F per 1,000 feet. If your pot is too big, the palm sugar syrup will be more likely to burn, as the temperature will rise too quickly and the thermometer may not read accurately. If the honey mixture foams, use a spoon to break up the foam so that it doesn’t overflow, but do not stir the syrup.
4.В В When palm sugar mixture reaches 240-242В°F, immediately remove the saucepan from the heat.
5.В В Turn the stand mixer on low-medium speed and begin mixing the gelatin and water. Pour the honey mixture in a slow, steady stream down the side of the bowl, not pouring directly on the gelatin. It’s critical to pour in this manner to prevent the hot palm sugar mixture from breaking the gelatin, which will cause the marshmallow mixture to break up later when it’s time to spread and form.
6.В В When the syrup and the gelatin are well combined, turn off the mixer and, using a spoon, give it a final stir.
7.В В Turn the mixer speed to high and continue beating until mixture cools and becomes very thick, like marshmallow crГЁme (7 to 10 minutes). Add vanilla during the last minute of mixing.
8.В В Transfer the marshmallow crГЁme to the prepared pan with foil sling. Smooth the top.
9.В В Allow the marshmallows to stand at room temperature for one to six hours until they reach the desired firmness. If you want a clean look after cutting, wait at least four hours before cutting. Even if you think they are firm enough, wait!
- Remove from pan using foil sling and fold down sides of foil. Cut marshmallows to the desired size, adding more tapioca flour while cutting to keep knife from sticking. Toss again in tapioca flour when finished to give them a nice finish.
- Using tapioca flour works well for coating marshmallows that will be used for roasting or topping dishes. It enables quicker drying times and aids in the browning process. Marshmallows intended for roasting should be cut and left at room temperature overnight, covered with cheesecloth. Then store the marshmallows in a sealed container in the refrigerator for five to seven days, or until needed.
Other coating and dipping options
Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cacao powder, or other starches. If you want to dip the marshmallows in cacao nibs, melt your cacao nibs of choice, allow to cool slightly, and either dip the bottoms or drizzle the melted cacao nibs on top. Stick in the fridge for about 5 minutes to let the cacao nibs harden, and then store as instructed above.