Maple Syrup Marshmallows

I’ve revamped the marshmallow recipe to contain grass-fed gelatin, which is excellent for hair, nails, bones and gut health, and maple syrup, which is low glycemic. Per usual, most people won’t know the difference from other homemade marshmallows.

I love to make marshmallows. It’s the ultimate science project. I would make large batches and spread it into sheet pans. Then cut into squares. When I was the pastry chef at a local restaurant, one of the desserts I had on the menu was a Fluffernutter Sandwich. It was 2 slices of brioche bread filled with Nutella, slices of bananas and homemade marshmallows. I would assemble each portion, then butter the outside surfaces of the bread, coat in cinnamon sugar and wrap tightly in plastic wrap to make sure everything was sealed and held together.

At service, the line cooks would unwrap and drop into the fryer, which would melt the interior, warm the banana slices and make a crispy coating from the sugar. It was served with a warm berry compote and whipped cream. And it was a house favorite. I don’t even want to know how many calories was in one portion, or the fact that it probably contained zero nutrition. (And you want to know why I now feel bad about serving this type of dessert in the past). Yes, it sounds amazing, but I really do have conflicts - knowing what I know now.

Anyway, I digress, (again). So I’ve revamped the marshmallow recipe to contain grass-fed gelatin, which is excellent for hair, nails, bones and gut health, and maple syrup, which is low glycemic. Per usual, most people won’t know the difference from other homemade marshmallows. And they’re so much better than those disgusting styrofoam cylinders that come in a bag. They’re delicious in the Hot Cocoa Bombes, bruléed and topped with a little pink Himalayan sea salt. You can pan them up and cut them to any size you desire.

Living Delish & Nutrish: Tina Wells

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Maple Syrup Marshmallows

Prep time: 5 MinCook time: 10 MinInactive time: 3 HourTotal time: 3 H & 15 M

Ingredients

• 1 cup organic maple syrup
• 1/2 cup water
• 1/2 teaspoon vanilla
• 1/2 cup water (additional)
• 3 Tablespoons grass-fed gelatin (not collagen)

Method

1. Prepare an 8" X 8" baking pan with parchment paper. Set aside.
2. Place the gelatin and 1/2 cup water into the bowl of a stand mixer fitted with the whip, and allow to "bloom" (absorb water).
3. Meanwhile, combine the maple syrup and the additional 1/2 cup of water in a sauce pan.
4. Bring to a boil and cook until the temperature reaches 240ºF on a candy or probe thermometer. (This is soft-ball stage.) If your thermometer has an alarm, I recommend setting it for 220º or 230º, as the temperature can increase rapidly and you don't want it to over cook. Remove from heat an allow to increase to 240ºF.
5. Turn the mixer to low. Slowly pour the syrup into the gelatin, taking care to pour down the side of the bowl in a slow stream, and not let it come in contact with the whip, as it will splatter.
6. Once all of the syrup is in the bowl, turn the speed up to high and whip until it is tripled in volume, creamy white and fluffy, about 5 to 7 minutes.
7. Immediately pour the mixture into the prepared baking pan and spread with a spatula to level. It will start to set up right away. Dust with tapioca flour and cover with plastic wrap and rest for 2 to 3 hours before cutting.
8. Run a spatula around the edges to release from the pan. Intvert onto a cutting surface. Cut into desired sizes and cut with a sharp knife into desired sizes. Store in airtight container. Use in Hot Cocoa Bombes or as you like .

Pro Tip

Dust the top of the marshmallow with arrowroot or tapioca flour to keep it from sticking to the plastic wrap or the knife when cutting. Store finished marshmallows in an airtight container. Use a brûlée torch to toast the marshmallows and top with Himalayan sea salt while still warm. Perfect for Hot Cocoa Bombes

https://livingdelishandnutrish.com/recipe/maple-syrup-marshmallows

©Tina Wells Luxury Brands, LLC

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