Ingredients
1 tbsp organic marshmallow root
1 ¼ cup hot water
¼ cup gelatin
½ cup maple syrup and/or raw honey
1 tsp vanilla extract
¼ tsp salt
2 tbsp collagen powder optional
optional: cacao powder, arrow root powder, or confectioners sugar for coating the pan and oil to make it stick
Directions
Step 1
Steep water in marshmallow root for at least 15 minutes, but up to overnight in the fridge. Strain and set aside.
1 tbsp organic marshmallow root
1 cup hot water
Step 2
Prepare your flat bottomed dish by coating it in a little bit of oil or butter and dusting your powder of choice - this ensures the marshmallows release from the pan. *The other day I made these without dusting the pan at all though and they came out easily once I ran a knife along the edges so choose your adventure. Also it doesn't really matter how big the dish is. If you want THICK marshmallows go for a 9x9 dish, anything larger will yield thinner marshmallows.
optional: cacao powder, arrow root powder, or confectioners sugar for coating the pan and oil to make it stick
Step 3
Add steeped marshmallow root water to a small pot and add in the gelatin. Heat over medium heat, whisking until the gelatin dissolves.
1 cup hot water
¼ cup gelatin
Step 4
Add gelatin mix to a stand mixer or large bowl and use a handheld mixer. Add the maple syrup, vanilla, salt, and optional collagen powder.
½ cup maple syrup and/or raw honey
1 tsp vanilla extract
¼ tsp salt
2 tbsp collagen powder optional
Step 5
The mixer will be pretty hot at first and likely won't whip up at all until it cools down. So I just set the mixer to "stir" or the lowest setting and let that mix for about 4 minutes while it cools. There is a chance the gelatin could set a bit if it's not constantly moving.
Step 6
After 4ish minutes increase the speed to medium/medium high and whisk another 5ish minutes. By this point the mixture should be cooled, light in color, and starting to fluff up. Then increase the speed to high and whisk for 30 second intervals, checking the thickness, until you reach ribbon stage - aka when you lift the mixer the mixture flows down leaving a trail that piles up, but is quickly reincorporated by the mass.
Step 7
Immediately pour into your prepared dish and use a rubber spatula to smooth out. If the mixture comes out in a clump and you can't spread it you mixed too much, but it's ok!! Either just leave it as is and embrace your lumpy bumpy marshmallows that'll honestly just melt the second you put them in the warm bevvie anyways OR you can add the whole mixture back to the mixer, add a little boiling water to remelt, and start the mixing process over again. It'll work... I've done it.
Step 8
Let them firm up in the fridge for at least 60 minutes, but honestly I think I've cut into them sooner before too.
Step 9
Store in an airtight container in the fridge. According to google you can keep them in the fridge for 3-4 weeks or frozen for 2-3 months. AND MANNNNN did seeing that you can freeze them make me so excited for postpartum meal prep next time I'm pregnant.
Step 10
Enjoy!
