Ingredients
Scale
1 1/2 c cold infusion of marshmallow root (instructions above)
3 T powdered gelatin
1 c local honey
1 T vanilla extract
pinch high-mineral salt
coconut oil (for oiling your pan and spatula)
3–4 T arrowroot powder (for dusting)
Instructions
- Cut a piece of parchment paper (or a silicone baking mat) to fit the bottom of a 9″x13” baking dish. Rub the bottom of the pan with a bit of coconut oil to help the parchment stick in place, then lightly grease the parchment with coconut oil.
- In a large mixing bowl (or the bowl of stand mixer), combine 1 cup of marshmallow root infusion and powdered gelatin, stirring until the powder is fully moistened. Add vanilla and a pinch of salt and set aside to allow the gelatin time to bloom.
- In a small saucepan, combine 1/2 cup marshmallow root infusion with 1 cup honey and bring to a boil over medium-high heat; continue simmering until the honey mixture reaches 235-240F.
- Pour the hot honey mixture into the mixing bowl with the bloomed gelatin.
- Using an electric hand/stand mixer at medium-high speed, whip until the mixture stiffens and doubles in size. This may take 10-15 minutes. You’re looking for ribbons but not super stiff or you’ll have trouble smoothing it out in the pan.
- Using an oiled spatula, spoon the marshmallow mixture into the prepared pan., smoothing out the surface as you go.
- Let the pan of marshmallow set and dry at room temperature for 4-6 hours (or overnight).
- Prepare a small bowl filled with a few tablespoons of arrowroot powder.
- Lightly grease a sharp knife with coconut oil and cut marshmallows into squares. Use a paper towel saturated with a bit of coconut oil to wipe down your blade in between cuts.
- Toss marshmallow squares/shapes in arrowroot powder, tapping off any excess powder.
- Transfer to an airtight container for storage. Thanks to their high honey content, they should keep at room temperature for a week or two, in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.
