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Shamrock Marshmallows | No Corn Syrup
These can be made all year long, just swap out the food coloring. You could even add nutmeg and cinnamon or raspberries to the mixture for an added treat!
Prep Time: 15:00
Cook Time: 20:00
1 1/2 cup cup of water, divided into a each
5 tbs of gelatin
1 cup of maple syrup
1/4 tbs of himalayan sea salt
2 tbs of organic vanilla extract
1 cup of organic powdered sugar
1/2 cup of arrowroot powder
1Place a 1/2-cup of water and the beef gelatin in your mixer and let is sits for 10-minutes or until it starts to bloom. It will look like a science experiment and that's the goal!
2Next, place your water, maple syrup, sea salt, and vanilla extract, in a pan over medium-high heat and heat with a candy thermometer until it reaches 240-degress. Stir for the first few minutes, but don't stir the whole time or this will cause the candy mixture to boil over. Let it cook for 10-minutes or until it reaches 240-degrees.
3Then take your candy mixture and add it to your kitchen aid mixer with the gelatin and water and mix on low for the first minute, gradually increasing the mixing speed until it's on high. Mix for about 10-minutes on high until it turns into a fluff.
4In the last two minutes of mixing, add your green food coloring and continue to mix.
5Mix the arrowroot powder and powdered sugar in a bowl and set aside.
- While your marshmallow is mixing together, grab your lined 9x9 baking pan with parchment paper and sprinkle it with the mixed arrowroot powder and powdered sugar and coat it evenly.
- Here is the step where you need to be like the flash! Once your fluff is ready, immediately take it out of the mixing bowl with a spatted spoon and spread it evenly onto the baking pan. Act fast, because it starts to set right away! Then spread it evenly and sprinkling more powdered sugar/arrowroot mixture on top and let it sit for 6-hours or overnight.
8Beef Gelatin rises faster than regular gelatin, so it may be shorter than 6-hours.
- After 6-hours you are ready to slice your marshmallows! Sprinkle the powdered sugar/arrowroot mixture on a cutting board and invert the marshmallow onto the cutting board and remove the parchment paper. Slice your shamrock marshmallows into whatever shapes you want or just make even slices. The more unique they look, the better!
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