I have previously posted about my love for making homemade marshmallows. It's magic I tell ya! The first time I ever made homemade mallows was Easter 2014 and I was hooked. That batch was only sweetened with honey which, most of us loved but, a few people were not 100% sold on the strong honey flavor. So, I created this recipe using a 50/50 blend of honey and maple which really cuts down on that distinct honey flavor but, still keeps them refined sugar free and so far, everyone who has tried this recipe loves them. When I posted my Paleo Strawberry Burst Mallow recipe, I mentioned that omitting the strawberries would give you plain mallows but, I figured, it actually needed a post of it's very own. These not only taste great but, they are filled with goodness. Grassfed gelatin, pure, organic maple syrup & raw, local honey. Go compare that to your common mallow found in the store
I was intimidated the first time I tried making mallows but, then I realized how much fun it was to make them. And if you love all things Autumn and PUMPKIN then, just wait until you try my new Paleo Pumpkin Spice Mallows with REAL Pumpkin!
To get started, you just need some equipment essentials on hand first...
-Stand Mixer with Whisk Attachment (from my research, hand mixers generally wont work because the motor is not strong enough and will generally burn out).
-Candy Thermometer (this is a MUST)
-5 qt. Pot (the mixture tends to boil over in a smaller pot)
- 4 tbsp (1/4 C) Gelatin (grass-fed is best for health reasons)
- 1 C Honey (raw, unfiltered, local if possible)
- 1 C Maple (pure, organic)
- 1 tsp.Vanilla
- 1 C cold water
- 1/2 C water (room temp is fine)
- Soy-free Shortening (for greasing pan(s)
- Apx. 6 Tb.Sp. Arrowroot or Tapioca Flour for dusting
- First coat a 13 x 9 pan or 2 8x8 pans with Organic soy-free shortening and coat with a light dusting of arrowroot or tapioca powder. (I prefer arrowroot but, either will work fine). Set this aside.
- Bloom your gelatin & 1 C cold water in the mixing bowl on a stand mixer. I like to give it a quick whisking to prevent any clumps from forming.
- Meanwhile, whisk the 1/2 C of water, with the honey, maple, and vanilla in a pot and turn heat to med/high.
- Insert your candy thermometer (this is a MUST) and wait for the temperature to reach the softball stage (apx. 240 degrees). I like to whisk the mixture as it gets close to 240 to ensure the temperature is even throughout the pot. *NOTE: Every time I have made mallows, I noticed it gets up to 220 fairly fast and then it hangs out there for what might feel like forever before finally climbing to 240. So don't fret or increase the heat, it WILL get to 240.*
- Once it reaches 240, immediately remove from the heat, turn your mixer on low (allow the gelatin to break up a bit) and slowly pour the mixture into the mixing bowl with the bloomed gelatin.
- Next, turn the mixer all the way up. "Aerating". *If you don't have a splash-guard, hold a towel around the mixer to prevent it from splashing it all over the walls until the mixture thickens to the point of not splashing out.
- You will see a beautiful white fluff start to form w/in 5-7 min. And it will be thick and fluffy anywhere from 10-15 min.
- Your fluff is done when it forms stiff peaks.
- Scoop your fluff into your prepared pan(s) and smooth out corner to corner. Cover and let cure for at least 6 hours. If I'm making mallows for an occasion, I like to make it the night before and then they can sit all night.
- Lightly coat your knife with some shortening and cut your mallows into cubes. No need to be precise about this. (There is a charm to the look of rustic, homemade marshmallows.)
- Put mallow cubes into a large ziplock bag (I do half at a time to make it easier) and toss with a small amount (2 Tb.Sp.) of arrowroot or tapioca flour. (You can use organic cornstarch too but, then it wont be Paleo).
- ENJOY! (Just try not to eat them all in one sitting because this recipe makes around 90 mallows.) ;)