Healthy marshmallows that are actually good for you. You won't find any high fructose corn syrup or titanium dioxide hidden in these yummy pink marshmallows. Flavoured with 'C Berry Blast' (nutra organics - Super Foods for Kidz!), coloured with organic beetroot powder and set with pure protein gelatin (collagen joint care).
* Please click on the green icon next to the ingredients listed below for extra details and helpful information.
Line a 33 x 20cm rectangle baking tin or similar with baking paper (add a little oil to the base and sides to help the paper stick to the tin).
Add 1/2 cup of filtered water, maple syrup and honey to a small saucepan. Heat on medium until the mixture is pipping hot, remove just before it starts to bubble (approx. 4 mins), then add the vanilla and salt, stir to dissolve the salt.
Add the second 1/2 cup of filtered water to a large glass or stainless steel mixing bowl with high sides. Sprinkle the gelatin over the water and allow to bloom (it will soften and swell within 2 - 3 minutes). Add the beetroot powder and C Berry Blast powder (if you are using another flavour, add at this point).
Beat the firm gelatin mixture on low using a hand-held electric beater or a stand mixer for 3 - 4 seconds to break up the mixture (I use a hand-held electric beater). Pour in approximately 2 tablespoons of the heated sweet mixture and continue beating to dissolve the gelatin. Start pouring in the remaining heated mixture, roughly 1 tablespoon at a time while you beat on medium, have all the sweet mixture beaten in within approximately 2 minutes.
Increase speed to high and beat for 7 - 8 minutes until the marshmallow mixture is thick and fluffy, you should be able to see ripples on the surface made by the beaters.
Pour without delay into the lined tin, as it sets quickly. Place into the fridge uncovered for at least 60 minutes to set firm (but can be left longer or even overnight).
Use the baking paper to remove the slab of pink marshmallow from the tin and place on a large chopping board. Dust the blade of a large knife with extra arrowroot flour before cutting into squares, you will need to wipe the blade clean and continue dusting for sharp and clean slices (or cutting with a pair of kitchen scissors works well).
Add arrowroot flour to a large glass container that has a lid, add half of the marshmallow pieces and lightly coat, repeat with the remaining pieces (this will keep them dry).
Seal the container and store in the fridge for up to 1 week, also suitable to freeze for up to 3 months.
NOTES FOR WHITE VANILLA MARSHMALLOW: Increase the organic vanilla extract to 1 1/2 teaspoons and remove the beetroot powder and the C Berry Blast powder or any other flavours being used. You might like to check out Chocolate Coated Easter Marshmallows, it uses my white marshmallow recipe.
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.
Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.
Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.
Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.
Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.
Ensure you use unflavoured gelatin in my recipes. ‘Great Lakes’ is a brand I use which is made from Kosher grass-fed beef. When using gelatin to thicken desserts, use the red carton. The green carton (which is cold water soluble and does not thicken) I use to add to smoothies and drinks. Gelatin is pure collagen protein, which is good for bone and joint care. It is also excellent for skin, hair and nails (helps the wrinkles from the inside).
Beetroot powder is packed with antioxidants, it's perfect for adding colour to raw and baked desserts. Choose a certified organic brand, free from colours, flavours, preservatives and sweeteners. My favourite brand of beetroot powder is 'Morlife', sold in healthy food stores.
C Berry Blast powder by nutra organics is high in vitamin C and perfect for adding flavour to healthy treats for kids. Great for sprinkling over yoghurt or adding to muffins, smoothies and ice blocks. This organic high antioxidant blend contains - mango, acai berry, blueberries, cranberries, beetroot, goji berries, camu camu and rosehip. It can be purchased from health food stores or online (I buy from sistermixin.com http://www.sistermixin.com/product-category/nutra-organics/sfk/).
Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).