So, funny story about marshmallows, I've been wanting them for so long. I LOVE marshmallows. Loooooove them. I don't love all the crap they contain. Yiiiick! So I had this plan to make some myself. Thing is, every time I looked at a tutorial or recipe it required a candy thermometer and some sort of other equipment that my kitchen did not have so it just didn't happen. I kept browsing, and studying, I felt determined at some point that I was going to experiment and eventually get this right in my own way.
...and I did! I made marshmallows, GOOD marshmallows...no, GREAT, FREAKING AMAZING MARSHMALLOWS, right in my own kitchen, without any fancy bells or whistles. The texture is exactly and I do mean exactly the same as I remember the store bought ones I used to get having, the taste is slightly different but that is because I don't use corn syrup. If you want to use corn syrup, you are welcome to do so and I bet they'll taste exactly like store-bought...but to be honest with you, I like the taste of this a helluva lot better!! It's not that often I get something so spot-on on a first-attempt, but wowee.
I also made gluten-free graham crackers, and we made s'mores. They roast, oh so nicely. They are a little meltier when you roast them than your store bought one but in a good way. Like, slightly caramelized, or something. I dunno, you've just gotta try it for yourself-and then tell me about it!
So, I know the properties of these ingredients very very well, and there are several variants you could make to this marshmallow if you wished to vary the taste to your liking. Here is a basic template for marshmallows, with my recipe as well as subs you can make if you wish to alter the flavour to your liking:
A generous/somewhat heaped 3 1/2 teaspoons powdered gelatine
Sprinkle this over 1/2 cup of cold water in a large heat-safe bowl where you can use an electric mixer and let stand for a few minutes (you don't need to stir it or anything, it'll do its thing on its own), in the meantime grab a medium to large sauce pan and start measuring out some other stuff:
2 Cups coconut crystals (what I used) or unrefined cane sugar
2/3 Cup maple syrup or you may sub honey (using corn syrup or agave here will give you an authentic taste, but...fructose bomb.)
1/4 Cup water.
Now put this on the hob on medium heat and once it's melted stir it all together, then turn the heat up and allow the syrup to rapid boil for slightly over one minute. Timing is very important, don't heat it too long or it will burn and taste pretty gross. The aim here is "hard ball" candy stage, but you don't really need a thermometer, just a timer. Now, turn the heat off. Turn your electric beater on & slowly pour the boiling syrup into the gelatine as you beat at a HIGH speed. Put a timer on for 13 minutes. The high speed is absolutely essential as this is what aerates and gives marshmallows their "fluff". Once the mixture is incorporated, add:
1/4 teaspoon of salt and
1/4 to 1/2 teaspoon of powdered/ground vanilla (or you could use double the amount of extract if you wanted, I just prefer whole vanillabean )
...as you continue to mix (it's handy to have a second set of hands, but not essential).
When the timer goes off, you should have a slightly off-white gooey marshmallow fluff. Pour or spoon this mixture into a pan lined with greased or buttered baking paper (yes, it sounds weird, but you'll see why after it sets) and smooth the top as much as you can. Cover and leave to set for several hours, then come back and cut into desired shapes.
Dust your marshmallows, it is important to dust them otherwise they will all clump/stick together. It is easiest to cut them with a greased cookie cutter or greased knife. You can dust them with anything you desire, arrowroot + powdered sugar will give you that store-bought taste or you can use a powdered sweetener. I used a mixture of purple corn flour and lucuma powder (a sweetener ground from fruit) because I wanted mine to be purple and also not-so-junkfoody. Coat them very generously-trust me, it won't give them a chalky mouth feel.
Next? Well, feckin' eat 'em, guy.
Do you know if lucuma is low oxalate?
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