Coconut Sugar Marshmallows
My kids love adding marshmallows to a hot chocolate. These ones are their favourite. They’re made with coconut sugar which gives them that lovely golden colour and a slight caramel taste.
Coconut Sugar Marshmallows
Gluten free, dairy free, nut free, egg free
Makes 15-20 depending on the size you cut them
Ingredients:
1 cup water plus 2 tablespoons (I use a 15ml tablespoon)
3 tablespoons gelatin
2/3 cup coconut sugar
1/4 tsp salt
1 tsp vanilla extract (optional)
Instructions:
Place the water in a medium saucepan and sprinkle over the gelatin. Add the coconut sugar, salt and vanilla if using. Whisk over medium heat for 8-10 minutes until gelatin has dissolved and the syrup has reduced slightly.
Pour into the bowl of an electric mixer and leave to cool to room temperature (don’t rush this step otherwise the marshmallows will separate and not be as fluffy).
With an electric mixer using the whisk attachment beat on medium-low gradually increasing to high for 5-7 minutes or until the mixture is thick and glossy and will coat the back of a spoon.
Pour into a baking tray lined with baking paper and place in the fridge to set.
Once set, cut into pieces and enjoy on their own or in a cup of hot chocolate. Store in the fridge where they will keep fresh for up to a week.
Thermomix Instructions:
Place all ingredients in the mixing bowl, insert the butterfly whisk and cook for 12 mins, 115 degrees, speed 1. Remove the measuring cup and place the steaming basket on top.
Let the mixture cool and the beat at speed 4 for 5-7 minutes or until mixture is thick and glossy.
Notes: Unfortunately these will melt very quickly if you try to toast them over a fire so they are best eaten fresh.
