Life of Pie's Vanilla Marshmallow Recipe
When I heard refined sugar free, soft and vanillaey(my own made up word) marshmallows, I was there! Each time I have made these beauties, I have learnt a little more about them and hence each batch has been better than the last. A quick tip, they set FAST! Be ready to spread straight away on your lined tray. Also, just like beating egg whites, you will come to know when the stiff whipped peaks are at their best. Enjoy, have fun, they are a delicous treat waiting to happen for you. Rocky road in also on the agenda, if I ever can not use up all my marshmallows for my hot chocolates!
Marshmallow Ingredients
This recipe has been adapted from Quirky Cooking
- 2.5 Tbsp Organic Gelatin (use 20ml Tbsp)
- 1 cup water
- Seeds of 1 vanilla bean
- Pinch of salt
- I use 2 tablespoons of honey. My marshmallows still turn our nice and white with our Rob"s Cathedral Ranges honey at Fill Good.
The original recipe is
2 Tbsp xylitol or natvia (which is a mix of stevia and erythritol) - please note you can use honey to taste, however it will change the flavour and the colour so it won’t be white. Liquid stevia does NOT work in this recipe.
Conventional Marshmallow Method
- Line 2 containers with unbleached parchment paper.
- Place 1/2 a cup of the water into a medium bowl (or in the bowl of a mixer), and sprinkle the gelatin over the water. Set aside to allow the gelatin to absorb the water.
- In a small saucepan, place your sweetener of choice, salt and the remaining 1/2 cup of water. Heat over medium heat, stirring. Using a candy thermometer, bring the mixture to 115C. It will take about 7-8 minutes to reach this temperature. Remove from heat.
- Using a hand mixer or stand mixer on low speed, begin mixing the gelatin and water mixture. Very slowly drizzle the hot syrup into the gelatin mixture, drizzling it down the inside of the bowl.
- Once it’s all combined, add the vanilla and increase speed to high. Beat for 12 minutes, or until the mixture is thick and fluffy, and peaks like beaten egg whites when mixer attachment is lifted out. (The main reason marshmallows separate or are very dense is because they haven't had enough air whisked into them - so make sure they're well whisked!)
- Transfer the vanilla marshmallow mix to your lined dish and spread it out evenly.
Do this straightaway! This sets very quickly
Here is the link to the original Life of Pie recipe, there is a thermomix method as well as making pink marshmallows aswell
http://https://www.reallifeofpie.com/vanilla-marshmallows-sugarfree
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