Nourish Me Marshmallows

CategoryDifficultyIntermediate

Delicious, nourishing and perfect for work or school lunches!

Yields20 Servings
Prep Time30 mins
Soft, fluffy & nourishing!
Soft, fluffy & nourishing!

If at first you don't succeed try, try, try again. Most of my recipes are very simple to make. This is not one of them!  It took me 4 goes to get it right and even now I'm sure there is still room for improvement. It's not that it is hard to do - it's just that you MUST get the temperature right.

I'm not a professional in the kitchen. I'm just a mum who loves nutritious whole foods and I like things I can make that are simple and straight forward. I managed to hide the marshmallows for the first few years when my boys were drinking baby-cinos. I couldn't justify the additives & chemicals in them. The last couple of years they have cottoned on and it's been hard to compete with the sugar and additive content and win them over to a nourishing marshmallow.

This is the simplest and most nourishing way I have found to make marshmallows and I have played around with this recipe alot.

Learn from my mistakes!  The first thing you need is a cooking thermometer. In fact I would go as far to say if you don't have one - don't bother making these! Accuracy and temperature is make or break with marshmallows. Even if you have a thermometer it can be off by being bumped or dropped. Make sure you calibrate it regularly and check it is calibrated before making these. If your thermometer is even slightly out - this recipe WILL NOT WORK.  Believe me I've tried to wing it and failed each time.

You can test your thermometer for accuracy by placing the tip in a pot of boiling water. It  should read 100 degrees C. I usually let it stand in the boiling for 5-10 minutes to give the thermometer time to catch up.

Marshmallow root is a demulcent which means it is very soothing for sore throats and any infection of the upper respiratory tract. Probiotics are essential for gut health and gelatin is a fantastic immune enhancer.

Ingredients

 1 tbs marshmallow root (optional)
 1 1/2 cup filtered water (split into 2 cups)
 2 1/2 tablespoons of gelatin (I use great lakes grass fed gelatin)
 1 tsp organic vanilla extract (not essence - that stuff is nasty!)
 1 tsp xantham Gum
 1 cup organic maple syrup
 1/4 tsp himalayan sea salt
 1 tsp shelf stable probiotics powder or 2 -4 capsules open and emptied
 coconut oil for pan

Okay you need a high powered mixer/food processor/thermomix And a small saucepan and a tin lined with parchment paper.

Directions

1

Place marshmallow root in warmed filtered water and let sit for at least 15 minutes. Strain making sure you have one full cup of water remaining. If omitting marshmallow root just use 1 cup filtered water

2

With coconut oil grease pan and line with parchment paper. I spray my paper lightly with coconut oil also.

3

Pour half your water into mixer/food processor/thermomix and lightly sprinkle gelatin over the top evenly. The gelatin should not sit for more than 5 - 8 minutes.

4

Pour other half of water in small saucepan and add maple syrup and salt bring gently to the boil without letting it foam up. Bring to 240 - 242 degrees F (115 degrees C) This is the hardest step to get the temperature right of the sugar syrup. If you don't get it hot enough the marshmallows will not go fluffy. If you get it too hot they will crack.

5

Turn your food processor on to a medium speed and gently and slowly pour the maple mix in. The slower you can do this the better the consistency will be.

6

Once the maple mix has combined turn to a high speed until the mix has tripled in volume. This could take anywhere between 5 and 15 minutes depending on the strength of your food processor. You will know when it's changing when it turns white, thickens and goes a bit fluffy.

7

Add the vanilla extract, shelf stable probiotics & xanthum gum and mix for another minute.

8

Pour into lined tin smoothing out and place in the fridge for minimum of 4 hours (overnight is perfect)

9

Remove parchment paper and cut into shapes storing in airtight container. Can be dipped in coconut or icing sugar.

10

Can also be turned pink by adding a drop of beetroot juice in the final stages of mixing.

Okay good luck and let me know how you go!! I want photos and feedback so I can get this recipe perfect! Instagram #123nourishme and FB!   Alisa 🙂

Like this recipe? Join our newsletter now for all the latest nourishing recipes! 

Ingredients

 1 tbs marshmallow root (optional)
 1 1/2 cup filtered water (split into 2 cups)
 2 1/2 tablespoons of gelatin (I use great lakes grass fed gelatin)
 1 tsp organic vanilla extract (not essence - that stuff is nasty!)
 1 tsp xantham Gum
 1 cup organic maple syrup
 1/4 tsp himalayan sea salt
 1 tsp shelf stable probiotics powder or 2 -4 capsules open and emptied
 coconut oil for pan

Directions

1

Place marshmallow root in warmed filtered water and let sit for at least 15 minutes. Strain making sure you have one full cup of water remaining. If omitting marshmallow root just use 1 cup filtered water

2

With coconut oil grease pan and line with parchment paper. I spray my paper lightly with coconut oil also.

3

Pour half your water into mixer/food processor/thermomix and lightly sprinkle gelatin over the top evenly. The gelatin should not sit for more than 5 - 8 minutes.

4

Pour other half of water in small saucepan and add maple syrup and salt bring gently to the boil without letting it foam up. Bring to 240 - 242 degrees F (115 degrees C) This is the hardest step to get the temperature right of the sugar syrup. If you don't get it hot enough the marshmallows will not go fluffy. If you get it too hot they will crack.

5

Turn your food processor on to a medium speed and gently and slowly pour the maple mix in. The slower you can do this the better the consistency will be.

6

Once the maple mix has combined turn to a high speed until the mix has tripled in volume. This could take anywhere between 5 and 15 minutes depending on the strength of your food processor. You will know when it's changing when it turns white, thickens and goes a bit fluffy.

7

Add the vanilla extract, shelf stable probiotics & xanthum gum and mix for another minute.

8

Pour into lined tin smoothing out and place in the fridge for minimum of 4 hours (overnight is perfect)

9

Remove parchment paper and cut into shapes storing in airtight container. Can be dipped in coconut or icing sugar.

10

Can also be turned pink by adding a drop of beetroot juice in the final stages of mixing.

Nourish Me Marshmallows

Want to know which numbers to avoid when shopping?
Free Cheat Sheet!

You can grab yours here!

Leave a Reply

Your email address will not be published. Required fields are marked *

Want to know which numbers to avoid when shopping?
Free Cheat Sheet!

You can grab yours here!

We will never spam you and we take your privacy seriously.

Join Waitlist We will inform you when the product arrives in stock. Just leave your valid email address below.
Email Quantity We won't share your address with anybody else.