Let's face it, marshmallows are Amazing!
In the lead up to Mothers Day, I decided to simplify things and decorate homemade marshmallows with naturally dyed coconut flakes. They turned out beautifully, don’t you think??
If you’d like to make a batch this week, here’s how:
From Jenny’s Original Marshmallow Recipe.
1 cup filtered water (split into half cups)
3 tablespoons grass-feed gelatin (where to buy grass-fed gelatin)
1 cup honey (where to buy organic honey)
1 teaspoon organic vanilla extract (where to buy vanilla extract, how to make vanilla extract)*
1/4 teaspoon unrefined sea salt (where to buy sea salt)
Natural food dye, optional (where to buy natural food dye)
* You can also reduce the amount of vanilla by half and add a different extract for flavoring: peppermint, orange, lemon, etc.
Pan, 8×8 or larger
unbleached parchment paper
stand mixer or hand mixer
candy thermometer (this is the one I have)
Grease an 8×8(or larger) pan and line with parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows.
In your mixer bowl, add the gelatin with 1/2 cup of water
While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).
Note from Heather: If you want to add natural food dye at the very last stage of mixing the marshmallow batter to tint them, go for it! I used red to create light pink.
Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating, add it to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating if using one). Pat to smooth again.
If you are not using a coating then lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.
To Add More Color
While you’re waiting for the marshmallow to set, add a few drops of natural food coloring to a bowl of finely shredded coconut flakes and mix thoroughly. Keep adding dye until the flakes reach the color intensity you like. (I created three different bowls with varying color intensity). After the marshmallows have set, cut them up and roll them in the coconut. If you’re feeling adventurous you might try tinting the coconut with beet juice and then drying them in the dehydrator before using.
When the marshmallows are set, remove the parchment paper and cut into squares. Enjoy!