naturally sweetened marshmallows

Makes 1 large square tin (you can cut into any size, I ended up with over 24)

I’m not sure about you, but marshmallows are probably my favourite thing to eat - I mean the texture is out of this world! There aren’t many marshmallows out there that have natural ingredients inside, so why not make your own (I definitely won’t tell you not to play with them once they have set…)

NOTE - Make sure you pour the marshmallow mixture as soon as possible into the prepared tin, it sets very quickly otherwise and won’t spread well.

Ingredients

1/2 C lukewarm water
3 Tbsp natural gelatin powder (I like to get a high quality one, as it does wonders for your gut!)

1/2 C water
1 C liquid sweetener (I used a combo of honey and maple syrup)
1 tsp vanilla extract
Few drops of natural red food colouring (which is made of ingredients such as beetroot!)

Combine the first two ingredients and let thicken in a bowl. Combine the rest of the ingredients (except the food colouring) in a saucepan and bring to a boil. Reduce the heat and let simmer for 5 minutes. While doing this, prepare a square pan with parchment paper and a dusting of arrowroot/ tapioca starch.

In a stand mixer, using the whisk attachment (or a large bowl and a hand mixer) add the gelatin mixture.
Slowly pour in the hot liquid mixture while beating, once all has been added turn beater up to the highest setting. Beat for around 5- 7 minutes (just keep beating) adding drops of food colouring (or fresh vanilla bean) to make it pink during that time, until a voluminous marshmallow fluff appears - soft peaks! (smooth and glossy) pour QUICKLY (otherwise it will set!) into the pan. Add any extras, such as a dusting of raspberry powder!

Let sit room temp with just a tea towel lightly covering (at least 4 hours, I have left them overnight) until it’s not sticky to touch. Cut into squares and eat as is, or use in your hot chocolate. If you do decide to bake with them, beware that they will disappear if they are in the oven for too long! Store these room temperature in an airtight container - if you live in warm temperatures I recommend keeping these in the fridge as otherwise they may go off.