Marshmallow (refined sugar free)

Yummy squishy marshmallow

can be eaten as is, or used as icing for cupcakes, or used to sandwich cookies together, or dropped into hot chocolate

Ingredients

1C water
1C rice malt syrup (failsafe) or honey (grainfree/GAPS)
1t vanilla extract
pinch salt
3T gelatin*

 

Method

Place 1/2C water in TMX bowl with butterfly inserted
Sprinkle gelatin over the water
Mix speed 2 for 30 seconds to combine
Leave to rest

Place 1/2C water, rice malt syrup or honey, salt and vanilla in small pot
Bring to the boil and then reduce heat slightly
Using a thermometer, continue boiling until syrup reaches soft crack stage, approx. 130-140 degrees
(if using Rice Malt Syrup - only go to 125 degrees)
Remove from heat

Turn on TMX, speed 2 and slowly add boiling syrup (this should take about 40sec)
Now slowly increase the speed to 4 (take about 20sec)
Continue to whip at speed 4 for 3 minutes
(if using for icing, whip for just 2 minutes... gives you some extra time before it sets)

Marshmallow is now ready to use... remove butterfly

 

NOTE: If you do not have a Thermomix (TMX), use a stand mixer to whip the marshmallow.

Usually takes about 10 minutes.

for cubes

Scoop out mixture into a lined dish and leave to set in the fridge for a few hours

When set, lift out marshmallow (using baking paper you lined dish with) and cut with a sharp wet knife into small squares

Roll in desiccated coconut (you can toast** if you like) or roll in tapioca starch (dust most off). This will stop them from sticking together.

Store in a snaplock bag or Tupperware container in the fridge.

for icing

Working quickly as marshmallow will start setting quickly, spoon small amounts onto cupcakes or fill a piping bag and pipe on

You can use vanilla cupcakes from both my cookbooks, or use coconut rice cupcake from Failsafe to Healing Workbook

for biscuit sandwiches

Working quickly as marshmallow will start setting quickly, spoon small amounts onto the underside of cookie, place another cookie on top and press lightly

You can use the vanilla cookies from both my cookbooks or use the coconut rice cookie from Failsafe to Healing Workbook



*gelatin - Make sure you use a good quality gelatin. We use GREAT LAKES brand, which you can purchase from Island Organics. See supplier page for contact details

**toasted coconut - to toast coconut, place desiccated coconut into a dry frypan, cook over moderate heat, stirring, until coconut is golden... remove from pan. Store in an airtight container or snap lock bag.