Paleo Peppermint Marshmallows

Need a gluten free, dairy free, and paleolithic hor d'oeuvre? Paleo Peppermint Marshmallows could be an excellent recipe to try. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 40 calories. This recipe serves 36. For 28 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 57 people were impressed by this recipe. If you have vanillan extract, gelatin, honey, and a few other ingredients on hand, you can make it. It is brought to you by Bakerita. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is perfect for Christmas. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. Try Homemade Peppermint Marshmallows with Peppermint Hot Cocoa, Peppermint Marshmallows, and Peppermint Marshmallows for similar recipes.

Servings: 36

Preparation duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First, make the red food coloring (not necessary, but looks cute!). Put the beet juice in a small saucepan and bring to a boil over medium-low heat. Let it simmer until its reduced by about half - it should be slightly thickened and gel-like. Remove to a small bowl and let cool. If you over reduce it and its too thick, you can whisk in extra beet juice to thin it out.Grease an 8x8 square pan (for thick marshmallows), 9x9" pan (for slightly thinner), or 9x13" pan (for thin marshmallows) very well with coconut oil, using a paper towel to rub it and make sure you fully coated the bottom, sides and edges of the pan. Set aside.In the bowl of a stand mixer fitted with the whisk attachment, combine the unflavored gelatin and cup cold water, whisking gently to combine. Let stand to allow the gelatin to bloom while you make the syrup.Place the honey, maple syrup and cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionallyyou are looking for it to eventually hit a temperature of 235-240F (soft ball stage).Once the syrup reaches 240F, pull it from the heat. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, turn the speed to medium-high and let it go for about 8-10 minutesthe mixture should turn white and fluffy. Add the vanilla extract, peppermint extract, and salt and mix for 30 more seconds.Working quickly, use a dropper to drip the some food coloring onto the marshmallow. Swirl with a silicone spatula, adding more food coloring if desired. Don't mix - just gently run your spatula through the food coloring.Pour the marshmallow into the prepared pan and use an offset spatula spritzed with cooking spray to even it out. If desired, you can add a bit more food coloring across surface of marshmallow and swirl in with the spatula. Tap the pan on the counter a few time to get rid of air bubbles. Let sit for about 6 hours or until firm.Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a tapioca flour-dusted work surface. Dust the marshmallow slab with more tapioca flour and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more tapioca flour and shake in a sieve to remove excess. Store in an airtight container for up to 1 week.

 

Step by step:

1. First, make the red food coloring (not necessary, but looks cute!).

2. Put the beet juice in a small saucepan and bring to a boil over medium-low heat.

3. Let it simmer until its reduced by about half - it should be slightly thickened and gel-like.

4. Remove to a small bowl and let cool. If you over reduce it and its too thick, you can whisk in extra beet juice to thin it out.Grease an 8x8 square pan (for thick marshmallows), 9x9" pan (for slightly thinner), or 9x13" pan (for thin marshmallows) very well with coconut oil, using a paper towel to rub it and make sure you fully coated the bottom, sides and edges of the pan. Set aside.In the bowl of a stand mixer fitted with the whisk attachment, combine the unflavored gelatin and cup cold water, whisking gently to combine.

5. Let stand to allow the gelatin to bloom while you make the syrup.

6. Place the honey, maple syrup and cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionallyyou are looking for it to eventually hit a temperature of 235-240F (soft ball stage).Once the syrup reaches 240F, pull it from the heat. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, turn the speed to medium-high and let it go for about 8-10 minutesthe mixture should turn white and fluffy.

7. Add the vanilla extract, peppermint extract, and salt and mix for 30 more seconds.Working quickly, use a dropper to drip the some food coloring onto the marshmallow. Swirl with a silicone spatula, adding more food coloring if desired. Don't mix - just gently run your spatula through the food coloring.

8. Pour the marshmallow into the prepared pan and use an offset spatula spritzed with cooking spray to even it out. If desired, you can add a bit more food coloring across surface of marshmallow and swirl in with the spatula. Tap the pan on the counter a few time to get rid of air bubbles.

9. Let sit for about 6 hours or until firm.Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a tapioca flour-dusted work surface. Dust the marshmallow slab with more tapioca flour and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more tapioca flour and shake in a sieve to remove excess. Store in an airtight container for up to 1 week.

Nutrition Information:

covered percent of daily need