Wowzers… The first time I made some marshmallows was a few weeks ago. And, well, I made them by hand. Yes I whisked those bad boys by hand. I came to the conclusion though that it would be wiser to invest in a cheap electric hand mixer – it cost me less than £5 in fact and I don’t know why I haven’t done this sooner!
So those ones that I made were Gingerbread flavour and were gorgeous but I need to make another batch and re-photograph them, so I am afraid you will have to settle for Candy Cane flavour. Not so bad really huh?!
I nailed the flavour but in order to do so I had to use coconut sugar, which meant only one thing, I could only have brown marshmallows. I was a little upset about this but I will never skimp on my flavour. I have a few ideas for the future and will try colouring them by various means but these are too good to not post up sooner!
I wouldn’t recommend eating more than 1 or 2 of these as you may pack on the pounds. Sugar is still sugar my friends even if it is Paleo friendly! They are perfect dropped into your Bulletproof coffee or a raw cacao hot chocolate! They are so strong in flavour that you will be drinking a candy cane beverage when they begin to melt!
Oh and by the way guys you can toast these bad boys! Scrumptious!
Makes: Anywhere from 25-60 marshmallows (depending upon how large you cut them)
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Setting Time: 2 hours
Please note that all cup measurements used are British cups and equal to 250ml.
250g coconut sugar
1/2 cup maple syrup
200ml water (plus 125ml hot water for your gelatine bloom if using powdered gelatine)
25g powdered gelatine (or 16 leaves of gelatine)
2 egg whites
15 drops peppermint extract
1/4 cup tapioca flour
- Start by lightly oiling a shallow square 20cm cake tin or glass dish. Put a couple of tablespoons of tapioca flour into the tin/dish and cover with cling film. Shake the tapioca flour around until all of the sides are evenly coated. Place the dish to one side.
- If using powdered gelatine sprinkle it into a bowl of warm water (almost at boiling point but not quite). You will require 125ml of hot water. Stir until the gelatine has dissolved. If using gelatine leaves get a bowl of cold water ready to submerge them in. You will need to do this toward the end of the ‘hard ball’ stage of the syrup.
- In a small pan add your coconut sugar, maple syrup and water. Place on a low heat and stir occasionally until the sugar has fully dissolved.
- Turn up to a medium heat and bring the syrup to a boil. Once boiling place in your sugar thermometer, if you have one that is, if not don’t worry I will tell you how to continue without one! You will need to get your syrup to 122C-130C which is known as the hard ball stage. And it pretty much is what it sounds like. They syrup will become solid when cold. If you do not own a sugar thermometer get an ice cold cup of water at the ready and periodically drop a few drops of the syrup in. Check the consistency between your fingers. It will be at the hard ball stage when it forms & holds a solid shape in the water and can only be squashed between your fingers. It shouldn’t be very malleable though. If it is, it is likely to still be at the ‘soft ball’ stage. The syrup should be quite thick and ropey when dropped from a spoon.
- Whilst your sugar syrup is boiling begin to whisk your egg whites using an electric hand mixer or food mixer. Whisk until they form hard, stiff peaks that when you tip the bowl over your head will not fall on top of you!
- Once your sugar starts to form more of a soft and easily malleable ball and if you are using gelatine leaves now is the time to soak them.
- Once your syrup is at hard ball stage pour in your gelatine bloom or squeeze your gelatine leaves dry and add to the syrup. Stir until the gelatine has fully dissolved.
- Switch your mixer on to a low setting and gently pour in your syrup. If using an electric hand mixer get a helper to pour in the syrup or pour small quantities at a time.
- Add your peppermint extract and mix until the mixture becomes incredibly thick. When you lift up your beaters/whisks the mix should hold to them before forming a thick ribbon which falls back down into the mixture. It will be very thick but just at a pourable point. I found that using an electric hand mixer this took about 20 minutes.
- Once the mixture is ready pour it into your dusted tin or dish. Leave to set at room temperature for around 2 hours or until fully set. It should be easy to ‘peel’ away from the sides when ready.
- When the marshmallow has set, pour a generous amount of tapioca flour onto a clean work surface. Peel out your marshmallow and dust all over with the tapioca flour.
- Using a large oiled and dusted sharp knife begin to cut your marshmallow into strips lengthways. Then cut the strips into cubes. You will probably have to oil and dust your knife between cuts to make your life easier but it isn’t necessary. Be sure to store your marshmallows in an airtight container with a couple of tablespoons of tapioca flour. Give the marshmallows a good shake around to dust them evenly. And there you have it – your very own Paleo Candy Cane Marshmallows!