I've been for a long time now, intimidated to make marshmallows. I thought they must be complicated to put together and that my results would be subpar. I am excited to report that is not the case. They couldn't be less complicated, and more delightful to pull together in about 15 minutes. The reward of plopping a fresh, home-made marshmallow in my mug of earl grey or hot cocoa is resoundingly superb. A simple treat to make the season that much more festive. I've adapted a number of recipes to use only our mushroom maple syrup as the sweetener. Making these ever more wholesome and with a ample dose of medicinal mushrooms.
Mushroom Maple Marshmallows
1 cup water
1/2 cup gelatin
1/2 cup water
3/4 cup mushroom maple syrup
2 tsp vanilla extract
Pinch salt
Combine 1 cup of cold water and 1/2 cup of gelatin into a large mixing bowl. Allow to bloom while combining maple syrup and additional 1/2 cup of water into a small saucepan on the stove. Heat mixture to just about boiling. Add hot mixture to bloomed gelatin mixture. Add vanilla extract and salt. Start your mixer on slow and gradually increase speed to high. Mix for about 10 minutes or until the it has achieved a marshmallow-y consistency. Pour into a baking pan that has been lined with parchment paper. Allow to set for at least an hour. Dust with cornstarch to cut into squares. Keeps for a couple days.
