1 hour + settling time (2 hours marshmallow + 1 hour for the chocolate)
Honestly these are the best, it was hard to stop at just one of each flavour! Get ready for sweet fluffy marshmallowy goodness that will keep your taste buds on cloud nine - nothing mallow-dramatic about these tasty clouds of choc-dipped delight! In case you needed another reason to love these Christmas clouds - the goodness of Gutsy Gummies means you’re supporting gut wellbeing and tissue building + repair.
Line an 8-inch x 8-inch pan or container with baking paper.
Place 2/3 cup of the first gummy flavor and 1/2 cup of water in a mixing bowl to bloom.
Heat 1 cup agave syrup and 1/2 cup water in a small saucepan and bring to a boil. Let it boil for a couple of minutes at the soft ball stage (or 240 degrees Fahrenheit). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Be cautious as it will be hot!
Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. This can take up to 10 minutes.
Pour the mixture into the prepared container.
Refrigerate for 2 hours or until set.
Repeat the process with the other flavors.
Once set, remove from the container and cut into large squares. Have hot water and extra tapioca flour on hand to prevent the knife from becoming too sticky.
Melt 8.8 ounces (approximately 9 ounces) of chocolate in a double boiler.
Skewer each marshmallow and dip into the melted chocolate, using a second skewer to remove the marshmallow from the first. Place on a tray lined with baking paper.
Once all the marshmallows are covered in chocolate, refrigerate to set for about an hour.
Serve chilled.
Line a 20cm x 20cm pan or container with baking paper. Place ⅔ cup of the first gummy flavour and ½ cup of water in a mixing bowl to bloom.
Heat the agave syrup, ½ cup water in a small saucepan and bring to the boil. Let it boil for a couple of minutes at the soft boil stage (or 240 degrees). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Careful it will be hot!
Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour the mixture into the prepared container.
Refrigerate for 2 hours or until set.
Repeat with the other flavours.
Once set, remove from the container and cut into giant squares. Best to have some hot water and extra tapioca flour on hand so that the knife doesn't become too sticky.
Melt the chocolate in a double boiler.
Skewer each of the marshmallows and dip into the melted chocolate, taking a second skewer to remove the marshmallow from the end of the first. Place on a tray lined with baking paper. Once all the marshmallows have been covered in chocolate place in the fridge to set for about an hour.
Serve chilled.
Choc Dipped Marshmallows
with Gutsy Gummies
Not too tricky
20
1 hour + settling time (2 hours marshmallow + 1 hour for the chocolate)
Honestly these are the best, it was hard to stop at just one of each flavour! Get ready for sweet fluffy marshmallowy goodness that will keep your taste buds on cloud nine - nothing mallow-dramatic about these tasty clouds of choc-dipped delight! In case you needed another reason to love these Christmas clouds - the goodness of Gutsy Gummies means you’re supporting gut wellbeing and tissue building + repair.
Line an 8-inch x 8-inch pan or container with baking paper.
Place 2/3 cup of the first gummy flavor and 1/2 cup of water in a mixing bowl to bloom.
Heat 1 cup agave syrup and 1/2 cup water in a small saucepan and bring to a boil. Let it boil for a couple of minutes at the soft ball stage (or 240 degrees Fahrenheit). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Be cautious as it will be hot!
Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. This can take up to 10 minutes.
Pour the mixture into the prepared container.
Refrigerate for 2 hours or until set.
Repeat the process with the other flavors.
Once set, remove from the container and cut into large squares. Have hot water and extra tapioca flour on hand to prevent the knife from becoming too sticky.
Melt 8.8 ounces (approximately 9 ounces) of chocolate in a double boiler.
Skewer each marshmallow and dip into the melted chocolate, using a second skewer to remove the marshmallow from the first. Place on a tray lined with baking paper.
Once all the marshmallows are covered in chocolate, refrigerate to set for about an hour.
Serve chilled.
Line a 20cm x 20cm pan or container with baking paper. Place ⅔ cup of the first gummy flavour and ½ cup of water in a mixing bowl to bloom.
Heat the agave syrup, ½ cup water in a small saucepan and bring to the boil. Let it boil for a couple of minutes at the soft boil stage (or 240 degrees). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Careful it will be hot!
Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour the mixture into the prepared container.
Refrigerate for 2 hours or until set.
Repeat with the other flavours.
Once set, remove from the container and cut into giant squares. Best to have some hot water and extra tapioca flour on hand so that the knife doesn't become too sticky.
Melt the chocolate in a double boiler.
Skewer each of the marshmallows and dip into the melted chocolate, taking a second skewer to remove the marshmallow from the end of the first. Place on a tray lined with baking paper. Once all the marshmallows have been covered in chocolate place in the fridge to set for about an hour.
