We know homemade marshmallows can sound tedious and time consuming but you’re in for a real treat with these three ingredients Maple Marshmallows. To make this fluffy delight healthier, we have used maple syrup as our sweetner along and use our grass fed, sustainably produced Australia Natural Gelatin which contains key amino acids to support tissue building and gut wellbeing. Enjoy as a treat on their own or dunk into one of our Superfood lattes for a creamy and fun drink!
Line a 20cm x 20cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with tapioca flour so that the marshmallow doesn’t stick to the bottom.
Place the Natural Gelatin and 1/2 cup of water in a mixing bowl to bloom.
Heat the Maple Syrup, 1/2 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage. Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour mixture into the pan or container, and dust with tapioca flour on top.
Refrigerate for 2 hours or until set.
Once set, remove from the container and cut into (giant) squares. Enjoy!
Line a 20cm x 20cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with tapioca flour so that the marshmallow doesn’t stick to the bottom.
Place the Natural Gelatin and 1/2 cup of water in a mixing bowl to bloom.
Heat the Maple Syrup, 1/2 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage. Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour mixture into the pan or container, and dust with tapioca flour on top.
Refrigerate for 2 hours or until set.
Once set, remove from the container and cut into (giant) squares. Enjoy!
Easy Maple Marshmallows
With Natural Gelatin
Easy peasy
6
2 hours 30 mins
We know homemade marshmallows can sound tedious and time consuming but you’re in for a real treat with these three ingredients Maple Marshmallows. To make this fluffy delight healthier, we have used maple syrup as our sweetner along and use our grass fed, sustainably produced Australia Natural Gelatin which contains key amino acids to support tissue building and gut wellbeing. Enjoy as a treat on their own or dunk into one of our Superfood lattes for a creamy and fun drink!
Line a 20cm x 20cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with tapioca flour so that the marshmallow doesn’t stick to the bottom.
Place the Natural Gelatin and 1/2 cup of water in a mixing bowl to bloom.
Heat the Maple Syrup, 1/2 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage. Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour mixture into the pan or container, and dust with tapioca flour on top.
Refrigerate for 2 hours or until set.
Once set, remove from the container and cut into (giant) squares. Enjoy!
Line a 20cm x 20cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with tapioca flour so that the marshmallow doesn’t stick to the bottom.
Place the Natural Gelatin and 1/2 cup of water in a mixing bowl to bloom.
Heat the Maple Syrup, 1/2 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage. Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour mixture into the pan or container, and dust with tapioca flour on top.
Refrigerate for 2 hours or until set.
Once set, remove from the container and cut into (giant) squares. Enjoy!
