Mellows on mellows guys!!! Last December we shared this super easy & delicious recipe for refined sugar free marshmallows on the blog and I wanted to share it again with our current fav hot chocolate! Homemade, stove top hot chocolate is the best and you know our house is all about homemade so why not pair them with mellows from scratch too that you can make into your favourite shapes right? And they make for an adorable gift too! Ella had a blast with me making little cubes and hearts and of course there was a dinosaur one but it was eaten before I had a chance to snap a photo lol.

As you know we have been featuring our favourite local juicery RIPE a lot and this winter we’ve been stocking up on their nut milks including their yummy chocolate almond one.  We warm it on the stove for some healthy hot chocolate the kids can enjoy with us while we cuddle and watch a movie or fill a thermos for when we are out on a snow adventure! Marshmallows always make for a delish and fun addition to hot chocolates so of course I wanted to post this recipe again so that you guys had a healthier alternative to the store bought ones that are full of yucky ingredients and these are Gluten/Corn/Egg/Diary Free. You can view the full recipe below. I used dark maple syrup instead of light and they turned out great and they were 110% toddler & hubby approved! Craig and I have actually been enjoying them in our coffee in the morning, I’ve been using maple syrup instead of sugar in my coffee for awhile now so these have been a super cute way to sweeten our morning cuppa.

RECIPE:

Ingredients:

1 cup water (split into half cups)

2 1/2 tablespoons powdered gelatin.

1 1/4 maple syrup

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use organic powdered sugar or other coatings such as cocoa, coconut and cinnamon.

Method:

1. Grease an 8×8 pan (or even a rectangular casserole dish) and line with parchment paper. Leave some length to create flaps over the sides of the pan. They will be used as handles for removing your finished marshmallows later. Sprinkle the parchment paper with a light layer of arrowroot starch or other coating of choice.

2. In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to bloom (hydrate) for about 5 minutes.

3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan, along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees (the soft ball stage) or a drop of the syrup dropped into ice water forms a pliable ball. This usually takes 12-15 minutes (give or take) depending on how hot the burner is, size of pot and even the humidity in the air.

4. Turn the stand mixer or hand beaters on to medium. Pour the syrup mixture into the bowl in a steady stream, combining it with the softened gelatin. Avoid pouring it directly onto the beaters, or the syrup will splatter and hit you or harden in the sides of the bowl.

5. Turn the mixer up to high and continue beating until it triples in volume, becomes light in color and the marshmallow cream is just cool to the touch (this can be anywhere from 5-10 minutes depending on your mixer). Times will vary! Add the vanilla toward the end of mixing, just before you think it’s ready. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped, it will have good volume and hold its shape for a moment before falling back on itself when scooped up with the beaters.

6. Turn off the mixer and using a rubber spatula, transfer the marshmallow creme to the prepared pan. Working quickly, smooth out the top with a pallet knife or back of a spoon. Sprinkle starch evenly over the top and pat down if needed.

TIP: If you are not using a coating then lightly grease your hands with oil and pat smooth. This will help keep the marshmallow cream from sticking to your fingers. Allow to sit and “cure”anywhere from 4-6 hours. Although I have been known to cut them earlier and they are often ready. But, if you want them to look nice and clean after cutting, I do recommend waiting at least 4 hours, even if they seem set, as they will be more wet inside.

7. When set, remove the marshmallows by lifting from the parchment paper flaps. Carefully peel away from the sides, dusting with starch if needed. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.