Cinnamon Maple Marshmallows
I make a batch of these lightly spiced marshmallows every other week in the wintertime. They are the perfect accompaniment to a bedtime hot cocoa and many find their way into little mouths before they make it to the mug. The gelatin is lovely and healing for you our digestive system which is an added bonus to something that tastes so wonderful!
Ingredients:
2 cups water
1/2 cup gelatin
(we use perfect supplements and you can use code JMW10 for a discount!)
1 tsp vanilla
1/2 teaspoon cinnamon
1 cup maple syrup
coconut oil for oiling the dish
Directions:
In a 9x13 dish, pour 1 and 1/2 cups of water (you’ll use the other 1/2 cup later). Sprinkle the gelatin over the surface as evenly as possible. You’ll let this sit for about 10 minutes until the gelatin has absorbed all of the liquid. Meanwhile, pour the remaining 1/2 cup of water, vanilla, cinnamon and maple syrup into a deep saucepan. Heat it over medium heat and bring to a low boil for about 8 minutes. At this time, you should be able to peel the gelatin/water mixture out of the dish and transfer the whole shebang to a stand mixer or big bowl. I will be like a thick gummy! Slowly pour the boiled syrup mixture over top and start mixing! If you have a stand mixer, use the whisk attachment and mix on medium for about 8-10 minutes. If you have a hand mixer, you’ll need to hold the mixer for about 15 minutes until it is a fluffy consistency. While it’s mixing rub the 9x13 dish with coconut oil. When it’s light, white, and fluffy looking, quickly pour the mixture into the oiled dish and spread it evenly. It cools and hardens quickly! If it is chunky looking, you may have mixed it a bit too long! Pop it in the fridge to set and use a knife to cut into into small (or large!) squares!
