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May 03, 2019
Do you ever go to a bonfire or go camping and think you can't take part in s'mores? Well with this recipe we sure hope that you can! You all have done so much to help us, and we want to help y'all as well!
Here is The Marshmallow Recipe!
296g Water (Half for blooming, Half for heated syrup mixture)
2 1/2 Tbsp Gelatin, unflavored (be sure it's SCD Legal)
2g Sea Salt
13g Vanilla Extract
PAN PREPARATION (Choose Your Style):
Thin & Stackable style? Coat one 18" x 26" sheet pan with Coconut Oil.
Chunky & Thick? Coat two 9" x 9" baking pans with Coconut Oil.
Dust pan(s) HEAVILY with SIFTED Coconut Flour (use hand sifter to ensure there are no clumps).
Whisk gelatin in approximately 148g of water in stand mixer bowl. Set bowl aside and allow gelatin to bloom.
In a saucepan, add remaining water and honey.
Heat water and honey mixture over Low-Medium Heat Until Candy Thermometer Reads 240° F.
Remove water and honey mixture from heat and immediately stir in Vanilla Extract or any SCD legal extract of choice.
Place bowl with bloomed gelatin on stand mixer with Whisk Attachment and whisk gelatin to break it up.
Turn mixer on High Speed and SLOWLY add hot mixture to gelatin - be sure to keep the mixture moving while adding the honey syrup.
Mix for 5-7 Minute at High speed. You'll know it's ready, when the sound changes and soft peaks form and bend. Mixture will be thick, but pourable.
Remove bowl from mixer and immediately pour into prepared pan. Spread quickly with a rubber spatula or large icing spatula.
Let cool for 5 minutes* - Allow pan to cool undisturbed.
*Not all Kosher gelatin is created equal, be sure refer to manufacturer recommendations for proper ratio (gelatin:water). This original recipe was created using Knox
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