White Wine Marshmallows (& Marshmallow Creme)
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Many of you have been asking how to make home made marshmallows, and so here is the recipe, by popular demand! These marshmallows are made with dash of local white wine - because if you are going to celebrate, I say, celebrate!
I am including a few options for these, since some people will prefer the wine with a kick and an effect, and others would simply like the flavour without the alcohol. As well, for those of you with little ones, simply substitute the wine for water, add a dash of vanilla, and you will have simple and delicious marshmallows your whole family can enjoy.
Also, if you follow me on Facebook, you know that marshmallow creme itself (prior to being refrigerated) is among my favourite sensual foods. Once the creme is made, simply transfer to a piping bag and apply to yourself - since it keeps its shape, you can make whatever designs you would prefer. The creme will set, and then you can greet your partner when they come home with a little surprise that they can eat and lick off of you. Fun! The only caveat here is because the gelatin sets relatively quickly, you will have to apply the creme shortly after it is made, so plan accordingly.
You can explore the rest of my top 10 foods to lick off your lover here.
However you apply this recipe (ha!), enjoy it!
Love,
Varya
TIME: 30 min
YIELD: approx 5 cups marshmallows
INGREDIENTS:
OPTION 1 (with a wine kick)
1/2 cup maple syrup
1/2 cup raw cane sugar (you can use coconut sap, but it will alter the colour and flavour)
1/2 cup local white wine
1/2 cup water
dash salt
3 tbsp grass fed gelatin
cocoa powder/coconut /etc to roll them in
OPTION 2 (with wine flavour only)
1/2 cup maple syrup
1/2 cup raw cane sugar (you can use coconut sap, but it will alter the colour and flavour)
1/2 cup local white wine
1/2 + 1/4 cup water
dash salt
3 tbsp grass fed gelatin
cocoa powder/coconut /etc to roll them in
OPTION 3 (for the kiddies!)
1/2 cup maple syrup
1/2 cup raw cane sugar (you can use coconut sap, but it will alter the colour and flavour)
1 cup water
1/2 tsp organic vanilla extract
dash salt
3 tbsp grassfed gelatin
cocoa powder/coconut/etc to roll them in
PROCESS:
OPTION 1:
1. Grease a pyrex pan with coconut oil/butter, and then cut a large piece of parchment paper (so it goes over the edges. You will need this to lift the marshmallows out when they are finished). Cut another such piece, and place it in the opposite direction, leaving extra paper as well. Grease the top piece of parchment paper thoroughly.
2. In a large bowl, add gelatin, and 1/2 cup local wine. Blend using a hand mixer until frothy, and white opaque colour (it will form peaks).
3. In a pot on the stove, add 1/2 cup water, cane sugar, and maple syrup. Place a low heat, and let it reach a rolling boil. DO NOT RUSH the process by increasing the heat as the syrup will burn. This process will take about 25-30 min.
5. Once the syrup has reached a boil, remove from heat. Pour the mixture at a slow steady pace into the bowl with the gelatin, and then immediately beat with the hand mixer. Do not rush. (If you have a stand mixer, just turn it on, and pour at a steady pace.)
6. Keep mixing the marshmallow cream using the hand mixer for until it has cooled to the touch (approx 10 min). It will look frothy, and soft.
7. Pour mixture onto greased parchment paper, and place in the fridge to cool for 4-6 hours. (I like to cover it with some parchment paper lightly during this time)
8. Once the marshmallows have set, remove them from the pan, and place them (parchment paper and all) on a cutting board. Cut them to your desired size and shape, and place on parchment paper covered plate.
9. You can roll the marshmallows in cocoa powder, shredded coconut, etc.
FOR MARSHMALLOW CREME:
1. Follow same guidelines as any of the above, just leave out the refrigeration.
2. When the creme is at room temp (approx 8-10 min), immediately place in piping bag and get creative with your decoration!
FOR OPTION 2:
1. Follow same guidelines as in option 1, just use a 1/2 cup water with the gelatin, use a 1/4 cup water and a 1/2 cup local wine for the syrup on the stove.
FOR OPTION 3:
1. Follow same guidelines as in option 1, just use a 1/2 cup water with the gelatin, use a 1/2 cup water for the syrup on the stove.
