Wednesday, May 13, 2015

Homemade Marshmallow Snacks



1 CUP:   Marshmallow Root Tea (divided in half)
3 Tablespoons:   Beef Gelatin Powder
1 CUP:   Maple Syrup (I don't recommend honey)
1 Teaspoon:   Vanilla Extract
1/4 Teaspoon:   Sea Salt
1/4 Teaspoon:   Coconut Oil (for greasing pan & parchment paper)

Note on Ingredients : I personally source out the 'cleanest' foods because we are healthy-conscious folk. I am not paid any endorsements for the products I have recommended in this post/recipe. The products I have used in this recipe are personal preferences and have rendered the most accurate final product. The bottom of this post will list the products I have used and where you can buy them.

Note on Honey: I do not Bake or Cook with honey. I believe the heat from cooking kills the enzymes and all other valuable nutrients. The following article will better explain.


8X8 Baking Pan
Parchment Paper
Silicone Spatula
Stand Mixer with Whisk attachment
2 Quart Saucepan
Measuring Cup & Measuring Spoons
Candy Thermometer OR a small glass bowl with Ice Water

Make the Marshmallow tea by steeping & covering 1 Tsp of Marshmallow root in 1 cup of boiling water for 5 minutes. Once it is done steeping, divide the marshmallow tea into 1/2 c portions.

While the marshmallow tea is steeping or after it has steeped, prep the 8X8 baking pan. Cut two sheets of parchment paper that fit the inside width of the pan and allow an overhang on the other width of the pan. Grease the bottom & sides of pan with coconut oil. Place your first parchment sheet in the pan and grease the top to allow the second sheet to 'stick' into place. Leaving the overhang of the parchment paper will help you remove your finished marshmallows if desired.

Add the 3 Tbs of beef powdered gelatin to your mixer with 1/2c of the marshmallow tea. Briefly mix with your spatula. 

Next, add the other 1/2c of marshmallow root tea, maple syrup, vanilla extract and sea salt to the saucepan. Turn the burner onto medium high heat and bring it to a steady boil. Do not stir the mixture while it boils. If you have a candy thermometer place this in the saucepan as well. The desired temperature to reach is 240 degrees Fahrenheit. If you do not have a candy thermometer, gather your glass small cup/bowl with ice water. When the mixture has boiled for several minutes you can check it periodically by placing a small drop amount into the ice water. When it gels or hardens up in the ice water without sinking to the bottom immediately in its liquid state, then it means your mixture has reached the desired temperature. Please note the picture where your mixture should reach a steady bubbly boil.

When your mixture is ready, turn on your mixer to LOW and steadily and slowly add the hot mixture to the mixer bowl. Once it is fully incorporated, turn your mixer on high. You want the marshmallow mixture to be stiff and not runny but, you do not want to over mix it because it will harden up before you can even transfer it to smooth it out in your pan. A lot of recipes say 10 minutes or more, but I personally like it around 7 minutes to leave the mixture a tiny bit under stiff to allow me more working time to spread it out in the pan.  Note the pictures below showing the progression of color changes. This took place over 7-8 minutes. 

The picture below shows that it is still slightly runny so I mixed it for one more minute.
The picture below shows that it is ready to be transferred to the pan.

Transfer your marshmallow mix to the pan as quickly as you can before it gets unworkable & spread evenly with a silicone spatula. Using wooden utensils will only make a sticky mess. I like to refrigerate immediately after transferring to the pan. The marshmallow will set up quicker and you can eat it sooner. We leave the marshmallows in the refrigerator for an hour before we cut them into square servings. 

My helper likes to clean the dishes while we wait for the marshmallows to set up.

To make it easier to cut into the marshmallows sticky, gooey goodness...I recommend sliding a clean butter knife into a jar of coconut oil before you cut into the marshmallows. Reapply oil as needed.


Marshmallow Root Tea : Mountain Rose Herbs, Inc.
Beef Gelatin Powder : Vital Proteins or I buy it from Amazon or whichever is the cheapest at the time I buy including discounts/coupons.
Maple Syrup : Shady Maple Farms ( I buy it from my local H.E.B grocery store or
Vanilla Extract : Central Market ( is a brand from my local H.E.B. grocery store) or I buy another brand called FRONTIER OR make your own. 
Sea Salt : Celtic Sea Salt ( I buy from or for large quantities I will buy from a coop called Azure Standard
Coconut Oil : I usually buy large quantities so I try to get it as cheap as I can - Azure Standard is a good coop place to buy from as well as Tropical Traditions or Wilderness Family Naturals


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  3. Thank you thank you Werner Ebnwr & Alvina N muro for your kind comments! My sister and I will post a ‘how-to’ video of this recipe within the next week.

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