There's something about sitting by a camp fire, listening to friends play music while sipping on good wine and roasting marshmallows. We feel fortunate to live close to the Common Grounds Fair which took place last weekend in Unity, Maine. We planned on having a gathering Saturday evening and I was brainstorming with a friend about what to serve. She suggested marshmallows for the fire, but seeing that I hadn't made them in likely 10+ years, I was feeling a bit timid of the process.
So, I did some research, looking for recipes that used maple syrup instead of white sugar, did some tweaking and was determined to have some fluffy whites served up around the fire.
The end result is better than I expected and the process is easier then I remembered. The evening came, milkweed stalks were passed around and the marshmallows made their way around the circle of friends.
- candy thermometer
- 1 liter sauce pan
- stand up mixer or electric hand mixer
- 9x12 baking pan
- Combine the water and mallow root. Bring to a boil, then lower heat and gently simmer for 20 minutes. Remove from the stove top and allow to cool to room temperature.
- Once cooled, pour 1 cup of the tea into the mixer and combine with the gelatin and vanilla. The mix will thicken up quite a bit.
3. Combine another cup of tea with the maple syrup and bring to a boil. Continue to cook until soft ball stage (240°F).
4. Once the temperature is reached, slowly pour into the mixer while running then increase the speed and whip until the mixture gets smooth, fluffy, and doubles or triples in volume. This will take about 5 minutes or so.
5. While the mixer is going, lightly dust the baking pan with cornstarch then when proper consistency is reached, scoop out and press the mixture into the pan. You can use some coconut oil on your hands to prevent the marshmallows from sticking too much.
6. Place in the fridge for a few hours before serving. Personally I suggest roasting on a stick over a fire :)