3 cups organic evaporated cane juice
3 TBS gelatin
1/2 TBS beet root powder (optional)
10 drop essential peppermint oil or 1TBS peppermint extract
1 tsp vanilla extract
2 cups plus 1/2 cup water
In a medium sized bowl mix the gelatin, beet root powder, vanilla extract, peppermint extract/oil and 1/2 cup water. Mix well and set aside.
Combine 3 cups of sugar and water in a large pot. Bring to a slow, gentle boil. Stir occasionally so the sugar mixture doesn’t boil over. Continue to boil until the mixture reaches 250 degrees F.
Carefully our your sugar mixture into the bowl with the reserved gelatin. I recommend using a hand mixer with wire wisps to beat the marshmallow. (Word from the not so wise, don’t use your bocsh mixer. It doesn’t turn out pretty for the marshmallow or the bocsh. It is too large of a bowl and the marshmallow just get smeared around the bowl.) Beat on high for 10-12 minutes. The mixture will almost double in size and be nice and fluffy like a marshmallow.
If you have a friend with a hand mixer and are a bit adventurous invite them over and spilt the marshmallows recipe in half (or make a double batch) making 1/2 with beetroot powder and half with out. Gently swirl them together in the pan to give you that beautiful candy cane look.
Pour into a greased (I used coconut oil) 9 by 13 inch pan. Cover and let set. Once firm cut into 1 inch squares and remove from pan.
1/2 cup arrowroot powder
1/2 cup powdered sugar
Mix together in bowl add the marshmallows and coat with the “dusting” until no longer sticky.
Follow the directions above leaving out the beet root powder and substituting 1 TBS vanilla extract for the peppermint.
|Lesly, Celeste and Milagro|