Ingredients
Marshmallow Root Infusion (optional)
- 1 tablespoon marshmallow root, a herb, get from a health practitioner, nautropath or specialist health food store
- Purely optional but really fun to add
Marshmallow Mix
- 250 grams water, divide in two 125g lots
- 350 grams honey, very sweet, you can make with 300g
- 4 tablespoons grass fed gelatine, or regular powdered gelatine
Flavourings & Additions
- 1 teaspoon Vanilla paste or extract, recommended
- 1 teaspoon shelf stable probiotic powder, optional, reduces shelf life
- OTHER FLAVOUR OPTIONS, Choose one of the below
- zest of 1/2 lemon, finely zested before you start
- 1 tablespoon cocoa powder
- 2-3 mint tea bags, infuse in the water as per the marshmallow root
- 2 earl grey tea bags, infuse in the water as per the marshmallow root
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- In the mixing bowl combine the water and marshmallow root. Set to simmer for 7 mins./90°C/speed 1.
- Strain the tea and return 125 grams to the mixing bowl. Tip this out into a bowl and leave to cool.
- Weigh in the other 125 grams of liquid into the bowl, topping it up with water as some will have evaporated.
- Weigh 125 grams of water and tip out into a small bowl to mix with the gelatine powder later. Then weigh in the other 125 grams into the mixing bowl.
- Add the honey to the mixing bowl with the 125 grams of water or marshmallow tea and set to cook for 22 mins./100°C/speed 2.
- Remove the lid and wash and wipe the top of inside rim of the mixing bowl of any splashed up honey mix as it will be hard to clean once set.
- Leave the honey mix to cool to 70°C or below.
- When the reserved tea has cooled to room temperature add the gelatine powder to it and mix. If it is too hot it will clump.
- When the honey mix is ready, carefully insert the butterfly. Add the soaked gelatin to the bowl and mix for 1 min/speed 2. Then immediately set to whip for 4 mins./speed 4.5.
- Add the vanilla and probiotics about 30 seconds before it finishes whipping, or add it and any other flavours and natural colourings you like and whip for another 30 secs./speed 2.
- Pour into a lightly greased baking dish and leave to set overnight or for at least a few hours. If you added the probiotics then keep in the fridge, otherwise it is fine to store in the pantry.
A 50 by 50 cm dish is a good size for small marshmallow. The bigger you want them the smaller your dish so the mix is deeper when you pour it in.
You can cut your marshmallows into fancy shapes with an oiled cookie cutter (dip in oil every few cuts). Or cut with an oiled knife into squares.
Pack as an occasional sweet treat as part of a healthy lunch. No need to include an ice pack for the marshmallows unless it is a very hot day.
If making with Marshmallow Root
If NOT making with Marshmallow Root
Rest of method with/out Marshmallow Root
Tip
If you prefer you can make any herbal tea to scent and health benefit your marshmallows, such as chamomile, mint or even Earl Grey.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Cpok:Mixture needs to be cooler before whipping - I pop in fridge for a bit when I do my straight sugar ones.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Good simple recipe for marshmallow.
I used 250g of maple syrup instead of the honey as i thought the flavour would be preferable. This amount was sweet enough for us.
I didn't get fluffy soft peaks after whipping for 7mins so just poured it to set and it is still soft and delicious, maybe not as fluffy as it would have been otherwise. Anyone have any ideas on why/tips for next time?
Mine were well and truly set after a few hours and i have stored some small cubes in the fridge topping a berry fruit salad and they haven't melted (yet, fingers crossed).
Looking forward to trying this with the marshmallow root tea. Made in TM5 following instructions as they are.
Oh and can I make this exactly as is in the TM5?
I'm confused as not sure what the tea is?....I want to make without the marshmallow root....do you put all the water 250gms in with the honey or is 125gms soaked with the gelatine and then added later?
Cheers
I made this today, it's consistancy and everything was great but the honey flavour was way too overpowering, think I will try making with rice bran syrup next time.
Are we meant to whip at 4.5 with butterfly? As the butterfly should never be used above speed 4? Thanks.
Just making these... looking forward to trying them.
I used Bernerd Jensen's Bovine gelatin aka the fancy stuff
I've got them in the fridge now as the jelly part is a bit sticky
Lol, they sound like a hit regaurdless. Marshmallow jelly.. you could be onto something! The next question I was going to ask is what gelatin you used. You can do it with sheets instead of powder, you need 12 titanium strength sheets and you have to break them in half and lay in the soaking water one by one (on top of each other) in a shallow bowl to soak so they dont stick together.
Definately dont need to keep in the fridge, although I did put mine in there last summer once they were set. As long as they are well covered or in an airtight container they are totally shef stable (unless you use the probiotics, then I recomend refrigiration).
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It did look all fluffly when I poured it out. I read a few more recipes and I think putting it in the fridge is what killed it. I also added too much honey (blame pouring from my big jug--Ah!) and I think next time I'll weigh the honey before the water so I can scoop it back out haha. Everyone's still eating them we're just calling them marshmallow jelly hehe.
Oh dear, that definately should not have happened. It needs to be thick and creamy when its whipped. The first time I made it I did not whip it long enough so it was a little denser. But not sure why it would seperate. Do you have any idea what could have gone wrong? What honey did you use (not that that should matter I dont think). I am so sorry it didnt work, it really is a great treat.
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