Paleo Peppermint Marshmallows

Need a gluten free, dairy free, and paleolithic hor d'oeuvre? Paleo Peppermint Marshmallows could be an excellent recipe to try. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 40 calories. This recipe serves 36. For 28 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 57 people were impressed by this recipe. If you have vanillan extract, gelatin, honey, and a few other ingredients on hand, you can make it. It is brought to you by Bakerita. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is perfect for Christmas. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. Try Homemade Peppermint Marshmallows with Peppermint Hot Cocoa, Peppermint Marshmallows, and Peppermint Marshmallows for similar recipes.

Servings: 36

Preparation duration: 90 minutes

 

Ingredients:

½ cup beet juice

3 tablespoons unflavored gelatin

¾ cup (252g) honey

½ cup (156g) maple syrup

¾ teaspoon peppermint extract

⅛ teaspoon salt

1/3 cup tapioca flour

2 teaspoons pure vanilla extract

1 cup cold water, divided

Equipment:

sauce pan

paper towels

whisk

stand mixer

bowl

frying pan

candy thermometer

blender

baking spatula

spatula

offset spatula

pizza cutter

knife

sieve

Cooking instruction summary:

First, make the red food coloring (not necessary, but looks cute!). Put the beet juice in a small saucepan and bring to a boil over medium-low heat. Let it simmer until its reduced by about half - it should be slightly thickened and gel-like. Remove to a small bowl and let cool. If you over reduce it and its too thick, you can whisk in extra beet juice to thin it out.Grease an 8x8 square pan (for thick marshmallows), 9x9" pan (for slightly thinner), or 9x13" pan (for thin marshmallows) very well with coconut oil, using a paper towel to rub it and make sure you fully coated the bottom, sides and edges of the pan. Set aside.In the bowl of a stand mixer fitted with the whisk attachment, combine the unflavored gelatin and cup cold water, whisking gently to combine. Let stand to allow the gelatin to bloom while you make the syrup.Place the honey, maple syrup and cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionallyyou are looking for it to eventually hit a temperature of 235-240F (soft ball stage).Once the syrup reaches 240F, pull it from the heat. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, turn the speed to medium-high and let it go for about 8-10 minutesthe mixture should turn white and fluffy. Add the vanilla extract, peppermint extract, and salt and mix for 30 more seconds.Working quickly, use a dropper to drip the some food coloring onto the marshmallow. Swirl with a silicone spatula, adding more food coloring if desired. Don't mix - just gently run your spatula through the food coloring.Pour the marshmallow into the prepared pan and use an offset spatula spritzed with cooking spray to even it out. If desired, you can add a bit more food coloring across surface of marshmallow and swirl in with the spatula. Tap the pan on the counter a few time to get rid of air bubbles. Let sit for about 6 hours or until firm.Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a tapioca flour-dusted work surface. Dust the marshmallow slab with more tapioca flour and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more tapioca flour and shake in a sieve to remove excess. Store in an airtight container for up to 1 week.

 

Step by step:


1. First, make the red food coloring (not necessary, but looks cute!).

2. Put the beet juice in a small saucepan and bring to a boil over medium-low heat.

3. Let it simmer until its reduced by about half - it should be slightly thickened and gel-like.

4. Remove to a small bowl and let cool. If you over reduce it and its too thick, you can whisk in extra beet juice to thin it out.Grease an 8x8 square pan (for thick marshmallows), 9x9" pan (for slightly thinner), or 9x13" pan (for thin marshmallows) very well with coconut oil, using a paper towel to rub it and make sure you fully coated the bottom, sides and edges of the pan. Set aside.In the bowl of a stand mixer fitted with the whisk attachment, combine the unflavored gelatin and cup cold water, whisking gently to combine.

5. Let stand to allow the gelatin to bloom while you make the syrup.

6. Place the honey, maple syrup and cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionallyyou are looking for it to eventually hit a temperature of 235-240F (soft ball stage).Once the syrup reaches 240F, pull it from the heat. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, turn the speed to medium-high and let it go for about 8-10 minutesthe mixture should turn white and fluffy.

7. Add the vanilla extract, peppermint extract, and salt and mix for 30 more seconds.Working quickly, use a dropper to drip the some food coloring onto the marshmallow. Swirl with a silicone spatula, adding more food coloring if desired. Don't mix - just gently run your spatula through the food coloring.

8. Pour the marshmallow into the prepared pan and use an offset spatula spritzed with cooking spray to even it out. If desired, you can add a bit more food coloring across surface of marshmallow and swirl in with the spatula. Tap the pan on the counter a few time to get rid of air bubbles.

9. Let sit for about 6 hours or until firm.Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a tapioca flour-dusted work surface. Dust the marshmallow slab with more tapioca flour and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more tapioca flour and shake in a sieve to remove excess. Store in an airtight container for up to 1 week.


Nutrition Information:

Quickview
40k Calories
0.55g Protein
0.0g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
40k
2%

Fat
0.0g
0%

  Saturated Fat
0.0g
0%

Carbohydrates
9g
3%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
11mg
1%

Get Enough Of These
Protein
0.55g
1%

Manganese
0.11mg
6%

Vitamin B2
0.06mg
4%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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