There's this time of year when we are standing between barely summer and not quite fall. Warm thoughts of comforting food come alive in our minds.
Also this time of year there is reason to celebrate with raw milk, unsweetened cocoa, maple syrup and viscous maple marshmallows for a hot cocoa drink. Enjoy this warming drink, however you like it, topped with maple marshmallows!
Thanks to Lexies Kitchen for this recipe which I have revised slightly!
1/3 Cup Arrowroot Starch
1/2 Cup Cold Water
2 Teaspoons Gluten Free Vanilla Extract
1/4 Teaspoon Sea Salt
2-1/2 Tablespoon Unflavored Powdered Gelatin
1 Cup Justamere's Maple Syrup
1/8 Teaspoon Cream of Tartar
- Lightly coat an 8x8" square pan with oil. Generously dust sides and bottom with starch. Set aside.
- Add water, vanilla, and salt to a deep, wide mixing bowl or bowl of a stand mixer. Slowly sprinkle gelatin over surface of liquids to bloom. Set aside.
- In a large saucepan slowly bring maple syrup and cream of tartar to a boil over medium heat. Continue to boil, slowly increasing temperature to medium-high until a digital or candy thermometer registers the syrup at the low end of the soft ball candy stage—235˚F. Immediately remove from heat!
- Working quickly and carefully, slowly beat hot syrup into bloomed gelatin using a handheld or stand mixer. I have a handheld and do this in the sink in case of splatters.
- Beat until the mixture thickens, turns white, and gently falls in ribbons when the beaters are lifted from the bowl—about 5-6 minutes.
- Pour mixture into the prepared 8x8-inch pan.
- Dust surface with additional starch and let set 2-3 hours at room temperature or until firm to touch.
- Unmold from pan onto a starch-dusted surface and slice into bite size marshmallows.