Elderberry Marshmallows Recipe
Simple immune-boosting marshmallows with a hint of elderberry. These are a kid favorite in our house and I love that they get vitamins plus an immune boost!
Servings: 30
Calories: 63kcal
Equipment
Ingredients
- 2 cups water
- 2 TBSP dried elderberries
- ¼ cup gelatin
- 1 cup honey or maple syrup
- ½ inch piece of fresh ginger root optional
- 2 cinnamon sticks optional
- ½ tsp whole cloves optional
Instructions
- Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
- Bring the dried elderberries, spices (if using), and the water to a boil in a small pan. Gently boil uncovered for 10-15 minutes or until the liquid is reduced by half.
- Strain out the elderberries and spices and measure out the resulting liquid. If there's more than 1 cup, then simmer it for a little longer. If you have less than 1 cup, then add enough filtered water to get 1 cup.
- Put ½ cup of the liquid in a stand mixer bowl, or a large bowl if using a hand mixer, and sprinkle the gelatin on top. Mix lightly to incorporate and set aside.
- Combine the remaining ½ cup of liquid and the honey or maple syrup in a saucepan. Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for about 5 minutes. Remove from heat.
- Turn on the mixer with the gelatin mixture to medium speed. Whisk while slowly pouring the honey/water mixture into the mixing bowl with the gelatin mix.
- When all the honey mix is added, turn the mixer to high and whisk for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream. It should form soft peaks.
- When the marshmallows are whipped, quickly pour into the lined/greased dish and smooth evenly with a well oiled spatula.
- Let rest uncovered for at least 4 hours (overnight is better).
- Flip onto a cutting board and cut with a well-oiled pizza cutter or knife. Dust with cinnamon powder and/or coconut sugar if desired to keep them from being sticky.
Notes
Shelf Life and Storage: Do NOT store the marshmallows in the refrigerator, as they will melt. Store in an airtight container at room temperature. These will keep for 3-4 days.
Nutrition
Serving: 2g | Calories: 63kcal | Carbohydrates: 14.5g | Protein: 1.6g | Sodium: 7mg | Sugar: 12.5g