About the Recipe
Rediscovering marshmallows without the guilt!
Ingredients
1 cup cranberry juice, divided
3 tbsp food grade gluten free gelatin powder
1/2 cup honey
1 tsp vanilla extract
Organic desiccated coconut, for coating marshmallows
Preparation
Step 1
Pour 1/2 cup of cranberry juice into a stand mixer. Sprinkle over gelatin and allow to bloom for 10 minutes, until gelatin has absorbed all the liquid.
Step 2
Add the remaining cranberry juice to a saucepan with honey and vanilla. Heat over medium-high and stir to combine.
Step 3
Reduce heat to medium and continue to gently boil for 5-8 minutes.
Step 4
Slowly pour the heated liquid into the bloomed gelatine with your stand mixer. Mix on low to start. Slowly increase the mixer speed to high and beat for 8-10 minutes until the mixture resembles marshmallow fluff.
Step 5
Line a deep baking dish and spread marshmallow mixture into the dish, spreading out as evenly as possible.
Step 6
Refrigerate until set. When they have set they will be bouncy and not wet.
Step 7
Rip apart for a rustic look.
Enjoy 💕