Maple Marshmallows with Marshmallow Root

A maple-sweetened marshmallow recipe using cut root and powdered gelatine.

Ingredients

• 15 ml cut marshmallow root
• 120 ml hot water
• 45 ml powdered gelatine
• 120 ml cold water
• 120 ml maple sugar
• 120 ml maple syrup
• ¼ teaspoon salt
• Cornflour or icing sugar for dusting

Spoon measures: teaspoon = 5 ml; tablespoon = 15 ml. Australian 20 ml tablespoons need adjustment.

Method

1. Infuse root in hot water, covered, for 15 minutes. Strain and top up to 120 ml.
2. Sprinkle gelatine over cold water in a mixer bowl and allow to hydrate.
3. Cook root infusion, maple sugar, maple syrup and salt to 116°C using a candy thermometer.
4. Pour carefully into the gelatine while mixing slowly. Increase speed until fluffy.
5. Spread into a lined, cornflour-dusted 23 × 30 cm tin. Set for at least 4 hours; dust and cut.

Good to know

Gelatine strength affects the set. Use adult supervision around hot syrup. Store airtight, cool and dry. Source-based adaptation; not tested in-house.

Recipe basis: Herbal Academy. Instructions rewritten for Alpine Apothecary.

Herbs for this recipe

• Wildcrafted Marshmallow Root

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