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marshmallows

Whenever I take these to a celebration or offer them at our celebrations, people usually look at me as “Am I really allowed to eat them?” So I thought it prudent to begin with a very brief version of my sugar story………

Over 4 years ago I quit sugar for 6 months. The only sweetness we ate was pretty much apples, berries and maple syrup. I lost weight (not that I was doing it for that reason) and to be honest I felt rather wired most of the time. It was early on in my whole foods journey andI was very focused on only feeding my family real wholesome food. Since then I have continued to experiment with SO many different ways of eating, done loads of reading and research and arrived at a beautiful place I called……Intuitive Eating.

Do you want to know more about my whole foods journey?  I’ve had quite a number of people email me wanting to know more, so I shall try to post some more on the topic. If you have a particular question – send me an email and let me know so I can cover it.

We now eat sugar along with a diet rich in nutrient dense foods such as bone broths, liver, grass fed meats, fermented foods , wild seafood and lots of organic local seasonal produce. I share this, as if you are worried about the sugar, remember life is about balance. PLUS sometimes things are good for your Soul and when you feel guilty all the positive benefits you may have received from a food, has been lost.

So are you ready for the recipe for these seriously delicious marshmallows??

These are my “go-to” for birthday celebrations and camping adventures. Made with real food ingredients and a beautiful balance of sugar & protein = happy children & mamas. They are a REAL FOOD sweet treat. 

3 tablespoons bovine gelatin

1/2 cup of water – to mix with gelatin

2 cups of white cane sugar (I also use organic cane sugar I process in the themomix to make extra fine, easier to dissolve)

1/2 cup of water – to dissolve with sugar

IN a saucepan, place sugar and 1/2 cup of water

SIMMER over low heat until sugar has dissolved (this is a sugar syrup)

TURN off heat 

PLACE bovine gelatin and 1/2 cup of water in an electric mixer/ kitchen aid and mix together with a spoon (it will look a little like applesauce), allow to sit for no more than one minute

TURN on mixer and mix until the mixture turns creamy white

POUR 1/4 of the sugar syrup into bovine gelatin & water (in mixer/ kitchen aid)

TURN on mixer and mix until the gelatin melts for about 2 minutes

ADD the rest of the sugar syrup slowly

CONTINUE to mix until the marshmallow becomes light and airy. I find this takes about 8-10 minutes

POUR onto a baking tray lined with baking paper (alternatively oil tray with a little coconut oil) and allow to set on the bench top for about 4 hours. 

ONCE marshmallows are set, rub the top with icing sugar, cut into pieces, then as you separate them, toss them in more icing sugar to prevent them from sticking.

kitchen notes

:: Store marshmallows in a glass jar on the bench top. Do not place marshmallow in fridge, they do not like moisture.

:: If a little soggy, you may have added too much water. Try leaving them out on the bench exposed to the air (or leave the lid of the jar open) and they should firm up.

If you make them, I’d love to hear how you enjoyed them. Send me an email or tag #mindfulmamalove in instagram.

Nat xx

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3 Comments

  1. Riana on October 31, 2016 at 1:32 am

    Can i use gelatin leaves (the hard clear strips?) I don’t have powdered (on my shopping list when we are back in Australia at Christmas) i’m assuming if i soak them in the water (like i do for the orange jelly) they will work out just as well?? I’m very excited about this one! Also have you ever added beetroot juice to colour them pink??? I have a local flower growing here (Malaysia) which is bright blue and is used to make a local dish called Nasi Kerebu (blue rice)…I’m thinking of trying blue marshmallows, anything i should know about adding colours?

    • Natalie Trusler on November 2, 2016 at 12:00 pm

      Hi Riana, No I haven’t used gelatin leaves – I don’t think the nutritional quality is the same, however absolutely sure they will work.I haven’t made beetroot ones, however have used freshly boiled raspberries – rather delicious! You will have to share a photo of the blue ones if you make them. My only suggestion is not to add extra liquid than the recipe calls for. When I made raspberry marshmallows, I replaced the water with the juice from the boiled raspberries. Good luck x

  2. Marnie on November 2, 2016 at 7:33 am

    These are setting on my bench right now. They are amazing and so easy! My kids think I am pretty special, especially the birthday boy! Thanks Natalie! x

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natalie-about-8

Hi I’m Natalie,
I teach Mums mothering arts + homemaking, so that they can create a home life that deeply nourishes their children while re-igniting their JOY in the monotony of motherhood.

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