Honey-Cinnamon Marshmallows
1 c. filtered water (split into half cups)
2 1/2 T. of Knox gelatin (the "urban poser" used Great Lakes brand)
1 c. organic light colored honey or maple syrup or half of each (we just used honey)
1 t. vanilla extract
1/4 t. salt
optional: Arrowroot starch to coat
Grease an 8×8(or larger) pan and line with parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows. Grease the parchment paper again and sprinkle with a layer of arrowroot starch or other coating of choice.
In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to "bloom" for about 10 minutes.
While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it because it could foam over the top). Place candy thermometer in the pan and continue to boil until mixture reaches 240 degrees (soft ball stage: a drop of the syrup in ice water forms a pliable ball). This could take anywhere from 10-40 minutes.
If using a standing mixer set it to medium. Pour the honey/syrup mixture into the bowl a steady stream, combining it with the softened gelatin. Avoid pouring it directly on to the beaters or the syrup will splatter and hit you or the sides of the bowl. Pouring somewhat slowly is also very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it.
Turn the mixer to high and continue beating until it triples in volume, becomes light in color and the bowl is more or less cool to the touch (this can be anywhere from 5-10 minutes depending on your beaters). Times WILL vary! Add the vanilla and continue to beat a minute or two more, giving it enough time to mix in completely. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped it has good volume and holds its shape for a moment before falling back on itself when scooped up with the beaters.
Turn off the mixer and transfer the marshmallow cream to the prepared pan. Smooth out the top with a pallet knife or back of a spoon, again, working quickly before it begins to set. Remember, if using a coating (such as arrowroot), add a light sprinkling to the bottom of the pan first before transferring the marshmallow cream. Sprinkle starch evenly over the top and pat down if needed.
If you are not using a coating then lightly grease your hands with oil and pat smooth. This will help keep the marshmallow cream from sticking to your fingers. Allow anywhere from 4-6 hours, this could take less time depending on the temp of the syrup. If you want them to look nice and clean after cutting I recommend waiting at least 4 hours, even if they seem set, as they will be wet inside.
Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.
When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
Enjoy! Mmmm.
optional: Arrowroot starch to coat
Grease an 8×8(or larger) pan and line with parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows. Grease the parchment paper again and sprinkle with a layer of arrowroot starch or other coating of choice.
In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to "bloom" for about 10 minutes.
While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it because it could foam over the top). Place candy thermometer in the pan and continue to boil until mixture reaches 240 degrees (soft ball stage: a drop of the syrup in ice water forms a pliable ball). This could take anywhere from 10-40 minutes.
If using a standing mixer set it to medium. Pour the honey/syrup mixture into the bowl a steady stream, combining it with the softened gelatin. Avoid pouring it directly on to the beaters or the syrup will splatter and hit you or the sides of the bowl. Pouring somewhat slowly is also very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it.
Turn the mixer to high and continue beating until it triples in volume, becomes light in color and the bowl is more or less cool to the touch (this can be anywhere from 5-10 minutes depending on your beaters). Times WILL vary! Add the vanilla and continue to beat a minute or two more, giving it enough time to mix in completely. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped it has good volume and holds its shape for a moment before falling back on itself when scooped up with the beaters.
Turn off the mixer and transfer the marshmallow cream to the prepared pan. Smooth out the top with a pallet knife or back of a spoon, again, working quickly before it begins to set. Remember, if using a coating (such as arrowroot), add a light sprinkling to the bottom of the pan first before transferring the marshmallow cream. Sprinkle starch evenly over the top and pat down if needed.
If you are not using a coating then lightly grease your hands with oil and pat smooth. This will help keep the marshmallow cream from sticking to your fingers. Allow anywhere from 4-6 hours, this could take less time depending on the temp of the syrup. If you want them to look nice and clean after cutting I recommend waiting at least 4 hours, even if they seem set, as they will be wet inside.
Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.
When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
Enjoy! Mmmm.
Next up, designing the gingerbread house. We were inspired by the blog we found the recipe we used for our GLUTEN FREE gingerbread house; but, um, hers was ALOT fancier (check it out at, http://simplygluten-free.com/blog/2010/12/gluten-free-gingerbread-house.html). We did not want to be fancy (but, my 7yo DID ask for a chimney). We just wanted it to TASTE GOOD and REMAIN STANDING. So, one night, we measured and cut out the shapes needed for our gingerbread house.
THEN, finally, the day came that I made the gingerbread dough and the frosting. THEN, the next day I rolled (ARGH that stuff is HARD) and cut out, then baked the pieces. THEN, the following day, it was time to CONSTRUCT the gingerbread house. WOO HOO! (Whew!)
Here are the other two recipes we used:
Gluten Free Gingerbread House Recipe (we cut this recipe in half)
4 c. superfine brown or white rice flour
1 1/3 c. superfine sweet rice flour (I had to sub more brown rice flour)
1 1/3 c. potato starch
1 1/3 c. millet flour
8 t. xanthan gum
1 t. baking soda
1/2 t. baking powder
1 1/2 t. kosher or fine sea salt
4 t. ground ginger
4 t. ground cinnamon
1 t. ground cloves
1 c. unsalted butter
1 c. organic dark brown sugar
2 large eggs
1 1/2 c. organic molasses
In a large mixing bowl whisk together the rice flour, sweet rice flour, potato starch, millet flour and xanthan gum. Take out 1 cup of the flour for kneading and rolling.
Gluten Free Gingerbread House Recipe (we cut this recipe in half)
4 c. superfine brown or white rice flour
1 1/3 c. superfine sweet rice flour (I had to sub more brown rice flour)
1 1/3 c. potato starch
1 1/3 c. millet flour
8 t. xanthan gum
1 t. baking soda
1/2 t. baking powder
1 1/2 t. kosher or fine sea salt
4 t. ground ginger
4 t. ground cinnamon
1 t. ground cloves
1 c. unsalted butter
1 c. organic dark brown sugar
2 large eggs
1 1/2 c. organic molasses
In a large mixing bowl whisk together the rice flour, sweet rice flour, potato starch, millet flour and xanthan gum. Take out 1 cup of the flour for kneading and rolling.
To the remaining flour add the baking soda, baking powder, salt, ginger, cinnamon and cloves.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter with the dark brown sugar. Add the eggs, one at a time, mixing well after each addition. Beat in the molasses. Turn the mixer to low and gradually add the flour, mixing just until combined. Dust a work surface with some of the reserved flour and put the dough on top. Knead the dough until it is easy to work with and no longer sticky, adding flour as needed. Divide the dough into three portions, wrap with plastic wrap and refrigerate for 1 hour. Can be made up to 3 days ahead and kept in the fridge.
Preheat oven to 350 degrees.
Remove dough from fridge and place on parchment paper and roll out 1/4 inch thick. Cut into the shape of the gingerbread house templates and place the dough pieces along with the parchment paper on thick, flat baking sheets. Bake for 15 minutes or until just starting to color and it feels firm to the touch.
Let pieces cool on the pans. Assemble into house using icing as glue. Decorate as desired.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter with the dark brown sugar. Add the eggs, one at a time, mixing well after each addition. Beat in the molasses. Turn the mixer to low and gradually add the flour, mixing just until combined. Dust a work surface with some of the reserved flour and put the dough on top. Knead the dough until it is easy to work with and no longer sticky, adding flour as needed. Divide the dough into three portions, wrap with plastic wrap and refrigerate for 1 hour. Can be made up to 3 days ahead and kept in the fridge.
Preheat oven to 350 degrees.
Remove dough from fridge and place on parchment paper and roll out 1/4 inch thick. Cut into the shape of the gingerbread house templates and place the dough pieces along with the parchment paper on thick, flat baking sheets. Bake for 15 minutes or until just starting to color and it feels firm to the touch.
Let pieces cool on the pans. Assemble into house using icing as glue. Decorate as desired.
We did not use a "traditional" gingerbread house icing. We used a buttercream frosting that we knew would taste yummy:
Gingerbread Buttercream Frosting (aka "Glue")
3 c. organic powdered sugar
1/3 c. organic butter, softened
1 t. vanilla extract
1 t. lemon zest
Beat powdered sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency.
These are the items we put on it: all natural gummy stars (from Whole Foods), Yum Earth Organics hard candies, all natural candy canes (purchased from Abe's Market), dark chocolate raisins, our marshmallows (see above) and organic coconut (aka "snow").
Here is our MASTERPIECE (at least it tasted yummy)! It was SO HARD to get it to stay standing! Both boys were holding the sides while I tried to assemble the roof (with VERY sticky hands by then) AND THEN I discovered that the side walls needed to be outside the front/back walls because otherwise, the roof would not stay (more stickiness as I shifted them). ARGH! Ah. There. It stayed. Then, we carefully placed the chimney and some candies and "shored up" the sides with our XL marshmallows. Ta DA!
My 7yo said when we practice every year, we will get better at it. Ummm. Yes. Ok. Maybe.
It was worth it. Every memory and every bite. YUM! Ok, I will do it again. LOL.
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