Paleo Apple Spice Marshmallows

• Gluten free

• Condiments

  • 1 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/4 cup Tapioca starch mixed with
  • 2 tsp Vanilla extract

• Drinks

  • 1 cup 100% pure apple juice, pure

• Desserts

  • 2 tbsp Gelatin, unflavored powdered

• Liquids

  • 1/2 cup Water

Found on bakerita.com

Ingredients

• 1 cup 100% pure apple juice
• ½ cup water
• 1 cup maple syrup
• ½ teaspoon salt
• 2 tablespoons unflavored powdered gelatin (about 3 packets)
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• ⅛ teaspoon cloves
• 2 teaspoons vanilla extract
• ¼ cup tapioca starch mixed with 1½ teaspoons cinnamon

Directions

• In a small saucepan, heat your apple juice over medium high heat and simmer until it has reduced in half, making ½ cup. If you accidentally reduce too much, add more apple juice to make it ½ cup. Set aside to cool.
• While your reduced cider is cooling, line a 9x9 pan with plastic wrap or parchment paper, grease with coconut oil and sprinkle with some of the tapioca starch/cinnamon mixture.
• Once the apple juice is cool, combine it with the gelatin in a small bowl, whisk lightly, and set aside to set up.
• In a medium saucepan (if you dont have good medium-sized saucepan, use a large one because the mixture will bubble) combine the water, maple syrup and salt. Clip a candy thermometer to the pan and heat over medium heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until the thermometer reaches 240 degrees F.
• While your waiting for your sugar syrup to heat, microwave the bowl with gelatin in it for 20 seconds, until it liquefies. Put the warm gelatin mixture into the bowl of a stand mixer fitted with the whisk attachment.
• Once your sugar syrup reaches 240F, immediately remove from the heat and carefully stream the hot syrup mixture into the gelatin as the mixer is running on low. Once all of the syrup had been added, turn the mixer on high and beat until its smooth, glossy and thick, about 10 minutes. Add the spices and vanilla extract and mix again on medium, until combined.
• Using a greased spatula, scrape the marshmallow into the prepared pan and smooth it into an even layer. You may need to grease your hands and pat the marshmallow into the pan, or use a greased offset spatula. Tap the pan hard against the counter a few times to release any large air bubbles. Sprinkle generously with the tapioca starch/cinnamon mixture and let the marshmallow rest at room temperature for at least 6 hours, or overnight.
• Once set and ready to cut, sprinkle your work surface with tapioca starch/cinnamon. Lift the marshmallow from the pan using the plastic wrap or parchment and invert onto the tapioca dusted work surface. Once removed, peel away the parchment or plastic wrap and dust with more of the tapioca starch/cinnamon mixture.
• Cut the marshmallow into squares using a large chefs knife or pizza roller. You’ll get the cleanest cuts if you wash the knife frequently with hot water and spray it with nonstick spray. Roll the cut sides of the marshmallows in the tapioca starch/cinnamon mixture.
• Store marshmallows in an airtight container for about 4 days. They will be fine to eat for longer than this, but they might start to taste stale.