Paleo Chocolate Marshmallows (AIP, GAPS

• Gluten free
• Paleo

• Condiments

  • 1 cup Honey

• Baking & Spices

  • 9 1/2 tbsp Cocoa powder or carob
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Desserts

  • 3 tbsp Gelatin

• Liquids

  • 1 cup Water, filtered
  • 3 tbsp Water

Found on texanerin.com

Ingredients

• 2 1/2 tablespoons cocoa powder or carob powder, divided
• 1 cup (236ml) filtered water, divided
• 3 tablespoons gelatin (I used this one)
• 1 cup (320 grams) honey (I like Nature Nates)
• 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder / bean scrapings + 1/2 teaspoon water
• 1/4 teaspoon salt
• 7 tablespoons cocoa powder or carob powder
• 3-4 tablespoons warm water

Directions

• Line an 9x13 pan with parchment paper. Using a sifter or tea strainer, sift about 1 1/2 tablespoons of cocoa powder over the parchment paper.
• In the bowl of your stand mixer, add 1/2 cup water to the gelatin. Theres no need to mix it. Attach the whisk attachment to the mixer and secure the bowl in place if it isnt already. I recommend using a stainless steel bowl rather than a glass bowl.
• Get out a medium saucepan (if your saucepan is too big, the mixture is more likely to burn!). Pour the remaining 1/2 cup water in this saucepan with the honey, vanilla and salt and bring this to a boil over medium-high heat. For me, I needed 5 minutes to bring it to a boil.
• With a candy thermometer in the saucepan, boil this mixture until the thermometer reads 240 °F (116 °C). It only took me 90 seconds to get to 220 °F but then it took another 10-12 minutes to get to 240 °F. One time, I boiled it for 15 minutes and could only get it to 225 °F and they worked just as well as the versions that reached 240 °F (but you should still aim for 240 °F!). It may take you more or less time depending on the size of your saucepan and burner. It may only take you 7-8 minutes. Theres no need to stir the mixture. Once the mixture reaches 240 °F, remove the pan immediately off of the heat.
• At this point, the gelatin will likely be lumpy. Mix it for a few seconds to break it into pieces and then pour the honey mixture (still super hot, as its just come off of the stove) into the bowl of your stand mixer, in a slow stream. Be sure not to pour too fast as this will cause problems later on! Mix on low for about 20-30 seconds or until thoroughly combined and no lumps of gelatin remain.
• Start beating this mixture on the highest setting and continue until its thick, kind of like marshmallow creme, and the mixture is completely cool. This took me about 10 minutes but could take as few as 7 minutes.
• While its mixing, stir together the cocoa powder and just enough water to make a thick paste.
• Once the marshmallow creme is ready, add the cocoa paste and whisk another 30-60 seconds or until its totally incorporated.
• Immediately spread the creme over the parchment paper as evenly as you can. Sift on the remaining cocoa powder. Dont let the mixture sit before spreading it into the pan. It makes it much more difficult to spread evenly.
• Let this sit for 4 hours and then cut. Ive had mine at room temperature now for 10 days in an airtight container and theyve held up perfectly. You may want to move them to the refrigerator after 1 week to be on the safe side. They also freeze well.
• I dont recommend putting these in super hot liquids (like so hot you cant drink it) as theyll melt quite quickly.