Yes, Marshmallows ARE a Food Group!

Yes, I know, I have some catching up to do. Between sickos and sickos, I haven't had much time or strength (motivation, tomato/tomAHto) to post.  However, today I felt pretty good, and seeing how hot chocolate makes EVERYONE feel better, I decided to make homemade marshmallows that coincide with the Real Foods parameters.  YUUUUUMMY!  I will post the recipe as well as catch up on the meals!

Maple Syrup Marshmallows

 Ingredients:

3 Tbs gelatin
1/2 cup water
2 cups real maple syrup
1/4 tsp cream of tartar (optional but helps consistency)
1/4 tsp salt
1 Tbsp vanilla extract

*BECAUSE OF THE NATURE OF THIS RECIPE, I DID NOT HAVE THE OPPORTUNITY TO TAKE PICTURES OF THE PROCESS*

1. Combine the gelatin with the water and set aside
2. Heat the maple syrup (and cream of tartar) to 250 degrees.  If you do not have a candy thermometer,     this is the "hard crack" stage- when the syrup is dipped into ice water it will harden completely. *SYRUP BOILS OVER EASILY SO REMAIN CLOSE AND STIR OFTEN*
3. Once it reaches 250 remove from heat and slowly pour into the bowl with the gelatin.  This is where having a stand mixer is beneficial as you are supposed to be mixing it while you pour.  A hand mixer will work as well. 

4. Us a whisk attachment to the mixer and begin whipping.
5. Add in the salt and vanilla and continue to whip until light and fluffy, about 5-10 minutes.  It WILL expand some.
6. Pour into a buttered 9x13 pan and let set until completely cool.

7. Once cool, cut into squares.  To make this easier, you can butter the knife or run it under hot water occasionally to keep it from sticking.
8. A trick to consider (as these are very sticky), roll cut marshmallows in corn starch (some use powdered sugar, but as I'm off the "refined stuff" I chose the corn starch) and shake off excess. I had no trouble with stickage after that!  Another option is cocoa powder.

9. ENJOY!