Time to top your hot chocolate! Ingredients To Be Boiled 1/2 cup water 1 cup raw sweet clover honey Mixing bowl Ingredients 1/2 cup cold water 3 tablespoons grass fed gelatin 2 teaspoons vanilla extract (or lemon, almond, chocolate extract, or any other flavors you love) 2 pinches of sea salt Coating Options: Mix some pollen and honey together for a yellow topping, just like you see in our photo. Or, try some freeze dried pineapple cherries, strawberries, blueberries, or other fruit for a healthy sprinkle like option! Want more of an icing coating? Try coconut cream mixed with raw honey and beet juice. Or, a drizzle of cacao honey will add a nice chocolate accent without overpowering the marshmallow flavor! The equipment needed: Hand mixer Two 8" by 8" pans lined with parchment paper or foil Cookie cutter shapes (we used a bee cookie cutter) Candy Thermometer Instructions Marshmallow Directions: In a bowl add 1/2 cup cold water. Then sprinkle around 3 tablespoons of gelatin on top. Let it sit without mixing for a few minutes. In the meantime, using a big pot, boil ½ cup of water with 1 cup of honey on high heat. You will boil it for around 7 minutes, or until the mixtures is at around 242 degrees F. Be careful as boiling honey and water is quite dangerous if not handled with care. Once the mix is at 242 F, slowly add it to the water gelatin mixture. Next, on slow speed, mix everything together. Once combined, turn the mixture on high for around 7 - 11 minutes or until you get stiff marshmallow fluff! When honey and water mixture reaches 242 F, remove from heat and very slowly pour it into the water/gelatin mixture. Once it's all added, turn on the mixer to a slower speed and once it is all mixed together, turn mixer up to high for about 7 to 10 minutes, until you have "marshmallow fluff". Coat your tins with oil (we love avocado oil as it doesn’t have a taste and is easy to coat!) and then spoon the fluff so it evenly lines both tins. Let the fluff cool on the counter and firm up for around 3 hours before you cut out your shapes. Once they are firm, take them from the pan and place them on a flat surface. Coat your cookie cutter with oil, and then just as you would cutout cookies, cut out your shapes. Once they are all cut out, use them to top you’re hot chocolate, or eat them straight. Store the leftover marshmallow in the fridge to preserve them!
Healthy Marshmallows for Your Holiday Hot Chocolate
Continue reading
Buckwheat gingersnap cookies
Nothing Says the holidays like baking. Instead of opting for those boxed sugar cookies, try this easy and healthy gingersnap cookie recipe! Ingredients 2 cups almond flour 10 sprays of propolis 1/2...
In the News: November Edition
The Arctic Bumble Bee Bumble bees are the only species of bees that live that far up north, and these fuzzy pollinators play an important role in the pollination of plants in the Arctic. Though th...