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From Suwanee Whole Life Co-op
<p>I am so glad I finally can make marshmallows that taste good and don’t have a bunch of chemicals and high fructose corn syrup in them! I realize this recipe has organic white sugar in it, but marshmallows are white, after all, and I couldn’t figure out any other sweetener that produced a white, fluffy marshmallow other than white sugar.</p>Source: Linda DeFever, a personal trainer and fellow Chapter Leader for the Weston A. Price Foundation in Wauconda, Illinois, (Entered by Nora Lea)
Serves: depends on how big you cut them
1 cup filtered water
3 TBL non-hydrolyzed gelatin
2 cups organic white sugar
1 dash coconut oil
Step by Step Instructions
- Place 1/2 cup water in a large bowl and sprinkle the gelatin over it in an even manner. Let it sit for a few minutes and then begin the next steps. Put the sugar and the other 1/2 cup of water in a small pot and bring to a boil while stirring. Once the mixture is a rolling boil (or 242F with a candy thermometer), pour the hot sugar water mixture over the gelatin/water mixture and beat with an electric mixer for about 10 minutes until the combined mixture turns into marshmallow with peaks. If adding optional food coloring, add required amount to achieve desired color during the whipping phase with the electric mixer. Pour marshmallow mixture into a 9X13 glass dish that has been coated with some coconut oil. Let it sit out for several hours and up to 12 hours until firm. Remove marshmallow from dish in one large piece and cut out desired peeps shapes with kitchen scissors or press out shapes with small cookie cutters. If using marshmallows for roasting over a fire, simply cut into rectangles. Store marshmallows and/or peeps in an airtight container in the pantry.
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