It also needs to be said that while these soft fluffy gems are a healthier option for our families, they still need to be enjoyed in moderation!
– Stand Mixer
or try Wild Orange, Peppermint or Lemon if you prefer!
1. Grease pan and line with the baking paper so that you can easily lift your marshmallow out when you are finished.
2. Add your gelatine to your mixer bowl and add half a cup of the water and allow to sit and soften.
3. Pour the other half cup of water into a saucepan along with the Honey/Rice Malt Syrup, Vanilla, and Salt. Bring the mixture to the boil and place your candy thermometer into the saucepan and continue to boil and bubble away until it reaches 240 degrees (this can take up to 10 minutes). Remove it quickly from the heat and turn your mixer on low and slowly pour into the gelatine mixture. Once it has all been added, turn your mixer to high and continue beating until the mixture become thick and fluffy like marshmallow creme (what melted marshmallows would look like), which usually takes about 10 minutes.
NOTE – At this point add your food colouring and your lavender oil right at the end and switch off the mixer once combined. Also, if you would like to coat your marshmallows in coconut, you can sprinkle this into the tin before you pour your marshmallow creme in and then sprinkle on the top also.
4. Allow the marshmallow to set at room temperature for 4 hours or until fully set.