When corn left our lives, so did marshmallows. This made the girls VERY sad, especially when we were sitting around a campfire wishing for s’mores. Over the winter, a friend mentioned that she made her own marshmallows and didn’t see why I couldn’t adapt the recipe to be grain-free. She was right and marshmallows entered our lives again – yeah!! These marshmallows are soft, but wonderfully yummy and keep for more than a month in a zip storage bag in the refrigerator.
14 g (2 packs) unflavored gelatin
1/3 cup cold water
2 cups beet sugar
Pinch plain salt
1/3 cup + 2 Tbsp water
1 tsp grain-free vanilla
Tapioca flour for dusting
Grease an 8” x 8” pan and dust generously with tapioca flour. Pour 1/3 cup cold water into large mixing bowl and sprinkle gelatin over water and set aside. In a small saucepan, combine sugar, salt, and water. Heat over medium heat, stirring constantly, and bring to a boil. Boil for 4 minutes. With mixer on low, pour hot mixture into gelatin and mix until smooth. Turn mixer to high and mix until doubled in volume. Beat in vanilla. Pour mixture into prepared pan, smoothing with wet hands if needed. Let set for a minimum of 4 hours in refrigerator, or overnight. Dust knife or cookie cutter with tapioca and cut into desired shape and size. Dust each piece with tapioca and store in refrigerator in a zip storage bag.