A few days ago I posted my latest developed graham cracker recipe (this one being grain free!). Naturally I have had marshmallows on the brain since. Wafting through my dreams unique flavor combinations have taken control of my every thought.. many flavors which I plan to implement and share here. This summer is going to be all about out of this world marshmallow creations for an extra special bonfire experience. Classic Graham Cracker, Vanilla Mallos and Chocolate? Oh, we can do better than that. Get ready..
I will be experimenting with all kinds of different sugar, to perfect my craft and to provide the healthiest mallo possible. I may even head in the Vegan direction just for fun.
Today a trip to our local coop provided some inspiration. All Natural Banana Flavor made by Frontier. I knew Palm Sugar would create a caramel-like flavored marshmallow. That plus some banana and a little rum and I had myself a winning flavor combination.
A few notes before we begin:
- From what I had found so far, marshmallows using anything but white sugar (aka white cane sugar and corn syrup or agave nectar) Don’t get quite as fluffy. I’ll be working to find a way around this if possible. With that being said- this recipe is fluffy and very marshmallow like- though slightly less than the store bought varieties.
- The amount of Banana flavoring you want to use in this recipe is up to you. The full Tablespoon that I have suggested packs a powerful punch of flavor. You can also scale it back to 1 teaspoon and make up for the difference in liquid with some extra vanilla extract.
- Making marshmallows is an easy task as long as you have all your ingredients out and ready to go before you get started.
- Using a stand mixer makes this job the easiest (A hand mixer should work too) and a candy thermometer is essential.
- If you don’t feel the need to keep this recipe low glycemic- go ahead and use cane sugar instead or even Sucanat (It will offer the same caramel flavor as the palm sugar). You could also use agave in place of the coconut nectar anywhere that it is called for in the recipe.
- For some added pizzazz add some yellow food coloring to the mallo’s during the last few minutes of whipping them. (Naturally they are a bit of an off white color- compliments of the coconut palm sugar)
- These Mallo’s won’t need much time in the flames of your bonfire- just melt the edges slightly and you’ll find the center has also softened to perfection!
Banana Foster Marshmallows
4 Tsp.Gelatin (Unflavored)
1/3 Cup Cold Water
1/4 Cup Coconut Nectar
1 TBS Banana Flavor
1 TBS Vanilla Extract
1 Cup Coconut Palm Sugar
1/4 Cup Coconut Nectar
1/4 Cup Rum
1/4 Cup Water
1/4 Tsp. Salt
- Prepare your pan: Select either a 9×9 square pan (for 1 inch marshmallows) or bread pan (for 2 inch tall marshmallows). Place into your selected pan a sheet of parchment paper. For easiest removal I also like to gently oil the paper . Set aside.
- In a small bowl combine the cold water and gelatin and set aside for 5-10 minutes (It will become a firm mass).
- In the bowl of a stand mixer combine the 1/4 Cup of Coconut Nectar, Banana Flavor and Vanilla Extract. Mix until it comes together. Microwave the bowl of gelatin for 30 seconds and then pour into the stand mixer bowl with the sugar/and extracts. Turn the mixer on low and let it continue to mix while you prepare the hot sugar:
- In a heavy bottomed pan combine the Coconut Palm Sugar, Coconut Nectar, Rum, Water and Salt. Bring to a boil using a candy thermometer bring to 240 degrees. (Do not touch the candy thermometer to the bottom of the pan as this will throw off the temperature).
- Slowly poor the hot syrup into the stand mixer with the gelatin mixture. Increase the speed of the stand mixer to medium and beat for 5 minutes. Then turn up to medium high for 3 minutes and then finally beat on high for 1 minute.
- Using a spatula scoop the batter into the prepared pan. Smooth out surface. (Do this quickly!)
I topped my marshmallows with additional Coconut Palm Sugar! I prefer its texture over the typical cornstarch topping. You’ll find too that when it comes time to roast these mallo’s over a hot fire the sugar melts and caramelizes. It tastes DIVINE. This marshmallow recipe isn’t overly sticky and I found it doesn’t really need all the cornstarch that many mallo recipes depend on.
After topping the marshmallows with the palm sugar let them set for a few hours at room temperature. Then remove from the pan and slice. I had the best results lightly oiling a pizza cutter to do my slicing! You could also use a lightly oiled knife or even a strand of waxy dental floss. Store in a sealed container at room temperature.
Here’s to a fun summer ahead, I know I’m ready!