Gourmallows

So they're not completely organic.  Although you can get organic gelatin I've yet to order it, and the sprinkles aren't organic.  Haven't figured that one out yet. (haven't really thought about it)  But every thing else is: Sugar, Powdered Sugar, Maple Syrup, Chocolate, Coconut oil, and beside Gelatin the only other ingredient is Sea Salt, which is not classified as organic vs inorganic in this country.

But first things first; Since these are mostly sugar, what kind of sugar you use is of utmost importance.  Conventional white granulated sugar is pesticidal, and way processed.  Corn syrup is the same, plus it drives Sasha batty, makes her scratch her skin off and her hair fall out.  What I've been using is an organic, certified zero carbon, grown-in-America and lesser processed sugar.  I stock up when it's on sale, and you can way taste the difference.  Mmmm.  I vote you try different sugar options, and let me know how they turn out. (:

The recipe I started out with is from this website.   http://www.food.com/recipe/homemade-marshmallows-no-corn-syrup-384069   But then I had to do stuff to it.  For instance, instead of using vanilla extract which has corn in it, I use organic maple syrup which just has tree sap in it, and maybe really really boiled bug parts or something.  Ok, and when the recipe says to dust the pan with powdered sugar, first I have to make powdered sugar in my blender out of the regular organic sugar I'm using.  (because store-bought powdered sugar has, say it with me, corn in it) Then I smear organic coconut oil in the 10X10 pan I use, but as thinly as possible.  Then I put a bunch of powdered sugar in the pan, or toasted shredded coconut if I'm using that, or both.  Because otherwise the mallows have no interest in coming out of the pan once cooled.  

     These marshmallows are for the birthday celebration for all the kids who have summer birthdays in Emily's class.  Since Em can have chocolate and not everyone probably likes carob, I decided to make not everyone hate me and go ahead and dip them in chocolate, which was harder than you might think because these marshmallows are softer and melty-er than the conventional crap that comes in a bag and has corn 4 ways.  So first I stuck the cooled, extracted, chopped up, and coated with more powdered sugar marshmallows in the freezer.  Then I made a double boiler by putting a medium mixing bowl inside a pot of boiling water, maybe a little less than half full of water.  Inside this double boiler I added some organic coconut oil to organic corn-free chocolate chips.  The whole foods brand happens to be corn-free, and I read somewhere that the ratio of chips to oil should be 4 to 1.  I just eyeballed it.  (Again, you can taste the difference between organic chocolate vs inorganic.) A little stir with my trusty spatula put me in business!  The business was tricky 'though, since some of the corners did want to melt occasionally.  Some marshmallow dipping websites and images said to use a fork or toothpick for dipping, but I just used my hands, and kind of flung the excess chocolate off into the bowl quickly.  Then I had two landing pads coated with wax paper that I was rotating in and out of the freezer to keep them cool.  That worked pretty well except that it made the chocolate too firm as in, did not promote the sprinkles to stick.  However that was easily solved at the end of the whole process with a paintbrush and the leftover melted chocolate.  (If you sprinkle too soon, they just disappear into the warm chocolate.)

 The dumb part in all this is that chocolate, like wheat, makes my neck itch.  I know right?!  Stupidville.  So I won't really be enjoying these.  And caffeine triggers migraines for me so I won't be making caffeinated chocolate-dipped, coffee-flavored marshmallows either but how good does that sound?!??  Ughghgh...I guess I'm a little bit excited about the blueberry option I'm pretty sure I can pull off, or even another batch of my decaf coffee-coconut marshmallows which have been my favorite so far, or even some honey lemon now that I think about it.  I never thought I'd be making organic homemade, hand dipped marshmallows.  It's probably time to order organic gelatin, or maybe experiment with chia seeds and go straight vegan!  Funny the places life takes you.  #sashilyskitchen

Here's the Marshmallow recipe with my tweaks:

2 tablespoons gelatin (2 envelopes Knox)
8 tablespoons cold water
2 cups organic sugar
1/2 cup  water
1/4 teaspoon sea salt
2 teaspoons maple syrup
Directions:
1 Oil and Dust an 9 or 10 inch square pan with powdered sugar and/or coconut. Set aside.
2 In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
3 Combine sugar and 1/2 cup of water in a large heavy saucepan.
4 Cook and stir over medium heat until dissolved.
5 Add gelatin, maple syrup and bring to a boil.
6 Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
7 Add salt
8 Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
9 Pour into prepared pan
10 Let cool, good luck extracting, chop up and coat with more powdered sugar etc.