Since St. Patty’s day is coming up here soon we thought about making some green marshmallows.
And how is it now March —> crazy!!
And since we love mint…. we thought why not make these green marshmallows mint flavored.
We pretty much just followed our no-sugar stevia vanilla marshmallows for this recipe.
We just used liquid chlorophyll to make it green colored. You can try using powdered spirulina.
Loved how these turned out. Especially the green color. So pretty on the eyes.
Now if you do not have anything natural to make it green like the chlorophyll or spirulina, you can just leave them white. Or for those they use food coloring, you can use green food coloring.
Purelytwins recipe: Sugar-free (stevia based) mint green marshmallows
makes: depends on how big or small you cut marshmallow slices – we used a cupcake pan, got 12 marshmallows
- 1 cups water
- 3/4 tsp liquid stevia
- 3 tablespoons gelatin (beef grass-fed based)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- drops of chlorophyll or some spirulina (chlorophyll works best)
Place the 3 tbsp gelatin into the bowl of a stand mixer along with 1/2 cup water. Mix together. Let sit for 5-10 minutes. Have the whisk attachment standing by. **you could use a hand mixer for this as well. (we have not tried making this in a blender so unsure of how they would come out)
Next step, using a small saucepan , heat up 1 cup water over medium high heat or heat up the 1 cup water in the microwave. Basically you are looking for just about boiling water. When you start seeing bubbles in the water. Once the water reaches just about boil temperature remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the hot water down the side of the bowl into the gelatin mixture. Once you have added all of the water, add in vanilla extract and peppermint extract and liquid stevia, and increase the speed to medium-high. Beat at medium-high for 1-2 minutes than increase speed to high. Continue to whip until the mixture becomes slightly thick, approximately 8- 10 minutes.
While the mixture is whipping prepare the pans as follows.
We used a cupcake pan. You can use anything you like. Lightly grease your pan with some coconut oil (which is what we do). You could put done wax paper instead if you wanted.
Once your marshmallow mixture is starting to look like it has some body to it (almost forming peaks), pour the mixture into the prepared pan, using a spatula for spreading. Allow the marshmallows to sit uncovered for at least 3-5 hours.
Once marshmallows have set for a few hours you can start to cut into desired shapes using a sharp knife. Store in an airtight container. We store our sugar-free marshmallows in the refrigerator.
** for those that do not want to use gelatin – you can try agar agar – 3/4 tsp – 1 tsp – but we have not tried that yet. We are still trying to think of a way to make this without gelatin, once we figure it our we will share.
And for those that are having issues with making marshmallows it takes some getting used to.
We still don’t always get perfect looking marshmallows, especially no sugar ones as the sugar usually helps with final texture.
If you get separation in your marshmallows – we think it is either from the water not being hot enough or did not beat the marshmallows long enough.
Also, if your marshmallow batter starts to form before you hit 10 minutes, go ahead and stop beating and pour into pan.
Our marshmallows usually beat from 12-13 minutes. Again we start with a medium level speed for about 2 minutes then we increase to high for the remaining 9-10 minutes to create about 12 minute total beating time.
We hope this helps some of you with our marshmallow recipes.
If anyone else has some times to creating perfect marshmallows please leave a comment, so others can see what you do thanks