1/3 cup, plus more as needed, ARROWROOT STARCH, potato or corn starch
1/2 cup cold WATER
2 teaspoons pure gluten-free VANILLA EXTRACT
1/4 teaspoon fine SALT
2-1/2 tablespoon unflavored powdered GELATIN
1 cup pure MAPLE SYRUP
1/8 teaspoon CREAM OF TARTAR (recommended but not necessary)
Notes & More Helpful Hints:
Like 'em Super Firm: If you like firm and structured marshmallows (like Kraft Jet-Puffed), add an extra 1/2 tablespoon gelatin, bringing the measure up to 3 tablespoons.
And I Bet You're Wondering... : Yeah, no, these beauties do not perform fireside or atop a sweet potato casserole. They don't "toast," they melt. But that's okay by me, I am just glad to know that I can make these fluffy treats for my kids to enjoy as is or floating in a mug of hot cocoa.
The Mixer: Gasp! I don't have a stand mixer, and sure wouldn't refuse one (hint, hint KitchenAid, this one would be sweet!). For those of you who do, I'd love your report. Did your marshmallows turn out insanely fluffy?
For Mini Marshmallows: Spread the whipped mixture in a slightly larger pan to achieve a height of about 1/2 inch.
Flavors: For chocolate marshmallows, add 2-3 tablespoons cocoa powder in the last minute of beating. For peppermint marshmallows, add 1/8 teaspoon (or to taste) of peppermint extract. For an extra vanilla kick, add a couple teaspoons of this powder (does contain a small amout of cane sugar) to the your final dusting starch. Mmmmmm. Still dreaming up more!