Maple Marsh­mal­lows

With Col­la­gen

Clean Eating - - RECIPES COOK WITH SUPPLEMENTS -

MAKES 30 TO 40 MARSH­MAL­LOWS. HANDS-ON TIME: 20 MIN­UTES. TO­TAL TIME: 30 MIN­UTES.

*PLUS 4 TO 6 HOURS REST­ING TIME. saf­flower oil, for brush­ing ½ oz un­fla­vored gelatin pow­der ¾ cup pure maple syrup ¼ cup co­conut sugar 1∕8 tsp sea salt

4 scoops (1∕4 cup) col­la­gen pow­der (TRY: NeoCell Super Col­la­gen)

1 tsp pure vanilla ex­tract 1 cup potato starch

1. Lightly brush bot­tom and sides of an 8-inch square bak­ing pan with oil. Line pan with parch­ment pa­per, with edges hang­ing over pan. Lightly brush parch­ment with oil; set aside.

2. Pour ½ cup cold wa­ter into the bowl of a stand mixer and sprin­kle gelatin over top; let stand.

3. While gelatin is dis­solv­ing, in a heavy saucepan, com­bine maple syrup, ½ cup cold wa­ter, co­conut sugar and salt; stir to mix well. Bring to a boil then re­duce heat to medium and boil with­out stir­ring un­til a candy or dig­i­tal ther­mome­ter mea­sures 240°F, 7 to 8 min­utes.

4. Re­move from heat and turn mixer to low speed; slowly pour

hot maple mix­ture into gelatin and wa­ter. In­crease speed to medi­umhigh and whip for 10 to 12 min­utes, un­til mix­ture is very thick, white and glossy. With mixer run­ning, add col­la­gen and vanilla and whip for 1 minute more.

5. Us­ing a lightly oiled rub­ber spat­ula, scrape mix­ture into pre­pared dish. Smooth top and let mix­ture stand at room tem­per­a­ture for to hours, un­til ārm.

6. Pour potato starch into a wide shal­low dish. Lightly coat a very sharp knife (not ser­rated) with starch. Us­ing the edges of the parch­ment, lift marsh­mal­lows from bak­ing pan and trans­fer to a cut­ting sur­face. Trim un­even edges from out­side then cut re­main­der into 1-inch squares, coat­ing knife with starch as needed to pre­vent stick­ing.

7. Toss marsh­mal­lows sev­eral at a time into dish with starch and coat all sides com­pletely. Shake off ex­cess starch. Serve im­me­di­ately, or store in a sealed, air­tight con­tainer at room tem­per­a­ture for up to 1 week. PER SERV­ING (2 marsh­mal­lows): Calo­ries: 95, To­tal Fat: 0.5 g, Sat. Fat: 0 g, Carbs: 21 g, Fiber: 0 g, Sug­ars: 11 g,

Pro­tein: 2 g, Sodium: 21 mg, Choles­terol: 0 mg

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