My husband and I have been enjoying springtime, getting out in nature gives me an inner focus and I feel like I am giving back to the earth when I dig in the ground. Every year my husband and I get are hands in the dirt and plant new flowers and herbs. This year we planted lavender, rosemary and thyme in our raised garden bed. Plus a couple of climbing rose bushes.
Over the years living in this cute little house I’ve realized we don’t really use are lush backyard for anything other than just planting lovely flowers and letting it be.
We don’t really have a porch to speak of, so we enjoy the view of our green grass and tree filled yard were you can see butterflies and bees everyday and hear the birds chirping non stop through our sliding glass door.
So this year I’ve been determined to make our backyard a usable space for us to enjoy. To start off my back porch fix up project we purchased a firepit and moved our patio chair and table set from the garden to the porch. I hoping this will entice us to roast these amazing soft maple marshmallows in our new firepit to make some S’mores.
These delicious paleo marshmallows are made with a combination of maple syrup and honey, you can use just honey but they will have a strong honey taste, or you could use all maple syrup but I like the combination of the two the best. I swear I could probably eat the whole batch!
My girls friends loved them when I took them to our fondue girls night so much that I almost didn’t have any left by the end of the night.
What is a French style Marshmallow? (guimauve)
In France, guimauves aren’t a cheap chemical filled factory food, filled with high amounts of sugar, and an ingredient mostly used for jellied salads or sweet potato’s, like here in America.
In France they are still seen as candy, candy making is an important part of French life and an artisan approach is taken in making their candies, like the delicate and somewhat time-consuming guimauve that is prepared for special occasions. In most towns and small villages in france, confiseurs (artisanal candymakers) compete with each other in making the sweet confections sometimes in different flavors and so guimauves have remained part of the confectionary tradition there.
Traditionally in French candy shops, marshmallows are cut into ropes rather than cubes, and the clerk keeps them above the counter in tall glass jars; the clerk will cut off the amount you request with a dedicated pair of cornstarch-dipped scissors, and place it in a white paper bag for you to take home. Some of the guimauves are delicately flavored, with strawberries, apricots, and even covered in chocolate.
Paleo French Style Maple Marshmallows (Guimauve)
Makes about 25 mallows!
1 cup water
3 tbsp powdered gelatin (grass fed beef gelatin is best I like this brand)
3/4 cup maple syrup
1/4 cup local honey
1/4 tsp salt
2 tbsp vanilla
1/4 cup maple syrup
3~4 tbsp maple sugar (for dusting) (Optional)
1/4 cup organic powdered sugar or arrow root powder (for dusting)
Grease an 8 inch square pan and line it with parchment paper.
Pour 1/2 cup of the water in the bowl of your stand mixer, sprinkle the gelatin over the water and mix it well with a spoon, set aside.
In a sauce pan on the stove top combine the remaining 1/2 cup water, 3/4 cup maple syrup, honey, and salt, bring the mixture to a boil over medium~high heat.
Place a candy thermometer in the pan with the mixture and continue to boil the maple/honey mixture until it reaches 240 degrees, which usually takes about 12-15 mins.
with your stand mixer fitted with the whisk attachment, whisk the gelatin on medium~low speed add the syrup in a slow steady stream making sure it melts all of the gelatin, and try to aviod the whisk or the syrup will get flung around the bowl.
Once all the syrup has been added turn the speed to high and beat until the mixture has tripled in volume this takes about 7~8 mins.
To check and see if the mixture is ready lift out the whisk and if the marshmallow fluff falls off like melted chocolate and then melts into the rest of the mixture again it’s ready.
Now beat in the Vanilla, until incorporated well, and than with the mixer on low slowly add the last 1/4 cup of maple syrup do this slowly so you get nice swirls in the fluff. (if the swirls don’t happen that’s ok they will still taste amazing!)
Transfer the mixture to the prepared pan and using a rubber spatula to get it all in the pan, quickly smooth out with the spatula and then dust with the some organic powdered sugar and if desired some of the maple sugar. use enough to cover the top of the marshmallows and save the rest for when you cut them.
Put aside to set uncovered for at least 4 hours , but if your planning to leave them over night cover them with a towel.
Once the marshmallows are set pull the big square out of the pan using the parchment paper as handles, cut 1 inch ~1 1/2 inch squares, to help with cutting you can dust the knife with powdered sugar, than lightly toss to coat the mallows in the rest of the powdered sugar, for a neater marshmallow with a finished look use a fine mesh strainer to toss/shake off any excess sugar.
~Store your amazing bouncy clouds and joy in a airtight container for up to 1~2 days or you can freeze them for a whole month just let them thaw out completely before devouring them.