Rocky Road with REAL marshmallow Recipe
Ingredients
Marshmallow (makes 25-30 1 inch cubes)
- 1 cup water
- 1 tbsp marsmallow root (optional, but marshmallow root is wonderfully medicinal for inflammation, gut issues, urinary tract, hives and detoxification... Why not add a little medicinal goodness to your treat? I got mine from I Herb. and it's a huge bag to last a long time for many teas and batches of marshmallow to come)
- 1 cup honey, maple or rice malt syrup
- 4 tbsp Great Lakes gelatin powder you can get locally here in Australia or from the US on I Herb
- 1 vanilla pod scraped out or 1 tsp vanilla bean powder
- 1/2 tbsp tapioca flour or arrowroot flour for 'dusting' the marshmallow cubes once they're done
Equipment needed (for marsmallow)
- Either hand held electric beaters or a Kitchen Aid type of bowl mixer
- Cooking thermometer
- THERMOMIX – See instructions further down.
Rocky Road - (you can double to use up your whole batch of marshmallow cubes, but this will use half of the marshmallow batch up)
- 2 cups marshmallow, roughly chopped for varying sizes throughout your rocky road bar
- 1/2 cup shredded coconut
- 1/2 cup chopped, freeze dried strawberries – amazing fruity crunch!
- 1/4 cup chopped toasted nuts or activated buckwheat kernels (optional)
- 300 g 70-85% dark chocolate (i used 1.5 blocks of 70% and 1.5 blocks of 85%. The marshmallow is sweet enough, so for me, full 70% would have been too sweet. Just do what feels right for you here. I added nuts as an afterthought, thus not pictured here
Equipment needed for Rocky Road
- A double boiler set up with water in a saucepan
- an empty bowl set on top of the saucepan I use a big glass pyrex bowl for this.
Instructions
For MARSMALLOW
- Grease a parchment with coconut oil or olive oil and line a baking tray.
- Boil your cup of water. If you are using marshmallow root, steep it in the boiled water for 15 minutes, then strain. If not using, just go to the next step.
- Take 1/2 a cup of the water and put in a deep mixing bowl with the gelatin powder. Mix until well combined (about a minute, nice and super thick gloop) and leave there.
- Take the other 1/2 cup of water and put back into the saucepan with the cup of syrup of choice.
- Heat on medium (NOT HIGHER) until it gets to 110C or 230F – This might take up to 15-20 minutes on medium but is important to respect this step, as it’s about the slight evaporation of water over this length of time, as much as the temperature itself. Sounds complicated. It’s not.
- Once you’ve achieved that temperature, you can then start pouring it super slowly (think ‘thin drizzle’) into the gelatin / water mixing bowl, mixing on medium the whole time.
- Once the liquids are all incorporated, add vanilla bean and mix for another 30 seconds on high. NOTE: If it’s not a super thick ‘mass’ of fluffiness yet, keep mixing possibly up to 10 minutes.
- Then quickly pour out onto the tray, lined with parchment and spread.
- DO NOT REFRIGERATE. Just let it cool and set. This will take between 2 hours – 8 hours depending on where you are in the world. Here in Sydney, it took 2 hours.
- Now you can wipe olive or coconut oil onto a cutting knife and cut your cubes
- Finally, dust with a starch – tapioca, arrowroot or organic corn flour, for that authentic marshmallow feel (optional, though)
- Keep in a container in the pantry up to 10 days – if they can last that long at your house!
THERMOMIX instructions
- In the Thermomix, boil 1 cup water for 3 minutes, speed 3, 100C. Pour it out into a cup and steep marshmallow, then strain, if doing that step.
- Pour 1/2 cup water into a small saucepan and the other 1/2 cup into the thermomix with the butterfly attachment.
- With the water in the thermomix AND THE BUTTERFLY attachment, sprinkle in the gelatin and whip on speed 3, 30 seconds
- Then follow saucepan step for the other 1/2 cup with the cup of syrup until you reach your 110C / 230F temperature.
- Then on speed 2, drizzle slowly all the syrup mixture into the thermomix bowl.
- Then whip further with the vanilla for another 4 minutes on speed 4.
- Pour into tray as above and set.
For the ROCKY ROAD
- Light your stove with the double boiler and chocolate broken up into pieces in the bowl and let them melt.
- Once it’s melted, fold in all your ingredients until everything is coated in chocolate. Let me say that again: Coated in chocolate.
- Then spread them out onto parchment and pop in the fridge to set for an hour
- Wrap and take with you to festivities, or make slices and bon bons with parchment paper for class gifts
- Best kept in fridge and lasts a week… good luck with that!
