Apple Pie Marshmallows
Apple Pie Crust
2 Cups Flour
10 tsp Shortening, Heaping Teaspoons
10 tsp Water Ice Cold
1.5 tsp Cinnamon
1/2 tsp Nutmeg
Instructions
Mix pie crust ingredients together and roll into. a thin crust.
Line casserole dish with the crust, and poke holes in the crust.
Bake for 10-12 minutes at 400*
Allow to cool
Sugar free Marsh mallows
1 1/4 cup water
1 cup honey
2 Tb +1 teaspoon unflavored beef gelatin
1 T marshmallow root powder
1/2 t vanilla extract
Pinch of salt
Directions
1. Boil then simmer marshmallow root powder for five minutes. Remove from heat and Refridgerate until cool.
2. Drain marshmallow root decoction to eliminate clumps. Measure 1/2 cup of the marshmallow root decoction and add gelatin. Set aside.
3. Measure 1/2 cup marshmallow root decoction in a sauce pan on stove with honey, vanilla extract, and pinch of salt. Turn burner on to medium high heat. The mixture will boil. Insert candy thermometer into pot without letting it touch the bottom of the pot. Boil another 5-8 minutes until it reaches 240 degrees. Remove from heat.
4. Turn hand mixer on low and pour the hot marshmallow/honey mixture over the gelatin.
5. Turn the hand mixer on high and whip for another 5-8 minutes (mine was pretty much whipped at five minutes - if using stand mixer it may take longer).
6. Sprinkle coating over oiled (I just use a 1-2 tsp coconut oil and rub it with my fingers or lightly spray with spray-able coconut oil) and parchment-lined 8x8" pan (or bigger if you choose thinner marshmallows). Pour marshmallow creme on top and finish with more coating sprinkled. Let sit for several hours to set.
7. With a knife dipped in hot water, slice the marshmallows (the sides will be sticky for a little bit).
Coating (Optional)
1/3 cup Finely shredded Coconut
1/2 t marshmallow root powder
1. Toast over medium heat until coconut is slightly brown and fragrant.
