Aprile's Kitchen

These marshmallows have a delightful, fluffy texture and a soothing marshmallow root flavor.

Ingredients

For the Marshmallow Root Infusion:

•  1 tablespoon dried marshmallow root
•  1 cup water

For the Marshmallows:

• 2 envelopes unflavored gelatin (about 2 tablespoons)
• 1 cup granulated sugar
• 2 tablespoons tapioca flour
•  1 cup water (for the syrup)
•  1/4 teaspoon salt
•  1 teaspoon vanilla extract
•  Powdered sugar, for dusting
•  Additional tapioca flour, for dusting

Instructions

1. In a small saucepan, combine the dried marshmallow root and water. Bring to a gentle simmer over low heat and let steep for 20-30 minutes. Strain the mixture and discard the herbs, reserving the liquid. Allow it to cool slightly.

2. Pour 1/2 cup of the cooled marshmallow root infusion into a large mixing bowl. Sprinkle the gelatin over the surface and let it sit for a few minutes to bloom.

3. In a saucepan, combine the remaining marshmallow root infusion, granulated sugar, tapioca flour, and an additional 1 cup of water. Stir to dissolve the sugar and arrowroot powder over medium heat. Increase the heat and bring to a boil, cooking until the mixture reaches a slightly thickened consistency, akin to a light syrup, while stirring continuously to prevent clumping.

4. Slowly pour the hot syrup into the gelatin mixture, mixing at low speed with a stand mixer fitted with the whisk attachment. Gradually increase the speed to high, whipping until the mixture is thick, fluffy, and cool to the touch (about 10-15 minutes).

5. Add the vanilla extract during the last minute of whipping.

6. Lightly grease an 8×8-inch pan or baking dish and dust with a mixture of powdered sugar and tapioca flour. Spread the marshmallow mixture evenly in the prepared pan using a spatula. Dust the top with more powdered sugar and arrowroot powder mix. Let the marshmallows set at room temperature for at least 4 hours or overnight.

7. Once set, remove the marshmallow slab from the pan. Cut into desired shapes with a sharp knife or cookie cutters, dusting with additional powdered sugar and tapioca flour if sticky.