Homemade Cacao Mushroom Marshmallows
These Homemade Cacao Mushroom Marshmallows put a fun twist on the classic with rich cacao and Teecino Miraculous Mushrooms Cacao + 5 Powder, a blend packed full of antioxidants and featuring five functional mushrooms. They’re fluffy, chocolatey, and perfect for hot cocoa, tea or snacking.
PREP TIME
30 minutes
COOK TIME
15 minutes
INGREDIENTS
8
Serves: 24
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Powdered Sugar
- 1 Tbsp1 Tbsp1 Tbsp Cocoa Powder
- 1 cup1 cup1 cup Water
- 1 cup1 cup1 cup Granulated White Sugar
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Premium Gelatin Powder (Unflavored) - Further Food
- 0.5 cup0.5 cup0.5 cup Water
- 4 Tbsp4 Tbsp4 Tbsp Miraculous Mushrooms® Cacao + 5 - Teeccino
- 2 tsp2 tsp2 tsp Vanilla Bean Paste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Lightly grease an 8x8-inch glass baking dish. In a small bowl, combine the powdered sugar and cocoa powder. Dust the bottom and sides of the prepared pan with some of the mixture, reserving the rest for the top of the marshmallows.
- Pour 1/4 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the surface and let it sit to bloom while you prepare the cacao mixture.
- In a medium bowl, whisk together the Miraculous Mushrooms Cacao + 5 Powder and the remaining 1/4 cup water until smooth. Once the gelatin has bloomed pour the chocolate mixture over top and let sit while you prepare the sugar syrup.
- Add the remaining 1 cup water and granulated sugar to a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
- Once dissolved, stop stirring and bring the mixture to a boil. Cook until the syrup reaches 240°F on a candy thermometer.
- Carefully pour the hot sugar syrup into the bowl with the bloomed gelatin mixture. Mix on low speed until combined, then gradually increase the mixer to high speed.
- Whip for about 6 minutes, or until the mixture is thick, glossy, and has significantly increased in volume.
- Add the vanilla bean paste and continue whipping for another 3–4 minutes, until the marshmallow mixture is very thick and fluffy and holds its shape.
- Working quickly, pour the marshmallow mixture into the prepared pan and spread it into an even layer. Dust the top with the remaining cocoa-powdered sugar mixture.
- Let the marshmallows sit uncovered at room temperature for at least 6 hours, or up to 24 hours, until completely set.
- Remove the marshmallows from the pan and cut into your desired size. If the cut edges are sticky, you can lightly toss or dust them with additional cocoa powder and powdered sugar.
- Store in an airtight container with parchment paper between the layers to prevent sticking.
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About This Recipe
Show nutritional information
Candies Coconut Free Dairy Free Desserts Egg Free FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 40 |
| Fat: | 0 g |
| Carbohydrates: | 8 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 3 mg |
| Fiber: | 0 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Homemade Cacao Mushroom Marshmallows”
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STOPPPP. This is insane.