honey

08.20.19

Mint Simple Syrup

Posted on by Kelli Avila , Views: 702

This mint simple syrup is made with honey and is perfect for cocktails, mocktails, in tea, coffee or for baking projects! It’s simple to make it will last for a week or two in the refrigerator.

Fresh mint simple syrup in a jarPaleo Mint Simple Syrup Recipe

This 3-ingredient flavored simple syrup uses no refined sugars or artificial ingredients. It has an amazing and earthy mint flavor. Simple syrup is basically just water and sugar cooked together to create a liquid sweetener that easily dissolves in other liquid. It’s perfect for making drinks and for baking projects and is so easy to make. We’re skipping out on the white sugar and instead using honey to sweeten this Mint Simple Syrup.

Mint Simple Syrup Ingredients:

  • Fresh Mint
  • Water
  • Honey

Types of Mint

There are so many different types of mint out there! They all have their own taste and aroma. More than likely if you’ve just got your standard run-of-the-mill mint either growing in your backyard or from the grocery store, it is probably peppermint or spearmint. Both of those will work well for this recipe and give it a typical mint taste. Another varietal that will work well for this simple syrup is Chocolate Mint. This isn’t easy to find in stores, but if you are lucky enough to be growing it in your garden definitely use it here!

Mint simple syrup recipe being made

Uses for Fresh Mint Simple Syrup

You’ll get the most use out of a mint simple syrup in beverages! You can use it in cocktails, such as a Mojito, or in mocktail recipes (cocktails without alcohol). It would be great with agua frescas (fruit blended with water) such as watermelon, or used in a lemonade recipe! It would be perfect in any tea, but especially a Fresh Mint tea and it could be a fun addition to coffee! If you are an avid baking you could use simple syrup to infuse flavors in cake layers or to use in a brownie recipe to make it minty!

Why do you ” bruise” the mint?

In this recipe we call for you to rough up the mint, or bruise it. The reason we instruct you to do this is because bruising the mint helps the oils come out of the herb and gives the simple syrup more flavor.

Pouring simple syrup made with honey over fresh mint leaves

How to Make Fresh Mint Simple Syrup

  1. First you make the simple syrup! Again, we’re using honey instead of white sugar to avoid using refined sugar. Simple syrup is 1 part water to 1 part sweetener. 
  2. Clean the mint leaves!
  3. Next you bruise or rough up the mint to help release the oil. Then place the cleaned mint leaves in a heat proof bowl. Carefully pour the simple syrup over the mint. Let it infuse for 10 minutes.
  4. Carefully strain the mint leaves, pressing down gently to get all of the oils out of the leaves.
  5. Place your simple syrup in a heat proof jar with a tight fitting lid and let cool completely. Cover and store in the refrigerator for 1-2 weeks.
  6. Use as desired!

Fresh mint leaves strained to make mint simple syrupWashing Your Mint Leaves

Mint can often be very gritty and dirty. Washing the mint leaves really well is important because if left with grit on them, the mint will turn the simple syrup muddy. To properly wash mint you should:

  1. Pick all the mint leaves off the stem
  2. Fill a big bowl with cool water
  3. Submerge the mint leaves and swoosh them around.
  4. Let them sit for a minute so that the dirt drops to the bottom.
  5. Pick up the mint leaves as gently as possible, so as to not disturb the dirt, and place in a colander.
  6. Empty out the water, rinse the bowl and repeat the process until no dirt is left behind in the bowl.
  7. If desired you can run the mint leaves in a salad spinner to dry them off.

paleo mint simple syrup in a jar with fresh mint leaves surrounding it

If you like this mint recipe, check out these others:

Fresh Mint Simple Syrup

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Prep Time 00:05 Cook Time 00:05 Inactive Time 00:10 Total Time 00:20 Yields 1 cup

Ingredients

  • 1/2 cup honey
  • 1/2 cup water
  • 1 small bunch (about 1 ounce) mint leaves, cleaned well

Directions

  1. Make the simple syrup: To a small pot add honey and water. Turn on the heat to medium and bring the mixture to a boil. Turn off heat.
  2. Place the cleaned mint leaves in a heat proof bowl and tear them into smaller pieces with your hands, bruising them as you go to get the oils out of the leaves. Carefully pour the simple syrup over the mint. Let sit to infuse for 10 minutes.
  3. Carefully strain the mint leaves, pressing down gently to get all of the oils out of the leaves.
  4. Place your simple syrup in a heat proof jar with a tight fitting lid and let cool completely. Cover and store in the refrigerator for 1-2 weeks.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
08.19.19

How to Make Fresh Mint Tea

Posted on by Kelli Avila , Views: 791

Did you know you can make tea out of fresh mint leaves? It’s so simple and can be made to drink hot or cold! Scroll on down because we’re walking you through the steps on How to Make Fresh Mint Tea!

Easy Fresh Mint Tea Recipe

Sipping tea can be so soothing! Mint tea in particular has the ability to immediately calm the mind. Fresh mint tea made with real mint leaves only makes it more amazing! It’s earthy, bright and truly minty. And the best part is making it is SO EASY requiring only two ingredients: mint and water! You can use any type of mint that you’d like, and it tastes even better when you make your own blend! We found it easiest to make the tea inside of a French press, but you can just as easily make it in a bowl and then strain out the tea in a strainer once it’s steeped.

Types of Mint For Fresh Mint Tea

There are so many different types of mint out there! They all have their own taste and aroma. More than likely if you’ve just got your standard run-of-the-mill mint either growing in your backyard or from the grocery store, it is probably peppermint or spearmint. Both of those will work well for this recipe and give it a typical mint taste. If you are lucky enough to have a garden with some of these varietals, definitely use them in this mint tea recipe! Some of our favorites for mint tea is made from these varietals:

  • Chocolate Mint
  • Pineapple Mint
  • Apple Mint (or Whooly Mint)
  • Orange Mint

You can use just one type of mint or mix them up!

Washing Your Mint Leaves

Mint can often be very gritty and dirty. Washing the mint leaves really well is important because if left with grit on them, the mint will turn the tea muddy. To properly wash mint you should:

  1. Pick all the mint leaves off the stem
  2. Fill a big bowl with cool water
  3. Submerge the mint leaves and swoosh them around.
  4. Let them sit for a minute so that the dirt drops to the bottom.
  5. Pick up the mint leaves as gently as possible, so as to not disturb the dirt, and place in a colander.
  6. Empty out the water, rinse the bowl and repeat the process until no dirt is left behind in the bowl.
  7. If desired you can run the mint leaves in a salad spinner to dry them off.

How to Make Fresh Mint Tea

  1. Wash your mint leaves well! Gritty mint leaves will make for muddy tea!
  2. Tear and bruise the mint leaves with your hands. Roughing up the mint leaves will help bring out the oil and make for a stronger mint flavor.
  3. Pour the boiling water over the mint leaves and let infuse for 5-8 minutes. The longer you infuse the stronger the mint essence. However, it reaches a point when the mint tea can start to taste a little grassy, so depending on your varietal of mint start tasting it around 5 minutes.
  4. Strain the tea and pour into tea cups. Add honey, if using.
  5. Serve immediately or cool down and serve cold.

Ways to Enjoy Tea Made with Fresh Mint Leaves

You can spice up your mint tea by adding in some other flavors! You can add in some lemon juice, some honey or maple syrup or even other culinary herbs such as thyme! If you wanted to really amp up the flavor, you could skip the honey and instead make a mint simple syrup to add to the tea to sweeten it (recipe coming in two days!)

If you like this mint recipe, check out these others:

Fresh Mint Tea Recipe

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Prep Time 00:10 Total Time 00:10 Serves 2

Ingredients

  • 1 bunch (about 2 ounces) fresh mint leaves, cleaned well
  • 2 cups boiling water
  • 1 tablespoon honey (optional)

Directions

  1. Tear and bruise the mint leaves with your hands and place in either a fresh press or a bowl.
  2. Pour the boiling water over the mint leaves and let infuse for 5-8 minutes.
  3. Strain the tea and pour into tea cups. Add honey, if using.
  4. Serve immediately.

Recipe Notes

  1. You can also serve this cold. While still warm add honey if using, and stir. Store in the refrigerator until cold, at least 6 hours. Will keep up to 2 days.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

P.S. take me back to Morocco for all the mint tea!

Pouring Moroccan Mint Tea at Riad Fes in Fes, Morocco

07.15.19

2-Ingredient Strawberry Fruit Leather

Posted on by Kelli Avila , Views: 3587

This homemade Strawberry Fruit Leather recipe is a little bit like magic. You place place pureed strawberries with a touch of honey into the oven, close the door and then a few hours later you have a healthy and fruity snack reminiscent of the store-bought version, but so much more delicious and good-for-you.

Strawberry fruit leather rolled up like a fruit rollupStrawberry Fruit Leather Recipe

If you think this fresh Strawberry Fruit Leather recipe looks beautiful, just wait until you taste it! This homemade strawberry fruit rollup copy cat is packed with strawberry flavor and actually super simple to make. It will be loved by both kids and adults alike. It requires only 2 ingredients: fresh strawberries and a touch of honey. You can even skip out on the honey if your strawberries are very ripe and sweet. This is made in the oven, instead of a dehydrator so no special equipment is needed.

So how do you make it? Basically you are just drying out the strawberries in the oven! It’s almost all hands-off cooking. The hardest part about making this fruit leather is that you’ll have to plan a time to be home to have it go in the oven! This recipe requires a baking time of between 6 and 8 hours depending on the temperature of your oven. You’ll also need to make sure your oven temperature can go as low as 175ºF. 

Making strawberry fruit leather recipeHow to Make Strawberry Fruit Leather

To make the fruit leather you’re first going to prepare the strawberries. Make sure the berries have no signs of mold and actually taste good! Next you’ll puree them, add in a touch of honey and then boil them on the stove to kill off any potential harmful bacteria.

After that you’ll spread the mixture on a baking sheet that is lined with ideally, a silicone baking mat. In a pinch parchment paper will work, as well. Make sure to spread the mixture evenly on the baking sheet. If you spread the middle too thick in the middle it won’t cook fast enough and the edges might overcook and become brittle.

Homemade fruit leather with strawberries

The fruit leather will take about 6-7 hours to dry at an oven temperature of 170º. You’ll know it’s dry because the fruit leather changes colors and becomes darker when all of the moisture has evaporated. If you still aren’t sure whether it is done, you can lightly touch the strawberry mixture to see if it’s dry. If it’s still a bit wet let it go for an hour more at a time. It should take no longer than 8 hours.

Once it’s done cooking, let it sit at room temperate to cool completely and soften up. We like to let it sit for about 3-6 hours.

How to cut it up and store it.

Next you’ll place the whole mixture on a piece of parchment paper, roll it up and cut it into serving sizes. It will keep at room temperature for a few days, or in the freezer for up to 1 month.

Cutting strawberry leather into strips with scissors

Tips for Successfully Making it

  1. Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you want to make sure this is spread to the correct consistency.
  2. Take care to spread the mixture evenly. If it is too thick in the middle and thin on the edges, the edges will burn before the middle has cooked through.
  3. The fruit leather will change color when it’s dehydrated enough. Instead of sticking your finger in the mixture prematurely and causing a hole in it (we may have done this a few times) look to check on the color of the fruit leather first. If it has darkened in color throughout, it is likely done and then you can double check by touching it to see if it’s dry. If the middle is a slightly brighter red color than you can assume it’s still uncooked in the middle and you should place it back in the oven to continue to dry.

How to Cut it up

Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Roll up the entire sheet of fruit leather starting from the short side and then cut the leather with kitchen shears into 1” strips, or as desired. Store in an airtight container for a few days, or in the freezer for up to 1 month.

Strawberry fruit leather recipe on sheet pan

If you like this home fruit snack recipe, check out these others:

Strawberry Fruit Leather

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Prep Time 00:10 Cook Time 08:00 Total Time 08:10 Serves 12

Ingredients

  • 2 quarts strawberries, washed and hulled and halved
  • ¼ cup honey (optional)

Directions

  1. Preheat oven to 170º degrees F, and position a baking rack to the center of the oven. Line a rimmed 18” x 13” sheet pan with a silicone baking mat, or silpat.
  2. Place strawberries in a blender and puree until smooth.
  3. Pour strawberry puree into a large pot on the stove and add honey (if using) and bring to a boil. Reduce heat and let simmer for 5 minutes, stirring occasionally.
  4. Pour puree into the center of the prepared sheet pan and using a spatula spread the puree evenly almost to the edges of the baking mat.
  5. Bake in the oven for 6 hours, or until the fruit puree is completely dry to the touch. Let cool completely.
  6. Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Roll up the entire sheet of fruit leather starting from the short side and then cut the leather with kitchen shears into 1” strips, or as desired.
  7. Store in an airtight container for a few days, or in the freezer for up to 1 month.

Recipe Notes

  1. Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you want to make sure this is spread to the correct consistency.
  2. Take care to spread the mixture evenly. If it is too thick in the middle and thin on the edges, the edges will burn before the middle has cooked through.
  3. The fruit leather will change color when it’s dehydrated enough. Instead of sticking your finger in the mixture prematurely and causing a hole in it (we may have done this a few times) look to check on the color of the fruit leather first. If it has darkened in color throughout, it is likely done and then you can double check by touching it to see if it’s dry. If the middle is a slightly brighter red color than you can assume it’s still uncooked in the middle and you should place it back in the oven to continue to dry.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
07.09.19

Chia Honey Lime Fruit Salad

Posted on by Lexi , Views: 47900

This Chia Honey Lime Fruit Salad is the perfect refreshing fruit salad to serve all summer long! This dish is perfect for a party or BBQ and can be made ahead of time! The sweet fruit is complemented with the zesty lime and is customizable based on what fruit is available for you.

Fruit bowl recipe with honey and limeChia Honey Lime Fruit Salad Recipe

Think you don’t need a recipe for a fruit salad? This Chia Honey Lime Fruit Salad really changes the game! When most people make a fresh fruit salad they just cut and mix up some fruit. But trust us, adding in a few simple ingredients really highlights the fruit and takes this crowd-pleasing fruit salad from just ok to SO DELICIOUS! What’s even more perfect is that you can switch up the fruit based on the season and serve this all-year-round.

Homemade fruit salad in a bowl

How to Make Honey Lime Salad Dressing

The name of the game for this dressing is EASY! Just mix up all of the ingredients in a bowl and add to your cut up fruit.

Here are the ingredients:

  • Honey
  • Lime 
  • Chia seeds

What other fruit can be added?

Most fruit would work well in this salad! You can change it out for whatever is in season or what is available for you. However, leave out banana as it gets brown very quickly and can turn mushy.

Serving Suggestions

Want to take this fresh fruit salad to the next level? Serve it with some homemade coconut whipped cream and gluten-free graham crackers! 

Fresh fruit salad with honey

If you like this fresh fruit salad recipe, check out these others:

Honey Lime Fruit Salad

Honey Lime Fruit Salad with Paleo Cinnamon Sugar Chips

Print shopping list
Prep Time 10 min Cook Time 15 min Total Time 0:25

Ingredients

    Fruit Salad

    • 1 pint organic strawberries, finely chopped
    • 4 kiwis, finely chopped
    • 3 pineapple spears, finely chopped
    • 1/2 pint organic blueberries
    • *Any other fruit you'd like to add!

    Honey Lime Dressing

    • 1 whole lime, juiced
    • 3 tbsp raw honey

    Cinnamon Sugar Chips

    Directions

    3. 1. Preheat oven to 300
    4. 2. In a mixing bowl combine all ingredients and mix well
    5. 3. Line a baking sheet with parchment paper or your slipmat
    6. 4. Place ball of dough in the center and cover with another piece of parchment paper
    7. 5. Roll out with rolling pin until very thin (1/8 in.)
    8. 6. Using a pizza cutter, cut squares of desired size
    9. 7. Sprinkle with additional cinnamon and coconut sugar and bake for 15-20 minutes until crispy
    11. 1. Chop all fruit and place in bowl
    12. 2. In a bowl, mix honey and lime juice
    13. 3. Transfer fruit bowl and honey lime dressing bowl (separately) into refrigerator until ready to use
    14. 4. When ready to serve, pour dressing on fruit and mix well
    15. 5. Serve with homemade crackers!

    Recipe Notes

  • Serving size depends on the setting, in my opinion. This serving is perfect for a dinner party of 2-4 people. For a small gathering/party, I will double or even triple this recipe.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    04.10.19

    How to Make Marshmallows (Paleo)

    Posted on by Kelli Avila , Views: 6803

    These Paleo Marshmallows, made with honey and maple syrup, are a surprisingly easy (and impressive) project, and also the very best tasting marshmallows you’re likely to ever eat. Below we offer so many tips on successfully making them, as well as options to flavor them!

    Cubes of Paleo MarshmallowsPaleo Marshmallow Recipe

    After so many of you successfully made our Homemade Marshmallow Fluff and loved it we knew it was time to get testing to make Paleo Marshmallows! It may seems a little daunting to think about making something like marshmallows, but truly it isn’t that hard. Making these marshmallows is not only a fun activity with impressive results, but seriously they are the BEST marshmallows you’ll ever have tasted–we promise.

    What makes this gelatin marshmallow recipe different?

    Our recipe is a little different than a lot of marshmallows out there. Aside from being made without any corn syrup and using only unrefined sugars to sweeten the marshmallows, our recipe is different because it includes egg whites, which is a classic French style. The addition of egg whites makes for a fluffier marshmallow that is easier to handle while you are making them. But don’t worry, the egg whites are cooked by the hot sugar syrup to a safe temperature. These fluffy marshmallows are melt-in-your-mouth delicious and are worth the (small) effort to make homemade.

    Pouring beef gelatin marshmallows

    Here are the Tools You Need for Homemade Marshmallows

    Tips for Making Homemade Marshmallows

    The first thing you need to know about making marshmallows is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and softened gelatin and whipping them up until the whole mixture has transformed into a glossy stiff peaks. Then you place it in a starch dusted container and let it set before cutting.

    1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9×13 pan. For larger marshmallows use an 8″x8″ or a 9″x9″ pan. Or alternatively you can make cylindrical marshmallows, which will need a sheet pan to hold the piped mixture.
    2. Prep your containers that you will be setting the marshmallows in ahead of time. You want to line them with parchment and vigorously dust with arrowroot or a combination of arrowroot/ powdered sugar. Don’t worry you won’t be eating all of this but it is merely to coat the sticky part of the marshmallow and you shake off any excess starch.
    3. The bowl and whisk attachment of your electric mixer must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
    4. Use a mild flavored honey. A strong flavored honey, or raw honey will shine through more with a honey flavor (of course). We use a mixture of honey and maple syrup so that one flavor isn’t more dominate and the two together works more as a sweetener as opposed to be a flavor component.
    5. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar, especially because we aren’t using corn syrup.
    6. Make sure you handle the gelatin properly. You’ll want to let it bloom, or hydrate properly as the instructions indicate. The hot sugar syrup acts as the means to melt it so that it can fully incorporate in the marshmallow cream. It will set up after the mixture cools.
    7. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into marshmallows. If you didn’t have a thermometer you could theoretically test the doneness of the sugar by dropping it in water and watching the reaction, as described above.

    Marshmallows made with Gluten free marshmallow recipe

    Troubleshooting Tips for Paleo Marshmallows

    1. There are lumps in the bloomed gelatin: It wasn’t bloomed properly. You can try to remove the lumps of the gelatin, or if there are too many you should start over with the gelatin process.
    2. If the egg white mixture hasn’t thickened up: Either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough, or possibly the bowl had some grease in it. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough! U
    3. The marshmallows are too sticky to work with: Use more starch! Marshmallows are super sticky and you need to coat them in enough starch in order to handle them. You can always dust off the starch after you have finished cutting them, but know that if there isn’t enough starch on them before you go to store them they could end up a sticky mess, so go heavy handed with the starch.
    4. The marshmallows are very wet: The batter was likely under whipped.

    Different marshmallow flavors

    How to Store Paleo Marshmallows Made with Egg Whites?

    Since there are egg whites in this recipes, this marshmallows cannot be stored indefinitely like marshmallows made with only sugar / corn syrup. Before storing, let the cut marshmallows “dry out” for at least 6 hours, or overnight. Store the well dusted marshmallows in an airtight bag / container for up to 1 week at room temperature. We doubt they will last that long anyways! If you find that the marshmallows have started to let out some moisture (which can happen naturally with homemade marshmallows, or sometimes the cause is under whipping the batter) take the marshmallows out of the bag and sift again with arrowroot and powdered sugar mixture and let dry before placing in another clean, dry container.

    Options for Flavored Marshmallows

    The possibilities are endless as to what you can add to the marshmallow cream mixture before you set, or even what you coat the marshmallows in at the end to flavor them. We tried out a few different add-in’s to flavor the marshmallows. Choose your add-in and fold them after the egg whites have thickened up. You can also divide the marshmallow mixture and make multiple flavors with one batch of marshmallows. You have to work quickly though because ones the marshmallow cream cools down it will set.

    • Freeze Dried Fruit: We tried strawberries but bet any freeze dried fruit will work well here. Start with 1/4 cup crushed freeze dried fruit.
    • Matcha Powder: About 1-2 tablespoons
    • Espresso Powder: Start with a teaspoon and add more if needed
    • Cinnamon: Start with 2 teaspoons and add more if needed)
    • Cocoa: Add about 1-2 tablespoons
    • Dried Ginger or Turmeric: Start with a 2 teaspoons for a batch
    • Mint Extract (a few drops) and Chocolate Chips

    Instead of coating with arrowroot, try coating with:

    • Shredded Coconut
    • Crushed Nuts
    • Cocoa

    Paleo marshmallows getting toasted

    If you like this HOW TO recipe, check out these others:

    How to Make Marshmallows

    Print shopping list
    Prep Time 00:15 Cook Time 00:10 Inactive Time 04:00 Total Time 04:25 Yields Large batch

    Ingredients

    Directions

    1. To make square marshmallows: prepare a container for the marshmallows (see note). Lightly spray the container and then line it with two strips of parchment that fit the container to create a sling. Generously dust the container with arrowroot (or combo arrowroot and powdered sugar). Alternatively, to make traditional cylindrical marshmallows: line a sheet tray with parchment and generously dust with arrowroot. Set aside.
    2. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
    3. In a large pot add ⅓ cup water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
    4. Meanwhile prepare gelatin: Add ½ cup water to a small bowl. Sprinkle gelatin over the water and mix to moisten the gelatin. Let bloom (or hydrate) for at least 5 minutes. Once bloomed, add to the egg white mixture and briefly whip until the mixture is homogenized and fluffy, about 2 minutes.
    5. When the the sugar syrup has reached 240°F, remove from the heat and let cool slightly, or until it has stopped bubbling, about 1 minute.
    6. Then very slowly and carefully pour the sugar syrup into the egg whites bowl, hitting the side of the bowl if possible, in a thin, steady stream.
    7. Once all of the syrup is in, increase the speed and continue to whip for 10-12 minutes, or until the mixture is thick and glossy and the mixing bowl is mostly cooled.
    8. Add in vanilla extract and whip for one one more minute. If you are adding in any optional add-ins, add them now.
    9. For square marshmallows: Working quickly pour mixture into the prepared container and smooth over. Dust generously with more arrowroot and let set for at least 4 hours until cutting. To cut remove from the container and cut with a pizza cutter that is greased with coconut oil. Dust again all the cut sides with more arrowroot, shaking off excess. For cylindrical marshmallows: Fill a piping bag with a large circular tip (or simply cut a piping bag) with the marshmallow mixture and pipe it in lines the length of the sheet tray until all the mixture is gone. Dust generously with arrowroot. Let set for 4 hours at room temperature. Cut with a pizza cutter that is greased with coconut oil into cyridrical shapes. Dust more with arrowroot, shaking off the excess before storing.
    10. Let the cut marshmallows dry out for at least 6 hours before storing in an air tight container or bag. Store for up to 1 week.

    Recipe Notes

    1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9x13 pan. For larger marshmallows use an 8"x8" or a 9"x9" pan.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    02.06.19

    How to Make Marshmallow Fluff (Paleo)

    Posted on by Kelli Avila , Views: 10050

    Learning How to Make Marshmallow Fluff may seem intimidating, but as long as you have a thermometer and an electric mixer and a few simple ingredients, you can have this made in under 20 minutes and it’s far superior to any store-bought version. This version is made using only honey and maple syrup!

    Easy Paleo Fluff

    How to Make Marshmallow Fluff

    Here in the New England area Fluff is so beloved that a local Boston suburb has a festival every year to celebrate the iconic Marshmallow Cream. If you haven’t tried Fluff, it’s basically a sticky sweet marshmallow spread that is classically known to be the other half to peanut butter in a Fluffernutter Sandwich and it’s delicious. The bad news is that it’s made with corn syrup and a few other suspect ingredients. The good news, we’ve cracked the code on How to Make Marshmallow Fluff at home because it’s easy and a super fun treat! And what makes it even better is making Homemade Marshmallow Fluff at home uses only a few simple ingredients: egg whites, cream of tartar, honey, maple syrup and vanilla! And we promise, it’s really simple!

    Easy Paleo Fluff

    Tips and Tricks for Making Marshmallow Fluff

    The first thing you need to know about How to Make Marshmallow Fluff is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and whipping them up until the whole mixture has transferred into magical Marshmallow Fluff. It’s like a marshmallow without the gelatin to set it.

    1. If you are wondering if this is a lot of sugar—it is. You are making candy and one of the principal components of candy is: sugar! If you lower the sugar content it may not work. We orginally tried this recipe with less than ½ cup maple / honey and it failed miserably. We did successfully make it by reducing the honey from 3/4 cup to 1/2 cup, but really liked the stability that this amount of sweetener offered.
    2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
    3. Use a large pot in case the sugar boils up high. If it is still coming close to the edge lower the heat a bit. It will take longer to get to the correct temperature but it will still work without boiling over.
    4. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar. If you have one, use a candy thermometer, or you can also use an instant read thermometer.
    5. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into Marshmallow Fluff.
    6. Troubleshooting: If the egg white mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough!
    7. You can store the Marshmallow Fluff in an airtight container at room temperature for about 1 week, though we recommend using it within the first 3 days. After a few days the mixture might start to weep, and this is totally normal for Fluff made without any artificial ingredients. All you have to do is re-whip the whole thing until it is glossy and thick again. Do not store your fluff in the refrigerator.
    8. This Fluff tastes amazing toasted with a kitchen torch!

    Marshmallow fluff filling for cakeWhat recipes can you use this Marshmallow Fluff with?

    1. You can’t go wrong with a fluffernutter! This is a peanutbutter and marshmallow fluff sandwich!
    2. Use it in this Gluten Free Hostess Cupcakes recipe.
    3. Use it in this S’mores Pie recipe.
    4. Use it to make marshmallow cream s’mores.
    5. Use it to top any pie!
    6. Use it as a frosting on any cake! This is a great option because it’s dairy-free!

    What can I use instead of marshmallows

    Tools we used in this recipe:

    Like this How to recipe, check out these others:

    How to Make Marshmallow Fluff (Paleo)

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    Cook Time 00:20 Total Time 00:20 Yields 8 cups

    Ingredients

    Directions

    1. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
    2. In a large pot add water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
    3. When the sugar syrup reaches about 225°F, start whipping the egg whites on medium-high speed. Once they have started to get frothy add the cream of tartar and salt. Whip to soft peaks.
    4. When the the sugar syrup has reached 240°F, remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the egg whites in a thin, steady stream. Aim to get the syrup in between the bowl and the whisk attachment so you don’t spray the hot mixture everywhere.
    5. Once all of the syrup is in, increase the speed and continue to whip for 8 minutes, or until the mixture is thick and glossy.
    6. Add in vanilla extract and whip for one one more minute.

    Recipe Notes

    1. Read through the whole article to get additional tips.
    2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
    3. You can use a candy thermometer attached to the pot to monitor the temperature, or an instant read thermometer.
    4. Use a large pot to prevent the sugar mixture from boiling over. If it is still boiling close to the edge of the pot lower the heat. It will take longer to come up to the correct temperature, but it will eventually.
    5. Troubleshooting: If you mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking properly try whipping longer to see if that helps.
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