Marshmallow Root, Honey and Agar-Agar

Today I learned that (or re-learned that):

1. working with Agar-Agar (seaweed extract), isn't exactly fool proof
2. that not all the recipes I try will turn-out perfectly, the first time
3. that what I learned in my process might be valuable to someone else, so it's still worth sharing
4. and that I need to remember to focus on what I have achieved even if it doesn't exactly match my intended goal. (Note to self: Be more flexible.)

Such is the case with this particular recipe.

My original goal was to re-create a marshmallow by making it without refined sugar, high fructose corn syrup, and gelatin.

Instead I used these ingredients:

• 1 cup of water
• 1 cup of honey
• 3 tbsp of unsweetened coconut (medium shred) 
• 2 tbsp of marshmallow root
• 2 tsp of agar-agar (seaweed extract)
• 1/4 tsp of vanilla bean paste
• a pinch of Himalayan pink salt 

These are the steps I took to make them:

I started by soaking 1 tbsp of marshmallow root. I put the roots in a bowl and soaked them in 1/2 cup of water overnight.

This is what the "tea" looked like after soaking for 8 hours.

It didn't look like much, so I thought I'd add another 1/2 cup of water and another tablespoon of marshmallow root and bring it to a boil on my stove top.

Then, once this mixture came to a gentle boil, I strained the mixture into a small bowl.

Which, left me with a tea.

Then, I added 2 tsp of agar-agar to this and let it cool while I heated the honey, vanilla paste and salt in a sauce pan on my stove top.

I was able to bring the honey mixture up to 233 degrees F and it probably should have reached 240 degrees F. I suspect I didn't get this mixture quite hot enough, but I was really worried about it scorching.

I then added this mixture along with the marshmallow root tea mixture to my stand mixer and whipped it on high speed for 10 minutes. I was attempting to put air through it and achieve a light fluffy texture.

I apologize for this confusing photo, I just thought it showed movement. My mixer was really rocking.

It's also worth noting that the colour of the mixture is still very brown, at this point.

While the mixer was mixing, I lined a small cookie sheet with wax paper.

I also toasted 3 tbsp of coconut.

Then, I poured the contents of my stand mixer into the cookie sheet.

It's worth noting that the colour changed to white and you can see that there is air through the mixture.

There was just no height. Perhaps the honey was too heavy, or I need to use more agar-agar, or an entirely different mold for the mixture to "set-up" in.

Anyway, I went ahead and added the toasted coconut.

I put this mixture in the refrigerator and after 5 hours, it is a thick marshmallow sauce with toasted coconut.

Not a fluffy, stand alone tray of marshmallows.

Certainly not a batch that I could cut into cute little cubes and float on top of hot chocolate. Boo!

However, I did just invented a new recipe for marshmallow sauce! Hooray!

This will make a fantastic cupcake topping or creamy dessert filling, that's dairy free and paleo-friendly.

I welcome your comments and invite you to follow me on my journey.

~Rebecca Ryan