Public recipe with member extras
Camel Milk Marshmallows
Homemade fluffy marshmallows using camel milk in place of water for a subtly richer flavor.
Cookies & Confections · Holiday Gifting · Hot Chocolate Topper
What you need
Ingredients
- 3 packets Unflavored Gelatin
- 1 cup Cold Camel Milk, divided
- 1 1/2 cups Sugar
- 1 cup Corn Syrup
- 1/4 tsp Salt
- 1 tbsp Vanilla Extract
- Powdered Sugar and Cornstarch, for dusting
Method
Instructions
- Sprinkle the gelatin over half the cold camel milk in a stand mixer bowl and let bloom 10 minutes.
- Combine the sugar, corn syrup, salt, and remaining camel milk in a saucepan and heat to 240°F (soft-ball stage).
- With the mixer running on low, carefully pour the hot syrup into the bloomed gelatin, then increase to high speed and whip 10 to 12 minutes until thick, glossy, and tripled in volume.
- Beat in the vanilla, then spread into a pan dusted with a powdered sugar and cornstarch mixture.
- Let set uncovered at room temperature at least 4 hours before cutting.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
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