Lemon Marshmallows

These are so yummy and you can adjust the recipe to other flavors. Enjoy!

Lemon Marshmellows 

Here is What you need

• 1 cup filtered water
• 3 tbsp. grass-fed beef gelatin
• 1 cup organic honey
• 1 tsp. organic vanilla extract
• 2–3 drops Lemon essential oil (Also try Spearmint, Peppermint with mini chocolate chips, wild orange, Lime, Cinnamon and Sweet Fennel/)
• ¼ tsp. sea salt

Here is what to do....

First.  Line 8x8 baking pan with parchment paper and grease with coconut oil. To prevent stickiness, dust with powdered sugar or arrowroot powder.

Second. In a bowl, mix gelatin with ½ cup of water; set aside.

Third. Bring other ½ cup of water honey, vanilla, and salt to boil over medium-high heat. Place a candy thermometer in sauce pan and continue to boil mixture until it reaches 240f; immediately remove the sauce pan from the heat.

Fourth. Slowly pour the honey mixture into the bowl combining it with the softened gelatin; mix on medium-low. Add Lemon oil, and vanilla. Increase speed to high and continue mixing until it reaches a smooth, thick, and creamy consistency.

Fifth. Pour marshmallow mixture into prepared baking dish and spread evenly.

Sixth. Let sit at room temperature for at least 4 hours or overnight.

Seventh. Dust top of marshmallow with powdered substance of choice.

Eighth. Carefully remove from pan and cut into squares. Keep in airtight container for about a week.

Note: They also freeze well, and don’t need to be thawed out. Be sure to dust them with extra powdered sugar, arrowroot, or cornstarch before freezing to avoid stickiness.

Our favorite is Peppermint Essential Oil with mini chocolate chips. You can also add coconut for the topping. Enjoy!

I got the recipe courtesy of doTERRA Living Magazine. But the ideas for other options we came up as a family. Enjoy!