How to Make All-Natural Fruity Marshmallow Ropes (No Corn Syrup or Artificial Colors)

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How to Make All-Natural Fruity Marshmallow Ropes (12) It’s that time of year again where the chocolate covered bunnies, cream filled eggs, and brightly colored jelly beans are coming out to tempt us and not all of us have enough willpower to resist.

How to Make All-Natural Fruity Marshmallow Ropes (4) Marshmallow ropes were always a favorite when I was little. I used to get them in stockings from my Nonnie at Christmas time and then look forward to them again in the spring. Why are marshmallows even more fun in ropes? It’s a phenomenon.

How to Make All-Natural Fruity Marshmallow Ropes (10) The best part about these is obviously that they are made without all of the nasty stuff that’s in the packaged ones. I used natural color from vegetables, believe it or not, and turmeric for the yellow. I swear you can’t taste it. For the orange ones I used carrot puree but it would have been better with carrot juice if I had a juicer (or a store that sells carrot juice) and for the strawberry ones I just used a few drops of beet juice. How to Make All-Natural Fruity Marshmallow Ropes. I know by now you’re all probably thinking I’m obsessed with beets but how can I resist using such an amazing ingredient found in nature that can give such beautiful color.

How to Make All-Natural Fruity Marshmallow Ropes (8) I took a picture of the first tray I piped but looking at it now it’s not a very good exmple because it’s pretty sloppy. Not sure what I was thinking.

How to Make All-Natural Fruity Marshmallow Ropes (14) So, I will probably use food dye again at some point in my life but that doesn’t mean I have to do it today when it’s so simple to use something natural. It takes like 5 minutes to prep the carrot and strawberry purees. Come on, we can all spare 5 minutes of our lives for the purpose of healthier food. The colors may not be as bold as artificial dye but that’s mostly due to the fact that the marshmallow swallows the color. Besides, the pastels are great for spring. These are something you can either make to surprise your kids or make with them. Either way they will love them and you don’t have to feel guilty about these treats.

How to Make All-Natural Fruity Marshmallow Ropes (6) They’re also perfect for Easter. I know I’m going into autumn weather now, but for those of you up North celebrating the end of winter these fruity flavors and pastel colors just scream springtime. Wrap them up nicely and add a little ribbon and it’s a sweet surprise that any kid would go crazy over.

How to Make All-Natural Fruity Marshmallow Ropes (3) If you prefer traditional marshmallows or just want to make vanilla ropes you can check out this recipe. You can pipe it into ropes as well. Although, I do have to recommend trying the fruity ones at least once.

How to Make All-Natural Fruity Marshmallow Ropes (9) These were especially for my little sister Sophie who is loco for marshmallows. She was so excited about these and was excited to help with the pictures. She was so patient posing for me while I tried to wrap her in them. Unfortunately I had already cut them too short when I decided to do this and they just kept slipping so, oh well. I’ll remeber next time.

How to Make All-Natural Fruity Marshmallow Ropes (13) If you don’t want to do a whole big production then you can just pick one flavor to try and pour it into a greased 13×9 inch pan then cut it into squares.

How to Make All-Natural Fruity Marshmallow Ropes,

How to Make All-Natural Fruity Marshmallow Ropes (2)   How to Make All-Natural Fruity Marshmallow Ropes (5) How to Make All-Natural Fruity Marshmallow Ropes (11)

How to Make All-Natural Fruity Marshmallow Ropes (No Corn Syrup or Artificial Colors)

Prep Time: 3 hours

Cook Time: 30 minutes

Total Time: 16 hours

Yield: about 16 (2 foot) ropes

How to Make All-Natural Fruity Marshmallow Ropes (No Corn Syrup or Artificial Colors)

Ingredients

    Carrot Puree:
  • 1 large carrot cut into chunks
  • 1/2 cup water
  • Strawberry Puree:
  • 1 cup fresh strawberries
  • Lemon Marshmallows:
  • 1 1/2 tablespoons grass fed gelatin
  • 1/4 cup water
  • 1 1/2 cups sugar
  • 1/3 cup lemon juice
  • Orange Marshmallows:
  • 1 1/2 tablespoons grass fed gelatin
  • 1/4 cup orange juice
  • 1 1/2 cups sugar
  • 1/3 cup carrot puree (can sub with 1/2 cup carrot juice) *recipe up top
  • 1/2 teaspoon pure orange exract (optional)
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • 1/2 teaspoon pure lemon exract (optional)
  • 1/8 teaspoon turmeric (optional for more color)
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • Strawberry Marshmallows:
  • 1 1/2 tablespoons grass fed gelatin
  • 1/4 cup cool water
  • 1 1/2 cups sugar
  • 1/2 cup strawberry puree *recipe up top
  • 1 teaspoon lemon juice
  • 2 tablespoons all-fruit strawberry jelly
  • 1/2 teaspoon beet juice or beet powder (optional for more color)
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt

Instructions

  1. First make the strawberry and carrot purees. For strawberry puree, place about 1 cup of fresh strawberries in a blender or food proccesor and blend until smooth. For carrot puree, place carrots and water in a blender or food proccesor and blend until smooth. !Lemon:
  2. Line a few large trays (I used about 5) with parchment or silpats and dust lightly with powdered sugar. Combine sugar and lemon juice in a medium saucepan. Bring to a boil over high heat. Once boiling, cook for about 5 minutes or until it reaches 238 degrees F (115 C), occasionally stirring and scraping crystallized sugar off sides.
  3. Meanwhile, in a large mixing bowl or bowl of stand mixer combine gelatine with 1/4 cup cold water in bowl of stand mixer fitted with whisk attachment and allow to sit for about 5 minutes.
  4. Carefully pour sugar syrup into gelatin mixture while beating on low speed. Continue to increase speed and beat as it cools until it is thick and fluffy. Add lemon extract, turmeric, vanilla, and salt and beat to combine. Pour into a piping bag fitted with small rounded tip and pipe into straight lines on prepared trays leaving, room for alternating colors.
  5. Orange:
  6. Line a few large trays (I used about 5) with parchment or silpats and dust lightly with powdered sugar. Combine sugar and carrot puree or juice in a medium saucepan. Bring to a boil over high heat. Once boiling, cook for about 5 minutes or until it reaches 238 degrees F (115 C), occasionally stirring and scraping crystallized sugar off sides.
  7. Meanwhile, in a large mixing bowl or bowl of stand mixer combine gelatine with 1/4 cup orange juice in bowl of stand mixer fitted with whisk attachment and allow to sit for about 5 minutes.
  8. Carefully pour sugar syrup into gelatin mixture while beating on low speed. Continue to increase speed and beat as it cools until it is thick and fluffy. Add orange extract, vanilla, and salt and beat to combine. Pour into a piping bag fitted with small rounded tip and pipe into straight lines on prepared trays, leaving room for alternating colors.
  9. Strawberry:
  10. Line a few large trays (I used about 5) with parchment or silpats and dust lightly with powdered sugar. Combine sugar, strawberry puree, lemon juice, and jelly in a medium saucepan. Bring to a boil over high heat. Once boiling, cook for about 5 minutes or until it reaches 238 degrees F (115 C), occasionally stirring and scraping crystallized sugar off sides.
  11. Meanwhile, in a large mixing bowl or bowl of stand mixer combine gelatine with 1/4 cup cold water in bowl of stand mixer fitted with whisk attachment and allow to sit for about 5 minutes.
  12. Carefully pour sugar syrup into gelatin mixture while beating on low speed. Continue to increase speed and beat as it cools until it is thick and fluffy. Add beet juice or powder, vanilla, and salt and beat to combine. Pour into a piping bag fitted with small rounded tip and pipe into straight lines on prepared trays leaving room for alternating colors.
  13. Making the Ropes:
  14. Allow the marshmallows to cool and dry for 1 to 2 hours until easy to handle. Sprinkle lightly with powdered sugar and roll them around a bit to coat all sides. Take one string of each color and lay them next to each other on a surface covered lightly with powdered sugar. Press ends together and insert a toothpick to hold then twist from both ends gently until a spiral rope is formed. Return to trays and allow to dry for about 12 hours. (You can get creative here and make any shapes that you'd like. For example, hearts, bracelets, or lollipops.)
  15. When marshmallows are dry, remove toothpicks and cut into desired lenths and enjoy your corn syrup-less, artificial color free marshmallows!

Notes

Because these contain fresh ingredients they tend to mold if left too long. Store in an air-tight container in a cool place for up to 3 days, in the fridge for up to 2 weeks, or freeze.

http://gringalicious.com/all-natural-fruity-marshmallow-ropes/

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