Healthy, delicious, pink marshmallows

Ingredients

4 tbsp dried marshmallow root

1 cup water

⅓ cup grass-fed gelatin

1 cup sugar or honey

¼ tsp salt

2 tsp vanilla extract

1 tbsp freeze-dried dragon fruit powder

Icing sugar or arrowroot starch (for dusting)

Add 4 tbsp dried marshmallow root to 1 cup filtered water in jar and let sit for 12 hours in the fridge. Alternatively, add 4 tbsp dried marshmallow root to 1 cup steaming (not boiling) filtered water in jar and let steep for 15 minutes.
Strain out the root, keeping the 1 cup of infused liquid.
Line 9x13” pan with parchment paper. I like to soak and crumble it into a ball then open and dry with a towel so it will mold to the pan.
Lightly dust parchment with icing sugar or arrowroot starch to prevent sticking.
Pour 1 cup cold water into large mixing bowl.
Sprinkle gelatin over water and let sit for 5 minutes to bloom.
In saucepan over medium heat, combine sugar or honey, marshmallow infusion, and salt.
Simmer gently, stirring, for about 8 minutes or until mixture thickens slightly.
With a hand mixer on low, slowly pour and blend hot honey syrup into the bloomed gelatin.
Increase speed to high and beat for about 12 minutes, until fluffy and tripled in volume.
Add vanilla extract and dragon fruit powder right at the end and mix until evenly combined.
Immediately pour marshmallow mixture into dish and smooth top. If you don’t do this quickly, the marshmallows will start to set and look messy.
Let set at room temperature until firm.
Cut into squares and dust with more icing sugar or arrowroot starch to prevent sticking.