Reishi cacao marshmallows

Reishi cacao marshmallows

Fluffy, chocolatey, homemade marshmallows with reishi whipped right in. Cacao and honey keep reishi's bitter side in check. Float two on a cabin hot chocolate and thank us later.

Makes 25 squares, 30 min + 4 hr set.

What you need

• 3 tbsp unflavoured gelatin
• ½ cup cold water, for the gelatin
• ½ cup water, for the syrup
• 1 cup honey
• 1 pinch sea salt
• 6 scoops Reishi (about 2 tsp)
• 3 tbsp cacao powder
• 1 tsp vanilla extract
• For dusting: 2 tbsp cacao and 2 tbsp arrowroot, mixed

Let's go

1. Line an 8x8 pan with parchment and dust it with some of the cacao and arrowroot mix.
2. Sprinkle the gelatin over the cold water in your stand mixer bowl. Let it sit 10 minutes.
3. Heat the honey, syrup water and salt in a big pot until it hits 240°F on a candy thermometer, about 8 to 10 minutes. It bubbles up, so go big on the pot.
4. Mixer on low, pour the hot syrup down the side of the bowl in a slow stream.
5. Crank it to high and whip for 8 to 10 minutes, until it's thick, glossy and tripled.
6. Add the vanilla, sift in the cacao and reishi, and whip one more minute.
7. Spread it into the pan with an oiled spatula, dust the top and leave it uncovered for at least 4 hours.
8. Cut into 25 squares with an oiled knife and toss each one in more dusting.

Bestie tip: Oil everything: the spatula, the knife, your hands. Marshmallow is sticky stuff. You'll want a candy thermometer for the syrup too.