It feels like a bit of magic to make marshmallows.  When these firm up from fluff into solid marshmallows in the fridge overnight, and then slowly dissolve into sweet puddle in your hot drink.  Delicious!

Made the old fashioned way, with real marshmallow plant root powder, local raw honey, and we sprinkle ours with homemade spruce-tip sugar.  The variations are endless.  Herbal infusions can be used in place of the water in the recipe (for example, peppermint, rose, hibiscus, lemonbalm, lavender), or flavourings can be added such as cocoa, cinnamon, vanilla or mint oil.

Ingredients:
1 cup water, divided into two half cups
3 TBSP grass-fed gelatin (I have not tried with agar)
1 cup local raw honey
1/2 tsp sea salt
Dash of vanilla (or mint oil, lemon oil etc)
1 TBSP marshmallow root powder
1/2 cup arrowroot powder

1. Pour first 1/2 cup water into bowl, sprinkle gelatin, mix gently and let stand for 10 minutes.
2. Heat other 1/2 cup water with honey and salt, heat to 110-115C (careful not to let it boil over!). Use candy thermometre.  This will take about 10-15 minutes.
3. Slowly pour hot honey mixture into the gelatin water, mixing with a stand mixer slowly speeding up as mixture  starts to thicken.
4. When it looks like marshmallow fluff add marshmallow root powder and vanilla (or other flavours). Mix again for another minute.
5. Pour/scrape into small pan lined with parchment and dusted with arrowroot powder.  Dust top of marshmallow mixture with homemade spruce-tip sugar, cinnamon and/or more arrowroot.  It will feel very sticky but beginning to firm.
6.  Set pan in fridge for 12 hours until firm.  Cut into pieces/cubes, toss with more arrowroot to coat all sides.
7. Store in fridge in a covered container, keeps up to 2 weeks.  Enjoy a marshmallow or two in your hot cocoa, coffee, latte, or earl grey…

What to do with all that zucchini?  Since zucchini is still going strong, we will leave you with one of the most delicious zucchini brownie recipes we have ever made.  You can use any of our zucchini for this recipe (green, yellow, or striped Romanescu).  Inspired by our favourite Love & Lemons cookbook and blog.

Fudgy Zucchini Brownies
Yields: large 9x12 pan

4 Tbsp ground flaxseed
10 Tbsp cool water
2 1/2 cups unbleached flour
2 cups cane sugar
1 1/3 cups cocoa
2 tsp baking powder
1 tsp sea salt
1 cup butter, melted
4 cups roughly grated zucchini (not drained)
1 cup dark chocolate chips, optional (for sprinkling on top)
flaky sea salt, optional (for sprinkling on top)

1) Mix ground flaxseed with water in a large measuring cup and stir well to combine.  Let sit for about 5 minutes.  This mixture will thicken.
2) Mix dry ingredients together in a large bowl.
3) Add zucchini and melted butter, plus flax-water mixture.
4) Stir to combine.  Let stand a few minutes, then stir again.  The mixture will be thick but spreadable.
5) Spread into a greased (or parchment lined) 9x12 glass baking dish.  
6) Top with chocolate chips (optional) and flaky sea salt (optional).
6) Bake in preheated oven at 325F for about 50 minutes.  Test skewer should come out mostly clean with only a few crumbs.
7) Let cool and then slice.  Store in fridge.