To celebrate the last day of school, I let my children decide on a dessert. Here is our “concoction.” It turned out delicious and I may have eaten too many myself! The boys first decided they wanted s’mores but, they asked if we could make marshmallows. I try to stay away from corn starch since the corn used can be a GMO, so we used gelatin. The marshmallows were fun to make, and surprising easy! I want to note that the caramel color is because we used coconut sugar instead of white sugar. The taste is slightly different and gives the marshmallows a toasted taste, that we all loved. If you only have white sugar you can substitute it 1:1 for the coconut sugar.
The boys picked gingersnap cookies for the sandwich part of the dessert and we had to add sprinkle! They are hard to see and by all means not necessary. But if it gets my kids in the kitchen and participating in making the foods they than eat its a win in my book! I think it is so important for children to grow up helping in the kitchen. They need to see how their food is prepared and where it comes from.
- 2 1/2 T Gelatin
- 2 C Coconut Sugar
- 1/2 C Cold Water
- 1/2 t Salt
- 2 t Vanilla Extract
- 1/2 C Powdered Sugar for dusting
- Dust a square glass dish with powdered sugar to prevent sticking.
- In a sauce pan, heat coconut sugar and water on medium until sugar has melted completely.
- When sugar is melted add the gelatin and stir constantly and bring to a boil for one minute.
- Turn off the heat and let stand for 10 minutes until the mixture has cooled.
- Add the salt and vanilla to the sauce pan and using a spatula scrap the entire mixture into the bowl of the stand mixer.
- With the whip tool, whip the mixture on medium for about 10 minutes or until it doubles in size.
- Add your contents to your prepared dish and let cool completely before cutting.
As for the Gingersnap cookies, we followed the “Joy of Cooking” recipe below (adapting slightly). We make most of our cookies from this cook book, amending the sugar. I usually half the sugar that it calls for and we use coconut sugar.
If gingersnap cookies are not your thing, try these chocolate chip cookies. They are so good and would make a great sandwich for your s’more as well!
- 3/4 C Butter, softened
- 1 C Coconut Sugar
- 2 Eggs, beaten
- 1/2 C Molasses
- 2 t white vinegar
- 3 3/4 C All-Purpose Flour
- 1 1/2 t Baking Soda
- 2 t Ground Ginger
- 1/2 t Ground Cinnamon