On Fridays, my 3 year old has music lessons at school. And often when I pick him up, he says to me ‘if we sing, we get marshmallows’, or alternatively ‘I didn’t sing today so I didn’t get a marshmallow’ – the latter makes me chuckle under my breath imagining the poor music teacher trying to get my fairly strong willed child to do something (anything!) he doesn’t want to do.
Either way, marshmallows have become quite the new treat for my toddler who barely ever gets sugar (unless its the weekend, we’re rewarding him for wearing his eye patch, we’re at a party, or gran is feeling heavy handed on the sugary goodness). As a self diagnosed sugar addict, I do want to keep these little bodies away from sugar as much as I can. Don’t all parents want to protect their children from such enticing temptations…
So, I went on the hunt for a healthier option, a homemade marshmallow recipe – which I found easily thanks to Wellness Mama. It is super easy to make, super delish and you can adapt it as you wish. You even have the option of adding probiotics (for those of whose kids don’t drink kombucha.. so… most of us then?) – what a win.
- 4 tablespoons of pasture-raised gelatin powder. (Gelatin is incredibly healthy for you!!)
- 1 cup of water
- 1 cup of honey (we buy local)
- 1 tablespoon of Marshmallow Root (optional)
- 1 teaspoon vanilla or other flavor optionals (mint extract, lemon, cocoa powder, etc). Please get pure vanilla extract. Vanilla essence is just a flavoured chemical.
- Optional: 4 capsules of probiotics. (I use The Real Thing)
- Equipment: A small sauce pan, plus a hand mixer & a metal bowl – or a kitchen aid mixer if you have one.
- Optional Step: Combine 1 cup of warm water with the 1 tablespoon of Marshmallow Root and let sit for 5 minutes (or as long as overnight in the fridge), Stir well and strain. Make sure that the liquid makes a while cup.
- Pour ½ cup of water (marshmallow mix if you used it) into the metal bowl or mixer bowl and add the gelatin. Whisk slightly to incorporate and let sit.
- Pour the other ½ cup of water and the 1 cup of honey into the small saucepan.
- Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes. This will boil over really quickly if you don’t keep a close eye on it. Beware!
- Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
- Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.
- When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
- Add the probiotics and any flavor ingredients for the last 2 minutes of mixing (except cocoa powder which can be added to the honey mix in the saucepan).
- Grease a 9×13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
- When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
- Let sit at least 4 hours (overnight is better).
- Flip on to a cutting board and cut with a well oiled pizza cutter or knife.
- Store in an airtight container.
Should you want them powdery then you can mix icing sugar with some corn starch and sprinkle it over your marshies, but I try not to since its defeats the point of them being process-sugar free.
IF, like me, out of pure excitement, you over-beat your marshmallows and it goes a bit bumpy, do not fear! Turn it into Rocky Road Marshmallow. Throw on some toasted almonds, slightly roasted unsweetened coconut flakes and raw cacao nibs. Yummers.
– Keep your eyes peeled for my upcoming blog on healthy hot chocolate options. It’s the obvious follow on to this post. Marshamallows… and hot choc.