So, my little toddler is quite the picky eater. And despite all of my wonderful and [formerly] “firm” intensions to feed him only the best, most pure foods, I finally caved and just sought out ANYTHING that he would eat other than only milk. To my dismay, the two foods that he would eat anytime offered him were marshmallows and chocolate chips. Who knew he’d taken after his mother so much? But despite all of this I set out to find recipes that would make these wonderfully delicious foods as healthy as possible.

This recipe is one of those, and it’s surprisingly easy! It uses honey instead of corn syrup (although you can use corn syrup instead of the honey for a more original flavor), giving them more of a honey flavor instead of the traditional straight sugar taste. When I first started making these though I used half honey half corn syrup so that we (meaning my husband and me) could acclimate to the new flavor. We also added marshmallow root to the water (for a bit), probiotics, and used gelatin from grass-fed cows. For this recipe I used a combination of recipes from Wellness Mama and Epicurious. 

One of the cool things with making the marshmallows this way is all healthy things you can add to them. The gelatin (I use this kind from grass-fed cows) and probiotics (I like this kind, or this kind) help provide support for your gut, hair, skin and nails. The marshmallow root helps sooth sore throats and congestion. You can also find marshmallow root at your local health food store.

This is what it should look like after it’s been whipped for 15 minutes.

I like to lay a few sheets of wax or parchment paper down first and then the powdered sugar mixture. Make sure you spread out enough powdered sugar mixture to lay your marshmallows on so they don’t stick to the counter. I cut the smaller marshmallows before this one, that’s why there is so much powdered sugar already down, but normally, you need just enough to cover the spot where you’ll dump and cut them.

Tip the marshmallows upside down onto the powdered sugar mix and gently peal off the tinfoil.

I know, it doesn’t look like marshmallows yet, but it will! 

Sprinkle more powdered sugar mix on top of the marshmallows. Put some olive oil on a paper towel and wipe it along the blade (gently) of a knife or pizza cutter. This helps it to cut smoothly and not stick.

Cut into desired shapes. These are large marshmallows and would work great in hot chocolate.

This is what the mini marshmallows look like, and are great for snacking and also throwing into hot chocolate.

Gently shake off any excess powdered sugar and store them in a Ziploc bag or airtight container.

Healthy Homemade Marshmallows

2015-02-25 14:11:11

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Prep Time

10 min

Cook Time

30 min

Total Time

4 hr 40 min

Prep Time

10 min

Cook Time

30 min

Total Time

4 hr 40 min

Ingredients

1. 1 cup water
2. 1 Tbsp marshmallow root (optional)
3. 3 1/4-ounce envelopes of unflavored gelatin or 7 1/2 teaspoons of unflavored gelatin
4. 2 cups sugar (I use organic cane sugar)
5. 2/3 cup honey (you can also use light corn syrup)
6. 1/4 tsp salt
7. 2 tsp vanilla
8. 1-2 packets or approximately 1 tsp of children's probiotics (or adult's) (optional)
9. 1/2 cup potato starch* or corn starch
10. 1/2 cup powdered sugar

Instructions

1. Line a metal or glass baking sheet with tin-foil (9x13 for all large marshmallows, a large cookie sheet for all small marshmallows. If you want some of both size use a cookie sheet for small and a bread loaf pan for the large.). Coat foil with olive oil or nonstick spray.
2. Mix 1 cup warm water with 1 Tbsp marshmallow root and let it sit for at least 5 minutes. Then strain the water (you can throw the wet marshmallow root away), just make sure you get at least 1 whole cup of water from it.
3. Pour 1/2 cup water into bowl of a heavy-duty mixer fitted with a whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water (at least 15 minutes).
4. Combine sugar, honey, salt, and remaining 1/2 cup water mixture into a heavy medium saucepan. Stir over medium-low heat until sugar dissolves, making sure to brush down the sides of the pan as well. If using a candy thermometer, you can attach it to the side of the pan now. Increase heat to medium and bring to a boil. Boil stirring constantly until syrup reaches 240 degrees Fahrenheit, or for about 8 minutes.
5. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down the side of the bowl (avoid pouring it onto the whisk as it may splash). Gradually increase mixer speed to high and beat until mixture is very thick and stiff, about 15 minutes.
6. Add vanilla and beat to blend, about another 30 seconds. Add optional probiotics, and blend another 30 seconds.
7. Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours or overnight.
8. Stir potato or corn starch and powdered sugar in a small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming a rectangle slightly larger than the pan you put them in. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with olive oil or nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to strainer or rack to shake off excess mixture.

Notes

1. *Potato starch is a food thickener similar to corn starch. It is made from cooked, dried, ground potatoes and is also known as potato flour.

Adapted from Wellness Mama

Adapted from Wellness Mama

My Homemade Heaven https://myhomemadeheaven.com/