Oh my word–these are GOOD! Seriously, these Marshmallows taste like the real deal, but have none of the bad and all of the good, including: gut healing gelatin, honey, sea salt, and vanilla. And bonus, they are really fun to make. When I was making them my husband kept hearing me go “oh wow!” and “awesome!”
My daughter was in bed already, so she missed out on the fun . Next time I make another batch I will make sure she can gets to join in on the fun. When you are whipping the marshmallow mixture it grows before your eyes like magic. So cool! With that said many people suggest using a candy thermometer while heating up the honey but (surprisingly) I don’t have one so I just timed it and used my kitchen intuition and it worked perfectly. I will include instructions for both ways.
You also really need either a stand mixer or a very strong hand mixer to whip these for 10 minutes on high. It would be hard to hold onto the hand mixer for the entire time, so either have a friend that can trade shifts with you or remember to take your vitamins the day you decide to make these.
Side Note–I tried to make bunnies out of these to have some healthy peeps for Easter, but it didn’t turn out so I will keep working on that and keep you posted!
Alright my friends, here we go!
1 cup filtered water, split into 2 half cups
3 tablespoons powdered gelatin (here is the one I use and love)
1 cup honey (I like a blackberry or wildflower honey. Clover and buckwheat may have too strong of taste)
1 teaspoon vanilla extract
¼ teaspoon sea salt
Start by combining 1/2 cup water and gelatin into the mixer bowl. Let that sit for about 10 or more minutes (while your honey mixture is cooking).
In a small to medium sized sauce pan heat the honey, extra 1/2 cup water, vanilla, and salt on medium high heat. Bring the honey mixture to a boil and if using a candy thermometer heat it to 240 (stirring frequently) or if you don’t have one, boil for 8 minutes (again, stirring frequently).
Once done heating, turn the mixer on low and slowly pour the honey mixture into the gelatin/water blend. Turn the mixer up to high and set a timer for 10 minutes. While it whips you will start to notice it thicken and grow. It will start to form peaks.
While that is whipping, line a 9×9 pyrex/baking dish with parchment paper so that all surfaces are covered. This stuff is seriously sticky and hard to work with until it sets.
Once the 10 minutes are done, using a spatula, pour the marshmallow mix into the baking dish. It is best to let this set out overnight. Don’t cover it. Don’t put it in the fridge. Just let it set out on the counter to firm up. If you cover or refrigerate it won’t set right because of the moisture.
Now for the fun. After it has set out overnight, remove your marshmallows from the baking dish and separate the parchment paper from the sides by slowly pulling away. You will notice the marshmallows stretching and returning to their shape as the pull away. Trim your marshmallows into squares and you are ready to enjoy!
Optional Step: I wanted to fancy these up for Easter so I made a coconut “sprinkle” that I rolled them in. Here is what I did:
1 cup shredded coconut
1 tbsp beet juice (for coloring)
In a small food processor or blender, blend the ingredients together for 20 seconds and place into a shallow bowl. After the marshmallows are cut, dip your fingers in a little bowl of water and coat each marshmallow lightly before rolling in the coconut.
How to store:
Lay them out onto a baking dish with no cover. These should keep on the counter for 2 weeks or so. I have also read reports that you can freeze these and they thaw well. If you put these in your fridge they will melt into what I’m guessing would be marshmallow fluff.
I am planning on testing these out as s’mores (minus the coconut sprinkles) this summer so I will keep you posted on how they do! Fingers crossed!
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