Refined sugar free marshmallows
A healthier alternative to store bought marshmallows or those made with refined sugar, this recipe uses honey as a sweetener, and contains gut friendly gelatine.
With the option to add soothing anti-inflammatory marshmallow root, probiotics or other beneficial flavouring agents like açai or matcha powder, these marshmallows make a delicious treat
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INGREDIENTS
- 1 Tbsp marshmallow root powder (optional)
- 1 cup warm water (divided)
- ¼ cup gelatin powder
- 1 cup honey
- 2 tsp vanilla (or cocoa powder, matcha, açai powder, etc.)
- 4 capsules probiotics (optional)
1
If you are going to use marshmallow root powder, combine 1 cup of warm water with the marshmallow root powder and set aside for 5 minutes (or as long as overnight in the fridge).
Stir well and strain. Make sure that the liquid makes a whole cup.
Pour 1/2 cup of the prepared marshmallow root mix (or 1/2 cup warm water if not using marshmallow root) into a bowl. Add the gelatin, whisk lightly and set aside.
2
Pour the other 1/2 cup of marshmallow root mixture or warm water, 1 cup of honey and the cocoa powder, matcha powder or açai powder if using, into a small saucepan and whisk to combine. Slowly bring the water and honey mixture to a boil while stirring. If you have a kitchen thermometer, keep boiling until the temperature reaches 240F/ 115C. If you don't have one, keep boiling, stirring constantly, for at least 8 minutes.
3
Using a cake mixer or stand mixer, whisk the water/gelatin mixture on a medium speed, while slowly adding the honey/water mixture to the mixing bowl.
When the honey mixture is all added, turn the mixer to high and whisk for another 10-15 minutes or until it forms a stiff cream. It should form soft peaks.
Add the probiotics and any flavour ingredients for the last 2 minutes of mixing.
4
Grease a 9 x 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 rest at least 4 hours (overnight is better).
Flip onto a cutting board and cut with a well-oiled pizza cutter or knife.
Store in an airtight container on the counter - not in the fridge or they will melt! Adding probiotics will shorten the shelf life on these to two or three days, otherwise they will last a couple of weeks.
