One day, when my second child was about three years old, we were browsing through the aisles of a grocery store, when he spotted the bag of sugary, white fluffiness. “What are those??” I remember his little finger pointing, like he knew that bag was holding a special secret.
As we walked through the store, I told him all about marshmallows. But…I didn’t buy them. I know, womp womp, right? Instead, I talked about going home and making them ourselves. He was only slightly intrigued. When I added this last statement, he looked at me with his trusting, big brown eyes, probably just believing that I wouldn’t steer him wrong. I told him, “We’re going to make them ourselves and they will be tasty but also much healthier!” I don’t think he cared a single iota about the healthier part. He would have gladly stuffed his face with the corn syrup and sugar laden treats, but it was from then that I began to search for homemade marshmallow recipes. The one I’ve included below is one we’ve tried more recently, and is a blend of things I like about different recipes we’ve discovered along the way.
You might be wondering if our family ever eats store bought marshmallows, or any sugar at all. We have and we do. I’m just always looking for ways to cut down, eliminate, or creatively replace. Many experts would argue that even the more “natural” sweeteners that we use regularly, like maple syrup or honey, are still sugar. I just think that when you are more conscious about your food choices, you are better able to regulate how much of something you are actually consuming.
I’ve had friends share with me their experiences of being on diets like Whole 30 or GAPS. They would try again to have sugar afterwards and it was almost as if their palates became re-sensitized to sweetness. As a result, they began to use less. However, when sugar is the hidden ingredient in just about every processed food you can buy, your overall intake can add up quickly. A diet of “real food” will eliminate the processed and might have you turning to more natural sweeteners as a result.
So needless to say, sometimes I think it’s fun to try to remake recipes that use refined sweeteners and replace them with healthier options. I realize that at times, I am an anomaly, but my family will tell you that that doesn’t stop me from trying! If eating nutrient-rich, plant-based, or unprocessed foods are important to you, then I can guarantee that you have also found yourself googling some interesting things like, “real food cupcakes” or “delicious dessert with no sugar” more than once.
But back to the marshmallows! We pretty much consume all treats in moderation, no matter how they are sweetened. And these marshmallows are so rich that I would find it difficult to devour the whole batch in one sitting. However, I’m not going to lie. Once we discovered that we could roast these homemade marshmallows over an open flame, it was a little more difficult to stop eating them. I have one child who didn’t care for them at all…until they were roasted.
The kids had a lot of fun making these marshmallows with me. In many ways, it was like one big science experiment. It started with, “What is gelatin?” and continued on to sheer fascination watching the heated honey mixture be whisked into the gelatin water to create what looked like fluff.
They wanted to touch it with their hands and of course, taste it too. My daughter is already planning to make that marshmallow fluff into something she can use to decorate cupcakes. I see them at a Poetry Tea Time in our near future!
This recipe uses honey as the main sweetener. So you have to like the taste of honey to enjoy them. If you’re really into honey, then it would probably matter to you what kind of honey you were using. I’m sure it would affect the taste of these marshmallows, even in the slightest way. We used a Wildflower honey in our latest batch but I am definitely curious about others, like Orange Blossom and Tupelo. If you don’t like honey, I suggest trying maple syrup instead.
Do yourself a favor and use high quality beef gelatin for this one. That means from pasture-raised, grass-fed cows. You won’t be sorry. Trust me. I have not yet tried this recipe with options like agar powder (a plant-based, gelatinous substitute).
Here is the recipe:
- 1 Tablespoon of marshmallow root powder
- 1 cup of water
- 3 Tablespoons high quality gelatin powder
- 1 cup honey
- 1 ½ tsp vanilla
- ¼ tsp salt
- 3 Tablespoons arrowroot powder
Place the marshmallow root into the water and let it sit for at least 10 minutes. Strain so that all you have left is the water.
Pour ½ cup of the water into a mixing bowl. Add the gelatin, whisk, and then leave it alone. Place the other ½ cup of water into a pot along with the honey, vanilla, and salt. Whisk constantly while heating on medium high heat, bringing the mixture to a boil. Do this for about 8 minutes.
Slowly pour this honey mixture into the gelatin mixture, letting an electric mixer run on low speed. Once it has all been added, mix on high speed. Do this for about 15 minutes. Time it, because it might actually be longer than you would think. The mixture will turn into a cream.
Use a 9×13 or 8×8 baking pan lined with parchment paper (enough to lift at the sides) and sprinkle a tablespoon of arrowroot powder onto the bottom of the pan.
Scoop the marshmallow cream into it. Smooth it all out with a greased spatula. Sift the remaining arrowroot powder over the top and pat it all down with your hands.
Let the marshmallow settle and rest overnight. The next day, lift the parchment paper out of the pan and place the marshmallow onto a cutting board. Cut it up into squares. The sides will dry out a bit more if you place the squares separated, onto a tray.
These will last for about 2-3 weeks on the counter.
I’d love to know if you try this recipe and I’d especially love to know if you try roasting them!
