In this recipe inspired by childhood memories and Wellness Mama, I’ve made a gooey marshmallow that has about half the sugar content of a conventional recipe.
While I haven’t yet mastered the art of beautiful marshmallows, I think this recipe is a winner in the flavor and texture categories. All 3 Mini-Foodies agree and I don’t feel bad about sharing this treat with them because I use a nutritionally dense gelatin and less sweetener than most recipes. It’s a win-win.
1 1/4 cup water, warm
1 tbsp Marshmallow Root
4 tbsp grass fed gelatin
1/2 cup honey (or maple syrup)
1 tsp vanilla bean powder*
Grease an 8×8 inch baking dish with coconut oil.
Combine 1 cup warm water with 1 tbsp Marshmallow Root. Allow to sit 5 minutes. Stir & strain.
Pour ½ cup marshmallow water into stand mixer. Add gelatin. Whisk slightly to incorporate & to avoid lumps. Set aside.
Pour remaining marshmallow water & honey (or maple syrup) into a small saucepan. Add vanilla (&/or cacao powder). Slowly bring mixture to a boil; allow to reach 240 degrees or boil while stirring constantly for 8 minutes.
Slowly pour sweetened marshmallow water into hardened gelatin mix. Turn mixer on at medium as liquid is added, then turn to high. Whip for 8-10 minutes or until a stiff cream consistency with some peaks form.
Pour whipped marshmallows into prepared pan. Smooth evenly. Or use for rice or millet puff treats.
Let sit until set. (In my house, the taste testers get to them as soon as they can.)
Cut in pan using a well oiled knife or pizza cutter.
Store in an airtight container.
*Experiment with safe for you flavors such as mint or raw cacao.
Recipe inspired by: http://wellnessmama.com/6423/healthy-marshmallows/