We don’t do candy and for the most part, we avoid sweets, but sometimes I let my kids have sweet treats, especially if we are going to be somewhere that junk food is abundant and I want a healthier alternative for them.
This is how my homemade marshmallows came about… The kids actually got the idea from a cooking show they saw, and since I was not going to use the corn syrup and sugar that the TV recipe suggested, the experimenting began.
I have several qualifications if I’m going to serve sweets to my kids:
- All of the ingredients have to come from healthy sources and not be chemically made in any way
- It must also have some health boosting properties (like Gelatin, probiotics, etc.)
- It must taste good
With those in mind, I started experimenting. I had a few failed batches that luckily still tasted good and could be used as a marshmallow cream, but I finally found a recipe that I was happy with (and so were the kids).
I also love that this recipe contains all GAPS friendly ingredients, so even my son who we are working on reversing a dairy allergy in can have them. The gelatin and optional probiotics are gut soothing and supportive of skin, hair and nail growth!
UPDATE: I recently figured out how to add Marshmallow Root to these marshmallows. This not only makes them more authentic, but marshmallow root is very soothing for sore throats and congestion so the combination of this with probiotics can help give an immune boost! Marshmallow Root can also be made in to a hot tea or cool infusion that is soothing during illness. Many herbalists also recommend Marshmallow Root for UTIs, heartburn, and indigestion for its soothing properties.
- 4 tablespoons of pasture-raised gelatin powder (we use the one with the green lid from here)
- 1 cup of water
- 1 Tablespoon of Marshmallow Root (optional)
- 1 cup of honey (I use Tropical Traditions brand)
- 1 teaspoon vanilla or other flavor optionals (mint extract, lemon, cocoa powder, etc)
- Optional: 4 capsules of probiotics. I use this brand. Shelf stable recommended
- Equipment: A small sauce pan, plus a hand mixer & a metal bowl- or a kitchen aid mixer if you have one
- Optional Step: Combine 1 cup of warm water with the 1 tablespoon of Marshmallow Root and let sit for 5 minutes (or as long as overnight in the fridge), Stir well and strain. Make sure that the liquid makes a while cup.
- Pour ½ cup of water(marshmallow mix if you used it) into the metal bowl or mixer bowl and add the gelatin. Whisk slightly to incorporate and let sit.
- Pour the other ½ cup of water and the 1 cup of honey into the small saucepan.
- Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.
- Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
- Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.
- When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
- Add the probiotics and any flavor ingredients for the last 2 minutes of mixing (except cocoa powder which can be added to the honey mix in the saucepan).
- Grease a 9x13 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 sit at least 4 hours (overnight is better).
- Flip on to a cutting board and cut with a well oiled pizza cutter or knife.
- Store in an airtight container.