As a young child, was there any food more fun than marshmallows?
I mean, come on!
You could squish them, eat them as is, roast them, and even manipulate them into a sticky, gooey mess before devouring them off of your fingers.
On top of all that, it was easy to imagine if you were able to pile them high enough, it would feel nothing short of jumping into a fluffy bed of clouds.
See what I mean? FUN!
Whether it’s due to the cold winter weather, the festive holiday season, or camping with the family under the sparkling nighttime stars – marshmallows are just as synonymous with feeling cozy as, well…a cup full of hot cocoa.
What’s not to enjoy?
Unfortunately, the marshmallows you grew up enjoying most likely contained more than just a few less than desirable ingredients.
My guess is if you were to grab a bag of your favorite marshmallows from your childhood, the list of ingredients would look something like this…
Corn Syrup, Sugar, Modified Cornstarch, Dextrose, Water, Contains Less Than 2% of Gelatin, Tetrasodium Pyrophosphate (Whipping Aid), Natural and Artificial Flavor, and Blue 1.
Ah, no thank you!
Not good for us. Not good for our kids.
But before you get discouraged thinking here’s yet another food to add to your list of “banned foods,” just know – I’ve totally got you covered.
HOW TO MAKE HOMEMADE MARSHMALLOWS
Making homemade marshmallows is surprisingly simple.
A little time. A few ingredients. And you have a healthier version of this sweet treat that you can feel a little better about when giving to your kiddos.
Shhh…I won’t tell anyone if you want to pop one in your mouth as well 😉
- 1 cup filtered water (divided into half cups)
- 4 tablespoons grass fed beef gelatin
- 1 cup honey
- 1/8 teaspoon sea salt
- 1-2 teaspoons vanilla extract
- 1/4 cup arrowroot powder (omit if following GAPS or SCD)*
- Coconut oil (to grease parchment paper)
1. Grease a 9×13 inch baking dish or line with parchment paper. Make sure to leave some length on both sides to be able to pull up and remove once finished. Coat parchment paper with thin layer of coconut oil or some arrowroot powder (if using*) to prevent sticking.
2. In your stand mixer bowl, combine 1/2 cup water with the gelatin. Whisk gently in order to combine. Set aside.
3. In a saucepan, combine the other 1/2 cup of water with honey, vanilla, and sea salt. Heat over medium to medium-high heat until it reaches the soft ball stage at around 240°F. Immediately remove from heat.
4. Turn mixer on medium-low. Slowly pour the honey mixture into the gelatin mixture.
5. Once all the honey mixture has been added to the mixer bowl, turn the mixer up to high speed and continue mixing for abut 5-10 minutes until it becomes thick like marshmallow creme and starts to form soft peaks when the mixer is lifted.
6. Turn the mixer off and transfer the marshmallow creme into the prepared pan with a spatula. Smooth the mixture evenly in the pan, lightly greasing the spatula if the mixture is sticking.
7. If using, sprinkle the remaining arrowroot powder on top of the marshmallow.*
8. Allow marshmallows to set (may take overnight).
9. When set, remove the marshmallows by lifting up on excess parchment paper and transfer directly to cutting board. Grease knife with coconut oil and cut marshmallows to desired size.