Restore Gut Friendly Marshmallows
RESTORing our favorite childhood treats and making them healthier!
With gut supportive ingredients such as grass fed gelatin, collagen and marshmallow root sweetened with local honey (or maple) and sucanat.
Did you know majority of marshmallows contain high fructose corn syrup? And even the popular “healthy” ones on the market contain carrageenan? Some scientists and health advocates raising concerns about potential links of carrageenan: intestinal inflammation, ulcers, inflammatory bowel disease and even colon cancer! Can we catch a break? I decided to start making my own! I’ve been making homemade marshmallows for about a year now and I love them! I’ve experimented with many recipes, tweaked it here and there to make my own! The kids love them, and so do I! You can pop one into a latte or a matcha, and it’s so delicious! It’s so fun for the kids! It gets super gooey and caramelized when put over a fire and it tastes so delicious with s’mores! I hope you and your family loves this recipe! I’ve add some gut supportive ingredients to this recipe to make it just a little more nutritious. We will never buy store-bought marshmallows ever EVER again!! Once you make them and get comfortable the first time, they’re really easy to make!
25 grams Grass fed Gelatin
1 scoop Grass fed Collagen (optional)
1/2 cup of Spring Water (to bloom gelatin)
1 TBSP Marshmallow powder
1/2 cup Spring Water (for sugar mixture)
410 grams Sucanat or Turbinado Cane sugar (can use 500 grams of sugar if not using honey/maple)
I prefer to use 50% Sucanat and 50% Turbinado in my marshmallows
Leaning more towards Sucanat will make deeper molasses marshmallows, and leaning more towards turbinado will make more mellow marshmallows. I recommend experimenting for your own preference!
95 grams of Honey (or Maple Syrup)
1 tsp of Organic vanilla Extract
1/4 tsp of Sea Salt
1/4 cup Organic powdered sugar
For coating marshmallows, I personally do not like tapioca/arrowroot flour, unless you are only roasting your marshmallows. Consuming them directly with these flours make them not very palatable in my experience.
Firstly, before making the sugar mixture, we need to hydrate the gelatin mixture. In your mixer bowl, add water first and then sprinkle and mix in Marshmallow powder. Then sprinkle in gelatin and collagen on top of marshmallow water. Avoid mixing and just allow the water to hydrate the gelatin mixture. Allow to rest while making sugar mixture.
In a medium sized pot, add sugar, honey, and water. On medium heat, allow mixture to come to a gentle boil. Be careful not to burn the sugar mixture. This should take around 10 minutes depending on the strength of your flame and the size of your pot. Every now and then, be sure to give the mixture a gentle swirl. This prevents burning as well as expediting dissolving process.
Once a gentle boil has been established, put a lid on the pot for 2 minutes (do not lift lid). If sugar mixture is still not fully dissolved, cover for another two minutes. *If mixture is leaning towards over boiling, this means temperature needs to be lowered slightly.
Remove lid after mixture has fully dissolved. Lower temperature to medium low and allow mixture to sit on a low simmer.
After 5 minutes of simmering, this is when we start checking for the firm ball stage. This means that the sugar mixture will turn to a putty ball consistency when a small amount is poured into cold water.
Have a small bowl filled with cold water (about 1/2 cup) and maybe a few ice cubes to keep it cold.
Take 1/4 tsp of sugar mixture after at least 5 minutes of simmering and place in cold water. If it’s ready, if should firm up right away and should be pliable between fingers. If it just dissolves in the water it is NOT ready!
Please check this every 5 minutes until a pliable consistency is formed! Once it is formed it is ready!
You CAN over do this, so checking consistently is key! With my stove, this took around 15 minutes.
When sugar mixture has reached firm ball stage, get kitchen mixer ready! Use a whisk attachment and start it on low speed to initiate mixing the gelatin mixture. Slowly pour sugar mixture on the side of the bowl to avoid sugar mixture from burning the gelatin mixture.
TIP: do not allow sugar mixture to cool down before pouring. Marshmallow mixture will firm too quickly while mixing and you’ll have strange, textured, tough marshmallows!
When all of the sugar mixture is poured in, crank speed to medium.
This is when you add the sea salt and vanilla
Allow this to mix on medium for around 4-5 minutes. Then increase speed to medium high for another 4-5 minutes.
While this is finishing mixing, grease a 8 x 10 pan with some coconut oil.
Your mixture should have quadrupled in size and it should be airy, fluffy, but firm enough to hold shape!
Pour mixture into pan and flatten with a spatula. Allow to sit for at least 3 hours (or better over night!)
When ready to cut, take a knife and grease it with coconut oil. This will make cutting a lot easier and prevent sticking. Cut into your favorite size, we usually like them a pretty good size for s’mores!
I’ve always used powdered sugar to dust the marshmallows in. I’ve tried maple sugar powder and the other starch powders, and always prefer powdered sugar! It keeps them more shelf stable, tastes better, and caramelizes reeeeall good over a fire!
Store away for about a week in the cabinet ( maybe longer, but they’ve never lasted that long for us because they’re eaten up). I don’t recommend refrigeration, due to them firming up too much.
