HOMEMADE HONEY MARSHMALLOWS

Feb 15

I still remember the first time I ate marshmallows. It was on my first visit to the United States as an exchange student at Madison East High School in Madison, Wisconsin, a cute town where I stayed with a lovely family that introduced me to the way of life in the United States. I turned 17 while staying with them and they organized this awesome American picnic at Devil’s Lake, Wisconsin for my exchange student friends and I with our hosts. They grilled burgers and hot dogs for us and served them with coleslaw and potato salad. For dessert we had cake and, of course, S’mores. There they were: MARSHMALLOWS! I immediately fell in love with these sweet, sticky, gooey delicacies and all the creations that came with it. This whole marshmallow craziness lasted until I went on the refined sugar-free and grain-free diet that I am still following today to heal my gut. Sure, I missed my sweets and treats, but the benefits of healing outweighed the food temptations. As a matter of fact it went so well that at some point I motivated my children to join in for their diverse health complaints. To make it more fun for them, I altered many recipes, substituting sugar with honey and wheat flour with nut flours to create some of their favorite treats free of refined sugar, grains, and food additives. These rare homemade treats are cherished even more with all the effort we’re putting into it.

INGREDIENTS
1 cup filtered water
3/4 cup honey
2 tbsp grass-fed beef gelatin
pinch of sea salt
optional: seeds of one vanilla bean
butter or sunflower oil to grease the knife

tools:
candy thermometer
8” square baking pan
stand mixer

INSTRUCTIONS
Using two strips of parchment paper, cover a 8” square pan crosswise, making sure that the paper overlaps the sides of the pan for easier removal.

Add the gelatin and 1/2 cup of water to a mixing bowl or the bowl of a stand mixer. Stir to combine, then set aside.

Add 1/2 cup of water, honey, vanilla seeds, and sea salt to a medium size saucepan. Over medium heat, bring the mixture to a boil. Keep boiling until the candy thermometer reads 240°F / 115°C (about 10 minutes).

Turn the stand mixer with the whisk attachment to low speed setting or use a hand mixer with a whisk attachment. Slowly pour the honey mixture down the inner side of the bowl. Carefully to prevent splashing, turn up the speed to the maximum level. Keep beating until the mixture becomes thick and glossy like marshmallow cream, about 5 to 8 minutes.

Add the mixture to the prepared baking pan. Using a spatula, quickly spread the mixture evenly over the pan.

Let the mixture sit for about an hour, until the marshmallows are completely set..

Slowly pull the parchment paper down over the rim of the pan to release the marshmallow from the paper. Holding on to the parchment paper, transfer the marshmallow mass to a cutting board and cut into cubes with a large, greased knife.

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