By Amy Hull Brown, HHP, NC, HC and Founder & Owner of Well Amy
When I think of Easter, I can’t help but have visions of peep marshmallows. But for my kids, and likely yours, these simple treats are full of unsafe ingredients. That’s why I was so excited to find a recipe for homemade marshmallows that was easy to make, approved for many special diets, and allowed my sons to enjoy this traditional Easter treat just like other kids. I modified the recipe to include all-natural food coloring to match the spring season, and I used cookie cutters to make fun marshmallow shapes. The honey used in the recipe is the predominant taste so remember to select a honey flavor that your child will love. To make it more fun, let them help make the marshmallows too – kids love to cook!
Well Amy’s GFCFSF, GAPS-Legal, SCD-Legal, Corn-Free Marshmallows
Adapted from Can You Say S’Mores? recipe on page 273 of The Heal Your Gut Cookbook by Hilary Boynton & Mary G. Brackett
3 tablespoons unflavored gelatin
1 cup ice-cold filtered water, divided into two ½ cup portions
1 cup organic honey
1 teaspoon alcohol free vanilla extract
¼ teaspoon sea salt
All-natural food coloring (optional)
Coconut oil or ghee (if needed)
Thoroughly grease an 8 by 8-inch pan and line with parchment paper, bottom and sides. Leave some length to use as handles when you remove your finished marshmallows.
In the bowl of a standing mixer, soften and dissolve the gelatin with ½ cup water. Mix on low to incorporate.
Pour the other ½ cup water into a narrow saucepan along with the honey, vanilla and salt. Bring the mixture to a gentle boil over medium-high heat. Place a candy thermometer in the saucepan and continue to boil, whisking periodically, until it reaches 240oF. It may seem to hover around 225oF for a while, but then suddenly will shoot to 240oF. This will take approximately 7 to 8 minutes. Remove the pan from the heat.
With your mixer on low, slowly pour the honey mixture into the bowl, combining it with the softened gelatin.
Turn the mixer to high, and continue beating for about 10 minutes, until it becomes thick like marshmallow crème.
The mixture will gradually change from a brownish color to a whitish color as it becomes thick like marshmallow crème.
If desired, add food coloring to mixture while mixing to create fun seasonal marshmallows.
Turn off the mixer, and pour the marshmallow crème into the parchment-lined pan. If needed, smooth out the top by lightly greasing your hands with coconut oil or ghee, and smooth out the top. This will keep the crème from sticking to your fingers. Let set on the counter for a few hours or overnight. When set, remove the marshmallows by lifting the parchment paper.
Cut to desired sizes, or use cookie cutters to create special shapes.
You will be amazed: These are just like store-bought marshmallows, without all the added junk! However, be careful when toasting these marshmallows as they do melt rather than get crisp like store-bought marshmallows.