Homemade marshmallows without corn syrup! These delicious, fluffy marshmallows are made using honey. Gelatin can help to improve gut health by providing essential amino acids for healing the gut lining. See the full guide for making these healthy marshmallows below.
Homemade Marshmallows Without Corn Syrup!
These fluffy, homemade marshmallows are made using honey instead of sugar and corn syrup. There are just three ingredients:
- honey
- gelatin
- water
- option to add vanilla, rose water or other flavours.
How to Make Honey Marshmallows
Step 1: Bloom the Gelatin.
Add water to a dish. -
Sprinkle gelatin over the top of the water. -
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Briefly stir gelatin through water and set aside.
Step 2: Assemble Equipment.
Once the honey syrup is ready to go (Step 3), you will need to work very quickly! That is why it is important to have all of your equipment assembled and ready to go before starting the honey syrup. If you're adding an additional flavour, such as vanilla extract or rose water, have this out on the bench with the rest of your equipment also.
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First, line a deep baking tin or medium sized baking dish with baking paper. -
Dust the baking paper with arrowroot flour or tapioca starch. -
Be sure to dust the bottom and sides of the baking paper. -
Have a large mixing bowl, electric beater, a whisk, a spatula, a saucepan and your tin out and ready for the next step. If using an additional flavouring such as vanilla extract or rose water, have this out on the bench also.
Step 3: Make the Honey Syrup.
To make healthy marshmallows, we use honey instead of sugar and high fructose corn syrup.
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Add the water to the saucepan. -
Add the honey to the saucepan. -
Whisk together the honey and water and bring to a boil. -
Continue to boil for at least 2 minutes or until the liquid reaches between 116-118 degrees Celsius. -
The bubbles will start to appear glassy.
Step 4: Make the honey marshmallow fluff.
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While the honey syrup is boiling, transfer bloomed gelatin to a large mixing bowl. -
Once the honey syrup hits 116-118 degrees Celsius, remove from the heat and pour straight away into the mixing bowl with bloomed gelatin. Begin mixing with electric beaters straight away. -
The gelatin will begin to dissolve and incorporate into the honey syrup. -
Continue mixing for around 8 minutes. -
As the marshmallow mixture cools it will lighten in colour and become thicker. -
If you are adding a flavour like vanilla extract or rose water, now is the time to do it. -
Once the marshmallow mixture is light and fluffy, it is ready. -
Transfer straight away into the baking paper lined tray, working very quickly as the mixture will begin to set as soon as you stop beating with electric beaters. -
Using the spatula to smooth out the surface of the marshmallow and then place into fridge to set for around 1 hour and 30 minutes.
Step 5: Cut the Marshmallows.
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Dust the top of the set marshmallow with tapioca starch or arrowroot. Use a sharp knife, also dusted with tapioca starch or arrowroot to slice. -
Lightly dust the marshmallows in tapioca starch or arrowroot flour and toss to coat, before storing in an airtight container in the fridge.
Healthy Marshmallows for Gut Health
To make this honey marshmallow recipe, you will need Powdered Gelatin. Gelatin is derived from beef. I prefer to use a gelatin that is made from grass fed/pasture raised and free range beef, making it a more ethical product.
Gelatin can help to improve gut health as it rich in proline and glycine. These two essential amino acids help to regenerate the gut lining and reduce gut inflammation.
Pin For Later
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Almond Butter Dark Chocolate Cups
Equipment
- Large mixing bowl
- Spatula
- Baking Paper
- Saucepan
- Whisk
- Seive
Ingredients
- ¼ cup gelatin grass-fed
- ½ cup water
- Tapioca starch for dusting pan
- ½ cup water
- ¾ cup Honey raw
- 3 teaspoon rose water or vanilla extract, optional
Instructions
- Pour ½ cup water into a medium bowl. Sprinkle gelatin evenly over the top of the water, stir together briefly and then leave to bloom.½ cup water, ¼ cup gelatin
- Line a slice tin or medium sized baking dish with baking paper and dust with a fine layer of tapioca starch. Set aside.Tapioca starch for dusting pan
- Transfer the bloomed gelatin to a large mixing bowl and have electric beaters and a spatula out and ready to use.
- Add honey and water to a saucepan, whisk to combine. Place saucepan onto a high heat and bring to a boil for 7 minutes or until the temperature of the liquid is 116 – 118 degrees Celsius when tested with a candy thermometer. Once the liquid reaches this temperature, turn off the heat.½ cup water, ¾ cup Honey
- With electric beaters in one hand, slowly pour honey syrup into the bloomed gelatin while beating to combine. Beat for 8 minutes, slowly increasing the speed. If adding vanilla ectract or rose water, add now while still beating.
- Once the mixture is white and fluffy, pour into the pre-prepared baking tin or dish straight away - it is important to work quickly here as the marshmallow will begin to set. Place the marshmallow into the fridge for 1 and a half hours to set.
- Once the marshmallow is set, remove from the fridge and use a sharp knife, dusted in tapioca starch, to cut into cubes. Dust each cube in tapioca starch and store in an airtight container, between layers of baking paper to prevent sticking.
Nutrition
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