These fluffy honey-sweetened homemade marshmallows will deliver all the flavor but none of the health-compromising refined sugar. Plus, these can be made in a coconut or chocolate version (see below) based on the recipes plans or preferences. This simple recipe will make you wonder why you ever bought marshmallows at the store. But remember, the sugar that comes from whole foods like honey or fruit is still sugar, so remember to eat these as a treat, not a regular snack.
- 1 1/2 tbsp. grass-fed gelatin (or agar for a vegan option)
- 1/2 cup cold water
- 1/2 cup honey
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
1. Lightly grease a loaf pan. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then grease the parchment paper.
2. Put ¼ cup of water in a medium bowl (or in the bowl of a mixer with an attached whisk), and sprinkle the gelatin over the water. Set aside to soften.
4. Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry. It’s just about perfect in my climate when left overnight. Cut into squares, serve as is.
Coconut Version: Toast about ½ cup of coconut flakes, unsweetened. Sprinkle ½ of it on the bottom of the pan, scrape in the marshmallow mixture, and sprinkle with the rest of the coconut flakes.
Cocoa Version: Roll finished and cut marshmallows in cocoa powder.
Jay Goodbinder DC DABCI is a doctor in Overland Park, KS who serves patients in surrounding Kansas City areas, cities across the United States, and in several countries around the world.