Ever since my kids and I were sick, I’ve been avoiding processed sugar like the plague, because of it’s annoying habit of lowering immunities. I always like making things processed-sugar-free when I can anyways, because it’s just plain healthier all around.
Last week was bitter cold and snowy. We are in full fledge winter over here. And, the only way I can get on board with that is by making it extra cozy in the house. So after the kids come inside from playing in the snow, I can’t help but make some warm beverages to warm up their sweet frosty little cheeks.
Because of all this hot beverage drinking, I got a major hankering to make some homemade marshmallows. But on my quest to keep things healthy I wanted to avoid sugar and corn syrup. And that’s why these marshmallows are made 100% with honey. The sweetener you’re even recommended to have when you’re sick!
I’ve seen several versions of this recipe and many of them complained that, while delicious, they didn’t really hold up to roasting – that they turned to liquid as soon as any heat hit them. The major difference between those recipes and this? It had double the amount of honey and no complaints of turning into liquid. So, I decided to give it a go and was rewarded with a marshmallow that compares to all those sugar-filled marshmallows but with a wonderful honey flavour. It roasts beautifully, and while it does soften quicker than store-bought marshmallows, it doesn’t liquify and the taste is far superior.
To keep them from being sticky, and instead of coating them in the typical icing sugar, I decided to coat them in cinnamon. Since they’d be destined for our mugs I knew the cinnamon would add a comforting warmth. The cinnamon is quite strong when you eat the marshmallows straight up, but I actually really like it. And, melting on top of a latte or hot chocolate, they’re divine. They would also make delicious fall flavoured s’mores. And, I’m definitely planning that for my next batch, because there will be many more batches to come.
- ¼ cup water
- 1.5 tablespoons unflavoured gelatin
- 1 cup honey
- ⅛ teaspoon salt
- ½ tablespoon vanilla extract
- ground cinnamon, for dusting
- Place water in a mixer bowl, sprinkle gelatin over. Allow to sit until softened, about 5 minutes.
- Meanwhile, place honey and salt in a small saucepan. Bring to a simmer and let cook until the syrup registers 240ºF on a candy thermometer (the soft-ball stage*). Turn the mixer onto medium-speed and slowly drizzle honey over the gelatin mixture, scraping down sides of the bowl occasionally to make sure it is mixing evenly. Once it’s evenly mixed together add vanilla, turn the mixer to high-speed and let it beat for 10 minutes, until mixture is light and fluffy and has doubled in volume. Meanwhile, prepare an 8×8 inch square pan – grease it lightly, top with parchment paper and grease again. Spread marshmallow mixture into prepared pan. Let sit, uncovered, at room temperature overnight (or at least 4 hours, until dry).
- Once ready, dust work surface with cinnamon and flip pan over to release the marshmallows. Peel off parchment paper. Grease a knife or cookie cutter and cut into desired shapes. Coat lightly in cinnamon, brushing off excess. Now they’re ready to be put into your favourite hot beverage, roasted over a fire or eaten straight up!
- *If you don’t have a candy thermometer you can test the honey for the soft-ball stage. To do this, drop a small amount of honey into a bowl of cold water, it should form into a ball, when you remove the ball from the water it should flatten out naturally in your hand. This is when you know it’s done and should remove the honey from the heat.
Adapted from Deliciously Organic.