Homemade real food marshmallows are incredibly romantic (in a real food, DIY kinda way) and intimidating all at once. I know because I’ve been experiencing this push-pull myself for quite awhile now whenever my daughters ask for marshmallows at the grocery store. My reply, of course, has always been: “We can make those at home.” But the truth was that I wasn’t making them (because I was a bit intimidated) and finally they called me out on it. So this week I stepped up to the plate, took a swing and knocked these babies out of the park.
But you know what? They were actually really easy to make.
Aside from a little preparation, a little advance planning, a trip to the store for a digital candy thermometer and about 30 minutes of “stand over the stove and watch the syrup bubble” time they were relatively easy to make and sooooooooo rewarding. To see these beauties stacked on a plate and the utter bliss on my family’s faces made my efforts worthwhile. And I’m definitely going to be making more of these for gift giving, cocoa topping and roasting over an open fire.
Marshmallows get an upgrade.
These marshmallows are free of eggs, corn syrup and refined sugars and use nourishing grass-fed gelatin as the stabilizer. This recipe was created with Vital Proteins Grass-fed Gelatin (the green can).
Disclaimer: These are treats. Consume them in moderation. Eat slowly and savor each bite.
Here’s what you need to make your own real food marshmallows:
- Candy Thermometer (Digital or non-digital)
- 9 x 13″ baking dish
- Parchment paper
- Electric Mixer (Stand mixer or handheld mixer)
- Measuring cups, spoons, rubber spatula
Real Food Marshmallows
A Step-by-Step Tutorial:
Gather your ingredients. I like to measure everything out into little glass bowls so I don’t forget about anything.
Grease a 9×13″ baking dish with a little coconut oil or palm shortening. Place a sheet of parchment paper lengthwise leaving a little overhang (you may need to trim your paper a little depending on how wide it is). Grease the parchment paper you just laid down with coconut oil and place another sheet on top, this time going the other direction. Grease the paper lightly and dust with arrowroot or tapioca starch. This will make your life infinitely easier later on and will ensure really pretty, Pinterest-worthy marshmallows.
Pour 1 cup water into the bowl of your mixer and sprinkle 5 Tablespoons of gelatin over the water. Allow this to rest and “bloom” while you prepare the syrup.
In a medium saucepan set over medium-high heat, whisk together 1 cup water, 1 cup honey and 1 cup maple syrup. Bring to a boil, reduce heat slight and allow to simmer vigorously until you reach 240 degrees F on a candy thermometer. This is not a time for multi-tasking as too high of a temp will result in a frothy boil over disaster and too low of a temp will mean you’ll never get to 240 degrees F. Just be breathe and present with your bubbling syrup mixture – avoid stirring – and adjust the temp as needed to keep things bubbling without boiling over. Who knew making marshmallows could be so zen?!
When the syrup registers 240 degrees F on a candy thermometer remove the pan from the heat and with your mixer set to medium speed slowly pour the hot syrup into the bowl of the mixer being careful not to pour directly into the beaters (thus splattering everything with sticky syrupy goodness).
When all of the syrup has been added to the mixer, crank up the speed to high and beat for 5-10 minutes until white and fluffy. You’ll know it’s ready when a spoon dipped into and removed from the fluff leaves a little peak that stands up for a brief moment before gently collapsing on itself (“soft peak” stage). Add 1 teaspoon vanilla and 1/4 teaspoon salt and give it another whir to mix thoroughly.
Pour the fluff into the prepared pan.
Smooth gently with a rubber spatula or your hands (coat them with a little coconut oil to prevent sticking). Set pan aside, uncovered and away from little hands or paws, for 6 hours or overnight. The longer they are allowed to set, the easier they will be to cut so resist the urge to cut into them early.
Using the overhanging parchment paper as a handle, remove your giant marshmallow to a cutting board. Dust with arrowroot or tapioca starch and use a sharp knife to cut into cubes (or if you want to get fancy you can use a small biscuit cutter dipped in starch to make circles). Dust cut sides with additional starch and store in a covered container on the counter for up to 2 weeks.
A note on roasting (for all of you s’mores lovers):
These babies roast beautifully over a fire but they melt much faster than their store-bought counterparts. If you plan to roast them I recommend allowing them to dry out a little by placing them on a rack or cookie sheet on the counter, covered with a thin towel, for 4-5 hours after cutting. They make the most insanely delicious s’mores. But you probably already guessed that.
- Lightly grease a 9x13" glass baking dish with coconut oil or palm shortening then line with parchment paper lengthwise, leaving a little overlap on each end (you may have to trim your paper a bit to fit nicely) then grease the bottom of the pan again (this time on the paper) and line the pan going the opposite direction - again leaving a little overhang to use as a handle to turn cooled marshmallows out of the pan for cutting later on.
- Dust the pan lightly with arrowroot or tapioca starch/flour.
- Pour water into the bowl of a stand mixer with whip attachment (or into a large glass or metal bowl if using a hand mixer).
- Sprinkle gelatin over 1 cup water and allow to "bloom" for 5-10 minutes.
- In a medium saucepan set over medium-high heat, whisk together 1 cup water and the honey and maple syrup.
- Bring mixture to a boil, turn down heat slightly to keep syrup mixture from foaming up and boiling over. The lower the heat, the longer this will take so be attentive and ride the line between too much heat and too little.
- Allow the mixture to simmer rapidly until it reaches 240 degrees on a candy thermometer (soft-ball stage).
- Turn the mixer on to medium and slowly pour the hot sugar syrup into the bowl, being careful not to pour directly onto the beater or it will splatter all over the place. Be patient. Pouring too fast can cause the mixture to "break" when you try to spread it into pan.
- Once all of the syrup has been added, crank up the mixer to high and beat the 5-10 minutes or until the mixture is fluffy, white and nearly tripled in volume. When you dip a spoon into the mixture and pull it back out, the "peaks" formed should stay upright momentarily before collapsing onto themselves ("soft peak" stage).
- Add the vanilla and sea salt and give it another quick whirl in the mixer.
- Pour the fluffy marshmallow cream into the prepared pan and gently smooth using a rubber spatula or your hands (coated with a little coconut oil).
- Allow marshmallows to cool, uncovered and undisturbed for 6 hours or overnight. Use overhanging parchment paper to transfer marshmallow to a cutting board. Dust with arrowroot or tapioca starch and cut into 48 squares using a sharp knife. Dust cut sides with additional starch to prevent them from sticking together.
- Store in a covered container at room temperature for up to 2 weeks.
What is your favorite way to eat marshmallows? Share the ooey gooey details in the comments below.
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This post originally appeared on jessicabeacom.com.