Homemade marshmallows are incredibly yummy – would you agree?
They are such an easy thing to make ~ and while they might not be something you want to eat daily (hello refined sugar!), we can’t eat perfect 100% of the time – right?
With the Easter holiday coming up, these marshmallows were part of our resurrection rolls (recipe coming later this week) – if given the option, I’d much rather make my own marshmallows than use prepackaged marshmallows from the store.
These marshmallows are big, fluffy, soft, pillowy… and just incredibly delicious.
They may have quite a bit of refined sugar within, but they do have a plus: they use pastured beef gelatin that’s excellent for your skin, hair and your thyroid.
Try to avoid using inexpensive gelatin packets from your local grocer ~ use a high quality gelatin from pastured beef – I recommend Great Lakes or Vital Proteins.
- 3 Tbsp gelatin (recommend this variety or this variety)
- 1 C. water, cold - divided into (2) 1/2 C. quantities
- 1 C. organic cane sugar
- 1/2 C. honey
- 1 1/2 tsp vanilla extract
- powdered sugar
- Combine 1/2 C. cold water and gelatin in your KitchenAid. Mix together and allow to sit for 20 minutes.
- In the meantime, combine sugar, honey, and the remaining 1/2 C. water in a saucepan over low heat. Your goal is to allow the sugar to dissolve.
- Increase the heat to high and cook without stirring. Your goal is to get the temperature to 240 degrees F (recommend this thermometer here
- Turn the mixer down to low.
- Slowly pour the hot honey mixture into the gelatin.
- Then, increase the mixer to high and beat for 15 minutes. At the 13 minute mark, add the vanilla extract.
- While that is beating, grease your 9x13 baking dish generously using butter, coconut oil, etc.
- Immediately pour the marshmallow mixture within and smooth out as best you can.
- Allow that mixture to sit at least 4-5 hours if not overnight, on the countertop, and firm up.
- Once firm, turn out onto the counter and cut with a knife. It's best if you run the knife under hot water before you slice each row.
- Place the cubes in a large ziploc with powdered sugar and shake to coat - it helps to prevent them from sticking to eachother.
Recipe adapted from A Blossoming Life
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