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Honey-Sweetened Marshmallows (GAPS Legal)

Home » candy making without corn syrup » Honey-Sweetened Marshmallows (GAPS Legal)
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A must-have for both campfires and hot cocoa, marshmallows are fluffy sweet candies that are surprisingly easy to make! With just honey, water, gelatin, and a pinch of sea salt these marshmallows are also suitable for many allergen-free diets including SCD and the GAPS diet.

These marshmallows will toast, but they need to be cured first to help them dry out a little more.  To cure simply cover them with parchment or waxed paper (not plastic wrap), and leave on the counter for 3-5 days, then they will be ready to toast.

Equipment Used

  • Instant Pot or Heavy-Bottomed Stock Pot 
  • Stand mixer 
  • Candy Thermometer
  • Parchment Paper
  • 9×13 pan
  • Measuring Cups
  • Measuring Spoons 

Marshmallows

To toast, these honey marshmallows do better ‘searing’ quickly over high heat than the long-slow toasting of the Jet Puffed variety. In any case, they still get the delicious sweet crunch on the outside with the soft melty goo in the middle.

To add to hot chocolate (honey-sweetened dairy-free hot cocoa recipe here), these marshmallows are perfect as soon as you cut them!  For mini marshmallows, simply spread them into two pans instead of one, and then cut the thinner marshmallow sheet into many mini cubes. Or enjoy floating one gigantic iceberg marshmallow on top of your cocoa. ❤️

Honey-Sweetened Marshmallows (GAPS Legal)

Course: Dessert
Cuisine: GAPS, Gluten Free, Paleo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18
Author: Cara Comini
These gooey fluffy marshmallows are delicious and easy to make! Before making any kind of candy, review the candy making without corn syrup basicshere for best results.
Print

Ingredients

  • 1-1/2 cups honey
  • 1 cup water divided
  • 1/8 teaspoon sea salt
  • 4 tablespoons grassfed beef gelatin find here
  • Coconut oil or cooking spray to grease parchment paper

Instructions

  1. In a large saucepan, small stock pot, or bowl of your instant pot combine honey, 1/2 cup water, and sea ssalt and heat over medium heat until it gets to the soft ball stage (235*).
  2. As the honey-water mixture heats, attach the whisk attachment to your stand mixer. Place gelatin and remaining 1/2 cup of water in the bottom of the mixer bowl, and use a fork (the mixer attachment usually doesn't get the powdered gelatin at the very bottom) to mix. Add in 1 tablespoon more water if needed, until all the gelatin is wet. Allow to sit so the gelatin absorbs the water as the honey-water mixture comes to the correct temperature.
  3. Once the honey mixture is at the correct temperature, remove from heat and turn the mixer onto medium-low.
  4. Slowly pour the hot honey mixture into the gelatin as the stand mixer stirs, taking about a minute to pour in all the honey mixture. Do not scrape the sides of the pans, pour in only what comes out easily from the pan.
  5. Once all the honey-mixture is in the mixer bowl with the gelatin, raise speed as you can without the mixture starting to splatter, until it's on high speed (or medium-high if you can't get it to high without splatters).
  6. You now have marshmallow cream! Keep the mixer running on high for another 5-10 minutes, or until the marshmallow cream starts to form soft peaks when the mixer is lifted, you can also tell it is getting to this point because a line is left when the mixer whisk runs through the cream, rather than immediately merging back together.
  7. As you wait for the marshmallows to whip in the mixer, prepare a large (9x13 or similarly size) casserole dish by lining it with parchment paper that covers both the bottom and the edges, and then either spraying the parchment with cooking spray, or rubbing with a thin layer of coconut oil or other oil.
  8. When the marshmallow cream holds soft peaks, use a spatula to gently scoop into the middle of the prepared pan, and then smooth it evenly. Greasing the spatula with coconut oil can help prevent it from sticking.
  9. Allow marshmallows to set overnight.
  10. The next day, grease a large chef's knife with coconut oil. Lift marshmallows out by the parchment and place parchment directly onto a cutting board.
  11. Use the greased chef's knife to cut marshmallows into cubes. Allow to dry further for a couple hours, then transfer to an air-tight container, with parchment between the marshmallows.

Recipe Notes

Marshmallows can be covered in cocoa powder or shredded coconut after cutting to keep them from sticking together.
To make fun shapes, grease cookie cutters and cut out that way rather than with a knife. It works better if you prepare two pans and get thinner sheets of marshmallows if you wish to do this.

 

You can also cover in honey-sweetened homemade chocolate.  Either reheat in a double boiler, or make a new batch and dip the marshmallows while the chocolate is still liquid.

 

❤️❤️❤️❤️❤️This recipe is from our new ebook Candy Making Without Corn Syrup!  You can purchase it here.❤️❤️❤️❤️❤️

 

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← Review: Perfect D3, the Sunshine Vitamin Soy-Free Teriyaki Chicken {Instant Pot Recipe!} →

About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

Previous Post: « Review: Perfect D3, the Sunshine Vitamin
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Reader Interactions

Comments

  1. Daphne McIntosh

    November 7, 2017 at 7:06 am

    Wow, perfect timing for the holidays! Do these roast up well over a campfire?

    Reply
    • Cara

      November 7, 2017 at 1:37 pm

      Thank you Daphne!

      They do, but they do better with a short time over high heat :) You’ll also want to ‘cure’ them (let them dry out a bit) for a few days extra after cutting.

      Reply
  2. Julie

    March 27, 2018 at 10:19 am

    Hi cara, thanks for all these great recipes using gelatin, I make gelatin gummy bear type treats and now would like to try making marshmallows. I only have a hand held mixer, do your think I could still make the marshmallows?

    Reply
    • Courtney

      January 11, 2019 at 9:42 am

      Did you try this using a hand held mixer? That’s all I have too and am wondering if I can still make these.

      Reply
  3. Lindsey Kaspar

    September 10, 2019 at 10:12 am

    5 stars
    We love these and so do our friends. Have you ever used the marshmallow cream to make rice crispy treats??

    Reply
    • Cara

      September 10, 2019 at 11:28 am

      I haven’t, but I bet it would work!

      Reply
      • Lindsey Kaspar

        September 10, 2019 at 12:01 pm

        I’ll let you know!

        Reply
      • Lindsey Kaspar

        September 10, 2019 at 1:19 pm

        It works! I just eyeballed it. I took half of the marshmallow mixture and added it to a little melted ghee and peanut butter. Then I mixed in Love Grown Power O’s. Kids love it! Rice crispy cereal would work well. I think there are a few sugar free ones.

        Reply
        • Cara

          September 11, 2019 at 8:59 am

          Perfect! Thanks for letting us know, I’m so glad it worked for you!

          Reply

Trackbacks

  1. Dairy-Free Hot Cocoa (GAPS, Paleo) says:
    November 6, 2017 at 7:06 am

    […] This will help support healthy skin, hair, nails, and mucous membranes in the cold dry weather.Find the recipe for honey-sweetened marshmallows here. […]

    Reply

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