Back before we changed our diet, Alton Brown’s marshmallow recipe was one of my favorite treats to make. But wIth corn syrup, corn starch and traditional sugar, it’s just not something I want to make now. So, I changed it up to be “cleaner!” Of course, this is something to use sparingly, but at least now I can give them to my kids for roasting or for hot cocoa and not feel too bad about it! A new way to use cream cheese is to make it into a frosting and add to hot cocoa.
Recipe: Homemade Marshmallows for the Clean Eater
3 TBSP gelatin (I use THIS stuff–it’s great!)
1 cup ice cold water, divided
1.5 cups coconut sugar
3/4 cups raw honey or pure maple syrup
1/4 tsp salt
1 tsp pure vanilla extract
1/4 cup organic powdered sugar (regular powdered sugar uses corn starch, and has GMOs!)
1/4 cup tapioca flour or arrowroot starch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
In a small saucepan combine the remaining 1/2 cup water, coconut sugar, *honey or syrup (see note) and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees, about 7 to 8 minutes. Once done, remove from heat.
With a whisk attachment, turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 7-10 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows:
Combine the powdered sugar and tapioca/arrowroot in a small bowl. Grease a 13 by 9-inch metal baking pan with coconut oil. Add the powdered sugar mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the marshmallow mixture into the prepared pan, using a greased spatula for spreading evenly into the pan. Dust the top with enough of the remaining powdered sugar mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 2 hours.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the powdered sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
*Note: These marshmallows are naturally tinted a tan color, because of the coconut sugar and honey. If you want to avoid this, you could use regular (hopefully at least organic!) refined sugar in place of coconut sugar, and make a simple syrup out of sugar and water to replace the honey.