Once upon a time, we were having a family reunion and someone mentioned s’mores…I, being the fairly new paleo eater that I was, decided that there must be a way to make marshmallows with honey rather than refined sugar…after much searching on the internet to no avail, I compiled a bunch of homemade marshmallow recipes and went to work. I was thrilled that the end result tasted much like a marshmallow! A few days after I made the marshmallows, thinking I was brilliant for inventing honey-sweetened marshmallows, the author of The Nourishing Gourmet posted a recipe for…you guessed it…honey-sweetened marshmallows. It was good and humbled me a bit to know I wasn’t the first one to come up with the idea. Never-the-less, my recipe is slightly different than hers though I have not put it to the test roasting over a campfire. I tried one variation over the grill and it melted almost immediately, but haven’t tried this version yet. I am still working on a cracker recipe for my s’mores…but until that time, enjoy the marshmallows! And stay-tuned for Rocky Road Brownies made with these marshmallows!
Homemade Honey-Sweetened Marshmallows
Ingredients:
1/3 cup honey
1/2 cup cold water, divided
2 packets unflavored gelatin
1 egg white
1 tsp. vanilla
Directions:
1. Line a 8×8 pan or loaf pan with parchment paper (the size of pan will determine how thick your marshmallows are).
2. Dissolve the unflavored gelatin in (1/4) cup cold water in a heat-proof bowl. (It will probably turn to a solid, but that is just fine.)
3. Heat honey & (1/4) cup water in saucepan on medium-high heat. Stir until dissolved, then stop stirring. Insert a candy thermometer and heat mixture until it reaches 240 degrees.
4. Meanwhile, whip egg white until soft peaks form.
5. Once mixture reaches 240 degrees, pour it into gelatin water and stir to combine. (The hot liquid will soften up the gelatin mass.) Add vanilla.
6. Allow to cool for 3-4 minutes, then pour mixture in a steady stream into whipped egg white, whipping to incorporate (a hand mixer works great for this). Whip until stiff peaks form. Pour into prepared pan and refrigerate for at least 2 hours. Remove and cut into desired shapes. Enjoy!
*Variations:
-cut marshmallows into small squares to top off a cup of hot cocoa
-dip the tops of the marshmallows in melted dark chocolate
-make marshmallows in toasted unsweetened coconut (instructions here)
elizabeth
Feb 21, 2013 -
Will these marshmellows melt as in when you are roasting over a fire and toasting smores??
Cheryl
Dec 2, 2012 -
Is there a way for these to come out white? The honey made mine turn out very yellow…
Thanks,
c
Jennifer
Dec 2, 2012 -
Is your honey really dark? My honey is fairly light and turn out white…did they taste good? The honey color would be my only guess.
Christa
Aug 31, 2012 -
Is there a way to make these without the gelatin? I’m always a little wary of using animal by products, not knowing how they are processed?
Jennifer
Sep 2, 2012 -
I have not personally tried it without gelatin so I am not sure.
Rachel
Apr 7, 2012 -
I’m going to make these today for Easter!!!! I love that this is using honey instead of sugar. Because I can’t have regular sugar.Thanks for this recipe!
feedthemfood
Feb 4, 2012 -
Just yesterday I said marshmallows are something we’ll just have to make an exception for for s’mores. THIS changes things. Can’t wait for campfires now! Thanks.
Kathryn Sparks
Oct 5, 2011 -
I think you’ve convinced me I finally have to try making marshmallows. Look out!
Jennifer
Oct 5, 2011 -
Let me know what you think!