We first made these nourishing homemade marshmallows when my youngest turned one. They’ve been a staple ever since. At the time, I needed to boost my protein intake, I but also wanted a treat that I wouldn’t feel guilty about. These are nourishing for the gut and free of refined sugar like corn syrup, gluten-free, egg-free, low fat & protein packed. These aren’t your regular marshmallows. These are free of refined sugar like corn syrup, gluten-free, egg-free, low fat & protein packed.
Bonus, these only need 5 ingredients and come together quickly, in about 20 mins! And your electric mixer will do most of the work for you!
We add these soft & fluffy marshamallows to our coffee, hot cocoa and just enjoying these as a little protein-rich snack. Unlike like store-bought marshmallows, these are actually good for you.
We prefer using raw local honey or high quality real maple syrup to keep them mineral-rich and for the antioxidant & vitamin-boosting health benefits. I have also tested 1:1 honey & raw sugar when I was short on honey needed and they turned out great.
You want to use grass-fed gelatin which is rich in anti-inflammatory amino acids like glycine, proline and lysine. Glycine is a major one for helping in healing the lining of the gut and helping reduce leaky gut-type symptoms. Amino acids are key building blocks for our connective tissue and collagen, help maintain skin elasticity, hair growth, bone & joint health.
There’s also studies on gelatin regarding mood, sleep & digestion – strengthening the gut and helping repair the lining. High quality, pasture-raised gelatin contains glutamic acid, which the body can form into glutamine, which plays a role in muscle recovery and adrenal function – think balanced cortisol production and stress response.
NOURISHING HOMEMADE MARSHMALLOWS RECIPE
1. Combine 1 cup of filtered water and gelatin in large mixing bowl. Stir mixture until it resembles thick applesauce. Let set to bloom and thicken while you heat the other ingredients.
2. Combine the following in a medium saucepan:
+ 3/4 cup water
+ 1 1/8 cup or 350g raw honey
+ splash of vanilla or vanilla paste to taste
+ pinch of sea salt
Heat over over medium-high heat on the stove, whisking frequently for about 10 minutes.
3. Slowly pour hot honey mixture in with bloomed gelatin on low speed. You can choose to add sea salt at this point or use flakey sea salt on the finished marshmallows.
Once combined, increase to high speed (if using a kitchen-aid, cover with a towel to reduce splatters) and mix for about 10-15 minutes or until it looks marshmallowy.
4. When the mixture is soft and fluffy and close to done, mix in your vanilla extract/vanilla bean paste. When you lift the whisk and see soft peaks form, it’s done.
5. Quickly transfer into parchment lined baking dish (we use 9×13 + 9×9 size). Optional: Sprinkle with flakey sea salt or cinnamon sugar for a fun twist.
Let cool for a couple hours or in the fridge overnight. Once cool, cut into squares and toss with a little arrowroot powder or cocoa powder to make them less sticky.
Store in a glass jar or large ziploc bag. They last about a week, maybe a little longer, but we tend to eat them in a few days.
These aren’t marshmallows for roasting, more for melting. Add 1-2 to your cup of coffee, cocoa, chai – your favorite hot drinks. Or try mixing into oatmeal and baked goods.
I hope you love this recipe for nourishing homemade marshmallows as much as we do! Tag me on instagram when you try it, it seriously makes my day! Be sure to check out my other recipes here.
Save & Pin this recipe for later!