HOMEMADE MARSHALLOWS

Jan 5

Written By AK

3 tablespoons unflavored gelatin
1 cup honey
1 cup water, divided (you’ll use ½ cup for the gelatin and ½ cup for the honey mixture)
1 tablespoon vanilla extract

1 small pot
1 medium mixing bowl
Hand or stand mixer
8x8 pan
Wax paper
Optional: something to lightly dust the wax paper (like arrowroot or coconut flour), but I usually skip this and it's fine
Line your pan with wax paper. You can dust it if you want, but I never do. My marshmallows stick a little, but they peel off easily and it doesn’t bother me. I also line the inside of my tupperware with wax paper for storage. It keeps everything simple and clean.

In your bowl, add ½ cup of water and sprinkle the gelatin over it. Let it sit and bloom. Don’t touch it, just let it thicken on its own.
In your pot, combine the remaining ½ cup of water with the honey. Heat over medium heat, stirring occasionally, for about 5 minutes. The goal is to dissolve the honey and warm it through without boiling. Stir gently to keep it smooth.
By now your gelatin should be fully bloomed. Use your mixer to break it up just a bit. Mix for about 30 seconds on low.
Slowly pour the hot honey mixture into the bowl with the gelatin while mixing on low speed. Once everything is combined, add your vanilla extract.
Turn your mixer to high and let it run for 10 to 15 minutes. You’ll see it transform into a light, fluffy marshmallow texture. This part can feel never ending if you’re using a hand mixer, but it’s worth the time. Watch it grow and fluff up. This is when the magic starts to show.
As soon as it looks thick and glossy like marshmallow fluff, stop mixing and pour it into your lined pan. Use a spatula to spread it out evenly. Work quickly before it starts to set.
Place the pan in the fridge and let it chill for 1 to 2 hours until firm.
Once set, cut into squares and store them in tupperware lined with wax paper. They’ll keep well in the fridge for about a week if they last that long.

GUT HEALTH

BLUEBERRY OAT BARS