Recipe: Real Deal Marshmallows

Did you know that marshmallows were originally medicinal? Marshmallows did actually used to be made from the root of the althaea officinalis (marshmallow) plant; marshmallow root was used for inflammation and as a cure for sore throats. In fact, some people today still recommend marshmallows as a cure for sore throat. However, marshmallows from the store are nothing like traditional marshmallows and will not aid in this use. Modern marshmallows are made of mostly corn syrup and blue food dye. :::blank stare::: That's right, manufacturers use blue dye to make white marshmallows. I'm just as confused as you are.

To make authentic, healthy marshmallows, all you need is honey, water, gelatin (preferably grass-fed), vanilla, and marshmallow root. The marshmallow root is optional, but makes them really authentic, and of course you do get the original health benefits! I got mine from one of my favorite online stores, Mountain Rose Herbs. The grass-fed gelatin that I use can be found here. High quality gelatin is a good source of natural collagen, and is great for hair, skin, and nails.

Without further ado, here is my recipe for Real Deal Marshmallows!

Ingredients:
1 c. water
1 TBS. marshmallow root (optional)
4 TBS. gelatin
1 c. honey
2 tsp. vanilla

Boil one cup of water and steep the marshmallow root for 5 minutes. Then, strain the herb out. Skip this step if you are not using marshmallow root.

Pour ½ cup of the water into a large bowl with the gelatin. Whisk it until it's combined, then set it aside.

Pour the other ½ cup of water into a small saucepan with the honey. Turn the stove on medium and heat it until it reaches 240° F. You do not need to stir it. It may take a while to get to temperature, but do not be tempted to turn the heat up.

Take a hand mixer or stand mixer and turn it on over the gelatin. Very slowly drizzle in the honey while continuing to mix on a medium speed. Once all the honey is in with the gelatin, turn the mixer on high and continue to beat until the mixture turns white, marshmallowy, and soft peaks form. This will take about 5 to 10 minutes. Add the vanilla in for the last minute or so of mixing. Try not to overmix, as this will make the marshmallows hard to spread out later.

Spread the marshmallow "fluff" into a 9x13" pan greased or lined with parchment paper. It looks a little funny, but it will get better. Set the pan out somewhere it will not get wet (not the fridge!) and let the marshmallows set up for 8 hours.

Turn the finished marshmallows onto a cutting board. Dip a knife in oil (I used coconut oil) and cut into strips, then into squares.

At this point, you can roll the marshmallows in finely shredded coconut, cocoa powder, etc., but I just like them plain. Store them in an air-tight container in a cool, dry place. Once again, don't put them in the fridge - marshmallows melt when they get wet, which is why these are great for hot chocolate! Eat them within one week for best flavor, although mine didn't last nearly that long.

This is probably one of my new favorite desserts. I know you'll love them as much as I do! Just be warned that you'll never want to eat a store-bought marshmallow ever again!

Printable: Real Deal Marshmallows