Infused with marshmallow root to soothe your digestion, ease a sore throat, and support your respiratory system, Homemade Marshmallows are an essential melted into that perfect, comforting, cup of cozy.
Better Than Store-bought Marshmallows…Obviously
Let me just preface the fact that homemade marshmallows are my FAVORITE recipe to make; not necessarily my favorite food to eat. Except in my morning RYZE Mushroom Adaptogen coffee or evening Golden Milk or Hot Chocolate. Homemade Marshmallows add that perfect amount of sweetness to your favorite cup of cozy. Not to mention the added benefits of gelatin for healthy gut and skin health and marshmallow root for soothing inflammation as well as gut health.
Store-bought marshmallows are anything but healthy. They are loaded with sugar and Carrageenan, an organic substance found in many organic foods like ice cream and protein drinks. Although banned in several countries, we somehow still find it in our food supply because we like the distinctive “mouthfeel.” I think I’ll pass on the “mouthfeel” and save my colon.
So, why is this my favorite thing to make and not necessarily eat? I was wondering if you were going to ask. Okay, let me just say that this recipe brings out the kid in me. When it gets to the part where you dust the top of your marshmallows with powder and pat it down…it seriously takes everything in me to contain myself. Unashamedly, I close my eyes and picture myself fairy-sized, jumping up and down on this cocoa-dusted marshmallow cloud. I am totally hoping I will have the opportunity someday in heaven to jump on a marshmallow cloud. Seriously, I had no idea I was a tactile person until I met the marshmallow. Trust me. When you get to this part in the recipe, see if you too don’t find yourself jumping on a marshmallow pillowy cloud with your eyes closed. I won’t say “I told you so.”
I love using herbs in my everyday life. Any way I can incorporate the healing property of plants, I will. Homemade Marshmallows are one of those ways. Now technically, you can eliminate the marshmallow root from this recipe and just use water. Your marshmallows will turn out just fine. But why? The original marshmallows were actually made using…you guessed it, marshmallow root.
Marshmallow root is wonderful for the respiratory system and for soothing an inflamed lining of the digestive tract or irritated mucus membranes. Consequently, this may help in healing a leaky gut. Applied topically, it helps with inflamed skin conditions like eczema or rosacea. Not that you are going to rub these marshmallows all over your face.
Marshmallow is easy to grow in your herb garden. Once established, it is very prolific and boasts a beautiful flower for your summer bouquets. You will be using the root for this recipe, steeped in water, like tea.
Apologies for geeking out on you like that. This is not exactly what you want to be talking about when thinking of drinking that cozy cup of hot chocolate, right? So, just think of marshmallow root as being that comforting and soothing balm that brings balance amid the chaos…which is exactly why you drink hot chocolate or warm cozy drinks in the first place.
How to Eat a Homemade Marshmallow
Unfortunately, I haven’t had much luck making Rice Crispy Treats with these homemade marshmallows. You can try roasting them over a campfire, but you will need to be ready with a graham cracker in hand as they do drip. No, these homemade marshmallows are strictly for dunking in hot chocolate or melted in your morning cup of Ryze Mushroom Coffee (adaptogen coffee) as a way of adding a bit of sweetness and herbal goodness. They are an important part of my Morning Sanctuary ritual I enJOY every morning. When I master the campfire marshmallow, I will let you know…I promise.
Homemade Marshmallow Recipe
- 1 tablespoon marshmallow root (not necessary for the recipe but this additional herbal step will add soothing respiratory strength).
- 1 cup warm water, divided (consider using 1 1/4 cup when steeping marshmallow root as the root absorbs some of the liquid. Then after steeping, measure out 1 cup marshmallow tea for the recipe).
- 2 1/2 Tablespoons grass-fed beef gelatin powder (I use Perfect Bovine Gelatin because they are sustainably sourced and grass-fed)
- 1 cup maple syrup.
- 2 tsp vanilla extract
- Cocoa powder or arrowroot powder for dusting (to keep them from sticking together).
- Start by steeping your marshmallow root in the warm water. Think of this like making a tea. Cover and allow to steep for an hour. This will be strained using a fine mesh strainer or cheesecloth-lined colander. Discard solids in your compost and reserve the marshmallow tea for the next step. Note: Make sure you have a cup of marshmallow tea after you strain out the herbs. The herbs will absorb some of the liquid. If needed, add additional water to make one cup of liquid or begin with 1 1/4 water.
- Pour 1/2 cup of the marshmallow tea into a standing mixer fitted with the whisk attachment and evenly sprinkle your gelatin over the water so it all comes in contact with it. Allow to sit for 5 minutes to bloom. Feel free to give it a gentle stir.
- Slowly bring the remaining 1/2 cup marshmallow tea and the maple syrup to a boil in a 4-quart saucepan, constantly stirring until it reaches 230° F on a candy thermometer (about 8 minutes).
- Turn on the standing mixer with the gelatin on low speed and slowly add in your boiled maple syrup.
- Once incorporated, add in your vanilla and turn the mixture on high, whipping for 8-10 minutes until the mixture resembles marshmallow cream. Your marshmallows should be white with soft peaks. I love this transformation from dark brown to white...miraculous!
- While your mixture is whipping, prepare your 7x11 or 8x8 pan (depending on your desired marshmallow size). Line it with parchment paper up both sides. You are going to use the parchment paper as handles to remove the marshmallows from the pan after they are set. Dust the bottom with either cocoa or arrowroot powder to prevent sticking together. (I have only ever used cocoa, personally).
- Add marshmallows to your prepared pan and smooth them evenly when they are whipped.
- This is my favorite part...dust the top with more powder of choice and pat down with your fingers.
- Set aside, uncovered, or lightly covered with a tea towel, protected from any curious felines or irritating gnats for at least 4 hours. Overnight is best.
- The next morning, flip onto a cutting board and cut with a pizza cutter, kitchen shears, or bread knife. Cut to whatever size you prefer. First, into long strips and then into smaller squares. If you want to get really creative, you can even use a cookie cutter to cut out a shape. Dust each individual marshmallow in powder to prevent sticking.
- Store in an air-tight container on your counter or pantry for 3-7 days (depending on heat and humidity). I do not make these in warm weather as they have a tendency to mold in humidity. If you notice white dots of mold (easily seen against the cocoa powder), discard.
- Plop a few marshmallows into your hot chocolate or coffee whenever the urge arises, and EnJOY!
Just a note: The marshmallows will keep longer in the cool fall and winter months. Humidity and heat may cause them to mold quickly. Refrigeration makes them wet, so your best bet is to eat them quickly in the warmer months or stick to preparing these in the cooler months when we tend to drink hot drinks anyway.
Troubleshooting: Using Herbs
Without fail during the autumn and winter months, I prepare these delicious marshmallows for my Morning Sanctuary ritual with my Adaptogen coffee or hot chocolate for the kids. They add the perfect amount of sweetness. I also love to infuse my coffee with soothing marshmallow root and antioxidant-rich gelatin. As I said above, these marshmallows can be prepared without the marshmallow root and they will turn out just fine. But why not add the extra herbal benefit and give your body a healing treat?
My word of caution when incorporating the marshmallow root is to watch your liquid level. The marshmallow root will absorb some of your water and you will need a whole cup of liquid for this recipe. Unfortunately, I prepared several batches that didn’t turn out when I was experimenting with using maple syrup versus honey and using herbs or not. Because I wasn’t measuring the liquid after steeping, I didn’t notice that the marshmallow root was absorbing about 1/4 cup of the liquid. After I topped off the liquid with additional water to make a cup, it resulted in perfect marshmallows every time. When preparing these using marshmallow root, consider upping the starting liquid to 1 1/4 cups hot water and steeping your marshmallow root, and then dividing the measured liquid equally into 1/2 cups after. That way all the liquid is marshmallow root tea. EnJOY!
For a Quicker, Sweeter, Alternative Version (without the marshmallow root)
Add 2 scoops (2 T) of Bovine Gelatin to 1/2 cup filtered water in a KitchenAid Mixer and allow to bloom for at least 5 minutes. Ensure it is evenly sprinkled over the water so that it all comes in contact with it. Feel free to give it a gentle stir with a fork or whisk. In a 4 quart-sized pot, boil 1 cup of pure maple syrup and heat until a candy thermometer reaches 230°. While the KitchenAid is mixing on low, carefully add the hot maple syrup and whisk until combined. Add in 2 tsp vanilla, turn up to high speed, and whip for 8-10 minutes. Fold out into a prepared pan (see above) and set on the counter lightly covered with a tea towel overnight or at least 4 hours.
These marshmallows are a bit sweeter, as they don’t have the extra water to dilute the maple syrup. Additionally, they have a creamier texture and are not as fluffy. They are fantastic in my Adaptogen coffee, Golden Milk, or Hot Chocolate. I prefer the original recipe because it yields more, has the addition of marshmallow root, and is not as sweet, but I have made these several times and love them as they add the perfect sweetness to my morning or evening cup of cozy. Try them both and see which one you prefer. I am addicted to making marshmallows!
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Perfect Bovine Gelatin 100% Grass-fed or Vital Proteins Grass-fed Pasture-Raised Beef Gelatin (I have used them both successfully.)
Marshmallow Root from Mountain Rose Herbs
My favorite Maple Syrup in the whole world…Mount Mansfield Maple Syrup
KitchenAid Mixer This particular mixer is on the pricy side. We have a large family so I make big batches of things. Search around for a good price and a size that suits your family. I know we did not pay this much for the mixer.