I have tried numerous raw, sugar free, healthy chocolate recipes in anticipation of Easter, but none have appeased Miss Three, but these marshmallows definitely hit the spot. Little fingers were sneaking Marshmallow hearts every time I turned my back & a few times while I was blatantly watching!
Once you have the basic recipe mastered you can mix & match these to create numerous variations, we have added raspberries, made a spicier version with cardamon & allspice & even made a spiced chocolate variation.
The main thing to remember when making these marshmallows & coming up with your flavour combinations is that they will end up tasting very similar to the honey you start with, so if you use a dark, strong tasting honey your marshmallows will have a dark honey flavour. I prefer to make them with very light, sweet macadamia honey as this makes a sweet but only slightly honey toned marshmallow. I also find that a lighter honey is more likely to blend well with other flavours creating a yummy healthy marshmallow.
We use Great Lakes gelatine to make ours because of the health benefits associated with consuming pasture feed gelatine – so you could almost proclaim them a little fluffy, sweet superfood.
Caramelised Honey Marshmallows a’la Mama Going Natural
- 2 Vanilla bean pods
- 1/2 t cinnamon
- 1 c honey
- 1 c water
- 1/4 c gelatine
Pour 1/2 c water into a stainless steel bowl (to use with your hand blender) or into your blender bowl, add the gelatine, whisk to incorporate & leave to sit while you make your honey syrup.
Pour the other half cup of water & cup of honey, cinnamon & scraped down vanilla bean pods into a small saucepan & slowly bring to the boil. You need the honey mix to get to 240 degrees, but if you don’t have a kitchen thermometer then just let the mix boil for over 8 minutes while you stir continuously.
Once your honey mix has boiled continuously for over 8 minutes or your mix has reached 240 degrees its time to start slowly pouring the honey mix into your water & gelatine while your mixer is on medium speed.
Once all of your honey mix is added, turn your mixer on high & beat for 10-15 minutes until your mix starts to resemble marshmallow cream & forms gentle peaks
Grease your pan or moulds with a little coconut oil, pour in your marshmallow whip & let it sit for a minimum of four hours to set.
Store in an airtight container, these can be left out on the bench in cooler climates, but for us Aussies it’s best to keep them in the fridge. If they become sticky lightly dust with arrowroot or homemade powdered sugar.
Enjoy & I hope the Easter Bunny is good to you all :)