Allergy-Friendly Honey Marshmallows
A recipe in Jenni Hulet’s out-of- print My Paleo Patisserie inspired this version, which uses essentially the same method as our homemade marshmallows recipe.
Ingredients
- Cooking spray of choice (mild flavor recommended)
- Arrowroot powder (up to ½ cup)
- 3 tablespoons grass-fed gelatin
- 1 cup cold water, divided
- 1 cup honey
- ½ teaspoon sea salt
- 2 teaspoons vanilla extract
Instructions
- Line an 8-inch square baking pan with parchment paper and grease it with cooking spray. Using a mesh strainer, dust it with arrowroot powder.
- In the bowl of stand mixer or large mixing bowl, sprinkle gelatin over ½ cup of cold water and whisk to combine. Let thicken for 10 minutes.
- In a saucepan, combine honey, salt, vanilla and last ½ cup water. Cook over medium-high heat, stirring sporadically, until the syrup reaches 240°F on a candy thermometer, about 7–8 minutes.
- Turn mixer on low and carefully pour in the hot syrup. Once combined, increase the mixer speed and beat for about 10 minutes, until the mixture becomes thick and fluffy.
- Pour the fluffy marshmallow into the pan and smooth. Dust the top with arrowroot powder or powdered sugar. Let it stand at room temperature (uncovered) overnight.
Notes
See here for cutting and storage instructions.
