Homemade Marshmallows (Gluten, Grain, Dairy, Egg & Refined Sugar Free)

Marshmallows. So simple, yet so undeniably wonderful!!
There’s something about marshmallows that bring memories of childhood flooding back… the oozy meltiness in a hot chocolate, the slightly blackened and crispy goodness cooked over a campfire, stacks of sweet airiness stuffed into mouths – all memories of joy-filled marshmallowy moments.

A while ago I set my mind to creating a Hungry Cub recipe. Something that produced the same results of my memories, but without the refined-sugars and difficult processes.
Initially I enlisted the use of a candy thermometer in my methods. But that darn thing was just a pain. It kept falling out of the pan, and getting in the way – plus I was reluctant to use something that people might not have in their kitchens. So I went back to the beginning and simplified things.

Now the only key requirement for this recipe is using a stand mixer. I guess you could try with a handheld, but a stand mixer will have the grunt and power to ensure a true fluffing up so you have a higher quantity of gorgeous fluffy marshmallows ❤

I’m so pleased with how this method turned out, and we’ve enjoyed it MANY times since! We’re using them to create rocky road slices, marshmallow chocolate bars, our own mallowpuff biscuits, rocky road ice cream, hot chocolate sides, kindy snacks, and simply straight from the container for a pop of sweet deliciousness 😀
I’d love to hear what mallow creations/moments you enjoy in your house!

Happy baking xx

Homemade Marshmallows (makes about 6-8 cups of marshmallows, depending on sizing)

1 cup cold water (divided)
3 tbsp gelatine (I use Great Lakes Gelatin)
1 tsp vanilla bean paste (or seeds of 1 vanilla pod, or 1 tsp vanilla extract)
pinch salt
1 cup honey (I use clover honey) – you can sub with brown rice syrup if you prefer and can tolerate grain products
tapioca flour – for dusting (you can substitute this with cornflour if you prefer and can tolerate grains)

Prepare a container/surface for which you will mould/cool your marshmallows. I use a couple baking trays. Line with baking paper then sprinkle a fine layer of tapioca flour over top.
Place 1/2 cup of the cold water in the bowl of  a stand mixer. Add in the vanilla and salt. Sprinkle over the gelatine and leave to sit/soften while you do the next few steps.
Pour the other 1/2 cup cold water into a medium-large saucepan along with the honey. Heat over a medium-high heat. Bring to the boil while gently mixing everything together as the honey melts. Then allow to boil without mixing for 8 minutes. It will bubble up a bit (hence why you should select a medium-large sized pot) – that’s ok.
Once the honey mixture has been boiling for  8 minutes, remove from the heat. Turn the mixer (with the softening gelatine) on at a low speed, slowly pour the hot honey mixture in a stream, allowing to to mix into the gelatine, combining well. Turn the mixer up to high speed. Beat for approximately 8 minutes, until the mixture is white, fluffy, and quadrupled (or so) in size.
Working quickly using a rubber spatula, turn the mixture out onto your prepared trays. Spread out to your desired thickness. Quickly sprinkle with a dusting of tapioca flour then gently press another sheet of baking paper over top (the second layer of baking paper is not absolutely necessary but will ensure even shapes of your marshmallows.)

Set aside to cool on the bench. Once fully cooled (at least 2 hours). Cut into your desired shapes/sizes. Sprinkle the marshmallows again with a dusting of tapioca flour and toss around so the cut edges don’t stick together. Store in an airtight container. Are best stored at room temperature however excess marshmallows can store easily in the freezer (it may cause them to shrink only slightly when taken out of the freezer, but this is minor – I store most of mine in the freezer for morning hot chocolates 🙂 )

Enjoy your marshmallow goodness!!

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