Healthy Marshmallows

I'm so excited to share this recipe with you! Turn honey and gelatine into squishy, sweet fluffy clouds, like magic. Not to mention the deep satisfaction you will feel once you make your own and you get to make all the s'mores you ever wanted! Stuff them inside of cookies, brownies, add to hot chocolate or dip them in chocolate to make the perfect holiday gift.

This recipe is originally from my healthy dessert cookbook sweet - another perfect holiday gift.

Ingredients

ghee or oil for greasing

1⁄2 cup warm water, divided

1 1⁄2 tbsp powdered gelatine

1⁄2 cup light honey

1 tsp vanilla extract

tapioca flour for dusting

Method

Line an 8-inch square baking pan with parchment paper, lightly grease the paper and sprinkle tapioca flour over the base until mostly covered.

Grease a spatula and sharp knife to prevent sticking and set aside. Mix the gelatine and 1⁄4 cup warm water in a large bowl and set aside.

Put the honey and the remaining 1⁄4 cup of water in a saucepan over medium-high heat until it comes to a gentle boil. Cover the saucepan, lower the heat and allow to simmer for 3 minutes.

After 3 minutes, lift the lid and place a thermometer inside the saucepan. Once it reaches 118°C/ 244°F begin the next step, as the honey mixture is ready.

Beat the gelatine-water mixture with an electric whisk on low. Slowly pour the heated honey-water mixture down the side of the bowl to avoid burning the gelatine. Add vanilla extract and continue to whisk for 5-8 minutes until the marshmallow mixture triples in size and is thick, fluffy and shiny. Do not to stop whisking until you reach this stage.

Scrape the mix into the prepared baking pan and spread evenly using an oiled spatula. Use a sieve to generously dust the top with tapioca flour and cover the pan with cling film. Allow to set for at least 6 hours.

With the greased knife, cut the marshmallow into squares. Toss each cube in tapioca flour.

Store in an airtight container at room temperature for up to 5 days.

notes

This can be a sensitive recipe because of timing and temperature, therefore make sure you follow the steps to get the desired results.

For mini marshmallows, slice into smaller, 1⁄2 inch squares.

Dusting with tapioca flour is a necessary step for the marshmallows to set. It also helps prevent them from turning clear when they're heated.

Opt for high-quality, grass-fed gelatine - I use ossa or great lakes