Real Marshmallow Treats

That’s right, the ancestor to its watered down and overly sweet/processed descendant: this recipe uses real marshmallow root!

Note: it also uses gelatin, an animal product (one of my favorite natural sources of collagen, key for gut health and healing gap junctions implicated in leaky gut, by the way!)

*Adapted from Rosale DeForet and Claudia Keel

 

Ingredients:

2 Tbs marshmallow root powder

1 cup water (split into half cups)

3 Tbs gelatin (Grass fed)

¼ tsp salt

1 cup honey (local)

1 tsp vanilla

Optional flavorings:

  • ½ cup rose hydrosol/water & 2 Tbs hibiscus flowers/powder (will give natural pink tint!)
  • 1 tsp peppermint extract

Optional coatings:

  • crushed nuts, cinnamon, rose petals, coconut, cacao nibs, cocoa powder
  • ¼ cup arrowroot (helps prevent from being too sticky and gives powdery coating)  

Cookware:

  • Measuring cup
  • 8×8 inch pan
  • parchment paper
  • strainer with fine mesh
  • mixing bowl
  • hand or standing mixer
  • saucepan
  • candy thermometer

Directions:

  1. Infuse marshmallow powder overnight (or at least several hours) in 1 cup of room temperature water (or ½ cup water and ½ cup rose hydrosol & cover with lid to preserve volatile fragrant particles).  
    1. Optional: add hibiscus petals/powder to infusion. 
  2. Line a 8×8 pan with parchment paper in both directions & grease with coconut oil. (Hint: leave flaps on the sides for easy lifting out later).
    1. If using a coating, add ½ of mix to the bottom of the pan.
  3. Strain the marshmallow/hibiscus infusion through a fine mesh sieve. Add enough water to equal a full cup.
  4. Take ½ of the infusion and place in a mixing bowl (or standing mixer) and add the gelatin to it. Set aside.
  5. While the gelatin is softening, pour the other ½ cup of infusion in a saucepan with honey and salt at a medium-high heat, bringing the mixture to a boil. Place a candy thermometer in the saucepan and continue to boil the mixture until it reaches 400 F (~7-8 min). Immediately turn off and remove from the saucepan from the heat. 
  6. With hand mixer or standing mixer on low. Slowly add the hot marshmallow and honey mixture while continuing to mix  combining it with the softened gelatin infusion.
  7. Add vanilla (and peppermint extracts if using). Turn the mixer to high and whip until it becomes thick marshmallow creme (~10 min). 
  8. Pour the mixture into the prepared pan and spread evenly. If using coatings, sprinkle remainder on the top.
  9. Let set until firm (~4 hrs). Lift out (using those flaps you left!), cut to desired size and enjoy.  
  10. Will keep in an airtight container for about a week. They also freeze well!  (Be sure to dust them with extra powdered sugar/arrowroot/cornstarch before you freeze as they can get sticky coming back to room temp.) 
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