Marshmallows with a healthy twist
A three-ingredient, gut-healthy marshmallow recipe.
One of the best things that came out of lockdown was the development of our marshmallow repertoire. A sweet treat that I had previously thought was limited to the aisles of milk bars and fast food outlets, the humble marshmallow grew in status and popularity in our household, very quickly.
For a long time, I steered clear from the marshmallow section in the supermarket. Most commercial varieties contain a combination of corn syrup, gelatin, and flavour-enhancing preservatives. On the odd occasion that my children did sneak a marshmallow at a cafe or birthday party, we would later witness an episode of hyperactivity and craziness, that would be difficult to dampen.
Life changed when I glimpsed a too-easy marshmallow recipe in a traditional foods cookbook. It involved only a few simple ingredients - gelatin, honey and water - that had been aerated with a vigorous whisking process to form a smooth, gummy texture.
The recipe that I mention here is a variation on early marshmallow recipes which were first developed around 1800. Early recipes were made with the sap from a crudely pounded marshmallow root, Althaea officinalis then whipped together with egg whites and sugar syrup. This remedy was used to treat colds, flu and poor digestion. The gummy-textured marshmallow root was the key ingredient - and believed to confer a number of unique healing properties.
Since then, marshmallow root recipes have evolved; the egg white has been replaced with gelatin powder, and the gluey marshmallow root (which surprisingly, doesn’t taste too bad) has been lost altogether. What still remains is the basic aeration process. This is essential for the creation of the gooey, well-elasticised foam, and should contain a minimum of 50% gaseous air.
I like this modern recipe; it’s simple to pull together and contains only a handful of ingredients (with no eggs, dairy, nuts or gluten). It’s also rich in gelatin - a protein source that can provide a number of health benefits - for gut, joints and skin.
DIY Marshmallows-
Ingredients-
3.5 tablespoons unflavoured gelatin powder
1 cup honey
1 teaspoon vanilla extract.
1 cup water
Method-
In a mixing bowl, combine half the water with the gelatin and stir. This allows the gelatin to soften and ‘bloom’ before you start whisking.
Combine the remaining water with the honey in a saucepan. Bring to boil, then simmer on high for 3-5 minutes.
Next, start to whisk the gelatin at a low speed. If you have a stand mixer with a whisk attachment this is ideal, as there’s quite a bit of whisking involved.
While the gelatin is mixing at a low speed, slowly pour in the hot honey mixture and (very slowly) increase the speed to high.
Continue whisking at high speed for 8-10 minutes. The mixture will turn fluffy and white, and triple in volume.
Once finished, pour into a flat baking tray lined with grease-proof paper. Set aside and allow to cool. When the mixture is firm, it’s ready to eat!
Some variations-
Once the mixture has been poured into the baking tray, try adding a half cup of chocolate chips or fresh blueberries.
Pink-coloured mallows can be created by stewing strawberries and raspberries together on a medium heat for 10 minutes. Drain and use the liquid to replace the water component in this recipe (in equal measurements).
Green matcha powder can be added for an eccentric-looking green-coloured mallow mixture. It also gives an additional kick to your morning coffee. Try adding 1-2 teaspoons in the final few minutes of whisking.
Coffee-flavoured marshmallows are the bomb. Use an expresso blend replace a portion of the water component with the coffee.
Campfire s’mores-
Home-made marshmallows do melt a lot quicker than store-bought varieties. And it’s worth keeping this in mind before you wedge them onto campfire sticks. Gelatin has a unique melting point that is just below human body temperature. This means that it will melt quickly once exposed to heat.
One way around this is to cut the marshmallow into small pieces and then toss it in a little arrowroot powder. Leave it in the fridge for a week or so to dry out before being toasted.
The above star-marshmallow image was taken by photographer Kirsten Bresciani. You can find details of her work here.