MARSHMALLOWS!!!

One of the recipes I had been challenged to Paleo-ify for Thanksgiving was a sweet potato casserole with marshmallows.  OK, well I got a little lazy and just decided to do the marshmallows.  I mean, it’s the only part I ever eat anyway ;-)

I was shocked at how simple these were to make…they’re only 4 ingredients.  I will never, ever, ever buy the corn-syrup-based-Crapmallows from the store again.  Even all the supposedly “healthy” or Vegan ones are always loaded with corn syrup and emulsifiers and preservatives and showered in powdered sugar.  These?  Yes, they are loaded with honey and should not be made into a part of your regular diet, blah blah blah.  But they have a decidedly home-made taste and melt deliciously over hot cocoa.

Just a note on ingredient choices here…because the marshmallows are mostly honey, they have a very strong honey flavor, so keep this in mind when choosing your products–i.e. Clover Honey vs Ambrosia Honey vs Lavender Honey vs whatever regional varieties you have.  I love all honey so it didn’t matter but some people have favorites ;-)

So, not a sweet potato casserole, but now you can make one and put Paleo Marshmallows on top.  Or just save the headache and skip the sweet potato casserole part altogether.  You’re welcome.

I have to credit Wellness Mama’s recipe and Alton Brown’s Marshmallow episode for all of this…there is no way in Hell I would have figured out how to do this myself!

INGREDIENTS

1 c Honey

4 T Gelatin (this was about 5 packets)

1 c Water

1 t Vanilla

INSTRUCTIONS

First off, if you don’t have a stand mixer, get one.  If that’s not an option, get a partner who is willing to hold an electric mixer while you pour the boiling honey into the gelatin.

OK, let’s make these little clouds of joy.  Place the gelatin in the bottom of a large mixing bowl.  Pour 1/2 c water on top and whisk to combine, then set aside.

Pour the honey and remaining 1/2 c water in a small saucepan over medium heat.  Bring to a rolling boil, stirring to make sure it doesn’t burn or boil over.

OK here’s the tricky part.  I actually transferred the hot honey mixture into a glass pitcher to make sure I wouldn’t spill.  Turn on your mixer to medium-high in the bowl with the gelatin.  SLOWLY pour a steady stream of hot honey, making sure the stream of liquid hits the side of the bowl first so it doesn’t curdle the gelatin.

Have patience…keep pouring until all everything is combined.  Then leave the mixer on for 15 minutes.  Yep.  15 whole minutes.  I covered my mixer with a towel so it wouldn’t splatter.  Add the vanilla about 2 minutes before it’s done.

Grease a 9×13 inch pan with coconut oil.  When the marshmallow cream is whipped to perfection, spread it into the pan.  Refrigerate for at least 4 hours or overnight.

Then cut into squares and use for all your marshmallow-y needs.

26 thoughts on “MARSHMALLOWS!!!

  1. Pingback: Anyone Hungry? | terry1954

  2. Pingback: Sweet Potato Cupcakes with Bruleed Marshmallow Cream | Brooklyn Locavore

  3. is it bad I thought about licking the monitor?
    For sweet potato side, I like bobby flay’s sweet potato gratin, which involves chipotle chile and cream, although there is a more traditional spiced version with cinnamon and nutmeg on epicurious.

  4. Pingback: Dairy Free Dark Chocolate Peppermint Hot Cocoa and Peppermint Mocha Latte | Primally Inspired

      • I was curious if you ever found out if maple syrup could be used in exchange for the honey? These look amazing but I’m severely allergic to honey. Thanks!

        • Know what? I think you gave me something to try for Thanksgiving! Regular marshmallows use corn syrup and some corn starch to thicken it, so I bet I can make up for any thinness with some tapioca starch…

  5. Pingback: chocolate cupcakes, 2 types of icing, and marshmallows | Primal Yum

  6. Pingback: Chocolate cookie sandwiches | Primal Yum

  7. OH THANK GOD FOR THIS. I loved making marshmallows before my paleo days, and it never occurred to me that they could be made with honey. I cannot wait to make these!

  8. I made these a few different ways.
    Mixed in some melted peanut butter
    Mixed in some (paleo) lemon curd (by far the best!!)
    Added cocoa at the end (and used maple syrup instead of honey) to make chocolate marshmallows.

    My guest couldn’t tell they were sugar free!

  9. This recipe is a lifesaver! Thank you TONS for sharing!!
    Quick question: Any idea on how long these marshmallows will keep for? And if freezing them until future use is ok?

    • I’ve kept them for about 2 weeks in the fridge and they were fine. I haven’t tried freezing them, though…but I can imagine that would be OK!

  10. Pingback: Twinkie Cake |

  11. How long will these last since there are so preservatives? (That is if you are behaving and DON”T eat the whole batch)..

  12. Pingback: Our Favorite Recipes! | DustinAndMelody.com

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>