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!
1 c Honey
4 T Gelatin (this was about 5 packets)
1 c Water
1 t Vanilla
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.