Photo by Erin Feinblatt

Homemade Marshmallows

When did marshmallows stop containing marshmallow? Here’s a recipe that uses healthier ingredients than you’ll find in most packaged marshmallows and—most importantly—puts the marshmallow back in. You can find marshmallow root online. These make a great topping for the Thanksgiving Sweet Potatoes.

1 tablespoon marshmallow root

114 cup water, room temperature

Coconut oil for greasing pan

4 tablespoons gelatin powder (preferably from grass-fed or pastured sources)

1 cup honey (preferably local)

1 teaspoon vanilla extract

Organic powdered sugar for dusting

Add the marshmallow root to the room-temperature or slightly warm water. Stir or shake and then refrigerate for a couple hours
or overnight. Strain out the marshmallow root, and keep 1 cup of the liquid.

Lightly grease an 8- by 8-inch shallow pan and line with parchment paper, leaving the ends higher so you can lift it out of the pan. Then lightly grease the parchment paper.

Place ½ cup of the marshmallow-infused water in a mixing bowl with the gelatin powder and stir until combined.

Add another ½ cup of marshmallow-infused water along with the honey to a small saucepan and bring to a boil. Continue cooking it for about 8–10 minutes, or until it reaches 240° (soft ball stage) on a candy thermometer.

Using a stand or hand mixer, gradually pour the honey mixture into the bowl of gelatin while mixing on low. Add the vanilla extract. Then mix on high until it reaches a soft peak consistency.

Pour the marshmallow mixture into the prepared pan and spread evenly. Let sit for 4–6 hours or overnight at cool room temperature. Flip onto a large cutting board lightly dusted with powdered sugar. Remove the parchment and dust the top lightly with powdered sugar, then cut into squares or other shapes. Keep in an airtight container with parchment paper between layers to prevent sticking.