Jan 12, 2013
Healthy Homemade Marshmallows
Knowing how utterly obsessed I was with sugar as a child, it’s a given that I adored those jet puffed marshmallows from the grocery store. Seriously, they are pure sugar. Prooobably the main reason I liked them so much, but I also liked how simple they were.
Every time I walk by a bag of marshmallows, I remember sitting on the couch with my friends at a sleepover, popping those white orbs of fluffiness into my mouth. While normal people would eat popcorn or chips, I’d be over there with my bag of mallows. I found it awesome how I could down an entire bag without feeling a tad bit full. I sure did get the sugar rush (and crash) though… tsk tsk, old Jessica, tsk tsk.
For some reason I have been craving marshmallows lately, so I made a slightly healthier version made without refined white sugar or high fructose corn syrup. But don’t let the word “healthy” turn you off, these marshmallows are soft, fluffy and airy. And sweet, of course, just like the storebought stuff.
Healthy Homemade Marshmallows
- 336g (1 cup) Agave Nectar
- 1 tsp Vanilla Extract (I used homemade)
- 1/4 tsp Salt
- 2 packets Knox Unflavored Gelatin
- 6 tbs Cold Water
- 1/2 cup Powdered Erythritol + 3 tbs Arrowroot Starch, for coating
- Spray a 9×12″ pan (or 8×11″ pan for taller mallows) with cooking spray and line with parchment paper one way with a few inches of overhang for easy removal.
- In a large stand mixer bowl with whisk attachment, add the agave, vanilla and salt.
- In a small microwave-safe bowl, add the gelatin and water. Microwave at 20-second intervals, stirring between each one, until gelatin is dissolved.
- Turn stand mixer on low speed and slowly pour in the gelatin mixture. Increase speed to medium, then high. Beat for ~12 minutes, or until very thick, white, shiny and voluminous.
- Pour into prepared pan, flatten surface and let sit for 3+ hours.
- Sift the erythritol and starch into a large bowl. Slice the marshmallows and roll a few in the bowl with the erythritol. Place marshmallows on a wire rack (place some parchment paper underneath the rack to catch any excess erythritol for easy clean up or for adding back to the bowl if you need some more for coating)
Store on a loosely covered plate.
Recipe adapted from: eHow
I never “cave” into buying a bunch of junk food at the store, even when I walk by Hershey bars or those bags of marshmallows. My rule is that if I’m going to eat sugar, I gotta make it myself and from scratch using the best ingredients available to me! While these Healthy Homemade Marshmallows may not be those most nutritionally balanced snack you can find, I think the main point is that we aren’t ingesting high fructose corn syrup, artificial food dyes and refined-to-the-bone granulated sugar.
Chomp. Yum. Satisfied
These were so good, I know I’m going to make them again soon! I might make a peppermint swirl version or incorporate chocolate somehow.