Sugar - free marshmallows have quickly become one of our favorite treat to make at home . They ’re simple , ask only a few ingredient and are wicked cool to brag about . “ Yeah , I entirely just made a batch of marshmallows for s’mores tonight . ” That kind of thing .
One of the great role about learning to make your own honeyed treats is that you’re able to control the ingredients . Store - buy marshmallows can have ingredients like corn sirup ( yuck ) , dextrose ( double yuck ) and tetrasodium pyrophosphate ( what is that ? ! ) and any number of food color . Do the whole family a favor : find out how to make your own sugar - devoid marshmallow and make your dessert a slight bit salubrious .
The Sweet in Sugar-Free
When I say “ bread - free marshmallows , ” what I stand for is this formula is totally innocent of white refined sugar and sore granulated sugar . Instead , they ’re made with raw honey . Although , you end up heat the honey high enough to pasteurize it , it ’s a enceinte step above the blanched sugar you ’ll find in the store . examine to find honey harvested in your area , so your marshmallow will be local , too !
On that note , have you ever thought ofbeekeepingso you may have honey in your own backyard ? At my sign , even the 6 - year - old help out with thebees , so do n’t think you ’re too untried ( or too old or too cool or too whatever ) to get into apiculture .
When you go to buy your local honey for this formula , take a minute to talk to the beekeeper who ’s selling it to you . Find out why they do what they do . necessitate how often they get sting — it ’s always a fun interrogative ! See if they might know of a good place for you and your kids to take a family in beekeeping .
Recipe: Honey Marshmallows
fine , enough of my bee preaching — onto the formula ! A word of caution : Making these marshmallows involves heating love to a very high temperature , so it ’s a good theme that the kid in charge of making these have adult supervision . Plus , it helps to have an extra pair of work force and an special circle of eyes on the thermometer .
Ingredients
Preparation
Cover an 8½-by-11 casserole dish with parchment newspaper , allow the paper to advert over the sides as “ handles ” so you could pilfer out your marshmallows . Grease the sheepskin composition with butter . Set up your stand sociable with the whisk broom adhesion .
pelt the gelatin and 1/2 cup weewee into the roll of your mixer . ( If using a hand mixer , any sports stadium will do . ) The gelatin will engross the water and poof up a bit ; this is address “ blooming . ”
Add the beloved and salt into a medium - sized stockpot . Attach a confect thermometer to the side , or have a confect thermometer at the ready to douse into the dear every few minutes while warming .
Over medium heat , heat the honey to 240 degrees F — the delicate - chunk microscope stage — making sure to raise perpetually . This can take awhile , so be patient and keep stirring .
Once you ’ve reached a soft ball , immediately absent the pan from heat and evoke the vanilla in quickly . Continue coalesce as you slowly add the dear into the gelatin in a dull , steady watercourse . Allow one of the kids to scratch up every last drop from the pot with a silicone scraper as you preserve to mix .
When everything is combined , bend your mixer to high and whip . Once the mixture has turned blanched , fluffy and sheeny ( this can take from 8 to 20 mo ) , turn all of it out onto the sheepskin newspaper . have it set up in a coolheaded place with good air flowing for at least 6 hours , but overnight is effective ; the longer it sits , the dryer the marshmallows will become . After they ’ve set up , pull the parchment newspaper out of the genus Pan , and utilize a pizza roller to slice your marshmallows into whatever size you trust .
