Real Marshmallows with marshmallow root

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I have been enjoying "marshmallows" my whole life. Little did I know that those white puffy things from the store were not marshmallows. Those "marshmallows" were created in the 1950s with pure sugar and/or corn syrup with no benefits. I found out that real marshmallows are made from the marshmallow plant. In fact, over 2000 years ago the marshmallow treat was made from the root of this medicinal plant and provides many benefits. Benefits include gut, respiratory and immune system health, help with healing UTIs, small kidney stones, and is a natural diuretic. I make these real marshmallows with marshmallow root, honey and bovine gelatin.

Start the night before by adding 2 heaping teaspoons of marshmallow root into just over 1 cup of warm water in a container.

Place a lid on the container and shake gently creating a tea. Let the tea sit overnight on the counter to gain strength.

The next day, strain the marshmallow tea.

I use a coffee filter and a funnel and let it drip slowly. Followed by a quick squeeze to get the remainder out of the filter.

Prepare a 9x9 pan by lining with parchment paper and dusting with cornstarch or arrowroot powder.

Next, take 3 tablespoons of bovine gelatin powder and place in a large mixing bowl. Add 1/2 cup of strained marshmallow tea to the gelatin. Allow to bloom for 5 minutes.

Meanwhile, add 1/2 cup of strained marshmallow tea to a medium sauce pan. Add 1 cup of honey to the saucepan and heat between medium and high.

Stir to dissolve honey and allow the syrup to gently boil until the temperature is 235-240 degrees. This may take 5-9 minutes. Remove pan from heat.

Using a hand or stand mixer, start to blend bloomed gelatin tea mixture on low. Slowly add the hot syrup to the gelatin mixture. I use the Kitchen Aid Artisan Stand Mixer for this.

Once fully combined, turn the mixing speed up to high. The mixture should start turning white and become creamy (soft peaks). When lifting out the whisk, the marshmallow cream will drip off.

Add any flavoring in at this time. I use 2 teaspoons of vanilla extract.

Keep mixing. The mixture will start to expand and double in size while also thickening (stiff peaks).

Stop mixing. The whisk or beater should come out of the marshmallow cream and not drip off.

Quickly pour the marshmallow cream into the prepared pan.

Cover lightly to not touch the cream.

Allow the cream to sit for at least 5 hours to firm up.

Cut and enjoy!

Store in an air-tight container for up to 3 weeks at room temperature.

Yield: 9x9 pan

Real Marshmallows

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Flavorful, light and fluffy real marshmallows made with marshmallow root, honey and bovine gelatin.

Prep Time 12 hours

Cook Time 10 minutes

Additional Time 5 hours

Total Time 17 hours 10 minutes

Ingredients

• shredded marshmallow root
• 3 tablespoons of bovine gelatin
• 1 cup of honey
• 2 teaspoons of vanilla extract (optional)

Instructions

1. Start the night before by adding 2 heaping teaspoons of marshmallow root into just over 1 cup of warm water in a container.
2. Place a lid on the container and shake gently creating a tea.
3. Let the tea sit overnight on the counter to gain strength.
4. The next day, strain the marshmallow tea. I use a coffee filter and a funnel.
5. Prepare a 9x9 pan by lining with parchment paper and dusting with cornstarch or arrowroot powder.
6. Next, take 3 tablespoons of bovine gelatin powder and place in a large mixing bowl.
7. Add 1/2 cup of strained marshmallow tea to the gelatin.
8. Allow to bloom for 5 minutes.
9. Meanwhile, add 1/2 cup of strained marshmallow tea to a medium sauce pan.
10. Add 1 cup of honey to the saucepan and heat between medium and high.
11. Stir to dissolve honey and allow the syrup to gently boil until the temperature is 235-240 degrees. This may take 5-9 minutes.
12. Remove pan from heat.
13. Using a hand or stand mixer, start to blend bloomed gelatin tea mixture on low.
14. Slowly add the hot syrup to the gelatin mixture.
15. Once fully combined, turn the mixing speed up to high.
16. The mixture should start turning white and become creamy (soft peaks). When lifting out the whisk, the marshmallow cream will drip off.
17. Add any flavoring in at this time. I use 2 teaspoons of vanilla extract. Keep mixing.
18. The mixture will start to expand and double in size while also thickening (stiff peaks).
19. Stop mixing. The whisk or beater should come out of the marshmallow cream and not drip off.
20. Quickly pour the marshmallow cream into the prepared pan.
21. Cover lightly to not touch the cream.
22. Allow the cream to sit for at least 5 hours to firm up.
23. Cut and enjoy!
24. Store in an air-tight container for up to 3 weeks at room temperature.