In many modern households, the quest for striking a balance between indulging in treats and maintaining good health is an ongoing challenge. After all, with the constant hustle and bustle of our lives, it’s tempting to grab a sugary snack or two. But it’s essential to remember the adverse effects of consuming too much sugar. Excess sugar intake can lead to various health issues like obesity, type 2 diabetes, and even heart disease. This isn’t to mention the frequent energy crashes one might experience after a sugar spike. So, in our home, where health remains a top priority, we often find ourselves seeking alternatives that can offer both taste and nutrition. That’s where our journey with the healthy marshmallow recipe began.
While we were tuned into a captivating culinary show one evening, the spotlight was on marshmallows. But not just any marshmallows – the traditional ones that rely heavily on ingredients like corn syrup and refined sugars. Although they looked delectable, the health-conscious side of me immediately started brainstorming ways to make it healthier. Hence, the mission to craft the perfect healthy marshmallow recipe was born.
The process is fascinatingly messy. Imagine gelatin, which looks nothing like the fluffy treat we adore, undergoing a magical transformation to become soft, pillowy delights. And the best part? Our version of marshmallows isn’t laden with sugars. Instead, they strike a harmonious balance between sweet and healthy, offering a more refined texture and an unmatched taste when you compare them to what’s available on supermarket shelves.
Can One Truly Craft Healthy Marshmallows?
But, let’s tackle the elephant in the room: Is it truly possible to have “healthy” marshmallows? It might seem counterintuitive, especially when I’ve been an advocate for consuming less sugar. Studies have shown that even natural sugars, when consumed in excess, can still impact our health negatively. However, moderation is key. For the occasional treats, especially for our youngsters, I believe it’s alright to let them indulge, as long as we ensure they’re made with the best and healthiest ingredients possible.
Revolutionizing Sweets: A Healthier Approach to Marshmallows
When you hear the word ‘marshmallow’, thoughts of gooey campfire treats or comforting mugs of hot cocoa might spring to mind. But are marshmallows bad for you? Traditional ones can be, especially if laden with refined sugars and artificial ingredients. However, for the health-conscious among us, there’s an alternative. Enter our healthy marshmallow recipe, offering both taste and marshmallow benefits, answering your sweet yet nutritious desires.
Benefits Beyond Taste
Our recipe is a nod to those who prioritize health but don’t want to compromise on taste. Especially noteworthy for those on a journey to combat food allergies, this recipe is tailored to be gut-friendly. The star ingredient, gelatin, isn’t just a binding agent—it’s a gem for your gut, a booster for hair, skin, and nails, and a treat for the taste buds.
Exciting Marshmallow Variations
- Rooted in Tradition: We’ve rediscovered and incorporated the ancient marshmallow root in our recipe. Known for its anti-inflammatory prowess, it’s like a gentle, cooling balm for irritated throats. It’s optional but recommended for that authentic, herbal touch.
- Going Green with Matcha: Infuse your marshmallows with the health kick of vibrant green matcha, packed with antioxidants. It’s a delectable twist, introducing both color and health benefits.
- Elderberry Euphoria: Make your treats immune-friendly with the inclusion of elderberry syrup, especially perfect for those chilly months when a little immune boost is in order.
- Silky Smooth Fluff: For lovers of vegetarian marshmallows or gelatin-free marshmallows, reducing the gelatin content gives you a creamy marshmallow spread. It’s like the vegan marshmallows many adore but with a twist. This variant is perfect as a spread on toast or waffles or as a unique cake frosting.
- Egg-citing Variation: The egg marshmallow is another delightful version that adds richness and a slightly different texture to the treat.
- Back to Basics with Paleo: Our paleo marshmallows celebrate the fundamentals, relying on simple, natural ingredients for those who follow this dietary lifestyle.
Healthy Marshmallow Recipe Overview
Honey-sweetened and optionally enhanced with probiotics, this marshmallow recipe is the epitome of health and taste.
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Setting Time: 4 hours
- Calories: 94 kcal per serving
Recipe created by: Jordan Smith
Ingredients (Serves 24)
- 1 TBSP marshmallow root powder (optional)
- 1 cup water (warm, divided)
- ¼ cup gelatin powder
- 1 cup honey (or an alternative like maple syrup)
- 2 tsp of flavors (vanilla, mint, lemon, or cocoa powder)
- 4 probiotics capsules (optional)
Method
- [If using marshmallow root] Blend 1 cup warm water with the marshmallow root. Let it sit for 5 minutes to overnight in the fridge. Stir and strain. Ensure you have a full cup.
- In a stand mixer, add ½ cup of the water (with or without root mix), and sprinkle in the gelatin. Let it sit.
- In a saucepan, combine the remaining water, honey, and cocoa (if using). Slowly bring to a boil. If you have a thermometer, aim for 240°F. Otherwise, keep boiling and stirring for about 8 minutes.
- Start the mixer on medium. Gradually pour the boiled mixture into the gelatin mix. Then, crank up the speed to high and whisk until you see a creamy texture forming soft peaks (~10-15 minutes).
- For the last 2 minutes, add probiotics and your chosen flavorings.
- Ready a 9×13 inch dish with coconut oil or parchment paper. Pour the mix, smoothing the top.
- Let it set for at least 4 hours. For best results, leave overnight.
- Unmold onto a board. Slice using an oiled knife.
- Store in a sealed container at room temperature.
Nutritional Information
- Carbohydrates: 23.3g
- Fiber: 0.3g
- Sugar: 23.2g
- Protein: 2.3g
Note: Refrigeration is a no-no as they might melt. Probiotics reduce the shelf-life to about 3-4 days, but without them, they’ll stay fresh for 2-3 weeks.