That’s right. Marshmallows are no modern-day miracle. In fact, they are an awe-inspiring ancient treat! Marshmallows were first made with honey and the sap of the Marsh-Mallow plant and were used as a cough suppresant, immune booster and wound healer. That’s all thanks to the sticky, healing sap from the Marsh-Mallow plant.
It wasn’t until the late 1800′s that the sap was replaced with gelatin, and with it the healing properties of Marsh-Mallow were lost. Though children aren’t sucking on it to soothe their throats, marshmallows are still a delicious treat!
Today marshmallows are full of corn syrup and additives–they’ve moved far away from being healing treats!–so I prefer homemade marshmallows instead! Marshmallows are great in hot cocoa, s’mores or even on their own. Today, I’m sharing miniature marshmallows. I’ve always wondered how they get them into such a cute, tiny shape…and now the mystery is revealed.
Enjoy the bite-sized beauties. I hope you have some good hot cocoa to toss them in!
1 cup water, divided
3 Tbsp. gelatin
1/2 cup maple syrup, grade B preferably
1/2 cup honey, preferably local
1 tsp. pure vanilla extract
1 pinch of unrefined sea salt
optional (for a fine-powdery finish on the marshmallow–not allowed for GAPS)
1/4 cup powdered sugar (make your own)
1/4 cup arrowroot or gmo-free cornstarch
NOTE: Maple syrup is not allowed on GAPS. Double the honey instead.
Kitchen Tools Needed
To make miniature marshmallows, you need a piping bag with a 1/2 inch tip
A candy thermometer is helpful
Prepare your piping bag and line parchment paper over 2 large cookie sheets.
In a large mixing bowl, dissolve 3 Tbsp. of gelatin in 1/2 cup of water. Set aside.
Bring 1/2 cup of water, maple syrup, honey, and salt to boil in a saucepan over medium-high heat. Continue to boil for about 8-10 minutes until the mixture heats to 240F or “soft ball stage”. Remove from heat immediately.
Slowly pour the hot liquid into the large mixing bowl and mix on low with your hand mixer. Once the hot liquid is incorporated, increase speed to high and continue to mix until the consistency becomes thick and lukewarm. Add vanilla during the final minute of mixing.
For Miniature Marshmallows
Scoop the mixture into a piping bag fitted with the tip and pipe the mixture onto the prepared baking sheets lengthwise. Make sure to leave room between lines. Allow the piped-lines of marshmallow to sit at least 3-4 hours.
Once set, use a pizza cutter or very sharp knife to cut 1/2 inch pieces of marshmallow.
**To get a fine, powdery finish on the marshmallow, first mix the powder sugar and arrowroot. Grease the parchment paper and dust the paper with the powder mixture. Right after the lines are piped, dust the lines with a little powder. Then once you cut the marshmallows, dust the cut sides with powder. You don’t need to do this (I don’t usually), but it does give it a nice finish.
For Regular Marshmallows
Line an 8×8 baking dish with parchment paper.
Scoop the marshmallow creme into the baking dish and use an oiled spatula to spread evenly in the pan. Let it sit for at least 3-4 hours until set.
Remove from the pan and cut into desired shapes.
**To get a fine, powdery finish on the marshmallow, first mix the powder sugar and arrowroot. Grease the parchment paper and dust the paper with the powder mixture. Right after the creme is added, dust the top with a little powder. Then once you cut the marshmallows, dust the cut sides with powder. You don’t need to do this (I don’t usually), but it does give it a nice finish.
Store in an airtight container. They last for about 1 week.
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