Sweet, soft and perfectly fluffy pillows of deliciousness - these homemade marshmallows have only 3 healthy ingredients that are whipped to perfection. Sweetened with honey, these marshmallows are Paleo, Primal and GAPS compliant.
Prepare 9x13 pan by lining it with parchment paper both directions. Allow the sides to drape over for easy handling. Set aside.
In the bowl of a stand mixer, add 1/4 cup of filtered water and sprinkle gelatin over the water to "bloom." Set aside.
In a thick-bottom saucepan over medium heat, heat remaining water (1/4 cup), honey and salt together. Bring to a simmer and reduce heat to medium-low.
Continue to simmer honey mixture over low heat for approximately 12 minutes, stirring constantly so it doesn't overflow. Watch the honey mixture carefully so it remains contained.
Assemble stand mixer with whisk attachment and position the bowl with bloomed gelatin. Turn mixer on low setting.
Gently in a continuous thin stream, pour hot honey mixture directly over the bloomed gelatin while mixer is running on low speed.
Gradually turn mixer to high setting and continue whipping until mixture has increased in volume and is thick and glossy. This should take approximately 15 minutes.
Transfer marshmallow fluff to prepared pan and spread evenly across with spatula. Metal icing spatula works best for marshmallow.
Set aside at room temperature for at least 4 hours but overnight is best.
Dust top of the marshmallow with arrowroot. Remove the marshmallow by lifting the parchment paper flaps on the sides and transfer to large cutting board. Carefully, remove paper from marshmallow edges and coat the edges with more arrowroot for easier handling. It should release easily.
Flip over the marshmallow and sprinkle the bottom side with arrowroot. Cut to desired size. Gently toss all marshmallow pieces in loose arrowroot powder.
Store in air tight container at room temperature for up to a week.
When pouring in the cooked honey into the bloomed gelatin, be sure to pour in a continuous thin stream. This will cool the hot sweetener and will not compromise the setting properties of the bloomed gelatin.
You can add flavorings to your homemade marshmallows. Any real food extracts will work but it's best to add them towards the end of the whipping process.
Don't rush the setting phase. You have to let the marshmallows "cure" for at least 4 hours. This will create the perfect texture for cutting them.
For extra sweetness, you can add a bit of powdered sugar into the arrowroot powder to dust the marshmallows.
To make mini-marshmallows - use a baking sheet with a large surface area. Spread out the marshmallow fluff as evenly as you can. After marshmallow sets, cut into pieces of desired size.
Store marshmallows in an air tight container at room temperature. Never in the fridge as they will harden if you do so.