DIY: Homemade Marshmallows

Whip up a batch of homemade marshmallows that are not only delicious but also infused with the gentle benefits of natural, herbal ingredients. This simple recipe uses wholesome components, highlighting their health perks while keeping things light and sweet.

About the Ingredients:

Gelatin: Packed with amino acids, it supports healthy skin, hair, and joints while giving marshmallows their signature bounce.

Honey: A natural sweetener, it’s rich in antioxidants and soothes sore throats, unlike refined sugar.

Chamomile & Marshmallow root: These herbs add a subtle flavor while promoting calm and aiding digestion – perfect for a cozy treat.

Sea Salt: Just a pinch enhances flavor and provides some essential minerals for balance.

These marshmallows are a guilt-free indulgence, blending simple, natural ingredients with herbal benefits. Enjoy them in hot cocoa, toasted over a fire, or straight from the pan!

DIY: Homemade Marshmallows

(Makes about 24 marshmallows)

Ingredients

• 1 cup water, divided
• 3 tbsp gelatin (grass-fed, supports joint and skin health)
• 1 cup honey (raw, local if possible, for natural sweetness and immune-boosting properties)
• 1 tsp vanilla extract (pure, for calming aroma and flavor)
• 2 tsp dried chamomile (soothes digestion and promotes relaxation)
• 2 tsp dried marshmallow root (soothes digestive tract and supports gut health)
• Pinch of sea salt (enhances flavor and provides trace minerals)
• Arrowroot powder (for dusting only, natural and gut-friendly)

Directions

Step 1: In a small saucepan, heat ½ cup water with chamomile and marshmallow root over low heat for 5 minutes. Strain and let cool slightly.

Step 2: In a mixing bowl, combine gelatin with the remaining ½ cup cold water. Let it sit for 5 minutes to thicken.

Step 3: In the same saucepan, warm honey and the infused water over medium heat until it reaches 240°F. Remove from heat.

Step 4: Slowly pour the hot honey mixture into the gelatin, beating with a hand mixer on low, then increasing to high for 10-12 minutes until thick and fluffy. Add vanilla and salt in at the last minute.

Step 5: Line an 8x8 pan with parchment, dust with arrowroot powder, and spread the marshmallow mixture evenly. Dust the top lightly and let set for 4-6 hours.

Storage

Slice into squares, dust with more powder to prevent sticking, and savor the fluffy goodness. Store in an airtight container for up to a week – if they last that long!