The other day I decided I really should work out a Thermomix version of honey-sweetened marshmallows to share with my gut health program members for Easter. They’ve been asking for a GAPS-friendly marshmallow recipe for a while! I have made honey-sweetened marshmallows before, but the recipes weren’t designed for the Thermomix, and I wanted a super easy ‘chuck it all in’ method, because that’s my preferred way to cook. 😀
Guess what? It worked!!!! Yahooooooo!!
In my excitement I made the mistake of posting a video on Facebook before I’d finished testing, and got bombarded with frantic pleas for the recipe so I thought I’d better get cracking and test it properly, then get it up on the blog!! I worked madly yesterday and I’m so happy with it.
After a day or so of testing, I have marshmallows coming out of my ears… which may not be such a good idea, as I try to keep the sweet stuff to a minimum around here, or save them for special treats! So some are going into the freezer (maybe if I hide them really well, they’ll last ’til Easter???); and some are being given away. Although I must admit, I kept the rocky road close by.
I didn’t think I really cared that much for rocky road. Until I made this one. Then I was like, “WHERE HAVE YOU BEEN ALL MY LIFE???” (I may need intervention. But not yet, wait til this jar is finished, ok?)
Ok, before you ask, here’s some answers to the questions I know you are busting to ask:
- Yes, you can make them without a Thermomix (see conventional method in recipe)
- Yes, the ingredients are very simple – just water, gelatine, honey, vanilla and salt! (Make sure you use a good quality gelatine – I use the Changing Habits 100% organic gelatine available here)
- Yes, you can reduce the honey to taste, although the less you use, the less the marshmallows stand up to heat (e.g. if you’re wanting to toast them over the fire)
- Yes, you can use other sweeteners like maple syrup, rice malt syrup, or coconut nectar, although rice malt syrup and coconut nectar seem to give a heavier result and sometimes separate. I don’t think stevia or xylitol would work, sorry.
- Yes, they hold their shape in the fridge and don’t go soggy (in fact they are better after a day in the fridge!)
- Yes, they freeze well, and can be eaten straight from the freezer because they don’t go hard (although they are very chewy straight from the freezer… which is kinda fun!); but if you let them thaw out they will go back to being their soft, fluffy, original selves.
- Yes, they can be toasted over the fire, as long as you give them a bit of time to dry out after you cut them up, and don’t hold them over the fire tooooooo long (and over hot coals is better than over actual fire) – just brown them quickly then eat them! (See my video of testing the toasting here)
- Yes, they are perfect in hot chocolate (I tested it for you. Tough job but someone’s got to do it.)
- Yes, they are awesome in rocky road with my dairy free chocolate (I also tested that for you – so kind of me, I know! See my rocky road tips below.)
- Yes, you can roll them in coconut and it sticks well. And since they also hold their shape well, I’m sure they’ll work for bunny molds. 😀
- No, you can’t double the recipe in the Thermomix! It will overflow. (Think sticky mess everywhere…) Please don’t try it!
- And I’m sorry to have to break the news, but agar does NOT work in this recipe instead of gelatine. Vanessa tried it out for us, and said “Agar foams, it doesn’t set like marshmallow regardless of how much agar you use. The result is a thickish foamy air in your mouth…kind of like eating bubble bath!” So yeah, maybe not. :/
Love from Jo xxPrint
How to Make Rocky Road:
- Make my Dairy Free Chocolate recipe, except reduce honey to 30-50g. Or if you have our cookbook or app, Life-Changing Food, use the dairy free Nutty Chocolate recipe from that – sooooooo creamy and delicious! Allow the chocolate to cool to room temp as you prepare the remaining ingredients.
- Chop 100g each of pink and white TOASTING marshmallows roughly into 1-2cm pieces. Place into a large bowl.
- Add 100g each macadamias, pecans and cashews (or whatever nuts and seeds you like – for a nut free version use seeds and coconut flakes).
- Add 100g or so of dried fruit – I used currants and Inca berries. Mix the contents of the bowl well.
- Pour chocolate into bowl and mix well, then pour into a rectangular dish lined with baking paper.
- Pop into the freezer until set, then chop roughly on a cutting board.
- Store in jars or bags in fridge or freezer. (I won’t bother saying how long because it won’t last that long anyway.) 😉