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!!
Marshmallows coated in coconut, with beetroot powder for pink colouring
Honey-Sweetened Marshmallow coloured with beetroot powder
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.
Homemade, honey-sweetened, dairy free Rocky Road
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?)
This rocky road is chock-a-block full of marshmallows, pecans, macadamias, cashews, almonds, currants, and Inca berries!
Cutting up the marshmallows – kitchen scissors are the easiest way
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. :/
Ahhh… hot chocolate with marshmallows
Feel free to share your marshmallow creations with us in my Facebook Chat Group, or on my Facebook page! We’d love to see them. And if you try any variations, please share your results!! Thank you 🙂
(For optional natural colours, and a version without vanilla, see Notes below)
Instructions
Thermomix Method:
Prepare a baking dish by greasing with a little coconut oil and lining with baking paper. Leave some paper sticking up over the sides so marshmallows are easy to remove once set.
Weigh water into Thermomix bowl, and carefully sprinkle in gelatine powder so that it sits on the surface of the water (not on the blades).
Add honey, vanilla and salt and insert butterfly whisk. Place steamer basket onto lid instead of MC, so steam can escape.
Cook 15 mins/115C/speed 1 for TM5/TM6 (or cook at Varoma temp if using a TM31). Keep an eye on the mixture as it cooks – if it begins to bubble up onto the lid, turn temp down to 100C until it subsides, then turn back up to 115C/Varoma.
Once done, remove lid from bowl and allow mixture to cool to room temp (37C) before continuing! Add optional colourings once mixture has cooled.
With butterfly attached and steamer basket on lid, mix 5-7 mins/speed 4, or until mixture is thick and glossy and holds its shape when on a spoon. Don’t overmix, as high heat will ruin the texture and make the marshmallows chewy and rubbery!
Transfer the marshmallow to your lined dish, scraping from the bowl with a silicon spatula.
Scrape the mixture into the lined dish with a silicone spatula, smoothing the top of the marshmallow. Place dish into the freezer to set for 30 minutes, or until firm.
Remove marshmallow from dish and discard paper. Cut marshmallow into approx. 4cm squares using kitchen scissors, or place onto a cutting board and cut with a very sharp knife.
Conventional Method:
Grease a 26cm x 19cm baking dish with a little coconut oil and line with baking paper, leaving some paper extending over the sides to allow for easy removal.
Place water and gelatine in a heavy-based saucepan over medium heat and add honey, salt and vanilla. Cook, whisking, for 7–10 minutes, or until gelatine is dissolved and syrup is clear and slightly reduced. Pour into the bowl of an electric mixer and set aside to cool to room temperature.
Using the whisk attachment, begin mixing on medium–low speed, gradually increasing speed to high. Beat for 5–7 minutes, or until mixture is thick and glossy and soft peaks form when the whisk is lifted. Don’t overmix, as texture may become chewy and stringy!
Using a silicone spatula, scrape mixture into prepared dish and smooth top. Freeze for 30 minutes to set.
Remove marshmallow from dish and discard paper. Cut marshmallow into 4cm squares with kitchen scissors, or place on a chopping board and cut with a very sharp knife.
Notes
Optional – Natural Colours and Coatings:
· For a bit of fun, add a few drops of natural colour at the beginning of the whisking time, or add some colour to desiccated coconut, and toss the marshmallows through to coat.
· Or get creative and make your own natural colours! Here’s some tips for making natural food colourings.
· Another option is to add powdered colours. I used 1 tsp beetroot powder in the pink marshmallows, and it made them taste amazing! I also tossed it through the coconut for pink coconut. You can make your own beetroot powder by drying thin slices of beetroot in a dehydrator for a couple of days, then grinding in the Thermomix to make powder.
· Toss through melted chocolate and roll in coconut for yummy ‘lamington marshmallows’ – you can use my chocolate recipe, here.
· Make Rocky Road for an extra special treat!! See tips below.
HAVE FUN!
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.) 😉
QuirkyJo
185 thoughts on “Easy Marshmallows: Honey Sweetened & All Natural”
Thank you for sharing this! Am going to try them with Tumeric White Chocolate Latte Powder tomorrow to get the yellow colour and red velvet choc powder to get the pink (coloured with Beetroot)
Would regular shop gelintine work? As that is all I have in the cupboard, if not I’ll go hunting around. Thank you.
Hi,
I can’t wait to try this. I don’t have a Thermomix though so I’m just wondering if you know how much 300g of honey is in cup measurements??
Thanks in advance
Agar foams, however, 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! I used rosewater for flavour and the foam was”pretty” to eat but I can’t say it is a crowd pleaser!
I have discovered that when you add xylitol to water, to make a syrup, that the xylitol actually crystalizes in the water. It looks pretty but doesn’t work. Have discovered that it does the same to jam too.
Made the marshmallows today before work whilst getting 2 kids ready for school- it’s that easy! Didn’t have honey so just used the rest of some agave nectar, about 230 g. Whipped for the extra 5 minutes, then 3 minutes more in Thermomix to get soft peaks. Wish I could attach a photo because I’m so pleased with myself! Thanks for a great recipe!
I used Agar and it hasn’t worked. I’ve just read the comments to see that it’s not successful (sad face!!!). Trying to work out what to do with the “marshmallow” now.
Hi Jo, I attended one of your cooking demo’s in Sydney but have misplaced my copy of the recipes. I have also ordered the cookbook but imagine i will not get my copy before Easter. Are you able to provide your Nutty chocolate recipe please!!! I would love to use the recipe for rocky road. Kerrie Campbell
So mine did not work. I just 120gms rice malt syrup, 180gm honey and just Queens gelatin. Not sure if that’s the reasons why but it’s just a brown jelly like substance
Hi Nadine, I haven’t tried gelatine sheets, but here’s some tips I found online:
Powdered and leaf gelatine are usually interchangeable, but for best results try to use the type specified in the recipe. As a general rule, two gelatine leaves is equivalent to one teaspoon of powdered gelatine. Whichever you choose, remember it must be fully dissolved — follow the recipe or packet instructions.
Hi Jo. Do they always stay sticky? I’ve left mine out to dry but they’re still sticky. And apparently they’re a bit bitter, would that be because there’s too much vanilla in?
Thanks for all the great recipes!
Mine are definitely not sticky – how long did you leave them in the fridge? I’m not sure about bitterness, I guess it could be vanilla? Depending on the kind you use…
They worked beautifully!!! But it’s set so perfectly after a few hours in the fridge that the toasted coconut won’t stick to it…. any ideas how to get it to stick? Thanks again Jo!!
Ah that’s annoying!! I think I tossed mine in coconut after only an hour, I should’ve mentioned that!! I wonder if you sit them somewhere warmish if they’ll get a bit sticky and then coconut will stay on? Next time what you can do is put a layer of coconut in the bottom of the dish, pour in the marshmallow, then sprinkle it over the top – that’s how some people do it. Just doesn’t cover the whole marshmallow once cut, though.
Thanks Jo, I left it out for a while to try and recoat and it still wouldn’t stick but all good just have to make another batch!! ???? This ones almost gone as it is, will also try less sugar as I found it pretty sweet!!
No Paula, the second mix is just to beat the air into it. Try melting them back down if you like, and add another Tbsp of gelatine, melt it through (on say 50C), then rewhip. See if that works. I’m not sure if all gelatine’s are as strong as the one I used. Also, what sweetener did you use? Honey seems to work best.
Mine will not get fluffy!? Whisked it an extra 20min, chilled, whisked again, still runny?. Used “Genson water” (alkaline,) would that affect the result? Tks
Hi Annie, I don’t think the water should affect it – what version did you make? There are so many variables it’s hard to say. I haven’t had a failed batch yet and have made it heaps of times, many different ways… did you use honey? What temp did you cook at? Thermomix or stovetop?
Hi, mine haven’t worked either. I followed the ‘not for toasting’ recipe. I can’t get them to whip up at all.
Let Gelatin soak, cooked for 8mins, whipped for over 20 mins now and still just runny, like water.
What have I done wrong?
I have an old TM that doesn’t do 120 degrees. Do I use varoma instead? Also with the light fluffy version is the second step 12min/speed 4 at 50 dregrees or zero degrees??
Hi Fiona, I used Varoma in the TM31 successfully, but some people had the mixture bubble up, so I removed the instructions for that and suggested using stovetop method for the first bit of the recipe if you have a TM31. But it’s up to you – if you keep a close eye on it, it should be fine. Or you could make the ‘fluffy marshmallows’ version if you’re not going to be toasting them – that works in either TM5 or TM31!
I’ve just made the fluffy marshmallows about 2hrs ago and the texture is great, the flavour of the honey seems quite overpowering though. Do you know anything I could add that would tone down that flavour? does it have to be raw honey? I also used tap water instead of filtered.
You can add extra vanilla or use a different type of honey…there is quite a variation in flavours with honey brands and types. Have you tried making with maple syrup instead? You may prefer the flavour. xx
Just made them, folded freeze dried strawberry powder through the mix (plus some in the pan and some on top) looks grest, but does the yukky smell of gelatine go away?
Hmmm, I’ve never noticed the smell of the gelatine. What brand did you use? Did you find the smell went away or did you notice it when eating them? Love the idea of the freeze dried powder! 🙂
Hi Susan, thanks for your question. The organic gelatin that we use and recommend by Changing Habits has a neutral flavour and works very well. You can find out more information here.
Any chance this could work in a blender? I want to make them but only have a Blendtec Blender. I’m guessing I should start with the stove top method and then put into the blender, but blenders don’t introduce as much air as mixers… Any thoughts or ideas are appreciated!
Hi CP, do you have an electric hand mixer? That works well to get the air in – I don’t think a blender would work, sorry! Hand mixers are pretty inexpensive, or maybe you can borrow one for this recipe?
Hi, tried this recipe today and all looked wonderful but when i pulled the marshmallow off the paper, it had a thick layer of jelly on the bottom! The top part was thin but tasted great! Any clue why this didn’t work for me? Thanks 🙂 x
Hi Alexandra! Thanks for your feedback. We have tested the recipe again, both variations and in both the TM5 and TM31. After heating the honey/gelatine mixture, we now advise you allow it to cool to below 37º before whipping. 🙂 Give them another go and let us know how they worked for you. xx
Hey Jo, i just tried out this recipe in my TM5. i used maple syrup and it didn’t get fluffy – no peaks 🙁 i tried cookg and whisking again for longer … Anyways it’s still yum. It did separate though and more crossed between a marshmallow and a gummy 😉
Hi Kristie! Thanks for your feedback. We have tested the recipe again, both variations and in both the TM5 and TM31. After heating the honey/gelatine mixture, we now advise you allow it to cool to below 37º before whipping. ???? Give them another go and let us know how they worked for you. xx
Hi Yosi! Thanks for your feedback. We think that maybe whipping the honey/gelatine mix while still hot may cause it to split. We have changed the instructions above to advise to allow the mix to cool to below 37º before whipping and in all four batches we tested, both methods in both machines, the marshmallows worked perfectly. 🙂
Hi Amy! Thanks for your comment. We have retested the recipe (both methods and both machines) and have the changed the instructions above (allow the mix to cool to below 37º before whipping). Hope you have success making them this next time! 🙂
Just made the rocky road and found that the marshmallows started to melt when I poured the chocolate in. I used your nutty choloclate recipe. I guess I should have waited a little while?
Oops, yes, allow the chocolate to cool a little before mixing with the marshmallows. Were the marshmallows straight from the freezer? This would probably help as well. Hope is still tasted amazing! 🙂
Hi Grace! 🙂 You are most welcome!! So pleased you love the marshmallows and rocky road…and that they will become a staple in the Anderson household. YAY! xx
Hi Meg! 🙂 We have retested the recipe (both methods in both machines) and now advise to let the honey/gelatine mix cool before whipping. Give it a go and let us know how they work out for you. xx
We went away for the Easter holidays and I made this using the conventional method, worked great and everyone loved the marshmallow especially my Dad. Fast forward to today, camping on the weekend so thought I’d whip up a batch for the kids using my TM31, cooked it at 100c, after the specified whipping time still really runny so kept going, ended up taking about an extra 30-35 minutes to get it to a thick consistency and still wasn’t as far as I would have liked but thankfully I didn’t give up. Pretty sure it will taste just as good.
I didn’t have any gelatine powder unfortunately only organic leaf gelatine, so I ended up using the sheets and I chopped them up. I used 4 sheets but it’s not fluffing up in my TM31 at all.
Do you think the gelatine sheets are the problem perhaps? Many thanks, LJ
Sorry for the silly question… but is there a honey available that doesn’t have such a strong flavour?
I just made these as a tester for marshmallow fondant and the honey flavour is intense… admittedly I used an Aldi honey so not my more fancy ones but just thought I’d ask if there were any tips for honey that is not to overpowering…
Hi Darelle! 🙂 Brands and types of honey definitely vary in flavour. I prefer to use a local, raw honey. If you can source local honey, it is worth tasting different types of honey to see which flavour you prefer. Also, you can reduce the quantity of honey you use in this recipe, or you could give the marshmallows a go using maple syrup.
I am having trouble, and I don’t know why! I could not achieve soft peaks, and I think I did an extra 20 minutes of butterfly. I eventually added more gelatin (after reading an above comment) which helped a little, but still pretty runny. I gave up and stuck it in the fridge anyway, and it firmed up well but is very dense. Not sure what I may have done wrong? Is the basket on top supposed to have the lid on or off? I feel like I didn’t need the extra gelatin, but it definitely was not fluffing into soft peaks 🙁
Hi Sara! 🙂 We have retested the recipe in both the TM5 and TM31 (both methods) and now advise to let the honey/gelatine mix cool before whipping it. This stops it from separating and helps it to whip really high. In terms of the basket, you use the simmering basket (not the Varoma) on the top of the TM bowl lid to allow air into the bowl and stop spattering. xx
I’ve done something wrong!! My marshmellow isn’t able to be spread into the pan…it’s too sticky and fluffy! The gelatin…not four standard tablespoons??
Hi Paige! Not sure what went wrong there. What were they like once they set? The mix is quite sticky and should be very fluffy after mixing. Three 20ml tablespoons is correct. We have slightly altered the method for this recipe so maybe give them another try and let us know how you go. 🙂
I have just made these for the first time and cannot get them to whip ???? After first 12 and then another 5, then 3 minutes of whipping time, I added two extra tbls of organic gelatin powder and Whipped some more. Any advice about the brand of gelatin you use Jo? I used Changing Habits .ive poured it into a tray and shoved into the fridge … see what happens. I also used raw honey, but only about 110grams. Is that what it could be? thanks!
Hi Kristie! 🙂 We have altered the recipe slightly after retesting in both machines and now advise to allow the mix to cool to below 37ºC before whipping. Maybe give them another try and let us know how you go. xx
Ha ha ha I think I whipped mine a bit too much! And my honey water took a little longer to get to soft crack stage but they worked! I mixed in some freeze dried strawberry dust gave them some zing and hid some of that gelatine flavour! I am going to whip it less next time and use it to decorate my daughters cake!
I made 2 batches. The first with Coconut Nectar which turned out perfectly but too sweet, so i will reduce the amount of nectar next time. The 2nd batch was with about 200mls of honey which turned out perfectly! So exciting to be able to have treats. Thank you so much for sharing.
Mine didn’t work. I checked it after the beating and decide to go for the wxtra 5 minures and when i checked it again it had heatedbup and melted again. So i chilled it and put it in again and it looked great but when it set ut seperated. Still tastes ok but not for guests. will have another go though
Hi Sharon! Thanks for your feedback. Did you allow the mix to cool to below 37ºC after heating it and before whipping it? We tested both methods in both the TM31 and TM5 and they worked perfectly. 🙂
Hi Claudia! 🙂 Did they set ok in the end? To get them out of the bowl, use a really good spatula and if you get some on your fingers and hands…lick it off, haha!! 😉 Once you have removed as much as possible, pop your bowl back onto the TM and ‘flick’ the remaining marshmallow off the blades by going up to speed 10 for one second.
I had a such a messy disaster this time. Several successes under my belt. But going for toasted version and it became sticky, like superglue, can’t scrape or cut it off, strings of mellow everywhere. No fluff. And only about 6 servings after all that. So crazily high in sugar as a treat.
My honey had crystallised, could that be it? I had to stop whipping at 15 mins as TMX was straining against the mix and getting hot. Feeling disheartened. Do I try again for Easter gaps treats or not?
Oh Lauren, what a shame! But they have worked for you in the past? Did you allow the mix to cool before whipping? Not sure about the honey…perhaps, but doubt it. I would definitely recommend giving them another go…we tested and tested these in both machines, both methods, multiple times and never had a problem. Let us know how you go. xx
Hi Lisa! We haven’t tried that but it should work. Try adding the cacao with the other ingredients, before the 8 min cooking time. Let us know how you go! 🙂
Is there any way I could use pure monk fruit powder instead of honey? Should any adjustments to the recipe be made if so? Would they still be toastable if I left them to dry out for a few days?
Hi Brandon, we haven’t made this recipe using monk fruit powder so we’re not sure how well it would work, sorry! If you feel like giving it a try, let us know how you go. 🙂
I tried. After the marshmallow was put in the fridge, it separated into one part marshmallow fluff, and the other flavoured water jelly. It tasted bad too. I’ll just use honey next time. I don’t think the cooking time affected the water without honey.
Hi Jo
I’m planning to use your marshmallow recipe to ice a duck cake…you know the one in the Women’s Weekly cake book?
I’m trying to avoid using a butter cream icing as we don’t eat dairy.
Anyway, I have only ever made the toasting version of this recipe which we LOVE by the way.
Just wondering if you think the fluffy version would be better for icing a cake.
Thanks!
Hi Jo, yummy marshmallows, thank you! I made mine with maple syrup due to a honey intolerance and even though I mixed for 20 plus minutes, they never did reach the peaky stage and did split. Still delicious, but just wondering if you have any tips for using alternative sweeteners. Thank you x
Thanks Jo, sorry forgot that I don’t get an email notification when you respond to a post. Yep I did let it cool completely I think. I might try the toasted marshmallow version instead once I get my varoma button fixed ????
I had the same experience as Julia but I can’t see your feedback. I allowed to completely cool, and whipped an extra 5 mins but no soft peaks and did split. I used Maple Syrup also. Do you have any advise.
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Thank you for sharing this! Am going to try them with Tumeric White Chocolate Latte Powder tomorrow to get the yellow colour and red velvet choc powder to get the pink (coloured with Beetroot)
Would regular shop gelintine work? As that is all I have in the cupboard, if not I’ll go hunting around. Thank you.
Ooooh sounds great! And yes, regular gelatine should work fine too. 🙂
Where did you buy that cup ????????
Ha ha, I’m not sure, it’s my daughter’s! She has quite a mug collection!
I can’t wait to try this, I got some bunny moulds a few months ago in preparation for Easter so the timing is perfect, thanks ????
Woo hoo, let us know how you go!
Hi,
I can’t wait to try this. I don’t have a Thermomix though so I’m just wondering if you know how much 300g of honey is in cup measurements??
Thanks in advance
It’s about 2/3 of a cup. 🙂
You are something else Miss Jo!! Love this love you! Why does my roomie live so far away?! K xx
Nawww, miss you Kimmy!!! xxx
I can’t beleive I’m excited about making marshmellows. In the thermie now. Thanks Jo.
YAY!!
Agar foams, however, 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! I used rosewater for flavour and the foam was”pretty” to eat but I can’t say it is a crowd pleaser!
Ah thank you for trying it for us!!! I will update the blog post! (Sorry it didn’t work) x
Would this work using xylitol or a low carb sweetener?
I’m not sure – I think you may be best off making a syrup with the xylitol (with xylitol and water) then add to taste. Need to try it!
I have discovered that when you add xylitol to water, to make a syrup, that the xylitol actually crystalizes in the water. It looks pretty but doesn’t work. Have discovered that it does the same to jam too.
Made the marshmallows today before work whilst getting 2 kids ready for school- it’s that easy! Didn’t have honey so just used the rest of some agave nectar, about 230 g. Whipped for the extra 5 minutes, then 3 minutes more in Thermomix to get soft peaks. Wish I could attach a photo because I’m so pleased with myself! Thanks for a great recipe!
Oh that’s awesome!! Enjoy xx
I used Agar and it hasn’t worked. I’ve just read the comments to see that it’s not successful (sad face!!!). Trying to work out what to do with the “marshmallow” now.
So, I made “LCM” bars with it, but oh my goodness, so, so sticky! Not quite the result I’d been hoping for, but I’ll buy some gelatine and try again.
Oh 🙁 I wonder if you can melt it down and use it as ‘icing’ on a cake?
Hi Jo, do you think this would work ok with maple syrup instead of honey? thanks!
It does!
Does this work with great lakes?
Yes!
Hi Jo, I attended one of your cooking demo’s in Sydney but have misplaced my copy of the recipes. I have also ordered the cookbook but imagine i will not get my copy before Easter. Are you able to provide your Nutty chocolate recipe please!!! I would love to use the recipe for rocky road. Kerrie Campbell
Yes for sure! Just email us at [email protected].
So mine did not work. I just 120gms rice malt syrup, 180gm honey and just Queens gelatin. Not sure if that’s the reasons why but it’s just a brown jelly like substance
Hmmm, I’m not sure sorry! Possibly a combo of using rice malt syrup (which can make them heavier) and the type of gelatine. xx
Hi Jo!
Excited to try this one!
Just wondering if I could use gelatine sheets? If so, how many and what’s the process?
Thank you!
Nadine
Hi Nadine, I haven’t tried gelatine sheets, but here’s some tips I found online:
Powdered and leaf gelatine are usually interchangeable, but for best results try to use the type specified in the recipe. As a general rule, two gelatine leaves is equivalent to one teaspoon of powdered gelatine. Whichever you choose, remember it must be fully dissolved — follow the recipe or packet instructions.
Hi Jo. Do they always stay sticky? I’ve left mine out to dry but they’re still sticky. And apparently they’re a bit bitter, would that be because there’s too much vanilla in?
Thanks for all the great recipes!
Mine are definitely not sticky – how long did you leave them in the fridge? I’m not sure about bitterness, I guess it could be vanilla? Depending on the kind you use…
I left them overnight. Will definitely try again, everybody raved about them, even if they were sticky.
They worked beautifully!!! But it’s set so perfectly after a few hours in the fridge that the toasted coconut won’t stick to it…. any ideas how to get it to stick? Thanks again Jo!!
Ah that’s annoying!! I think I tossed mine in coconut after only an hour, I should’ve mentioned that!! I wonder if you sit them somewhere warmish if they’ll get a bit sticky and then coconut will stay on? Next time what you can do is put a layer of coconut in the bottom of the dish, pour in the marshmallow, then sprinkle it over the top – that’s how some people do it. Just doesn’t cover the whole marshmallow once cut, though.
Thanks Jo, I left it out for a while to try and recoat and it still wouldn’t stick but all good just have to make another batch!! ???? This ones almost gone as it is, will also try less sugar as I found it pretty sweet!!
mine did not work I’m just wondering if you are meant to still have heat with the second mix of 20 min
No Paula, the second mix is just to beat the air into it. Try melting them back down if you like, and add another Tbsp of gelatine, melt it through (on say 50C), then rewhip. See if that works. I’m not sure if all gelatine’s are as strong as the one I used. Also, what sweetener did you use? Honey seems to work best.
thanks for your reply 🙂 I am on a FODMAP diet so I used maple syrup and I uses the Great Lakes red gelatine
Has anyone tried a vegetarian substitute for the gelatine successfully? ????
Yes and it doesn’t work, sadly! See notes on blog post.
Mine will not get fluffy!? Whisked it an extra 20min, chilled, whisked again, still runny?. Used “Genson water” (alkaline,) would that affect the result? Tks
Hi Annie, I don’t think the water should affect it – what version did you make? There are so many variables it’s hard to say. I haven’t had a failed batch yet and have made it heaps of times, many different ways… did you use honey? What temp did you cook at? Thermomix or stovetop?
Thermomix method, low temperature, raw honey and Great Lakes gelatin (everything exactly as recipe) . Will try again. Thank you.
Hi, mine haven’t worked either. I followed the ‘not for toasting’ recipe. I can’t get them to whip up at all.
Let Gelatin soak, cooked for 8mins, whipped for over 20 mins now and still just runny, like water.
What have I done wrong?
This happened to me as well. I used tm5 .fluffy version in 50 degrees all from recipe and didn’t work
Me too no fluffy here
I have an old TM that doesn’t do 120 degrees. Do I use varoma instead? Also with the light fluffy version is the second step 12min/speed 4 at 50 dregrees or zero degrees??
Hi Fiona, I used Varoma in the TM31 successfully, but some people had the mixture bubble up, so I removed the instructions for that and suggested using stovetop method for the first bit of the recipe if you have a TM31. But it’s up to you – if you keep a close eye on it, it should be fine. Or you could make the ‘fluffy marshmallows’ version if you’re not going to be toasting them – that works in either TM5 or TM31!
I’ve just made the fluffy marshmallows about 2hrs ago and the texture is great, the flavour of the honey seems quite overpowering though. Do you know anything I could add that would tone down that flavour? does it have to be raw honey? I also used tap water instead of filtered.
You can add extra vanilla or use a different type of honey…there is quite a variation in flavours with honey brands and types. Have you tried making with maple syrup instead? You may prefer the flavour. xx
Just made them, folded freeze dried strawberry powder through the mix (plus some in the pan and some on top) looks grest, but does the yukky smell of gelatine go away?
Hmmm, I’ve never noticed the smell of the gelatine. What brand did you use? Did you find the smell went away or did you notice it when eating them? Love the idea of the freeze dried powder! 🙂
Hi Jo, I am thinking of trying the gelatine you use, I previously had one which had quite a strong meaty taste. Is the one you use nice? Thanks.
Hi Susan, thanks for your question. The organic gelatin that we use and recommend by Changing Habits has a neutral flavour and works very well. You can find out more information here.
Any chance this could work in a blender? I want to make them but only have a Blendtec Blender. I’m guessing I should start with the stove top method and then put into the blender, but blenders don’t introduce as much air as mixers… Any thoughts or ideas are appreciated!
Hi CP, do you have an electric hand mixer? That works well to get the air in – I don’t think a blender would work, sorry! Hand mixers are pretty inexpensive, or maybe you can borrow one for this recipe?
Hi there, just wondering if anyone used this as a cupcake frosting..?
Oooo, what a great idea! 🙂
Hi, tried this recipe today and all looked wonderful but when i pulled the marshmallow off the paper, it had a thick layer of jelly on the bottom! The top part was thin but tasted great! Any clue why this didn’t work for me? Thanks 🙂 x
Hi Alexandra! Thanks for your feedback. We have tested the recipe again, both variations and in both the TM5 and TM31. After heating the honey/gelatine mixture, we now advise you allow it to cool to below 37º before whipping. 🙂 Give them another go and let us know how they worked for you. xx
Hey Jo, i just tried out this recipe in my TM5. i used maple syrup and it didn’t get fluffy – no peaks 🙁 i tried cookg and whisking again for longer … Anyways it’s still yum. It did separate though and more crossed between a marshmallow and a gummy 😉
Hi Kristie! Thanks for your feedback. We have tested the recipe again, both variations and in both the TM5 and TM31. After heating the honey/gelatine mixture, we now advise you allow it to cool to below 37º before whipping. ???? Give them another go and let us know how they worked for you. xx
Hi Jo, I made this today but somehow the gelatin sets on the bottom of the marshmallow. Do you know why? Thank you
Hi Yosi! Thanks for your feedback. We think that maybe whipping the honey/gelatine mix while still hot may cause it to split. We have changed the instructions above to advise to allow the mix to cool to below 37º before whipping and in all four batches we tested, both methods in both machines, the marshmallows worked perfectly. 🙂
Ahhh I just tried this
It was marshmallow on top n jelly stuff on the bottom … going to give it another go.. any advice ?? So keen for this xxxx
Hi Amy! Thanks for your comment. We have retested the recipe (both methods and both machines) and have the changed the instructions above (allow the mix to cool to below 37º before whipping). Hope you have success making them this next time! 🙂
Just made the rocky road and found that the marshmallows started to melt when I poured the chocolate in. I used your nutty choloclate recipe. I guess I should have waited a little while?
Oops, yes, allow the chocolate to cool a little before mixing with the marshmallows. Were the marshmallows straight from the freezer? This would probably help as well. Hope is still tasted amazing! 🙂
Also as I’ve made the rocky road, will that keep as you said that the marshmallow only kept for 3 days. I guess maybe freeze the roacky road as well??
Sorry for the late reply Tosca…you’ve probably already worked out the answer. How did you go? xx
How much can you reduce the honey by to still get a good result? Thanks!
Hi Melissa, Grace commented further down that she reduced the honey to 120g and they worked. 🙂
These look amazing and my kids are excited to make it.. Im guessing that if doing in bunny moulds, they should be oiled first??
Sorry for the late reply Meg! Yes, oil the moulds and sprinkle with desiccated coconut. 🙂
I did exactly like recipe said and they didn’t work 🙁
Oh dear Anna, what went wrong?
Hi Jo,
Just want to say thank you for sharing the marshmallow and rocky road recipe and to many more recipes you’ve shared with us… Thank you.
It’s now my 2nd time to make the marshmallow and I’m sure will be a staple sweets to the Anderson’s house from now on (smiley face);
I have reduced the honey to 120g and used the organic red beet powder to colour it.
I agree to your sentiments on the rocky road, “where have you’ve been all my life?” may I add ” I’ll never let you go now that I have you” hahaha
Grace
Hi Grace! 🙂 You are most welcome!! So pleased you love the marshmallows and rocky road…and that they will become a staple in the Anderson household. YAY! xx
Yay! Made this today, however mine has a kind of “gummi” layer along the bottom ???? any tips?
Hi Meg! 🙂 We have retested the recipe (both methods in both machines) and now advise to let the honey/gelatine mix cool before whipping. Give it a go and let us know how they work out for you. xx
We went away for the Easter holidays and I made this using the conventional method, worked great and everyone loved the marshmallow especially my Dad. Fast forward to today, camping on the weekend so thought I’d whip up a batch for the kids using my TM31, cooked it at 100c, after the specified whipping time still really runny so kept going, ended up taking about an extra 30-35 minutes to get it to a thick consistency and still wasn’t as far as I would have liked but thankfully I didn’t give up. Pretty sure it will taste just as good.
Hi Jodi! Well done on your persistence…glad the second time worked out for you in the end. xx
Hi Jo,
Thanks so much for this recipie!
I didn’t have any gelatine powder unfortunately only organic leaf gelatine, so I ended up using the sheets and I chopped them up. I used 4 sheets but it’s not fluffing up in my TM31 at all.
Do you think the gelatine sheets are the problem perhaps? Many thanks, LJ
Hi LJ! For every tablespoon of gelatine, you need 5 sheets so it probably wasn’t enough gelatine. Hope you give them another try! xx
Sorry for the silly question… but is there a honey available that doesn’t have such a strong flavour?
I just made these as a tester for marshmallow fondant and the honey flavour is intense… admittedly I used an Aldi honey so not my more fancy ones but just thought I’d ask if there were any tips for honey that is not to overpowering…
Hi Darelle! 🙂 Brands and types of honey definitely vary in flavour. I prefer to use a local, raw honey. If you can source local honey, it is worth tasting different types of honey to see which flavour you prefer. Also, you can reduce the quantity of honey you use in this recipe, or you could give the marshmallows a go using maple syrup.
Help!
I am having trouble, and I don’t know why! I could not achieve soft peaks, and I think I did an extra 20 minutes of butterfly. I eventually added more gelatin (after reading an above comment) which helped a little, but still pretty runny. I gave up and stuck it in the fridge anyway, and it firmed up well but is very dense. Not sure what I may have done wrong? Is the basket on top supposed to have the lid on or off? I feel like I didn’t need the extra gelatin, but it definitely was not fluffing into soft peaks 🙁
Hi Sara! 🙂 We have retested the recipe in both the TM5 and TM31 (both methods) and now advise to let the honey/gelatine mix cool before whipping it. This stops it from separating and helps it to whip really high. In terms of the basket, you use the simmering basket (not the Varoma) on the top of the TM bowl lid to allow air into the bowl and stop spattering. xx
I’ve done something wrong!! My marshmellow isn’t able to be spread into the pan…it’s too sticky and fluffy! The gelatin…not four standard tablespoons??
Hi Paige! Not sure what went wrong there. What were they like once they set? The mix is quite sticky and should be very fluffy after mixing. Three 20ml tablespoons is correct. We have slightly altered the method for this recipe so maybe give them another try and let us know how you go. 🙂
I have just made these for the first time and cannot get them to whip ???? After first 12 and then another 5, then 3 minutes of whipping time, I added two extra tbls of organic gelatin powder and Whipped some more. Any advice about the brand of gelatin you use Jo? I used Changing Habits .ive poured it into a tray and shoved into the fridge … see what happens. I also used raw honey, but only about 110grams. Is that what it could be? thanks!
Hi Kristie! 🙂 We have altered the recipe slightly after retesting in both machines and now advise to allow the mix to cool to below 37ºC before whipping. Maybe give them another try and let us know how you go. xx
Ha ha ha I think I whipped mine a bit too much! And my honey water took a little longer to get to soft crack stage but they worked! I mixed in some freeze dried strawberry dust gave them some zing and hid some of that gelatine flavour! I am going to whip it less next time and use it to decorate my daughters cake!
Glad they worked Lydia! 🙂 Did you end up using the recipe as an icing for your daughter’s cake? Would love to hear how it went. xx
I made 2 batches. The first with Coconut Nectar which turned out perfectly but too sweet, so i will reduce the amount of nectar next time. The 2nd batch was with about 200mls of honey which turned out perfectly! So exciting to be able to have treats. Thank you so much for sharing.
YAY!! Thanks for the feedback Amanda! xx
Mine didn’t work. I checked it after the beating and decide to go for the wxtra 5 minures and when i checked it again it had heatedbup and melted again. So i chilled it and put it in again and it looked great but when it set ut seperated. Still tastes ok but not for guests. will have another go though
Hi Sharon! Thanks for your feedback. Did you allow the mix to cool to below 37ºC after heating it and before whipping it? We tested both methods in both the TM31 and TM5 and they worked perfectly. 🙂
Hi Jo,
I made this today and it worked amazing until getting out of the bowl. ???? any tips on getting it out and not stuck on everything ????
Hi Claudia! 🙂 Did they set ok in the end? To get them out of the bowl, use a really good spatula and if you get some on your fingers and hands…lick it off, haha!! 😉 Once you have removed as much as possible, pop your bowl back onto the TM and ‘flick’ the remaining marshmallow off the blades by going up to speed 10 for one second.
I had a such a messy disaster this time. Several successes under my belt. But going for toasted version and it became sticky, like superglue, can’t scrape or cut it off, strings of mellow everywhere. No fluff. And only about 6 servings after all that. So crazily high in sugar as a treat.
My honey had crystallised, could that be it? I had to stop whipping at 15 mins as TMX was straining against the mix and getting hot. Feeling disheartened. Do I try again for Easter gaps treats or not?
Oh Lauren, what a shame! But they have worked for you in the past? Did you allow the mix to cool before whipping? Not sure about the honey…perhaps, but doubt it. I would definitely recommend giving them another go…we tested and tested these in both machines, both methods, multiple times and never had a problem. Let us know how you go. xx
Do you think I could add cacao and make them chocolaty? I was thinking of the light and fluffy version
Hi Lisa! We haven’t tried that but it should work. Try adding the cacao with the other ingredients, before the 8 min cooking time. Let us know how you go! 🙂
Is there any way I could use pure monk fruit powder instead of honey? Should any adjustments to the recipe be made if so? Would they still be toastable if I left them to dry out for a few days?
Hi Brandon, we haven’t made this recipe using monk fruit powder so we’re not sure how well it would work, sorry! If you feel like giving it a try, let us know how you go. 🙂
I tried. After the marshmallow was put in the fridge, it separated into one part marshmallow fluff, and the other flavoured water jelly. It tasted bad too. I’ll just use honey next time. I don’t think the cooking time affected the water without honey.
Oh dear! Thanks for letting us know Brandon. xx
Hi Jo
I’m planning to use your marshmallow recipe to ice a duck cake…you know the one in the Women’s Weekly cake book?
I’m trying to avoid using a butter cream icing as we don’t eat dairy.
Anyway, I have only ever made the toasting version of this recipe which we LOVE by the way.
Just wondering if you think the fluffy version would be better for icing a cake.
Thanks!
Yes I do, the fluffy version would be perfect! All the best with the cake!
Hi Jo, yummy marshmallows, thank you! I made mine with maple syrup due to a honey intolerance and even though I mixed for 20 plus minutes, they never did reach the peaky stage and did split. Still delicious, but just wondering if you have any tips for using alternative sweeteners. Thank you x
Hi Julia, thanks for your feedback. 🙂 Did you allow the mix to cool completely before whipping them? xx
Thanks Jo, sorry forgot that I don’t get an email notification when you respond to a post. Yep I did let it cool completely I think. I might try the toasted marshmallow version instead once I get my varoma button fixed ????
Ok! Let us know how you go. xx
Hi Jo,
I had the same experience as Julia but I can’t see your feedback. I allowed to completely cool, and whipped an extra 5 mins but no soft peaks and did split. I used Maple Syrup also. Do you have any advise.
Thanks
I think it’s actually better to only whip until the mixture reaches the top of the bowl – if you over-whip it will get too hot and may split!