Made with gut healing beef gelatin and local raw honey.
When it comes to healthy sweets, I always have to remind people of this: Just because it is a healthier option than the sugar loaded processed version, does not mean that you can go ham and eat the entire batch! I cut these into 32 squares: that comes out 25 calories with 6.5g sugar per square. Still better than traditional marshmallows made with shitty ingredients, but watch your intake!
Honey is still sugar.
Now that I've brightened up your day with good ol' anal retentive food math, here is the recipe for easy, gut healing marshmallows.
Kitchen gear you will need:
Hand mixer or standing mixer (you have to mix these bad boys for a while... invest in the standing mixer)
Square 10x10 baking pan
3/4 cup quality honey
3 tablespoons beef gelatin
1 cup water (will be divided throughout recipe)
1 tsp vanilla extract
3 tablespoons powdered monk fruit sweetener
2 tablespoons tapioca flour
Pour 1/2 cup of water into the pot and the other 1/2 cup into the mixing bowl.
Evenly scatter the 3 tablespoons of beef gelatin on top of the water in the mixing bowl. It'll settle on the surface but overtime the gelatin will start to "bloom"... which means it's going to get thick af.
Pour the honey into the pot with the water, stir, and then set the heat to medium high. Place the candy thermometer in the pot and wait for the mixture to reach 240 degrees (the softball stage). Keep an eye on your pot the whole time because this shit will rise and overflow quickly. I promise, few things suck more than cleaning candied honey off of your oven top.
Once the mixture hits 240, turn your standing mixer (if you're using a hand mixer, bring a partner in on this one) on a low setting while you slowly add your mixture to the bowl. Once you've fully emptied the pot and have ensured you're not going to blast yourself in the face with hot ass liquid sugar, turn your mixer on high and wait for your marshmallows to floof.
It'll take about 8 minutes for it to reach perfect floof status and at that point you want to hurry up and get it in the pan before it cools and becomes harder to spread.
Lightly grease pan with coconut oil and use a flat batter spatula to even distribute the marshmallow into the pan. Use the spatula to smooth out the mixture.. or don't and let it have that cool rustic look.
Let sit for about 2 hours at room temp
In a bowl, combine the powdered monk fruit sweetener and the tapioca flour. This mixture is going to help us cut our marshmallows and minimize stickiness.
Sift the powdered mixture over a cutting board, gently get the marshmallow mold out of the pan, and then sprinkle will more of the flour mix. Sprinkle some of the powder on a thick knife and then cut out your marshmallow squares.
These can keep for up to a week. Leave them in an air tight container at room temperature. Don't refrigerate.... they turn weird if you do.