These All-Natural Marshmallows Are Gut-Friendly Treats

Though the concept of Smores are a thoroughly American experience, the joy of a marshmallow is universal. Soft and pillowy, they have won a place in history and in our hearts. But there’s only one problem. Store-bought, mass-produced marshmallows are usually loaded with tons of artificial colours, sweeteners, and preservatives that take away from the joy that they could be bringing you. 

Marshmallows actually date back to ancient Egypt where they were made with the root of the Mallow plant (Althaea officinalis) and were once used as medication. Although they still bear the name of the marshy mallow plant, it’s no longer used in its production. In the 1800s France, confectioners decided to experiment with different ingredients and flavours and now it’s made from gelatin or egg whites. 

This all-natural marshmallow recipe contains no added sugars, only a natural honey sweetener. This can be substituted for maple syrup to make the recipe vegan as well. The addition of flavouring is optional but a touch of vanilla extract gives the marshmallows a more familiar taste. Although the texture may be a bit denser than you’re used to, it’s still soft and bouncy, so you can satisfy all your mallow cravings without compromising on your gut health.

Ingredients

  • 250g (1 cup) filtered water
  • 3 tbsp agar agar powder 
  • 200 gm raw honey 
  • 1 tsp organic vanilla extract
  • ¼ tsp sea salt

Method

  • Grease a baking dish with oil and line it with baking paper.
  • Place water and gelatine in a heavy-based saucepan over medium heat and add honey, salt and vanilla. 
  • Cook while continuously whisking for 7–10 minutes, or until gelatine is dissolved and the syrup is clear and slightly reduced. 
  • Pour into the bowl of an electric mixer and set aside to cool to room temperature.
  • Start the whisk on a low speed and gradually increase to high. Beat on high for 5 minutes or until it’s thick and glossy with soft peaks. Take care not to overmix.
  • Scrape the mixture into the lined tin and smooth out the top. 
  • Freeze for half an hour and then cut it into squares with scissors or a greased knife.