Honey Sweetened Marshmallows (SCD & GFCF)

July 21, 2010

Honey Sweetened Marshmallows (SCD & GFCF)

Posted by Zoe under Candy, Marshmallows, Recipes | Tags: GFCF, SCD |
[25] Comments

It seems like we’re experiencing one of the hottest summers ever, worldwide. I made marshmallows hardly a week ago, so it would seem, to me, to put another marshmallow recipe on here so soon a bit crazy. I had no desire to try making marshmallows with honey again, because of my experience with past, failed endeavours of trying to make SCD marshmallows and also that I’d become convinced, in such a short time, that agave nectar had something over honey. As the mercury slowly climbed up, I hoped that these marshmallows would work. (A side note: I hope to use a digital candy thermometer someday, rather than one with mercury, which is dangerous.)

I changed my mind about making marshmallows with honey after a reader’s comment. Rather than respond immediately, it took me four days (!) to reply, because I wanted to speak from experience and know for sure that honey would indeed work as well as agave nectar. In my response, I also acknowledged that maple syrup could work, though I’ve yet to try. When I do, I imagine that I’ll surely be doing another marshmallow post. Egads! Is there any other food blog out here that has more than one marshmallow recipe? If you didn’t know me better, you might think I had an obsession with marshmallows.

After experiencing success with one thing, it feels odd to go back to the same thing and starting over or making slight changes to it – this goes for anything, not just marshmallows. And with going back to something one has had previous success with, one can only hope that whatever is being done differently will work again – those were the thoughts swimming through my head as I watched the mercury rising.

Homemade Honey-Sweetened Marshmallows

This recipe is almost exactly the same as the last marshmallow recipe, except the honey replaces the agave syrup, and I threw in a few new instructions and tips that I learned and incorporated since last time. Like the marshmallows sweetened with agave nectar, these marshmallows are also refined sugar-free and corn syrup free. This recipe makes a smaller amount than usual, but I kind of quail when I see a full cup of honey in a recipe. Most times, I think it’s too much – the only times I’ll use one cup of honey is if I’m doubling a recipe and that’s even roughly so: I may not exactly use a full cup.

The marshmallow takes a bit longer to thicken and set, so that means you’ll be mixing it longer (instructions are written for doing it by hand, although by all means use your stand mixer if you have one) but it will thicken. These marshmallows seem to spatter a bit, even as they thicken – in this case I recommend wearing an apron or pinafore to keep your clothes clean. Keep calm and whisk on.

For these marshmallows, if you’re following SCD, coat the cut marshmallows with toasted coconut if you want or have as is.

Makes 18 (1-inch) cubes

Ingredients:

1 1/2 tbsp. gelatin
1/2 cup ice cold water
1/2 cup honey
1/8 tsp. salt
1/2 tsp. vanilla extract

Method:

Chill a large mixing bowl and a balloon whisk in the freezer for a few minutes, or longer. Cook the half the water (1/4 cup), honey, and salt over medium heat, covered, for 3 minutes. Increase heat slightly to bring it to a gentle boil and cook until it registers 200ºF on a candy thermometer.

While the syrup is cooking, soften the gelatin over the remaining 1/4 cup of water in the chilled bowl.

Pour the syrup slowly into the softened gelatin, whisking gently. When all the syrup is poured in, increase your speed and mix vigourously. It will start frothing and soon become white, although it will still be thin. Keep whisking and it will gradually thicken. At some point during mixing, as the marshmallow gets thicker, you may wish to switch to a smaller balloon whisk for better dexterity and ease of control. When the marshmallow has reached a stage similar to smooth, soft peak meringue, add the vanilla extract and whisk for about a minute or two longer. It won’t be as thick, initially, as the agave nectar-sweetened marshmallows.

Scrape the marshmallow with a rubber spatula, preferably flexible, into a small square 6″ by 6″ pan or dish lined with wax or parchment paper. Spread evenly. Cover pan with plastic wrap and wait until fully set (if it’s a hot day, storing it in the fridge may help). To test if it’s set, touch the surface with your fingertip: it shouldn’t stick to your finger at all, without marshmallow left on your finger. When the marshmallow is set, turn out on to a plate and use a length of dental floss to cut into squares. You may also use a knife for this, but the dental floss will ensure more smoothly cut marshmallows. Enjoy!

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25 Responses to “Honey Sweetened Marshmallows (SCD & GFCF)”

tastyeatsathome Says:

July 21, 2010 at 11:26 am
Could it be possible that these look even more awesome than the last? I feel behind – must make marshmallows soon!

Reply
Tweets that mention Honey Sweetened Marshmallows (SCD & GFCF) | ♥ Z's Cup of Tea -- Topsy.com Says:

July 21, 2010 at 12:43 pm
[...] This post was mentioned on Twitter by Misty Watson Kimble, Z's Cup of Tea. Z's Cup of Tea said: {New post} Honey Sweetened Marshmallows wp.me/pUeJT-1iN #SCDiet #sugarfree #eggfree [...]

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desidomo Says:

July 21, 2010 at 4:27 pm
BRILLIANT! I want to make these! Thank you for this recipe!

Reply
Donna Says:

July 21, 2010 at 6:25 pm
This recipe sounds wonderful! I love cooking with honey, and I’ll be sure to try this.

Reply
Birthday Camping with Gluten-Free Beer Can Chicken | gfe--gluten free easily Says:

July 25, 2010 at 2:31 pm
[...] made any yet, but Zoe (Z’s Cup of Tea) has. (Check our her homemade version here and here using two different sweeteners. No artificial dyes to worry about with Zoe’s gorgeous [...]

Reply
Jenn/CinnamonQuill Says:

August 19, 2010 at 3:23 pm
Brilliant! I can’t believe the honey worked! I made a vegetarian marshmallow recipe last year with egg whites in place of the gelatin, but still used corn syrup…So time to try it again, but with honey. Great idea!

Reply
Maggie Says:

August 22, 2010 at 6:33 pm
Hey Zoe – This is a great recipe! My little 4YO just asked me for rice crispy squares today. I have the rice part – just need some marshmallows! I adopted you this month and I’m really hoping we’ll have time to make these this week! If I have enough nerve I will make them with maple syrup! Thanks for the recipe.

Reply
1. Zoe | Z's Cup of Tea Says:
  
  August 22, 2010 at 7:12 pm
  I’m honoured, Maggie, thank you! I’m looking forward to what you’ll make. If you make the marshmallows with maple syrup and they’re successful, let me know so I can link to them.
  
  Reply
Adopt a Gluten-Free Blogger Z’s Cup of Tea Says:

September 3, 2010 at 7:53 am
[...] Honey-Sweetened Marshmallows [...]

Reply
Kids in the Kitchen: Dairy-Free Rocky Road Ice Cream « Tasty Eats At Home Says:

October 6, 2010 at 5:46 pm
[...] two different recipes – one sugar-free, and one not. The sugar-free one I tried was from Z’s Cup of Tea. That recipe used honey. Unfortunately, I forgot to add the vanilla extract, and they tasted too [...]

Reply
Gluten-Free, Dairy-Free Oven Cookie S'mores | gfe--gluten free easily Says:

February 8, 2011 at 10:47 am
[...] are all fabulous and make me happy. Head on over to Zoe’s to share a cup of tea, a cookie, a marshmallow, and [...]

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lc Says:

February 13, 2011 at 1:26 am
thanks for the recipe.
any suggestions on how to make it chocolate flavored using cocoa powder?
thanks.

Reply
1. Zoe Says:
  
  February 13, 2011 at 11:51 am
  Hi lc, I haven’t made chocolate marshmallows yet but I would use cocoa powder as suggested in this recipe from Chocolate and Zucchini. After the marshmallow has been whipped as directed in my recipe, add the vanilla and the dissolved cocoa powder.
  
  Reply
  1. lc Says:
    
    February 15, 2011 at 4:43 pm
    thanks! will definitely try that. =)
    
    Reply
Happy Easter… SCD & GF Marshmallows | WildFlours gfg Says:

April 22, 2011 at 5:56 am
[...] You will need at least two days to prepare these treats as they need time to dry. Over at Z’s Cup of Tea is an easy recipe for honey-sweetened marshmallows. They are made with honey, water, gelatin, [...]

Reply
Debbie Says:

May 28, 2011 at 2:12 pm
Oh, this is great! I have made marshmallows in the past but this year needed to remake my recipe using honey. I am SO glad to find you have already done this and shared your experiences! Thanks a bunch! Love your site!

Reply
1. Zoe Says:
  
  May 28, 2011 at 6:27 pm
  Thank you, Debbie – and you’re most welcome. If you need any clarifications with the recipe, just comment again or send me an email using the contact form or at zscupoftea [at] gmail [dot] com. Good luck and thanks again!
  
  Reply
  1. Debbie Says:
    
    May 29, 2011 at 3:22 pm
    Zoe, thanks!
    
    Reply
Lexie | Lexie's Kitchen Says:

July 5, 2011 at 8:44 pm
Okay. I almost caved in and bought a “bag” … but glad I didn’t … I am making these this week : )

Thanks for the recipe.

xoLexie

Reply
Sara Says:

July 24, 2011 at 9:31 pm
Has anyone tried to roast them over a campfire? Do they just melt and fall off? I am desperately seeking a corn-free recipe that will work for camping. Thanks!

Reply
1. Zoe Says:
  
  July 25, 2011 at 8:47 pm
  Hi Sara, thanks for asking! I haven’t had the opportunity to toast these marshmallows over a campfire but I don’t think that they’d melt and fall off. They’re firmer and not as squishy or fluffy as regular marshmallows made with refined sugar and corn syrup. Good luck!
  
  Reply
Debbie Says:

July 30, 2011 at 11:21 am
My boys tested these in the campfire and they said you have to turn them while cooking or otherwise they will melt. They will brown if you do it right. Hope this helps!

Reply
Grain Free Smore’s Brownie | Lopez Family Now Says:

October 6, 2011 at 1:33 am
[...] Honey-Sweetened Marshmallows (I used the Alton Brown piping trick with a gallon size plastic baggie with about an inch of an end cut off. I dusted mine with coconut flour.) [...]

Reply
Kids in the Kitchen: Dairy-Free Rocky Road Ice Cream | Tasty Eats at Home Says:

October 29, 2011 at 7:07 am
[...] two different recipes – one sugar-free, and one not. The sugar-free one I tried was from Z’s Cup of Tea. That recipe used honey. Unfortunately, I forgot to add the vanilla extract, and they tasted too [...]

Reply
Gluten Free Banana Cake… Happy Easter! | WildFlours gfg Says:

April 8, 2012 at 6:32 pm
[...] Happy Easter! I hope you have enjoyed this beautiful weekend with family and friends. Things were so busy around here that I did not get to making those yummy marshmallow peeps that we had done last year… but I did manage to make the marshmallows! You see them in the picture next to the GF Banana Cake as I cut them into cubes and sprinkled unsweetened coconut flakes on top of them. If you need that recipe again, just follow the link to Z’s Cup of Tea. [...]

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