I really loved a cup of hot chocolate on a cold night with homemade marshmallows turning into gooey goodness on top... BUT when I made the decision to "go G.A.P.S." I had to let that little slice of heaven go.
Knox gelatin, cane syrup, white sugar and a dash of water made up the original recipe, but then I had the idea to just try substituting honey for the sugar syrup! Here are the results...
Recipe -
3 tbsp grass fed beef gelatin
1/2 cup cold water
1 cup honey
1/2 cup water
dash salt
2 tsp Vanilla extract*
1. Combine gelatin and 1/2 cup of water in a mixer bowl and let bloom while cooking honey syrup.
2. Combine honey, 1/4 cup water, and salt in medium sauce pan. Bring to a boil and allow to remain and a rolling boil for 3 minutes.
3. Turn mixer onto low with just the gelatin in the bowl. Pour boiling syrup over gelatin** and slowly raise the speed over about 2 minutes to avoid splatter. It's HOT!
4. Add vanilla at this point and continue to beat the heck out of the mix until it is the consistency of marshmallow cream. This usually takes about 5 -10 minutes depending on the temperature of your kitchen and speed of your machine.
5. Pour mix into a greased 9 x 13 pan and wait!
6. After about 4 hours, use a greased pizza cutter to slice and dice those bad boys into individual marshmallows!
These will keep in the fridge indefinitely. They are best to eat alone within 3-5 days, but will melt into raw milk hot chocolate perfectly forever!
I know this seems like a lot all written out, but after you do it once and see how easy it is, you'll be making them for everything! I want to try a chocolate variation of this for 3 Musketeer copy cat candy bars!! Will post that when I try it.
Enjoy!
*A note regarding extract: I make my own with Mexican vanilla beans and vodka. Be careful when you are using extract that there is no added corn syrup or other things that are not allowed on G.A.P.S.
** Many people say this step needs to be very slow, but I've never done it that way. Dump that syrup in there and turn the mixer up!
Urban Poser has a recipe that is just like this in the ingredients, but the directions are a bit different. She coats hers in something (cocoa, coconut, arrowroot starch...) to keep them from being sticky, but I haven't found this to be a problem with mine.
Awesome! I love that you don't require using a candy thermometer in your directions...will have to try these with my 3 year old!
ReplyDeleteOh they are so magical to watch fluff up! I've been making non-honey marshmallows for about 12 years, every since I found out that I was allergic to corn... and corn syrup is in EVERYTHING! Over the years I just figured out that you could boil it for 3 minutes and it was just right! Yay for losing the extra step! :-)
ReplyDeleteIs it possible to over-beat this? There was no "pouring" the stuff mix. It was airy but sticky and came out as big globs. Couldn't really get the top smoothed over very well. Tastes somewhat like marshmallow, but to me the Great Lakes gelatin still overwhelms everything else (have that problem when I make "gummies" with it as well).
ReplyDeleteHey Nancy! I'm glad you tried them! Sometimes if the sugar syrup isn't juuuuuuust right it can get a little too sticky. I always make these for Christmas gifts for co-workers and they are always a big hit. Did you add vanilla? I left that out once and it definitely made a difference with the gelatin flavor!
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