Honey Sweetened Marshmallows (GAPS, Paleo, SCD) from Jenni Hulet on Vimeo.
Hey Really interested in your recipe..Never made marshmallows before. So wanted to try your recipe. Just wanted to know when u mentioned 1 cup of water, how many milliliters is it exactly. Also how many grams of honey too. - Divya
Divya, 1 cup is 235ml and the honey should be about 340-350g or 235 ml.Hope that helps. Have fun!
My daughter and I made these yesterday. They worked! It was quite an adventure. Thanks for the awesome video, it was so helpful. Question: What's the best way to store these? thanks,Amy
I only have leaf gelatine. Do you know if the powdered variety would be the same in terms of weight so I could replicate the recipe. How much does 3 tbs gelatin weigh. Any idea?!
I believe 3 sheets=1 tablespoon of powdered gelatin. Hope this works for you.
Thanks but it probably depends on the size of sheets. I have 2 types and one of them is almost 3 times the size of the other! I'll just have to guess and hopefully it will work as I really want to make these :-)
Oh yes, sorry! That was based on my own leaf grade. Now that I think about it...experimentation will probably be the only way. The gelatin I used was pretty high grade and that can make it much stronger.
Hello, Cannot wait to try this recipe but I am wondering if you can recommend a good brand of grass fed beef gelatin to use? Thanks!
Deb,I like to use the Great Lakes Brand. Here is a link to their site. http://www.greatlakesgelatin.com/ I buy it at my local health food store. It is most often found in the supplement (joint care) section NOT in the baking or food section.
These were super easy to make with my son and were really wonderful! :) I did however use coconut nectar instead of honey (we are trying to cut back) and didn't get the nice white color of a typical marshmallow. I also didn't have the gelatin you used and just used the Knox unflavored brand. I toasted coconut flakes and sprinkled them, so it was not as noticable, but still tasted good all the same. Wonder if there is a way we can use stevia or another sugar substitute in this recipe or a way we can use less honey? Thanks for sharing! :)
So glad to hear that your substitution worked! It is unlikely that stevia or less honey would work. The stability of the marshmallow is dependent on the amount of 'sugar' used. With out it there would be no wonderful fluff. We save these for very special occasions in our house. If you find a way though PLEASE share. I would love to have these more often.
I need honey, love marshmallows, want dark chocolate dipped honey marshmallows! Thanks for this recipe1
How do you smooth these out? I could barely get it out of the mixer bowl. Tastes good though.
Two things...first, double check your measurements. If they are even a little off, it can make the gelatin firm up to quickly. Secondly, Check your thermometer. If you go over the soft ball stage when making the sugar syrup the marshmallows will set too quickly. The second thing is most likely what is causing the trouble though. It is very common for thermometers to be 'off'. You have to get super friendly with yours and know it's quirks. Mine always runs high, so I pull my sugar syrup a bit early. Others can be on the low side, then you have to let them go a little longer. Marshmallows are simple for the most part, but they need LOTS of TLC in the sugar syrup stage.I always use something on the top, (a sprinkle of coconut flour, crushed nuts, finely grated coconut powder...)to smooth things out. Parchment paper works well too. However if the syrup was too hot and you could barely get them the marshmallow cream out of the bowl then there may not be anything you can do but eat them up and make some more!
Wow! Thanks for such a quick reply! I bet I did let it get too hot. I'll have to try again. Kids are happy either way. Thanks again!
I'm on the great lakes website, but I'm not sure which gelatin to buy? Unflavored (red container) or the other (green container)? Been wanting to make these for too long now! And of course Easter is on Sunday so I was thinking (last minute, cause that's how I roll) that I'd make some dark chocolate marshmallow bunnies for my girls.....any help you can give me on which type to purchase, I'd appreciate it!Thank you!
It's the red container. I actually find mine at the health food store in the 'joint care' area.
You are amazingly fast in your responses! Thanks! I called my local health food store and they don't carry it, so I'll get the red container online! Thanks so much for all you do! I can't wait to makes these marshmallows, not only to dip in chocolate, but to roast over the campfires in the back yard this summer!
Again...I could just KISS you Jenni! I made your amazing recipe this afternoon. We are taking the kids camping and I really needed to have some marshmallows on sticks ready for the roasting (so my kinds won't spend years in therapy wondering why they were the only kids in town that never had roasted marshmallows on camping trips). Jenni, you really are a treasure. Thank you for all your fabulous, healing recipes. I'm over the moon.I shared on my FB page:http://www.facebook.com/pages/The-Tasty-Alternative/288512964505836
help! i don't know if i did something wrong or not, but tried to used these for s'mores...total fail. they taste (and look) delicious cold, but as soon as i tried to heat them up, they liquified. :( we are planning an living room camping trip with our 2.5 year old and am not comfortable with commercial marshmallows, but must have s'mores! haha. :)
You didn't do anything wrong. They won't act like other marshmallows. We do ours under a broiler or with a torch and they are already on the bottom graham cracker. They may work better if actually coated in a sugar like powdered sugar or a starch. However I haven't been able to try any of those. Mostly you are just looking for them to get gooey, which won't take long at all. They do work, but it is different.