It wasn’t too long ago that I got massive heat on the internet for using marshmallow fluff in a fun little beverage. Funny enough, marshmallows, to an extent, are trending again. But this time, it’s homemade marshmallows using marshmallow root and honey instead of the classic, fluffy corn syrup, egg white, and sugar version. Not only did these internet recreations look incredibly easy to make, the fact that they incorporated marshmallow root piqued my interest.
Marshmallow root is an herb that has been used as a medicine and food for thousands of years, according to Mount Sinai. Some people claim it helps soothe throats, stomachs, and that it has anti-inflammatory properties. I bought some for the purpose of the recipe, and I can attest that the little off-white cubes smell, well, cheesy and earthy. In order to infuse the herb into the actual marshmallows, I soaked a few tablespoons in a cup of water and let it sit overnight. Come the morning, I strained the herb out and the water had a yellow-ish tint.
Photo by Anna Arriaga
I’ve attempted making traditional marshmallows before and it has not always been successful. You have to get the boiling temperature just right, whip them at the correct speed, and hope that it tastes good or that you don’t burn yourself in the process. However, this recipe seemed like a fun yet doable challenge because it only required 3 ingredients: honey, gelatin, and the marshmallow root infused water.
In short, I put a half cup of infused water to boil along with a cup of honey, stirred constantly while it got to 240 degrees Fahrenheit, then added it to a whipping stand mixer which already contained a fourth cup of gelatin and the other half cup of infused water. I also added some vanilla bean paste in hopes it would mask the earthiness of the marshmallow root. I let the stand mixer do its thing and in less than 10 minutes I had a velvety and sweet fluff. It did not taste herby at all! I poured that into a baking pan dusted with arrowroot flour and let them rest for six hours.
Photo by Anna Arriaga
The result: gorgeous little honey vanilla flavored marshmallows that are, in theory, supposed to soothe a cough. They made for a cute little mid-afternoon snack and really surprised me in flavor. I have also seen people making these with maple syrup instead of honey which could make them even sweeter. Maybe that’s my next project.
Would you make these honey marshmallows? What other trending recipes do you want to know more about? Let me know below!
