Did you know that marshmallows were traditionally made with marshmallow root? Marshmallow root is a soothing herb known for its gelatinous properties. The earliest marshmallows were made in ancient Egypt around 2000 BCE. However, when you shop for this sweet treat now, you will struggle to find any made with plants. So, we wanted to help fix that!
Our team revisited this ancient recipe and made our own version that is simple and delicious and provides a healthier alternative. These fluffy marshmallows are great to eat alone or in your favorite hot cocoa and are toddler-friendly over 1 years old. Please note that they do not roast as well as store-bought but we think you will love them nonetheless!
Here's the step-by-step process!
HOMEMADE HERBAL MARSHMALLOW RECIPE
Ingredients:
- 2 tablespoons marshmallow root (dried, chopped)
- 1/2 cup water (for infusing the marshmallow root)
- 3 tablespoons agar-agar powder or gelatin (if using gelatin, bloom it in 1/2 cup of cold water)
- 1/2 cup honey
- 1/2 cup agave syrup (or more, depending on your sweetness preference)
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions:
- Infuse Marshmallow Root:
- In a small saucepan, add the marshmallow root to 1/2 cup water.
- Bring it to a simmer and let it steep for about 15 minutes. This helps release the mucilage in the marshmallow root, which gives it its unique texture.
- After steeping, strain the liquid and set it aside.
- Prepare Gelatin or Agar:
- If you're using gelatin, place the gelatin powder into 1/2 cup cold water to bloom. Let it sit for about 5 minutes.
- If using agar-agar, dissolve it into 1/2 cup water in a saucepan over medium heat, stirring until it dissolves completely.
- Make the Marshmallow Syrup:
- In a large saucepan, combine the honey, agave syrup, and the marshmallow root infusion. Bring it to a gentle simmer over medium heat.
- Stir constantly and cook for about 5 minutes, until the mixture thickens slightly.
- Combine Gelatin or Agar with the Syrup:
- Once the honey and agave syrup mixture has simmered, add in the bloomed gelatin (or dissolved agar-agar) and stir until completely dissolved and well combined.
- Whip the Marshmallow Base:
- Pour the syrup mixture into the bowl of a stand mixer (or use a hand mixer). Beat the mixture on high for about 10-15 minutes, or until it becomes thick, fluffy, and aerated.
- Add the vanilla extract and mix it in for flavor.
- Set the Marshmallows:
- Lightly grease a baking dish or line it with parchment paper.
- Pour the marshmallow mixture into the dish, spreading it evenly with a spatula.
- Allow it to set at room temperature for about 4-6 hours, or until it becomes firm.
- Cut and Dust:
- Once the marshmallows are set, dust a clean surface with powdered sugar. Turn the marshmallow block out onto the surface and cut it into squares.
- Dust the marshmallows with more powdered sugar to keep them from sticking.
Did you make these herbal marshmallows? Reach out and let us know what you think!
