Marshmallows are a longtime family favorite. Often considered a staple for camping trips, hot cocoa, Thanksgiving classics, and desserts, these sugary treats aren’t doing you any favors. Even though marshmallows are fat-free, they are packed full of sugar.
How to Make Marshmallows That Are So Healthy You Can Eat as Many as You Want
One regular marshmallow contains about 4 grams of added sugar. But as many of us know, very rarely do we eat a single marshmallow. For instance, a cup of mini marshmallows for a desert recipe or to top hot chocolate contains a whopping 29 grams of sugar. This translates to over 400 empty calories and exceeds the recommended daily amount by nearly 10 grams. Yikes!
Health Risks of Excess Sugar
Sugar consumption in excess increases your overall calorie content and can easily lead to unhealthy weight gain and obesity. To boot, foods high in sugar, like marshmallows, are usually low in nutrition as well. Plus, the greater percentage of your diet that’s filled with large amounts of sugary foods, the less room in your diet there is for vegetables, fruits, and whole grains.
Sugar has also been directly related to long-term health problems. In fact, eating too much sugar has been linked to the following:
These fluffy honey-sweetened homemade marshmallows will deliver all the flavor but none of the health-compromising sugar. Plus, these can be made in a coconut or chocolate version (see below) based on the recipes plans or preferences. This simple recipe will make you wonder why you ever bought marshmallows at the store.
1 1/2 tbsp. grass-fed gelatin (or agar agar for a vegan option)
1/2 cup cold water
1/2 cup honey
1/8 tsp. salt
1/2 tsp. vanilla extract
1. Lightly grease a loaf pan. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then grease the parchment paper.
2. Put ¼ cup of water in a medium bowl (or in the bowl of a mixer with attached whisk) , and sprinkle the gelatin over the water. Set aside to soften.
3. In a small pot, place the honey, salt, and the other ¼ cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (Because this is such a small amount of liquid, I had a hard time getting an accurate temperature. You can also test it by dribbling a little of the liquid into a bowl of ice cold water. It should be in the candy stage of forming little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature. ). Remove from the heat as soon as it’s at the right temperature.
4. Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry. It’s just about perfect in my climate when left overnight. Cut into squares, serve as is.
Coconut Version: Toast about ½ cup of coconut flakes, unsweetened. Sprinkle ½ of it on the bottom of the pan, scrap in the marshmallow mixture, and sprinkle with the rest of the coconut flakes.
Cocoa Version: Roll finished and cut marshmallows in cocoa powder.
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