Posted by Janet Harriett on Jan.22, 2010

ⓒ Janet Harriett

Commercial marshmallows are basically puffs of chemically-stabilized corn syrup wrapped in refined sugar modified corn starch so they don’t stick to one another. A healthy cup of cocoa deserves a healthier marshmallow to go with it, though. Fortunately, marshmallows are quite easy to make at home, though they do make a bit of a mess. This marshmallow recipe makeover keeps that ease of preparation while eliminating some of the unhealthy elements and all of the corn-based ingredients in commercial marshmallows.  The only ingredients this marshmallow recipe makeover has in common with the commercial variety are gelatin and water.

No matter what you do to a marshmallow recipe, marshmallows are still candy and should be enjoyed in moderation. These healthier marshmallows use less sugar, and healthier types of sweeteners. The delicate honey flavor of these, far removed from the bland store-bought puffs, invites savoring, though, and the flavors are chosen to complement a cup of healthy hot cocoa.

In this recipe, grinding the sugar fine and mixing it with cinnamon for the coating acts as a substitute for the powdered sugar, made of refined sugar and cornstarch, usually used in marshmallow recipes to prevent sticking. While sugar of any kind has minimal nutrients, raw sugar-usually found in the form of turbinado or demerara sugar-called for in this healthier marshmallow recipe makeover is the least processed granular form of natural sugar.

Grinding the sugar also reduces the amount of sugar needed in the recipe by making the sugar go farther. To eliminate cane sugar entirely, use unsweetened natural cocoa powder to dust the greased pan and coat the cut marshmallows. Natural cocoa has more of chocolate’s beneficial flavinoids than dutch cocoa, which uses an alkalinization process to neutralize some of the flavinoids to eliminate their slightly bitter taste. The sweet interior of these marshmallows more than compensates for any bitterness.

Honey replaces both the sugar and the corn syrup used in traditional marshmallow recipes, making these richer in flavor and slightly more sticky than corn syrup marshmallows. Although honey is a simple carbohydrate like cane sugar, the balance of glucose and fructose it contains may allow for more favorable blood glucose control than refined sugar or high fructose corn syrup. Honey is also less processed than other sweetener options, retaining most of the original nutrients, though some are lost in heating.

Healthier Honey Marshmallows-No Corn Syrup

1 1/2 Tbsp. unflavored gelatin (for vegetarian marshmallows, substitute powdered agar)
1/4 c. water
1/3 cup raw sugar
1 Tbsp. cinnamon
1 1/3 cup honey
1 Tbsp. vanilla extract
Pinch salt

Place water in a medium mixing bowl and sprinkle gelatin over the water. Let sit 30 minutes. While the gelatin is soaking, place the raw sugar in a blender or clean coffee grinder and pulse 4-5 times until the sugar is ground fine. Combine the raw sugar and cinnamon in a small bowl.

Grease an 8×8 pan and coat with 1-2 tablespoons of the cinnamon sugar. To coat the inside of the pan thoroughly with sugar, sprinkle the oiled pan liberally with cinnamon sugar, then tilt and rotate the pan. Shake the excess onto a plate and return to the bowl. Set aside the remaining cinnamon sugar.

Prepare your stand mixer or hand mixer before proceeding. Place the gelatin bowl in the mixer or near the hand blender.

Heat the honey in a small to medium saucepan (at least 1 quart) until it reaches 250 degrees fahrenheit on a candy thermometer. Watch the honey carefully while it heats. As the honey boils, it will foam and create froth. You may need to take the honey off the heat for short periods to ensure that it doesn’t boil over. As the honey reaches 250 degrees, the foaming subsides somewhat. Take the honey off the heat, but do not allow it to cool significantly while you proceed

With a hand mixer or stand mixer, beat the gelatin at low speed for 10-15 seconds to break up large clumps. Immediately start drizzling the hot honey into the gelatin and continue mixing on low until all the honey is added.

Turn the mixer to high and beat 7-10 minutes. After a few minutes, the marshmallow will have the consistency of cake batter and will gradually thicken further until soft peaks form. The marshmallow is done when it no longer gains volume.

Warning: as you whip the marshmallow, it becomes very sticky and leaves strings from everything it touches. Do not attempt to scrape the bowl or nab a taste with a finger or spoon. Even though it can be messy, cleanup is easy. If you do get some on your hands, face or kitchen implements, it rinses clean with warm water.

Once the marshmallow has reached full volume, add the vanilla and salt. Mix on high just until the extract is incorporated.

Pour the marshmallow batter into the prepared pan. To spread the marshmallow evenly without it sticking, apply a thin layer of oil or butter to a rubber scraper or spatula.

Allow to cool 3 hours, then sprinkle the top with some of the reserved cinnamon sugar. Invert out of the pan onto a plate or cutting board. Cut into 1-inch squares-try using a pizza cutter-and roll each square in the remaining cinnamon sugar.

Makes about 60 marshmallows

Note: To make healthier cereal bar treats, similar to Rice Krispie Treats, instead of pouring the marshmallow batter into the pan to set and cool, mix it with 6-8 cups puffed whole-grain cereal, then spread in a greased 13×9 pan to cool.

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Posted under Desserts, Food, Nutrition & Recipes, Healthy Recipes.