Have I ever shared the wonderful years I spent on a tropical island in the Cayman Islands? It was a dreamy seven-year adventure in a slice of paradise just south of Florida.
Have I ever shared the wonderful years I spent on a tropical island in the Cayman Islands? It was a dreamy seven-year adventure in a slice of paradise just south of Florida.
Beyond the breathtaking beaches and crystal-clear waters, the influence of American culture was everywhere. It shaped every aspect of island life, especially when it came to food and culinary traditions.
Andrei, from the get-go, fell head over heels for those soft marshmallows. He’d savour them with a cup of hot cocoa or sandwiched in those famous S’mores. I must confess, I’m quite fond of them too!
When we embraced the Specific Carbohydrate Diet, I set out to recreate these fluffy delights sans corn syrup, sugar, starch, and artificial colours. The result? A homemade treat that’s not at all tricky – just needs a touch of extra care with the temperature and preparation. Trust me, it’s worth every bit of effort!
Here are a couple of tips to make marshmallow-making a breeze:
– Invest in a cooking thermometer to ensure you catch the crucial moment to remove the mixture from heat. Personally, I find a laser thermometer incredibly handy, but any baking or pastry version will work just fine.
– While a stand mixer can make the process even smoother and result in fluffier marshmallows, it’s not a must-have. I used a classic hand mixer and achieved great results.
Now, onto the ingredients – they’re wonderfully simple:
- 1 cup of still water
- 3 tablespoons of gelatine (opt for a variety sourced from pasture-raised cows, free from hormones and chemicals)
- 1 tablespoon of honey
- 1 teaspoon of vanilla essence
- 1/4 teaspoon of Himalayan salt
- 2 tablespoons of coconut flour (for dusting over the marshmallows)
Begin by pouring half of the water into the mixing bowl where you’ll later whisk the mixture. Sprinkle the gelatine over it and let it ‘bloom’ while you prepare the marshmallow mixture.
In a saucepan, combine the remaining water with the honey. Bring it to a boil. Be sure to use a large saucepan as it will produce a lot of steam.
Stir occasionally while keeping an eye on the temperature. It’s crucial that the mixture stays below 115 degrees Celsius. Achieving this temperature will take roughly 10-12 minutes of boiling.
While the mixture is simmering, prepare the pan where the marshmallows will set. Choose a pan that’s tall enough – if it’s a single portion, a smaller pan works best to achieve the desired thickness. Line the pan with baking sheet, ensuring it covers the entire surface. Lightly grease the sheet with a spoonful of coconut flour to prevent stickiness.
Once the mixture hits 115 degrees Celsius (or close to it), take it off the heat.
Gradually pour the mixture into the bowl with the gelatine, stirring continuously. If you’re using a stand mixer, set it on low and slowly add the mixture. If you have a hand mixer, pour the mixture slowly while mixing on low speed. Once it’s all added, increase the speed.
Add the vanilla essence and keep whisking until the mixture turns lighter, thick, and sticky.
Quickly transfer it into the prepared pan and spread it out. It’ll start to set and will be very sticky.
Sprinkle the top with the remaining coconut flour.
Let the marshmallow sit and set for about 4 hours at room temperature.
After 4 hours, use a sharp knife to cut the marshmallows to your desired size. Dust the edges with more coconut flour to prevent sticking.
Store in an airtight container in the fridge for up to 4 days.
If you prefer white marshmallows, opt for a light-coloured honey like Acacia honey. Personally, I use high-quality honey and focus less on its colour, though it can be fun to experiment.
I always double the ingredients and make two portions at once. I recommend you do the same, as they tend to disappear quickly!
