Sugar-Free Healthy Marshmallows (no kidding !)

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Sugar-Free Healthy Marshmallows (no kidding !)

Prep Time25

Cook Time20

Course: Dessert, Snack

Cuisine: American

Servings: 65 pieces

Cost: $6

Equipment

1 cooking thermometer

Ingredients

250 g cold water
23 g gelatin powder
300 g creamed honey (liquid honey will also work, texture will be slightly softer)
2 drops food-grade tangerine essential oil (or 1 drop peppermint, lemon, or orange extract)
1 tbsp vanilla (optional - don't skip if you don't have the tangerine)
1 pinch salt
Arrowroot powder, corn starch, or tapioca starch, for dusting (optional)

Instructions

Put a large pot on your scale (initial volume will triple).
Weight 250g of water directly in the pot. Sprinkle 23g gelatin (weighting it at the same time). While it's blooming, weight 300g of honey (directly into the water and gelatin).
And if you'd like to prep and weight everything separately, that also works!
Put the pot on medium heat and give it a regular stir until it reaches 115°C (stir is just not to let it burn at the bottom). This temperature is crucial to get the marshmallow texture.
Turn off the heat, remove the thermometer, and whisk on high speed until the mixture is white, thick and glossy (and much colder). Add the essential oil, or vanilla extract, whenever you want during this process, after the temperature of the mixture has dropped to 65°C or below (or you'll burn the oil and lose flavor).
When you stop whisking, it's going to set very quickly, so pour it on a parchment paper in a 20 cm shallow dish (or double the recipe and use a regular sheet pan).
Pour it in a 2.5 / 3 cm thick layer, not more. These marshmallows are to be eaten in large pieces if you like, but keep the thickness on the lower side - they're melting-in-your-mouth marshmallows, not firm.
About parchment paper..... You know how the parchment paper never stays in place? The trick is to add a drop of oil in each corner to help the parchment paper stay in place until you've poured the marshmallow (works for every type of preparation - just a small drop, you don't need/want the paper to become greasy.)
Wait until it's cold, and store in the fridge overnight. No need to cover it unless you're planning to leave it for more than 48h in the fridge.
SCD: you don't need to add any starch of any kind to enjoy this marshmallow, it will be a little sticky, but with a knife heated under hot water, you can cut it and enjoy. We did that for years :-)
Non-SCD: On the next day, you may cut it with cookie cutters. To ease the process, first, dust the surface of the marshmallow with a teaspoon of arrowroot powder (or tapioca).
Flip the dough on a cutting board, remove the parchment paper slowly, and dust the second side. Cut :-)
You can keep it on the counter (watch out, it has a tendancy to vanish !), or in the fridge in a air-tight container. In the fridge, it can last for months, thanks to the honey (which is an anti-bacterial agent).
Enjoy :-)

Notes

You may want to add food colouring. Depending on the ingredients, it works, or ruins the dough. I can't predict it :-)

If you do try and get a result you like, let us know !