Refined Sugar Free Marshmallows! A recipe

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Ok, a caveat first... Posting a recipe will likely be a one-time thing for me - despite my love of food - because other people write recipes far better than me, and I am always happy to use someone else's expertise. However. Marshmallows. I love them. But I can't help but feel a bit guilty when I eat them because of the mountains of sugar they contain (I don't do food shame but know how badly too much sugar affects me), so when I heard speak of the potential of marshmallows being "healthy" I was very intrigued.

How do you make them "healthy" I hear you ask? Well, for one, no sugar, instead it's switched out for honey or maple syrup. And two, you use really good gelatin, as it's full of protein, and we're all obsessed with getting more protein in our lives now aren' t we ;)

I use this Ossa Organic gelatin from Healf, and if you use this code you get £10 off which is quite nice - https://www.healf.com/SAMANTHA52425

This recipe is really simple and can easily be increased or decreased depending on how many marshmallows you desire. They are a little time-consuming so I would say this is the smallest amount I would recommend making. They are also very easy to eat so I hope you'll get through them before they go off - which they will because they have real ingredients in them! I really recommend having a food thermometer to make these - I'm sure you can vaguely guess at the soft ball caramel temperature, but having a thermometer makes it really easy. Having a stand mixer is also very beneficial here, unless you want an arm workout for the day - they can take about 20 minutes to be fully fluffy, so use your bicep strength wisely!

For the liquid listed, you can just use water if you wish, and then flavour the marshmallows with vanilla to keep it simple. I like using freshly squeezed fruit juice, blood orange juice, lemon juice, frozen raspberries - defrosted and then put through a sieve to remove the pips. You could also use half juice, half water - it's your fluffy party.

Recipe for Sugar Free Marshmallows

Ingredients

1.5 tablespoons Powdered Gelatin

125ml/ 1/2 cup liquid divided (fruit juice or water) 125ml/ 1/2 cup honey/maple syrup

1/8 teaspoon salt

25g Corn flour

Method

Line a small brownie tin with greaseproof paper. 6"x6" if you want big marshmallows, or bigger if you want them a little smaller.

Put 1/4 cup liquid/fruit juice into the stand mixer, and sprinkle the 1.5tbsps of gelatin over the liquid.

Whilst the gelatin is blooming, put the other 1/4 cup liquid/water and 1/2 cup of honey/maple syrup into a pan and gently heat to 104°c/220°f.

Just before the gelatin reaches temperature, switch the stand mixer onto a medium speed. The last few degrees of temperature sometimes take a little longer to reach - please watch it carefully.

When the syrup has reached temperature, take it off the heat and very carefully pour into the side of the bowl of the stand mixer. Pour it on the side so the syrup doesn't flick you at a very hot temperature.

Whisk until it has at least doubled in size and is fluffy and holds it's own shape - kind of like whipped egg whites.

Pour into the brownie tin and leave until set, around 1.5 hours. Put the cornflour into a bowl and grease a sharp knife with butter or oil. Cut the marshmallows to your preference and one by one coat them in the corn flour then dust off the excess.

Put them in your hot chocolate, stuff your face with them, and have fun!

They might look like brains. This is ok.