Healthy, Herbal Homemade Marshmallows Delicious!

Would you believe me if I told you that marshmallows were once healthy, made from herbs and tree sap?

Now, would you believe me if I told you that you can make it at home?

Description

Both Egyptian and Greek cultures have been credited with being among the first to use marshmallow root for its medicinal properties going all the way back to the 9th century BC! A celebrated mucilage, it coats the respiratory system and gut, providing protection from harmful bacteria and other items. Roman and Arab cultures made lip balm, soothe a cough and toothache, anti-inflammatory, and even a laxitive.

The Egyptians are thought to be the first to have made a sweet marshmallow treat, but only the gods and nobility could have it. It was way different than what we currently consider a marshmallow.

Try the below recipe, then switch it up. I’ve made champagne marshmallows that were perfect for a party. You can flavor with peppermint extract, color with beet powder, or roll them in sprinkles. Have fun!

Ingredients

Amount	Measurement	Ingredient
1	c	High-quality cooking water
3	tbsp	Grass-fed organic gelatin (or agar for vegan)
1	c	Raw honey (or maple syrup for vegan)
1/2	tsp	Salt
1	tbsp	Marshmallow root powder
½	c	Arrowroot powder

Instructions

1. In a stand mixer or large bowl, bloom the gelatin in half of the water
2. Place your sweetener, the rest of the water, and salt in a stovetop saucepan. Stir consistently and get the temperature up to 230-240 Farenheit or 110-115 Celsius
3. Slowly pour the sweetening mixture into the gelatin, whipping it with an electric mixer of choice, increasing the speed.
   1. Note: this takes at least 6-7 minutes. I have actually whipped this by hand with a whisk. My arm was so tired!
4. As it approaches a marshmallow fluff texture, add the marshmallow powder.
5. Pour half of the arrowroot powder onto a parchment paper-lined tray. 
6. Pour the marshmallow into the pan, flattening the top and distributing across the pan. Cover with the rest of the arrowroot powder.
7. Let sit overnight. 
8. Flip the marshmallow sheet onto a cutting board and cut with a sharp knife or cookie cutter. Wet the knife with hot water or dust it with arrowroot powder to prevent sticking. 
9. Store in your refrigerator and consume within 2 weeks.

https://www.backthenhistory.com/articles/the-history-of-marshmallows

https://www.growforagecookferment.com/homemade-marshmallows