Honey and Vanilla Marshmallows with Marshmallow Root

Homemade honey marshmallows made with a strained root infusion. Includes gelatine.

Ingredients

• 9.5 g cut marshmallow root
• 355 ml cool water; extra for topping up
• 45 ml powdered gelatine
• 240 ml honey
• 15 ml vanilla extract
• Pinch of salt
• Coconut oil for greasing; arrowroot for dusting

Spoon measures: teaspoon = 5 ml; tablespoon = 15 ml. Australian 20 ml tablespoons need adjustment.

Method

1. Refrigerate root and water overnight. Strain, pressing the root, then top up the liquid to 355 ml.
2. Line and lightly grease a 23 × 33 cm tin. Sprinkle gelatine over 235 ml infusion in a mixer bowl; add vanilla and salt. Allow to hydrate.
3. Heat remaining 120 ml infusion with honey to 112–116°C on a candy thermometer.
4. With the mixer running slowly, carefully pour syrup into the gelatine. Increase speed and whip until thick, pale ribbons form, approximately 10–15 minutes.
5. Spread into the tin. Leave 4–6 hours or overnight to set. Cut and dust with arrowroot.

Good to know

Use a candy thermometer. Gelatine strength varies; agar needs a different recipe. Adult preparation only: hot syrup burns. Store airtight in a cool, dry place. Source-based adaptation; not tested in-house.

Recipe basis: Kim Herbst, via Cedar Mountain Herb School. Instructions rewritten for Alpine Apothecary.

Herbs for this recipe

• Wildcrafted Marshmallow Root

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