Marshmallows used to be made from the marsh mallow's roots, instead of gelatin, and honoring that traditional recipe, here I have a recipe for you that's simple and natural, honoring the original recipe before industrialization came to pass...
Ingredients:
1 cup water
1 tablespoon marshmallow root powder
1 cup honey
1 packet agar powder
1 teaspoon vanilla extract
Powdered sugar
A pinch of salt
Cooking Utensils:
Hand mixer
8×8″ pan
Cooking Thermometer
Sieve/cheesecloth
Saucepan
Directions:
Bring the water to a boil in a small saucepan.
Add the marshmallow root and stir with a whisk.
Simmer for five minutes and then place in the fridge until cool.
Strain the marshmallow through cheesecloth or a sieve.
Add enough water to equal a full cup.
Take half of the marshmallow mixture and place in a medium sized bowl and add the agar powder to it. Set aside.
Take the other half of the mixture in a small saucepan along with the honey, vanilla extract and the salt.
Bring all of the mix to a simmer.
Place the thermometer in the mixture until it reaches 240°F and then remove from heat. Using a hand mixer, begin to mix the marshmallow and agar mixture on low.
Slowly add the hot marshmallow and honey mixture while continuing to mix.
Once the two mixtures have been combined, continue to whip on high for another 5 to 10 minutes.
Pour the mixture onto an 8×8″ pan lined with natural parchment paper that has been oiled. Let the mixture sit for at least two hours, or until the marshmallows are fully firm.
Slice with a knife.
Roll in powdered sugar to make these less sticky, and enjoy!
These are perfect for eating, as an addition to brownies or other treats, or hot cocoa.