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–+ servings
Ebonie Garnica

Honey Marshmallows Without A Candy Thermometer For Full GAPS

Make Full GAPS honey marshmallows with a saucepan and mixer. Cool the clear syrup before whipping, then freeze for 30 minutes to set. Metric measurements include 20 mL Australian tablespoons.
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Servings: 1 batch
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 250 grams filtered water All goes into the saucepan; do not divide.
  • 3 Australian tablespoons (20 mL each) plain organic gelatin powder At 1×: 60 mL total; not three 15 mL US tablespoons. Use gelling gelatin, not collagen peptides.
  • 200 grams natural honey Heated in this recipe.
  • 1 teaspoon homemade vanilla extract Prepared ahead.
  • 1/4 teaspoon sea salt
  • coconut oil For greasing the dish and parchment.

Equipment

  • 26 × 19 cm freezer-compatible baking dish
  • Kitchen scale, 20 mL tablespoon, and measuring teaspoon At 1×: Gelatin uses three Australian 20 mL tablespoons, totaling 60 mL.
  • Heavy-based saucepan and hand whisk
  • Electric mixer, mixing bowl, and whisk attachment
  • Parchment, spatula, and kitchen scissors or knife and board

Method
 

  1. Lightly grease a 26 × 19 cm freezer-compatible baking dish with coconut oil. Line it with parchment, leaving paper extending above the sides for lifting.
  2. Put the water and gelatin into a heavy-based saucepan. Add the honey, homemade vanilla, and salt. Heat over medium heat, whisking for seven to ten minutes, until the gelatin dissolves and the syrup looks clear and slightly reduced.
  3. Pour the mixture into the bowl of an electric mixer. Set it aside to cool to room temperature before whipping.
  4. Use the whisk attachment. Begin at medium-low speed, then gradually increase to high. Beat for five to seven minutes, until the mixture is thick and glossy and the whisk leaves soft peaks when lifted. Stop at that texture rather than continuing to beat it.
  5. Scrape the marshmallow cream into the lined dish with a spatula. Smooth the top and freeze for 30 minutes, until firm.
  6. Lift the slab out using the paper. Peel away the parchment and cut into roughly 4 cm squares with kitchen scissors, or use a sharp knife and cutting board.

Notes

At 1×: Gelatin uses three Australian 20 mL tablespoons, totaling 60 mL. Four level 15 mL tablespoons measure the same volume. Weigh the water and honey; do not divide the water.
Heat all five measured ingredients together over medium heat for seven to ten minutes, whisking until gelatin dissolves and syrup is clear and slightly reduced. No candy-thermometer target is specified. Cool to room temperature before whipping.
Whip five to seven minutes, starting medium-low and increasing to high, until thick, glossy soft peaks form. Stop before overmixing makes it chewy or stringy. Spread into a lined 26 × 19 cm freezer-compatible dish. Freeze 30 minutes until firm, then cut roughly 4 cm squares. One batch; piece count depends on cuts.
Cooling time is variable, so no fixed whole-process total is given. Keep pieces covered with parchment between layers if needed; the freezer setting step is not a long-term storage-life claim.
Full GAPS occasional honey sweet after ingredients are introduced; not an Introduction Diet recipe. Dairy-free, egg-free, and made without nuts. No powdered-sugar or starch coating.
For 2×, double all five measured ingredients. Use sufficient saucepan, mixer, and dish capacity, or make two original-size batches. Follow texture endpoints rather than doubling every cooking interval.

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