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–+ servings
Ebonie Garnica

Honey Marshmallows Without Corn Syrup For Full GAPS

Whip 235°F honey syrup with hydrated beef gelatin for a plain Full GAPS marshmallow. Set overnight in a lined 9 × 13-inch dish, then cut and dry before storing. No corn syrup, egg whites, or starch coating.
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Servings: 18 servings
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups natural honey
  • 1 cup filtered water Divide equally between the syrup and gelatin; additional water below is only if needed.
  • 1/8 teaspoon mineral salt
  • 4 tablespoons plain grass-fed beef gelatin Gelling gelatin, not collagen peptides.
  • 1 tablespoon additional filtered water Optional; only if needed to moisten dry gelatin in the mixer bowl.
  • coconut oil For greasing parchment, spatula, and knife.

Equipment

  • Heavy-bottomed stainless-steel saucepan or small stockpot Leave room for the honey mixture to foam.
  • Candy thermometer Sensing part immersed in the syrup, not resting on the pan base.
  • Stand mixer with whisk and mixing bowl Fit the whisk attachment.
  • 9 × 13-inch glass or enameled dish and parchment Leave parchment flaps above the sides for lifting.
  • Measuring cups, spoons, and fork
  • Spatula, chef’s knife, and cutting board
  • Airtight container and parchment for layers

Method
 

  1. Line the bottom and sides of a 9 × 13-inch glass or enameled dish with parchment, leaving paper extending above the sides for lifting. Rub a thin film of coconut oil over the paper. Have a spatula, cutting board, and the mixer bowl ready.
  2. Put half the measured water, all the honey, and the salt into a heavy-bottomed saucepan or small stockpot. Heat over medium heat, using a candy thermometer to follow the syrup to 235°F.
  3. While the syrup heats, put the gelatin and the remaining half of the measured water into the stand mixer’s bowl. Mix with a fork until all the powder is wet. Use the listed additional water only if needed to wet remaining dry powder. Let the gelatin absorb the water while the syrup reaches temperature.
  4. At 235°F, remove the saucepan from the heat. Fit the mixer’s whisk attachment and start on medium-low. Slowly pour the hot syrup into the wet gelatin over about one minute. Pour what flows easily from the saucepan without scraping down its sides.
  5. Increase the mixer speed gradually, using the highest setting that does not splatter. Continue whipping for about five to ten minutes, until the cream holds soft peaks and the whisk leaves lines that do not immediately disappear into the mixture.
  6. Stop the mixer. Use the spatula to transfer the cream into the center of the lined dish and smooth it into an even layer. A little coconut oil on the spatula helps with sticking. Leave the marshmallows to set overnight.
  7. The next day, grease a large chef’s knife lightly with coconut oil. Lift the set slab by the parchment and place it, still on the paper, on a cutting board. Cut into pieces.
  8. Let the cut pieces dry for a further couple of hours, then put them in an airtight container with parchment between the layers.

Notes

The listed cup of water is divided equally between the saucepan and mixer bowl. At 1×, use half a cup in each place. Use the listed additional tablespoon only if needed to wet dry gelatin.
The syrup target is 235°F. Pour slowly into the wet gelatin over about one minute, then whip for about five to ten minutes until soft peaks and lasting whisk trails form. Set in a lined 9 × 13-inch dish overnight. Cut the next day and dry for a further couple of hours before airtight storage with parchment between layers.
Plan about thirty minutes for preparation, heating, and whipping, plus the overnight set and additional cut-piece drying. No fixed total time is stated for the whole process.
For toasting, first cure the cut pieces under parchment on the counter for three to five days, then toast briefly over high heat. That additional cure is not needed simply to eat the cut candy.
Full GAPS occasional honey candy after its ingredients have been introduced; not an Introduction Diet recipe. Dairy-free, egg-free, and made without nuts. No corn syrup, cooking spray, arrowroot, tapioca starch, or powdered-sugar coating.
For 2×, use adequate mixer and pan capacity or make two original-size batches in two dishes. Keep the syrup target at 235°F and judge whipping by its endpoint.

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