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–+ servings
Ebonie Garnica

Vanilla Honey Marshmallows For Full GAPS

Whip 240°F honey-vanilla syrup with softened gelatin, then set in an 8 × 8-inch or larger lined dish. A Full GAPS marshmallow made with homemade vanilla and a coconut-oil-and-parchment finish, without a starch coating.
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Servings: 1 batch
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup filtered water Divide equally between gelatin and syrup.
  • 3 tablespoons plain grass-fed gelatin Gelling gelatin, not collagen peptides.
  • 1 cup organic natural honey
  • 1 teaspoon homemade vanilla extract Prepared ahead.
  • 1/4 teaspoon mineral salt
  • coconut oil For greasing the pan and parchment.

Equipment

  • 8 × 8-inch or larger glass or enameled dish A larger dish spreads the same batch into a thinner layer.
  • Parchment paper Line in both directions, with flaps for lifting; extra lightly oiled paper smooths the top.
  • Saucepan and candy thermometer Syrup target 240°F.
  • Stand mixer, whisk attachment, and mixing bowl
  • Measuring cups and spoons, spatula, knife, and cutting board

Method
 

  1. Grease an 8 × 8-inch or larger glass or enameled dish with coconut oil. Line it with parchment in both directions, leaving paper extending above the sides for lifting. Have another lightly oiled piece of parchment ready for smoothing the top.
  2. Put the gelatin and half the measured water into the mixer bowl. Let it soften while you prepare the syrup.
  3. Combine the remaining half of the measured water with the honey, homemade vanilla, and salt in a saucepan. Bring to a boil over medium-high heat. Use a candy thermometer and continue boiling until the syrup reaches 240°F, approximately seven to eight minutes. Remove from the heat at that temperature.
  4. Fit the whisk attachment and start the stand mixer on low to medium. Slowly pour the syrup into the softened gelatin. Increase the speed to high and whip until the mixture becomes thick like marshmallow cream, about ten minutes.
  5. Stop the mixer and transfer the cream into the prepared dish. Smooth the top, then use the lightly oiled parchment to press it even. Leave the paper in place while the marshmallow sets.
  6. When the slab is fully set, lift it out using the parchment flaps. Peel back the paper and cut into the sizes you want.

Notes

Use the finished homemade vanilla extract linked in the ingredient list. Divide the listed water equally: at 1×, half a cup wets the gelatin and half a cup goes into the syrup.
Heat the honey, syrup water, vanilla, and salt to 240°F, approximately seven to eight minutes; the thermometer reading is the endpoint. Slowly combine with the softened gelatin at low to medium mixer speed, then whip high until thick like marshmallow cream, about ten minutes.
Use an 8 × 8-inch or larger dish. Greased parchment replaces the optional starch dusting; press the top through lightly oiled paper and leave it until fully set. No fixed setting time, total time, or number of pieces is specified.
Lift by the paper flaps and cut to the size you want. Keep finished pieces covered, with parchment between layers if needed.
Full GAPS occasional honey candy after ingredients are introduced; not an Introduction Diet recipe. Dairy-free, egg-free, and made without nuts. No arrowroot, tapioca starch, or powdered-sugar coating.
For 2×, double the five measured ingredients and divide the listed water equally. Use enough mixer and pan capacity or make two original-size batches. Keep the syrup target at 240°F.

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