GUTSY Marshmallow Recipe

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GUTSY Marshmallow Recipe

Marshmallows that love your gut

Finally a quiet moment found in the dark of the night to sit down and write out this recipe for you. In readiness for the cool change that will inevitably hit us. It’s always one of winter’s delight to sip on a cuppa of hot cacao with a square of gooey marshmallow melting in the middle. 

Requiring just 5 ingredients, all it need is for you to wrap your head around the method if you haven’t yet made marshmallow before. It is definitely not difficult and I’ve summarised it in 3 steps: 

  1. Bloom gelatin.

  2. Make honey syrup. 

  3. Whip gelatin and honey syrup together. Whip, whip, whip into fluffy heaven! 

From time to time, I like to add in natural food powders to change up the flavour of the marshmallows. Below are the natural colours that I use, depending on colour intensity start from 1/2tsp-1tbsp:

Green- Matcha powder 

Red – Beetroot powder (or beetroot latte powder by nutra organics) 

Blue – Blue spirulina powder (or Mermaid latte by nutra organics) 

Yellow – turmeric powder (Turmerix is one we like- this one might be quite strong tasting, start with adding just 1/4tsp) 

Black – Activated charcoal (1/2tsp will suffice)

To add the additional boost of probiotics in this snack, you might like to break open a capsule of probiotics and add it in while the slightly cooled mixture is whipping up into marshmallow.

This nut free, dairy free, grain free and egg free recipe is perfect for packing away in kids’ lunchboxes as a special GUTSY treat! 



GUTSY Marshmallow Recipe
Yields 1
Finally, a marshmallow that loves your gut. Sink your teeth into a soft fluffy cloud with the goodness of grass fed gelatin.
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  1. 250g (1cup) filtered water
  2. 3tbsp or 45g grass fed gelatin powder
  3. 150-200g honey (depending on desired sweetness level)
  4. 1tsp vanilla extract
  5. 1/4 tsp sea salt
  6. Optional natural colours - start with adding 1/4tsp-2tsp, remembering that always easier to add more)
  7. Green - Matcha powder
  8. Red - Beetroot powder (Beetroot latte by Nutra organics)
  9. Blue - Blue spirulina powder (Mermaid latte by Nutra organics)
  10. Yellow - Turmeric powder (Turmerix is one we like- this might be quite strong tasting, start with 1/4tsp)
  11. Dark brown - raw cacao powder, ground cinnamon
  12. Black or grey- Activated charcoal powder
  1. In a mixer bowl, pour in 1/2 cup water and sprinkle gelatin on top. Set aside and allow gelatin to "bloom".
  2. Lightly grease a 8"deep dish pan and line with unbleached baking paper. Allow the paper to hang over the sides for easy removal. (optional- I've got away with excellent results without the use of any baking paper too.)
  3. In a medium pot, combine honey, sea salt and the remaining 1/2 cup water. Heat over medium heat, stirring constantly.
  4. Using a candy thermometer*, heat the honey mixture to 115 degrees Celsius (take about 7-8mins.)
  5. Remove from heat.
  6. Start your stand mixer on low speed, mix in the gelatin-water mixture.
  7. Slowly drizzle the hot honey syrup down the side of the bowl combining with the gelatin mixture.
  8. Once all the syrup is added, add the vanilla and increase speed to high.
  9. Allow to beat for 20-25mins or until the mixture is thick, fluffy and stiff peaks are achieve when the mixer attachment is removed.
  10. If you are adding any natural colouring, this is the time to stir it in gently. Adding it at this stage will allow you to create swirly coloured patterns. To get solid colours, add the coloured powders with the vanilla in an earlier step).
  11. Pour the marshmallow mixture into the prepared dish.
  12. Allow the dish to sit from 2 hours to overnight in the fridge. This will allow the marshmallow time to set and dry out.
  13. Remove the marshmallow form the tray and peel away the baking paper. Chop up the marshmallow with a sharp scissors of knife and place them back on the tray to dry in the fridge.
  14. Optional coating: tapioca starch, cacao powder or desiccated coconut.
  15. Store in an airtight container in the fridge or freezer for up to 3 months. They are really quite addictively chewy straight out of the freezer.
  1. *if you don't have a candy thermometer, check to see if the mixture is heated enough by dribbling a little of the heated mixture into a cup of cold water. If it is ready, little soft balls will form.
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