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Chocolate Honey-Sweetened Marshmallows

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Once you make these Chocolate Honey-Sweetened Marshmallows, with their gut-healthy gelatin and fermented raw cacao, you'll never want processed, store-bought marshmallows again! Perfect for floating atop hot drinks or as a special, nourishing snack!

The thing about homemade marshmallows?

After you make them once, you want to make them again and again and again.

There’s no going back to store-bought marshmallows after making them yourself. Which is perfectly acceptable when they’re made with just four wholesome main ingredients (plus more to jazz up the flavors). 😉

Typically, marshmallows are made with corn syrup, yet a healthier alternative — honey — works just as well.

Chocolate Honey-Sweetened Marshmallows

Sweetened with honey and flavored with Wildly Organic’s rich, fermented raw cacao powder, these marshmallows are rich in antioxidants, high in fiber and vitamin C, and a good source of iron and protein.

Because of the fermented and raw factor of this cacao powder, it’s best that you not heat it above 120 degrees Fahrenheit. Hence, the recipe requires adding the cacao toward the end, during whipping process, when the marshmallow fluff has cooled down considerably. This method allows the fermented raw cacao powder to retain maximum nutrition.

Use four tablespoons of cacao powder for a bold chocolate flavor. If you’re a semi-sweet chocolate lover, stick with three. Either way, these marshmallows will become little pillows of chocolate goodness — perfect for floating atop White Hot Chocolate, Dairy-Free Hot Cocoa, or as a stand-alone snack!

Considering the healthy ingredients, these homemade Chocolate Honey-Sweetened Marshmallows are totally worth the time and effort.

Don’t forget the additional dusting of the raw cacao powder! Not only does it make it easier to handle the marshmallows, it also boosts that antioxidant content.

Have you made homemade marshmallows before? What is your favorite flavor?

Print Recipe
Chocolate Honey-Sweetened Marshmallows
These Real Food marshmallows are sweetened with honey and flavored with fermented raw cacao powder. You'll never go back to store-bought after making Chocolate Honey-Sweetened Marshmallows!
Votes: 10
Rating: 4.2
You:
Rate this recipe!
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
1" squares
Ingredients
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
1" squares
Ingredients
Votes: 10
Rating: 4.2
You:
Rate this recipe!
Instructions
  1. Prepare a sheet pan by lining it with parchment paper both directions, allowing the sides to drap over for easy release.
  2. In the bowl of a stand mixer (or large bowl if using hand mixer), add 1/4 cup of filtered water and sprinkle gelatin to bloom. Set aside.
  3. In a small saucepan over medium heat, bring remaining water, honey, and salt to a gentle simmer.
  4. Reduce heat to low and cook for approximately 10 minutes, stirring constantly so it doesn't overflow.
  5. Assemble a stand mixer with whisk attachment and bowl with gelatin.
  6. Slowly in a thin stream, pour the hot honey mixture directly over the bloomed gelatin while running the mixer on low speed.
  7. Gradually turn the mixer to high setting and continue whipping until the mixture has increased in volume and is thick and glossy. This should take approximately 15 minutes.
  8. About 7 minutes into whipping, gently add the cacao powder, one tablespoon at a time.
  9. Transfer marshmallow fluff to the prepared pan and spread evenly with a spatula. Set aside at room temperature for at least 2 hours to set but overnight is best.
  10. Dust the top with additional cacao powder. Remove the marshmallow by lifting parchment paper flaps and transfer to large cutting board.
  11. Marshmallow should release easily from parchment paper. Coat the bottom and edges with cacao powder, if desired.
  12. Cut marshmallows into small squares or use cookie cutters to create fun shapes.
  13. Marshmallows can be stored in an airtight container at room temperature for up to 1 week.
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Disclaimer:

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

6 Comments

  • Reply
    Sharon Boots
    February 1, 2018 at 10:17 pm

    I’m sorry, I must have missed something. How much marshmallow did you use?

  • Reply
    Heather
    February 1, 2018 at 10:23 pm

    I’ve read numerous reports that heating honey above a temperature that you can stick your finger in and not get burned turns the honey into a toxic substance due to a negative chemical change. Bees continually fan their hive not to keep cool but to keep the honey cool as that is their main food source and if it gets too hot it becomes toxic to them as well. Honey that is cooked becomes like glue. The molecules then tend to adhere to mucous membranes in the digestive tract producing toxins that remain stuck within the digestive tract. It is considered to be the root cause of most ill health in Ayurveda with heated honey one of the most difficult forms to detoxify.
    I would recommend maple syrup in any recipe that calls for heating as that is much safer for your digestion and overall health.

  • Reply
    Jeanne Hensley
    February 2, 2018 at 4:41 am

    How would you make these without a mixer and whisk attachment, or could you?

  • Anya Jang
    Reply
    Anya Jang
    February 3, 2018 at 4:53 pm

    Hi Sharon,
    No marshmallow in this recipe, however, if you do happen to have some, you can steep some in water and then strain it and use that liquid per recipe. Marshmallow root has lots of soothing benefits but not many people have access to it. It’s the gelatin that creates that “marshmallow” texture. Hope this helps.

  • Anya Jang
    Reply
    Anya Jang
    February 3, 2018 at 4:58 pm

    Hi Jeanne,
    You can make these marshmallows without the stand mixer but you’ll have to get creative. You can use a hand mixer and keep it running on low while slowly pouring in the honey syrup. Also, be mindful of the bowl that it’s somehow supported as both of your hands will be occupied. Once the syrup is all in the bowl, you’ll have that extra hand to support the bowl and that would be the time to turn up the speed. Enjoy!

  • Anya Jang
    Reply
    Anya Jang
    February 3, 2018 at 5:07 pm

    Hi Heather,
    Maple Syrup is a great substitution for honey and you are welcome to try that in this recipe. Raw honey does loose many of it’s health benefits when heated, however, some healing diets such as GAPS and SCD allow honey as the only sweetener. Additionally, I’ve also seen reports debunk the theory that honey when heated creates toxins but I think we can all agree that raw honey is always and will always be best. For some people that’s the only sweetener they are allowed to consume and this becomes a treat to be enjoyed in moderation only. 🙂 Hope this helps. Let us know if you try the maple syrup how it works out.

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