Homemade Marshmallow S’Mores ~ Grain Free
Have your s’mores and eat it too. These healthy grain-free treats won’t last long. Just gather your ingredients and you’ll be serving your family and guests a delight they will savor.
Servings Prep Time
12-16servings 20minutes
Cook Time Passive Time
45minutes 5minutes
Servings Prep Time
12-16servings 20minutes
Cook Time Passive Time
45minutes 5minutes
Ingredients
Instructions
  1. Gather your ingredients. These are simple and only require a bit of time in preparation, but need to rest for about 2-4 hours for best setup. You can make these the night before and let rest over night.
  2. Grease an 8″ x 8″ pan (or 11″ x 7″ like I used) with butter and line with parchment paper. Leave extra length to go up over the sides to make it easier to remove the marshmallows when finished. You can even use binder clips to hold it in place. Dust with cocoa, tapioca starch, coconut, almond flour, etc.
  3. In a mixer bowl, add the gelatin and 1/2 cup of the water. Meanwhile, take the other 1/2 cup water and add it to a small sauce pan. Add in the honey, vanilla, and salt. Set the temperature to a medium-high heat, bringing the mixutre to a boil. Place a candy thermometer in the sauce pan mixture and continue to boil until it reaches 240 degrees (soft ball stage). This takes only about 8 minutes, so be sure to keep an eye on it. Immediately remove from heat after reaching soft ball stage.
  4. Add the honey mixture to your gelatin mixture by slowly turning on the mixer and streaming it in. When all is incorporated, turn up the speed slowly until you reach maximum speed (this will prevent spattering). Once at maxiumum speed, leave run for about 8-10 minutes until the marshamallow is thick and forms stiff peaks.
  5. Pour the marshmallow into prepared pan and spread until smooth. Top with a dusting of cocoa powers and let rest for 2-4 hours. I like to cut them when firm and let them rest longer to firm up the sides making them easier to handle. Note: When the marshmallow is soft, this is a great time to use this for piping onto cupcakes, on top of sweet potatoes or squash…you get the idea. YUM.
  6. Once your marshmallows have firmed up you can eat them as is or roast them for a tasty treat. We decided to roast and add them to a cookie crust topped with melted chocolate. You can find the recipe to a grain-free crust over on┬ámy blog. For the chocolate, melt one 12 oz. bag of chocolate chips in a double boiler with 2 T. butter. Pour onto crust. Next, let’s head to the fire pit for more sweet fun.