This is a delicious treat for those on the GAPS, PALEO, SCD or wholefood diets. I have yet to find any non-GAPS kids who don't absolutely love this marshmallow. It works really well for toasting over a fire - it becomes a mass of soft, gooey yumminess. You can add a range of coatings and natural flavours such as cocoa (more yummy options given below).
Prepare a small - medium baking dish (or cake tin) by lining it with baking paper (parchment paper). You may choose to grease the dish with oil beforehand to help the paper to sit in place.
Allow extra paper on the ends to use as handles when removing finished marshmallows.
Place 1st cup of filtered water into your mixing bowl (standing mixer or thermomix bowl). Sprinkle in the gelatin and allow to bloom (soften), while you prepare the honey mixture.
Pour the other cup of water, honey, vanilla and salt into a small to medium sized saucepan.
Turn cooktop on to a medium heat (on a gas hob I set it at about halfway - on an induction hob I set to about 6). Bring the mixture to the boil.
Place a candy thermometer into the mixture and continue to boil until the mixture reaches 240 deg F or 115 deg C. This should take around 8-12 minutes depending upon the heat used.
Turn the standing mixture on to a low to speed to start with. The gelatin mixture will start to break up. Gradually add the honey mixture to the bowl with the gelatin.
Turn the mixer up to high and check the mixture at the 7-8 minute mark and continue mixing until thick like thickened creme.
If you are coating the top of the marshmallow (with nuts or coconut) sprinkle the coating onto the base of the prepared dish prior to pouring the mixture over the top. If dusting with arrowroot flour or coconut sugar (PALEO only) then sprinkle half evenly across the base of the dish, then add the mixture and sprinkle the remaining arrowroot or coconut sugar over the top.
If you are adding a flavouring like cocao/cocoa or raspberry compote then add it to the mixture before removing it from the mixer and blend until well combine. With the raspberries I like to only mix it for 10 - 20 seconds to get a ripple effect.
Turn the mixer off and pour the mixture immediately into the prepared dish (the marshmallow will begin the set so it is important to transfer the mixture quickly).
Smooth the top with a spatula if you would like a smooth finish.
The marshmallow will set at room temperature but we like to speed up the process by placing it into the refrigerator. To set well its best to leave the mixture in the refrigerator for approximately 2-3 hours.
Once set remove the marshmallow using the handles on the baking paper.
Cut to the desired size or shape and enjoy.
Uneaten marshmallow will last if refrigerated for at least a week. The marshmallow also freezes well to be enjoyed at a later time.
This recipe is based on a recipe by Jenni Hulet and posted on the Mommypotamus website (https://www.mommypotamus.com/homemade-marshmallow-recipe/). The main modification I have made is to reduce the honey by half. I have also doubled the mix overall as we find that we always end up sharing these with others. We have always made it with the reduced amount of sweetener and find it more than sweet enough.