(Originally published at https://CornFreeHippie.com)

In this recipe inspired by childhood memories and Wellness Mama, I have made a gooey marshmallow that has about half the sugar content of a conventional recipe.

While I have not yet mastered the art of beautiful marshmallows, I think this recipe is a winner in the flavor and texture categories. All 3 Mini-Foodies agree and I do not feel bad about sharing this treat with them because I use a nutritionally dense gelatin and less sweetener than most recipes. It is a win-win.

Ingredients

1 ¼ cup water, warm
1 Tbsp. marshmallow root
4 Tbsp. grass-fed gelatin
½ cup honey or maple syrup
1 tsp. vanilla bean powder*

Method

Grease an 8x8 inch baking dish with coconut oil.
Combine 1 cup warm water with 1 Tbsp. Marshmallow Root allowing to sit 5 minutes.
Stir & strain.
Pour ½ cup marshmallow water into stand mixer.
Add gelatin whisking slightly to incorporate & to avoid lumps.
Set aside.
Pour remaining marshmallow water & honey or maple syrup into a small saucepan.
Add vanilla (&/or cacao powder) slowly bringing mixture to a boil; allow to reach 240 degrees or boil while stirring constantly for 8 minutes.
Slowly pour sweetened marshmallow water into hardened gelatin mix.
Turn mixer on at medium as liquid is added, then turn to high whipping for 8-10 minutes or until a stiff cream consistency with some peaks form.
Pour whipped marshmallows into prepared pan smoothing evenly. (Or use for rice or millet puff treats.)
Allow to sit until set. (In my house, the taste testers get to them as soon as they can.)
Cut in pan using a well oiled knife or pizza cutter.
Store in an airtight container.