Marshmallow fluff is a treat that surpasses most others. With this recipe it’s healthy and nutrient dense. Three simple ingredients and 14 minutes of your time will change your world.
Using local honey, GAPS approved Great Lakes Gelatin (affiliate links), the one in the red can (please note the green container is highly processed more than a GAPS gut can handle. The green package is collagen hydrolysate, is designed to dissolve in cold water, does not gel and is not GAPS approved). To purchase the GAPS approved gelatin click here.
Place 3 Tablespoons of gelatin with 1/2 cup filtered water in a mixer. Mix on med/low setting to stir. Be sure to scrape sides.
While the gelatin and water are mixing put another 1/2 cup water with 1/2 cup local honey into a medium saucepan, heat until roughly 240 degrees. When honey is heated it loses valuable nutritional enzymes. This recipe works just fine if the honey and water is just warmed. If it is heated to the full 240 the marshmallow fluff is perfect every single time, fluffy and airy. If it’s not heated the fluff is hit or miss, sometimes isn’t fluffy but is still good. The choice is yours.
The gelatin and water will first look like this in the mixer. Be sure to scrape the powder down into the mix or it will turn into a glue-like gummy structure along the side wall.
Check your gelatin and water mix. Be careful that it is all mixed thoroughly and that there are no gelatin globule, but it is all mixed into granuals. If there is a globule pillow stuck to the side of the bowl be sure to break it up with a spoon. It should look like this:
Add the hot honey water to the gelatin water slowly with a slow steady stream while the mixer is still mixing. The product is hot so adding it slowly will help keep a marshmallow fluff consistency.
Once the honey water is all added to the water and gelatin mixture turn the mixer to high and continue to mix for ten minutes. If you over mix you will have firm marshmallows that harden rather quickly. If you under mix the product will be more like a thin pudding consistency. This is undermixed:
Store marshmallow fluff in jars or zip top bags for camping.
*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the affiliate links above like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
* Although delicious, marshmallow fluff is not supposed to be a substitute for the healing layout of GAPS nutritional protocol.
- 1 cup filtered water
- 3 tablespoons gelatin (Great Lakes, red/orange cantainer)
- 1/2 cup local honey
- Put 1/2 cup of water in mixer with gelatin. Mix on med low, scraping down the sides. While mixing add the other 1/2 cup water and honey to medium saucepan and heat until reaches a soft boil. Slowly drizzle honey water mixture to water gelatin mixture while mixing. When combined turn mixer to med/high and beat for 10 minutes. This mixture is best right when it's done.
- Pour mixture into ziptop bags and squeeze into shapes on a silpat sheet. This makes perfectly shapes hearts, peeps, bunny heads, candy canes, etc. If you pour the marshmallow fluff onto a silpat sheet and let it air dry for 5 hours you can cut the tray into marshmallows. Roll each marshmallow in coco powder, cinnamon powder or coconut to prevent sticking. If you have a healthy gut and are not concerned about feeding pathogens roll in powdered sugar, arrow root powder or corn starch.
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