Marshmallows, the old school way.

Marshmallows, the old school way.
February 20, 2013 Colleen Emery

Herb Club today was so much fun, we made marshmallows using marshmallow root. Its so amazing how awesome they taste. After making them I realized how much you could do with this recipe, how many variations you could try. Here is the recipe, have fun!! 


1.5 cups water

1 cup honey

1 package of organic gelatin 

2 T marshmallow root 



  1. Decoct marshmallow root for five minutes.
  2. Strain marshmallow root decoction.
  3. Take 1/2 of the decoction and mix with the hydrated gelatin sheets in a bowl, whisk until mixed.
  4. Take the other 1/2 of the decoction combine in a saucepan with the honey and heat until it reaches 220 degrees (use a candy thermometer to measure this, it will boil, it will be very hot.)
  5. Slowly pour the honey/decoction mixture into the decoction/gelatin mixture and whisk to combine. 
  6. Now you will blend it. Take a mixmaster or an immersion blender with a whisk attachment and mix and mix and mix. It takes about 5 – 8 minutes for this part. Once the peaks form you are mixed. 
  7. Pour this marshmallow cream into a pan, lined in greased parchment paper. Set in a cool place to set. Setting time takes 2 – 7 hours depending. 
  8. Once set cut into squares with a sharp knife dipped in water. 

Options: You could add elderberry or hibiscus flower with the marshmallow root to colour the marshmallows. You could line the parchment paper with a topping such as coconut or lavender sugar and then sprinkle this on top as well. The ideas were pouring out at herb club today. I can hardly wait for bonfire season to begin. 



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