Marshmallow Dessert Recipes with Health Benefits: Homemade Sea Salt Caramel Marshmallows + Smores Bars (2024)

• ½ cup filtered water
• 2 Tablespoons gelatin
• 1 cup honey or maple syrup I use maple syrup
• 2 Tablespoons coconut cream from the top of a refrigerated can of full-fat coconut milk or heavy cream, I use heavy cream.
• ½ teaspoon sea salt
• 1 Tablespoon pastured butter ghee, or coconut oil (plus more for greasing the pan), I use butter
• 2 teaspoons vanilla extract
• Tapioca flour for dusting or organic powdered sugar
• Optional for garnish: coconut palm sugar

• Note: this recipe has a few technical steps so be sure to read through the instructions fully and have all your ingredients ready before beginning.

• Add the water andgelatinto the bowl of a stand mixer fitted with the whisk attachment. Mix briefly and leave it to bloom for at least 3-5 minutes. Grease a deep pan approximately the shape of a standard bread loaf pan (wider pans work but will yield thinner marshmallows). After greasing, dust the inside completely with a light coating of tapioca flour. Set the pan aside.

• Add the honey ormaple syrupto asmall saucepanand heat over low heat. Cook at a low simmer until it has reduced by half and turned a dark golden (but not burnt) color. It will read about 280-300*F on a candy thermometer.(I only went to 260* because I was afraid it was going to burn! I think that's why mine weren't as fluffy, though, see pictures below.)

• With the stand mixer running on low speed, carefully drizzle the ¾ of the hot syrup over the bloomedgelatin. You want to leave about 2-3 tablespoons syrupin the pan — eyeballing is ok, there is no need to be exact. Turn the mixer to medium speed and mix until thegelatinis melted, about 2 minutes. Then turn the mixer to high speed for about 5 minutes, or until the mixture has doubled in volume and turned an off-white color.

• While the syrup is mixing, make the caramel by adding the coconut cream to the remaining syrup left in the pan. Swirl the pan gently to incorporate the cream. Place the pan over medium heat and cook until the syrup returns to a dark caramelcolor and about 300* again on a candy thermometer (this happens quickly). Turn the heat off and stir inthesea saltand butter.

• Once the marshmallow is whipped and no longer feels hot to the touch, stop the mixer and add thevanilla extract. Turn the mixer back to high speed and whip to incorporate, about 1 minute. You know the marshmallow is ready when itholds a shape when you lift the whisk up from the bowl (like shown here).

  

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• Remove the bowl from the stand mixer and drizzlethe salted caramel in. With a large spatula, gently mix the caramel in with just a few strokes. Pour the marshmallow mix into the prepared pan and set it aside for 2-4 hours to set up. It’s ready when itfeels firm to the touch and the entire sheet of marshmallow can be lifted easily from the pan.

• Dump the finished marshmallows out onto a surface coated with a bit of tapioca starch. Cut into squares using a greased knife or rolling pizza cutter. Dust the sides with coconutpalm sugar, as desired, or simply use more tapioca starch to keep them from sticking together. Store in a sealed container at room temperature for up to 2 weeks.

  

For the crust:

• 2 ½ cup blanched almond flour
• 2 Tablespoons blackstrap molasses
• 2 Tablespoons maple syrup or raw honey
• 1 teaspoon sea salt

For the chocolate layer:

• 3 cup dark chocolate chips
• ½ cup full-fat milk of choice read about healthy milk choices here
• ¼ cup coconut oil
• 1 teaspoon vanilla extract

For the marshmallow layer:

• 1 cup maple syrup or raw honey
• Pinch sea salt
• ½ cup filtered water
• 2 Tablespoons beef gelatin
• 1 teaspoon vanilla extract

• Preheat the oven to 350*F.

• In the bowl of a largefood processor, combine the Crust Layer ingredients. Process until combined and sticky looking. Scrape down the bowl between mixing, as needed. Dump the dough into a 9×9″baking pan(9×13″ works for thinner layers) lined with parchment. Placing 2 long pieces into the pan, as shown above, helps with removal later. Press the crust flat and prick with a fork about 10 times throughout the crust. Bake for 10-12 minutes, or until lightly golden.

• While the crust is cooking, prepare the Chocolate Layer by heating the milk,coconut oil, andvanilla extractin asmall saucepanover medium heat. Once melted, remove from the heat and add thechocolate chips. Allow it to sit for 3 minutes to let the chocolate melt, then whisk gently until the mix is smooth. Pour over the cooked crust and move the pan to the refrigerator to cool, about 30 minutes.

• About 15 minutes before removing the pan from the refrigerator, prepare the Marshmallow Layer by placing the 1 cup ofmaple syrupor raw honey with a pinch ofsea saltinto asmall saucepan. Bring to a simmer over medium heat and cook until the syrup is reduce by about half (it will read approximately 260-280*F on a candy thermometer).

• While the syrup is cooking, pourthe ½ cupfiltered waterinto the bowl of a stand mixer fitted with the whisk attachment. Sprinkle thebeef gelatinover the water and let stand 5 minutes to bloom. Turn the mixer on low and drizzle the hot reduced syrup into the side of the bowl. Once mixed into the gelatin, turn the speed to medium for 60 seconds. Then move the speed to high and whip for 2-3 minutes, or until the mixture has turned white and forms thick ribbons when the whisk is lifted out. Add thevanilla extractand whisk again to incorporate.

• Scoop the marshmallow on top of the cooled Chocolate Layer and spread out. Allow to set up at room temperature for a minimum 2 hours before serving (you can serve before this if you don’t mind gooey layers). Brown the top with a kitchen blowtorch or by placing the pan under the broiler in the over with the pan on the lowest rack for 1-2 minutes. Watch it closely because it will burn fast!

• Serve immediately after browning and cut with a knife dipped in hot water for easier slicing. Best stored in the refrigerator, keep leftovers for up to 1 week.