D.I.Y: Marshmallow Root Marshmallows

This is one of my favorite go-to recipes during the winter months for sore, irritated throats. They are simple to make and oh so delicious!  This recipe is the first of several in my upcoming Winter Medicine Chest series.

**Do not use Marshmallow Root if you are taking diabetic medication, as it may inhibit the absorption of the medication.**

This recipe was originally found on An Organic Wife, but it is not longer available.

Marshmallow Root Marshmallows
Makes 50-60 1″ marshmallows

1 c water
1 Tbsp Marshmallow root*
4 Tbsp gelatin (4 packets of Knolls)
1 c honey

Optional add ins:
1/4-1/2 tsp cinnamon
2 tsp vanilla

Special Tools:
Candy Thermometer
Fine Metal Sieve (Strainer)

Line a 9×9 or 9×13 pan with parchment paper. Grease the parchment with coconut oil, or any oil you have on hand. This is just to aid in removing it later.

In a small pot, bring water to a boil and add marshmallow root and turn the heat down to a simmer. If the marshmallow root stays in one spot, just give it a little stir. Let it sit for 5 minutes, then strain the mixture through a fine metal sieve. Gently push on the herbs to extra any extra residual goodness.  Wipe out the pot and return it to the stove.

Pour 1/2 of the liquid into a cup and set it aside. On medium heat, pour the remaining half into the pot and add the honey to it. Gently stir it until the marshmallow liquid and honey combine, then leave it be. You want the mixture to reach 250*. No matter what, do not turn up the temperature. Just let it sit. The mixture can take up to 20-30 minute to reach the correct temperature.  I do not recommend doing this without a thermometer, unless you have mastered the cold water technique.

In a stand mixer, add the gelatin.  When the honey mixture is at 240* pour the reserved marshmallow mixture into the gelatin and stir on low until combined. Turn off the mixer and wait.

When the honey mixture has reached 250*, turn the stand mixer on to low and very slowly drizzle the honey mixture into the gelatin. Once all the honey is in, turn the mixer on high until soft white peaks begin to form. This should take 5-10 minutes. (At this stage, you can add vanilla or cinnamon to the marshmallows if you wish. Vanilla has been shown to aid in digestion and have a calming effect on the body. Cinnamon is a warming herb that can help soothe sore throats and stimulate the appetite. Stir for just a few more moments to incorporate your add-ins.)

Spread onto the parchment lined pan. Cover with a clean towel and let it sit for 8 hours.  If your family is in need now and can’t wait, you can scoop a teaspoon or so onto a spoon and let them suck on it. You can also stir it into their favorite tea or coffee.

After 8 hours, uncover and lift the parchment paper out of the pan, setting it on the counter. Cut them into 1″ squares, using a greased knife. Dust the marshmallows with ground cinnamon or cocoa powder to keep them from sticking to each other. Store them in an airtight container on the counter for a week or in the freezer for months.

Below is the recommended dosing for children 2 and up. If a child receives one or two more than the recommendation that is okay. Please note that these marshmallows contains honey. Please use your discretion with children under the age of 2.

2yr-5yr: 1/4-1/2 a marshmallow up to 6 time a day
5+: 1 marshmallow up to 6 times a day.

Suck on them or put them into a favorite drink. Chewing is okay, but the marshmallow is less likely to coat the back of the throat and ease the discomfort.

*Marshmallow root can be purchased from your local apothecary or online at Mountain Rose Herbs, or at The Bulk Herb Store.


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