Learn how to make homemade marshmallows with wholesome ingredients including cranberries, pistachios and honey. A perfect treat for the holiday season!

As you can see, it’s all about sweet treats this week! In case you didn’t get your fill at my hot cocoa station on Monday or with my thumbprint cookies yesterday, I have my friend Karen from Nourish With Karen here today sharing a recipe for a wintertime favourite, marshmallows.

These aren’t any old marshmallows, as they’re made with wholesome ingredients. Skip the corn syrup, modified corn starch (what’s corn doing in marshmallows anyway?), and all the other stuff I can barely pronounce, and you’re left with something that’s pretty darn healthy (in moderation, of course!). Add some dried cranberries and pistachios and you’re left with a festive treat.

So pretty, aren’t they?

Perhaps I’l whip up a batch, wrap them in pretty boxes and pass them out to friends and neighbours this holiday season. Or, maybe, I’ll be a little greedy and keep them for myself.

Cranberry Pistachio Marshmallows

(printable version below)

Ingredients:

4 packages unflavored gelatin
1 cup ice cold water, divided
2 cups honey
¼ tsp sea salt
1½ tsp. vanilla extract
1½ cups coarsely chopped pistachios (reserve ½ cup for pan bottom & topping)
1½ cups dried cranberries (reserve ½ cup for pan bottom & topping)

Method:

Pour ½ cup cold water into the bowl of a mixer and sprinkle gelatin over top to soften. It is helpful to use a stand mixer as these need to be whipped about 12-15 minutes.

In a small saucepan combine the remaining ½ cup water, honey and salt. Place over medium high heat, clipping a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Using a whisk attachment, turn the mixer on low speed and, while running, slowly pour the honey syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla, 1 cup pistachios and 1 cup cranberries during the last minute of whipping.

While the mixture is whipping, prepare a 9×13 pan by lightly oiling a piece of parchment paper and placing it the pan making sure that it covers the sides as well. Sprinkle a light layer of pistachios and cranberries on the bottom of the pan, keeping some for the top too.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly into pan. Top with remaining cranberries and pistachios. Allow the marshmallows to sit uncovered at least 4 hours, or overnight.

I asked Karen to share a bit about this recipe from a nutritional standpoint:

“These homemade marshmallows are a sweet confection with a slightly chewy consistency. They are made with only 7 ingredients, none of which are highly processed and are actually superfoods. Gelatin is a source of protein and amino acids which support growth of strong bones, hair, teeth and nails. Honey contains vitamins and minerals and is also anti-bacterial, but is still a sugar, so must be eaten in moderation. Cranberries and Pistachios are both high in antioxidants, vitamins and minerals as well.”
Sounds great to me!

Do you have any holiday recipes you make in lieu of the store-bought varieties? What do you do to tweak recipes to make them healthier?