Monday, June 18, 2012

The Original Marshmallow and Almost Raw Smores Squares

My almost vegan brain was a little discouraged at the smores topic this week at first and then it got me thinking . . . 
I try to stay away from white sugar and gelatin, yet, my childhood memories are quite happy eating that gooey yet toasty mess fresh from the fire. It got me wondering about marshmallows. I use an herb often for allergies or congestion called Marshmallow, Althea officinales. Click for a picture of the Marshmallow plant. I wondered if it had anything to do with the Stay Puff treat we use these days. Well, sure enough. It originated from it! Here is a great link to read a bit about it. Marshmallow's Origin I have seen so much success with marshmallow. I actually used it when our family had whooping cough. I made a concoction of marshmallow, thyme, and honey. That really helped a lot! I could tell a direct correlation to my wellness with that mixture. 
As I read, I thought, if they can then maybe I can too!
So, I decided I wanted to try to make my own marshmallows, but with out the sugar. I found this website and used the guidelines there. I didn't use white sugar though. In fact, I didn't heat the sweetener. I made a decoction (tea) of the root and took that liquid and mixed it with some local honey. Then, I beat the mixtures together in my KitchenAide for about 20 minutes. I got a lovely white creme! I was so pleased! So, not only is this treat tasty, but, a medicine for allergies, colds, chest congestion, etc. I am so happy with the results. The flavor is a little bit stronger herbally, but, is very reminiscent of the flavor of your Stay Puff Marshmallow! In fact, I was surprised at how much it tastes like a marshmallow. Wahoo! Here's the website and then my version.

Kelly's Marshmallow Creme
1 oz. marshmallow root
2 c.  pure water- distilled or reverse osmosis is best
about 1/4 c. raw honey
optional- 1/8 t. xanthum gum This helps to suspend the honey better and not seperate from the marshmallow cream.

Wash the roots if freshly picked. Peel off the skin as best as possible. Chop finely. Bring the water to a boil and add the roots. Turn the heat down to keep a moderate boil. Boil for about 45 minutes until they soften completely. Take off the heat and allow to cool. Once cooled, strain through a cloth. The liquid will be slimy because of its mucilage nature. Keep the liquid seperate from the roots. Take the liquid and place into a bowl with the honey. Beat the mixture for about 20 minutes, or until you get a white, heavy foam. Place a piece of plastic wrap down in a bread pan. Oil the plastic and then pour in the mixture. Freeze for about 1 hour and WAL-L-A!

(Optional- Place the roots back in the pot and cover with maple syrup evenly. Put on medium heat for about 5 minutes. This mixture can be used as a candy treat or added to my crust for the smores squares I made.) 
My next treat to make was the chocolate. I got this idea from making coconut butter off a lovely website called

Coconut Butter
To make your own coconut butter, simply add as much coconut flakes as you like. I did about 4 c. and then process it in a food processor or a high powered blender for about 20 minutes give or take a few. Coconut butter has the fiber with the oil, thus making it better in your digestive tract. It is thicker and makes a lovely butter. Just add a little salt to taste. 

To make your own chocolate bars or chips with coconut butter . . .
Kelly's Chocolate 

1/4 c. coconut butter
1/4 c. coconut oil or omit and use all coconut butter
1/4 c. agave
1/4 c. maple syrup
dash of salt
1 t. vanilla
Blend in a food processor or blender. Line an 8x8 pan with plastic wrap and pour into the pan. Freeze for atleast 1 hour and then cut into small cubes. This chocolate will be firm, but not completely solid.

Raw Smores Crust
1 c. walnuts soaked for atleast 1 hour
1/4 c. sweetened and softened marshmallow root (made earlier in this blog, see above)
4 pitted dates
dash of salt
Place in a food processor and process until it forms a somewhat sticky dough. Place plastic wrap on the bottom of a bread pan and then press into pan. I use a piece of plastic to press it down and not get my hands sticky. 

Kelly's Smores Squares

First make the recipe for the above crust, next, the Marshmallow Creme and then the Chocolate chips. Freeze after each mixture is made and then add the next until all the layers are added. I added the chocolate chips after I had cut them, but you could add the chocolate mixture to the top of the creme  and skip the step of freezing and cutting them into squares. Enjoy!
My kids really liked it! But, I think I will omit the marshmallow root from the crust next time. Parts of it didn't soften and left woodsy pieces in it here and there. But, my kids were good sports and spit them out like you would a watermelon seed. :)

Thank you Mom for such a great tutorial in the last post you did on the "cowboy" beans! I love the flavor and texture of the beans. They were perfect. Come have lunch with us!
I have yet to figure out the picture format on this darn blog site!!!!! Sorry for the weird format.


  1. In the words of John Denver, FAR OUT! You really out did yourself this time! I especially can't wait to try the homemade marshmallows!

  2. Your s'mores look really great, I don't know that I would actually go to all the work to make them, but I would love to eat one.

  3. I'll do it for you some time. You'll be surprised at the Marshmallow Creme. It amazed me how gooey and similar to the modern marshmallow it was. I learned a lot, and that is my field and interest right now, so, you all get to hear me go on about herbal this's and that's. :) Thanks for listening :)