My UK friends Emma Sarah Tennant and Emily Heath posted on Facebook about their recent visit to the Marshmallow Apothecary, a popup medicinal marshmallow shop in London.
Yes, you read that right. Medicinal Marshmallows. Who knew?
For just two weeks,the Marshmallow Apothecary opened its doors in Carnaby Street, offering free consultations and marshmallow prescriptions to visitors. The delicious marshmallows contained herbal remedies for ailments ranging from the common cold to a lack of libidinousness. As Mary Poppins was wont to say, “A spoonful of sugar helps the medicine go down.”
It turns out that the marshmallow probably first came into being as a medicinal substance. The Egyptians concocted them with honey to treat sore throats.
That of course gave me an idea. Why not make my own medicinal Honey Marshmallows?
Let me tell you, they are so delicious, it’s almost worth being sick!!
Here’s the recipe:
Confectioners’ sugar, for dusting
1 cup water
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup honey
1/4 teaspoon salt
1 tablespoon vanilla extract
2 egg whites
Food coloring, if desired
Dust an 8 by 12-inch baking sheet generously with confectioners’ sugar.
Place 1/2 cup of cold water and the gelatin in the bowl of an electric mixer with a whisk attachment. Let stand for 30 minutes.
In a small heavy saucepan, combine the remaining water, sugar, honey, salt and vanilla. Cook over medium-low heat, stirring, until sugar has dissolved. If necessary, wash down the sides of the pan with a wet pastry brush to dissolve any sugar crystals clinging to the side of the pan.
Raise the heat to high and cook, without stirring, until a candy thermometer registers 240 degrees F. Remove from the heat and, working quickly, add the egg whites to the bowl of the electric mixer and whip on high speed until stiff peaks form. Reduce speed to low and slowly pour the syrup into the bowl, making sure the stream remains between the whisk and side of the bowl. If you want to color the marshmallows, add the food coloring at this stage, until desired color is reached. Increase the speed to high again and whip until the mixture has at least doubled and becomes thick and fluffy.
Pour the mixture onto the baking sheet and spread out evenly using a spatula. Dust the top with confectioners’ sugar and let it sit out overnight, uncovered, to dry. Invert the marshmallow mixture onto a cutting board and, using a hot knife, cut into 1 1/2 to 2-inch squares. Dust with more confectioners’ sugar.
Prescription: Eat them until you feel better!