This recipe comes from athomeontheprairie.com, visit their website for more.
Indulge in the ethereal sweetness of Honey Marshmallows—a heavenly treat that will transport your taste buds to a cloud-like delight! Crafted with our NY Wildflower Raw honey, these marshmallows are the epitome of fluffy perfection. With a melt-in-your-mouth texture and a distinct honey-kissed flavor in every bite, they are ideal for toasting by the fire, topping your favorite desserts, or simply savoring on their own.
- Line an 8x8 baking dish with parchment paper and coat with oil. Set aside.
- In a medium pot, bring the honey and 3/4 cup water to a boil over medium high heat. Once the mixture has boiled, reduce the heat to medium.
- Using a candy thermometer, let the honey and water continue to cook until it has reached 242-245 degrees (firm ball stage) While the mixture is heating, add the remaining 1/2 cup of water and gelatin to the bowl of a stand mixer. Stir to combine and let the gelatin "bloom."
- Once the honey mixture has reached 242-245 degrees, remove it form the heat. With the mixer on low, pour the hot honey into the bowl of the stand mixer, making sure to pour it down the side of the bowl so as not to scorch the gelatin.
- Turn the mixer to medium high speed and beat the mixture for 5 minutes.
- Add the salt and vanilla extract and beat on high speed for another 5 minutes or until the mixture is glossy and almost white.
- Using a spatula that has been rubbed down with coconut or butter, quickly spread the honey marshmallow mixture into the prepared dish.
- Let sit uncovered for 6-8 hours or overnight.
- After the marshmallow cream has set, turn it onto a prep surface. Using a large knife that has been rubbed down with coconut oil or butter, cut it into 1.5 inch squares.
- In a small bowl, mix the cornstarch and powdered sugar.
- Next toss the marshmallows in the powdered sugar mixture, making sure all sides get coated.
- Put the marshmallows in a large bowl or canister to store. Sprinkle or sift a little more powdered sugar over the tops to prevent any sticking.
Don't Under-Whip - Make sure the marshmallow mixture is whipped to the point of forming soft peaks. The mixture should hold its shape for at least a few seconds after the mixer is stopped.
Don't Overwhip - Whipping the marshmallow mixture past the soft peaks point will result in tough marshmallows.
To Serve - These marshmallows are delicious eaten by themselves, in your hot cocoa, or roasted over a bonfire. They can be used in place of store bought marshmallows in rice crispy treats too!
To Store - Homemade honey marshmallows are best eaten within the first week, but will last in an airtight container for up to two weeks.
Substitutions - Agave syrup or maple syrup can be used in place of honey in this recipe. The flavor will be much different though.
Variations - These marshmallows can be made in a 9 x 13 baking dish if you want smaller marshmallows. A sheet pain can be used to make mini marshmallows.