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Homemade Marshmallows

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Pillowy, soft homemade marshmallows made with honey instead of corn syrup is perfectly sweet and absolutely scrumptious!

Ingredients

• 2 (0.25 Ounce) Packets of Unflavored Gelatin

• 1 Cup Raw Cane/Granulated Sugar

• 3/4 Cup Cold Water, Divided

• 3/4 Cup Honey

• 2 Teaspoons Vanilla Extract

• 1/4 Cup Cornstarch

• 1/4 Cup Powdered Sugar

Instructions

  1. In the bowl of a stand mixer fitted with whisk attachment, add half of the cold water (1/4 Cup + 2 Tablespoons) and sprinkle powdered gelatin on top. Allow gelatin to thoroughly bloom, at least 10 minutes.
  2. Pass cornstarch and powdered sugar through a fine mesh sieve into a medium mixing bowl. Set aside.
  3. Lightly oil baking pan and line with parchment paper so that all four sides of pan are covered.
  4. Spoon half of the cornstarch-powdered sugar mixture into prepared pan. Use fingertip to spread some of the mixture along the sides of prepared pan. Set aside.
  5. In a medium deep bottom pan, add sugar, honey and remaining water. Stir mixture under medium heat until stir dissolves (about 3-4 minutes). Raise heat to medium-high and cook sugar-honey syrup until mixture reads 240F on kitchen thermometer (4-5 minutes).
  6. With mixer running at low speed (2 on stand mixer), whisk bloomed gelatin while slowly pouring in hot syrup along the side of pan. Take cake not to pour syrup on whisk as it will splatter.
  7. Once all of the syrup has been added to gelatin, switch mixer to high speed (10 on stand mixer) and whisk for 10-12 minutes.
  8. Toward the last (2) minutes of mix time, add vanilla extract and continue mix at high speed. Marshmallow is ready once gelatin-hot syrup mixture has double in size into a thick but spreadable consistency.
  9. Spoon marshmallow into prepared pan and with a spatula, spread marshmallow into an even layer.
  10. Evenly cover top of marshmallow with remaining corn starch-powdered sugar mixture.
  11. Allow marshmallow to rest in a cool place for 4-6 hours or overnight before removing from pan and cutting into desired shapes.

Notes

  • Use a lightly greased sharp knife or cookie cutters to help cut marshmallows into pieces.
  • Roll cut pieces of marshmallow in excess cornstarch and powdered sugar mixture to prevent marshmallows from drying out.
  • Marshmallows stored in an airtight container will last up to 1 week. Alternatively, marshmallows maybe tightly wrapped in plastic wrap, placed in a zip lock bag and stored in the freezer for up to 1 month.

Find it online: https://nourishedendeavors.com/homemade-marshmallows/