These Honey-Mallows taste just like the cheap ones you get in the candy isle of your grocery….wait a sec…no they don’t. If you are expecting this recipe to taste just like the store bought stuff, it doesn’t. But they are delicious in any case, and work great in recipes that call for any kind of marshmallow.
The best part about these fluffy little dudes, is that they don’t contain any High Fructose Corn Syrup (Glucose-Fructose), as most commercially packaged marshmallows do…and that shit will kill you!
- 1 cup local honey (preferably light) *see tips below*
- 2 tsp pure vanilla extract
- 3 tbsp unflavored gelatin powder
- 1 cup cool water
- 1/8 tsp salt
- a few tbsp arrowroot powder (for dusting)
- 1 tbsp butter (for greasing)
Grease a 9″ square pan with butter and dust with arrowroot powder (or potato starch).
In the bowl of your stand mixer stir together (by hand) the gelatin powder, vanilla and 1/2 cup of water, let stand (or ‘bloom’) while you prepare the sweet stuff!
In a heavy saucepan, combine 1/2 cup water, honey and salt (no need to stir). Heat on medium heat until it reaches the “softball stage” (235 degrees Fahrenheit), about 10-12 minutes, use a candy thermometer to determine the temperature.
Start mixing the gelatin mixture on low speed (with whisk attachment). When the honey mixture has reached 235, remove from the heat and slowly pour into the mixer. Once all of the mixture is in, turn the mixer on high and mix until it fluffs up to a nice white, marshmallow cream, about 6-8 minutes.
Working quickly pour the marshmallow creme into the dusted pan and smooth the top with a spatula. Let stand at room temperature UNCOVERED for at least 2 hours.
When you assess that they are firm enough, turn them out of the pan, dust generously with arrowroot or potato powder and cut them to your desired size.
TIPS: You can use maple syrup and honey at a 50/50 ratio, this will give the mallows a maple flavour. As well, wildflower honey gave them a distinct floral flavor (which I didn’t like, but my kids did). Do not store in an airtight container. These will make great rice crispy squares!
Recipe adapted by Adam Heard (original recipe @ www.wifemamafoodie.com/)