Soft and fluffy marshmallows without the corn syrup!
Ingredients:
1 1/4 cups water (divided)
1 1/2 cups Early's Clover Honey
4 Tbsp gelatin powder
1/4 tsp kosher salt
1 tsp pure vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Instructions:
1. Line a 9x13 baking dish with parchment paper and coat with oil. Set Aside.
2. In a medium saucepan, bring the Honey and 3/4 cup water to a boil over medium high heat. Once the mixture has started to boil, reduce heat to medium. Use a candy thermometer to monitor the temperature of the mixture, and allow it to cook until it reaches 242-245 degrees.
3. While the mixture is heating, add the remaining 1/2 cup of water and gelatin to the bowl of a stand mixer. Let run on a low speed to let the gelatin bloom.
4. Once the honey mixture reaches 242-245 degrees, remove it from the heat. With the mixer on low, pour in the hot honey mixture (be extra careful!). Make sure to pour to the side as to not scorch the gelatin.
5. 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.
6. Using a greased spatula, quickly spread the honey marshmallow mixture into the prepared dish. Let sit uncovered for 6-8 hours or overnight.
7. Mix together powdered sugar and cornstarch in a bowl. Use a bit of this mixture to "flour" a prep surface. After the marshmallow cream has set, turn it over onto the prepared surface. Using a large greased knife, cut your marshmallows into 1.5 inch squares.
8. Toss your cut marshmallows in the powdered sugar mixture, making sure every side is coated. Store the marshmallows in a canister or Tupperware container to keep them soft and fresh.
