- 1 cup filtered water (split into half cups)
- 3 tablespoons grass-feed gelatin
- 1 cup honey
- 1 teaspoon organic vanilla extract
- 1/4 teaspoon unrefined sea salt
- Natural food dye, optional
Equipment:
- Pan, 8×8 or larger
- unbleached parchment paper
- stand mixer or hand mixer
- candy thermometer
- mixing bowl
Directions:
Grease an 8×8(or larger) pan and line with parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows.
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In your mixer bowl, add the gelatin with 1/2 cup of water
While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
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Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).
If you want to add natural food dye at the very last stage of mixing the marshmallow batter to tint them, go for it!
Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating, add it to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating if using one). Pat to smooth again.
If you are not using a coating then lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.
