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Have you ever wondered what marshmallows are made of? They are mostly corn syrup. You might as well be adding little bits of obesity and heart disease into your hot chocolate 🙂 I found this recipe last year and these “honeymallows” were very easy to make, melted superbly in hot chocolate and I dare say they would roast well too, except that I never made any large enough to do so. This recipe is adapted, Helping-of-Hope style, from The Nourishing Gourmet’s “Fluffy Honey Sweetened Marshmallows” Recipe. Kimberly Harris has all sorts of yummy options for these marshmallows. I have the basic recipe below!
Overview: Honey-water is heated until the sugars reach the candy stage and is then slowly incorporated into hydrated gelatin. The gelatin-honey mixture is beaten briskly, adding in vanilla, until the mixture expands to a marshmallow consistency. The Honeymallow foam is spread out in greased pans to cool overnight (exact time depends on foam depth). The smaller the pan, the greater the depth of the foam and the larger your honeymallows will be; large honeymallows should do well for camping (although they will burn more easily so avoid putting them too close to the fire); use a larger pan for shallower foam and the resulting mini-mallows. The next day, the mallows may be portioned with a knife and rolled in starch to reduce stickiness. Warning: hot sugary liquids cause bad burns; this is not a kid-friendly project. An older child (tween/teen, see my disclaimer –>) may be commissioned to hold a hand-mixer for the foam-making stage after the honey is combined with the gelatin. Younger children will just have to drool in the background and help spread the foam when it is finished!
- 1 cup filtered water, divided (no fluoride or chlorine DPBs)
- 1 cup honey (raw is not necessary because it will be heated)
- 3 TBSP Unflavored organic gelatin
- 1 tsp vanilla essence
- 1/4 tsp Real salt
- Organic Vegetable Shortening (non-hydrogenated palm shortening for greasing)
- approx. 2 TBSP Arrowroot powder, other starch, or 100% non-alkali cocoa powder (optional)
- Baking pan (two 9″ x 9″ pans or equivalent)
- Unbleached parchment paper
- Measures: 1 cup, 1/2 cup, 1 TBSP, 1 tsp, 1/4 tsp
- Candy thermometer (I used a meat thermometer!)
- Large glass bowl
- Hand or stand mixer
- Small saucepan/pot (avoid nonstick)
- Spatula or spreading instrument of choice
- Brown paper lunchbag
- Grease pans with shortening so the parchment paper will stay firmly in place. Add parchment paper followed by more shortening and set aside.
- Add gelatin and 1/2 cup of water to the large glass bowl and set aside.
- Heat honey, the remaining 1/2 cup of water, and salt in the saucepan on medium heat until the liquid reaches 240F. (Kimberly Harris has a candy-stage test involving dropping some of the mixture into ice water to see if it is ready: see her recipe at the link above for more information)
- Using a mixer, slowly incorporate the hot honey-liquid into the gelatin (a slower mixing speed is better so you don’t splash yourself); add vanilla and gradually increase your mixing speed to its highest setting.
- Beat the mixture into a foam for about fifteen minutes. Pour the foam into the greased pans and let them rest on the counter overnight, uncovered.
- Eight to twelve hours later (add more time if you used a smaller pan to make larger honeymallows, see overview), cut mallows into desired thickness. You’ll notice they are fairly sticky.
- (Optional) Commercial marshmallows are coated with a mixture of cornstarch and confectioner’s sugar; if you want to reduce stickiness of your honeymallows, add a TBSP of arrowroot powder (found in the spice isle), starch or even cocoa powder to a brown paper bag and add a handful of honeymallows to the bag. Shake until the mallows are coated and brush excess starch/powder off. Arrowroot and cocoa powder both have a bitter taste, so be careful to apply minimally.
- Store in an airtight container (I use an old glass jar with lid) at room temperature and make sure to consume within the next week or two.