Hi there! I feel a bit like a ghost coming back from the grave to haunt my former life – it’s been a while since my last post, yes? Somehow I thought I might still carve out a little time here on a regular basis, even after little dude came along, but I think perhaps I was, well, wildly optimistic. For the most part I’m just running from day to day (or even moment to moment) trying to keep up with the basics in life . . . never mind the little extras like blogging. Or, making something worth blogging about. However, I do manage to hang out on Instagram and Twitter and Facebook (while feeding my little guy!). When I saw Super Glue Mom’s posts about a failed attempt at corn-syrup-free marshmallows – and then found out she hadn’t been successful with using honey as a substitute – I just about jumped out of my chair. Something I can make! Back in the day when I still had my chocolate business, I made a LOT of marshmallows. Including . . . drum roll please . . . marshmallows made with honey!
Thanks to the little dude being delightfully-tired-and-not-at-all-fussy today I was able to dig out my recipe and whip up a batch, just to make sure it worked. And, you know, so I could eat some marshmallows.
Make sure you go check out Super Glue Mom’s blog, she has a ton of awesome recipes and ideas!
One year ago on C&T: Sugar Cookie Bites with Nutella Nests
Two years ago on C&T: Caramelized White Chocolate Rocky Road
These marshmallows definitely have a honey taste to them. If you are looking for a more straightforward vanilla marshmallow you can simply swap the honey for corn syrup. Want a flavored marshmallow? Swap the vanilla for almond, cherry, peppermint, or your favorite flavor. Looking for fun color? Add some drops of food coloring while you are whipping the marshmallow. Want a lot more awesome, over the top marshmallow recipes and ideas? Buy Shauna Sever’s book!
- 1/2 cup water
- 1-1/2 plus 1/3 cups sugar
- 1/4 cup honey
- 1/4 cup water
- 2 envelopes plain gelatin
- 4 egg whites (I use pasteurized dry whites)
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla
- powdered sugar for dusting
In a medium, heavy bottomed saucepan combine the 1/2 cup of water, 1-1/2 cups sugar, and 1/4 cup honey. Stir well and place over medium heat. Continue to stir occasionally while the sugar and honey melt. In the meantime, place the egg whites in a mixer bowl and using the whip attachment, whip until frothy. Add cream of tartar and continue whipping. When soft peaks form slowly add the 1/3 cup sugar. Continue whipping until the egg whites hold their shape when the whip is lifted out of them (hard peaks).
Once the water/sugar/honey mixture is boiling, don’t stir it. Continue to boil the mixture over medium heat until it reaches 266 degrees on a candy thermometer. This may take 10 to 15 minutes. While the syrup is boiling, sprinkle the gelatin over the 1/4 cup warm water in a small microwave safe bowl. Tilt the bowl back and forth as you sprinkle the gelatin to make sure all of it touches the water and no dry powder remains. You may need to add a small amount of additional water to get all of the gelatin wet. When the sugar/honey syrup is close to 266 degrees, microwave the gelatin briefly, just until it melts. Add the 1/2 tsp vanilla to the gelatin. Once the sugar/honey syrup reaches 266 degrees, remove it from the heat and quickly stir in the gelatin mixture (careful, watch out for steam!). Turn your mixer back on to med low speed and slowly pour the hot syrup down the inside of the bowl into the egg whites – making sure not to get any on the beaters. Pour all of the syrup you can into the egg whites, but do not scrape out the saucepan. Turn the mixer to high and whip the marshmallow until it begins to cool and holds its shape when the beater is lifted – 5 to 10 minutes. While the marshmallow is whipping, spray a 9×9 baking pan and a rubber spatula liberally with baking spray. When the marshmallow holds its shape, quickly use the spatula to scrape all of it into the prepared baking pan, smoothing the top and pressing it into the corners. If you want to add any toppings or swirl in a flavor (such as peanut butter!) do it now. For the peanut butter, I microwaved 1/4 cup of creamy peanut butter just until warm, then placed small dollops over 1/2 of the pan. Then I used a knife to cut through the marshmallow and peanut butter, swirling together.
Allow your marshmallow to set at least 2 hours and preferably at least 8 hours before cutting. When you are ready to cut, dust the top of the marshmallow slab with powdered sugar, then turn out onto a cutting board. Dust the bottom and sides with powdered sugar as well. Spray a large, sharp knife well with baking spray. Cut the marshmallow slab into 6 strips, spraying the knife again as needed. Turn the board and make 6 more cuts so that you end up with 36 marshmallow cubes. Pull the cubes apart and roll them in a small bowl of powdered sugar to cover all the cut edges, then toss them in your fingers to dust off the excess. Store airtight at room temperature for one to two weeks. Makes 36 marshmallows, approximately 1.5 inches cubed.