Homemade Marshmallows

Ingredients

• Cold water (you need 1 cup)

• Honey (you need 1 cup)

• Vanilla (you need 1 teaspoon)

• Gelatin (you need 3 sheets or 3 tablespoons)

• Salt (you need a pinch)

• Gluten Free Powdered Sugar (1/2 cup)

MAKE

• Pour 1/2 cup water into your mixer

• Add 3 sheets of gelatin (about 3 tablespoons)

• Let mixture dissolve

• Get a small pot out and put it on medium heat on the stove top

• Add 1/2 cup water, a pinch of salt, and 1 cup honey

• Mix for 2 minutes while the mixture comes to a light boil (if it starts to bubble and boil over turn the heat down)

• Let the mixture sit for 15-20 minutes until it reaches 240°F (this is called soft ball stage and means that if you drop some of the mixture into a glass of ice cold water you could mold it easily into a candy ball)

  • NOTE: I did not have a candy thermometer when I made these and couldn’t quite get my mixture to turn into a candy ball in cold water, BUT it still worked out just fine. Either make sure you have a thermometer or wing it and see what happens!

• Turn on your mixer on low (where the water / gelatin mix is)

• Slowly pour the honey mixture into the mixer

• Add 1 tsp vanilla

• Increase your mixer to medium-high and mix until it forms large white peaks

  • NOTE: This part does take a little bit, so be patient. If it is not coming together turn your mixer all the way up.

• While the marshmallow is mixing, grease a 9x9 baking tin with coconut oil

• Once the marshmallow has formed, gently pour the mix into the baking tin and smooth

• Sprinkle with a bit of powdered sugar (save some for later)

• Let marshmallows sit for 1+ hours on the counter

  • Mine formed after 1 hour but you’ll get the best results if you let them rest overnight or for a few hours

• Dust powdered sugar on a cutting board and then dumb the mallows out

• Slice and serve!