Ingredients
Scale
- 3 tablespoons organic unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups organic granulated sugar
- 1/2 cup organic honey
- 1/4 teaspoon sea salt
- 2 teaspoons organic vanilla extract
- 1/2 cup organic powdered sugar (for dusting)
- 1/4 cup organic cornstarch (for dusting)
Instructions
- Prepare the Pan:
- Grease a 9×9 inch (or similar size) baking pan with organic cooking spray or butter. Dust the pan with a mixture of powdered sugar and cornstarch to prevent sticking. Set aside.
- Bloom the Gelatin:
- In a large mixing bowl, combine the organic gelatin and cold water. Stir well to ensure the gelatin is fully dissolved. Let it sit and bloom for about 10 minutes.
- Prepare the Syrup:
- In a saucepan, combine the organic granulated sugar, organic honey, and sea salt. Place the saucepan over medium heat and stir until the sugar is completely dissolved. Once dissolved, increase the heat to high and let the mixture come to a boil. Insert a candy thermometer into the syrup and continue boiling until the temperature reaches 240°F (115°C).
- Combine the Mixtures:
- Slowly pour the hot syrup into the bowl with the bloomed gelatin mixture, while constantly stirring with a hand mixer or stand mixer. Be careful as the mixture will be hot and sticky.
- Beat the Mixture:
- Continue beating the mixture on high speed for about 10-15 minutes, or until it becomes thick and fluffy. It should have a light and airy consistency similar to marshmallow fluff.
- Add Vanilla Extract:
- Add the organic vanilla extract to the mixture and beat for another minute to incorporate it evenly.
- Transfer to Pan:
- Pour the marshmallow mixture into the prepared baking pan, spreading it out evenly. Smooth the top with a greased spatula or your hands.
- Let it Set:
- Allow the marshmallows to set at room temperature for at least 4 hours or overnight until they become firm.
- Cut and Dust:
- In a small bowl, mix the organic powdered sugar and organic cornstarch. Dust a clean surface with the powdered sugar mixture and turn the marshmallow slab out onto it. Cut the marshmallows into desired shapes using a greased knife or cookie cutters. Roll the cut marshmallows in the powdered sugar mixture to coat all sides.
- Store and Enjoy:
- Store the marshmallows in an airtight container at room temperature for up to two weeks. Enjoy them on their own, toast them over a fire, or top your hot chocolate and latte with these fluffy treats.