White Honey Marshmallows
Extract from Every Last Crumb • By Brittany Angell • Published by Victory Belt
About
Every Last Crumb
prep time: 30 minutes
Cook time: 9 to 14 minutes
Yield: Sixteen 2-inch marshmallows
Before you make these, let me tell you: You will need a candy thermometer! If you wanted, you could even make this recipe into peeps by adding a little natural food coloring while whipping the marshmallows and using a fun cookie cutter to cut them into shapes.
Tags
© 2024 Brittany Angell / Victory Belt · Reproduced with permission.
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Katelyn T. favorited White Honey Marshmallows
22 Aug 23:47
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Risa.Hanae (JapZilla) added White Honey Marshmallows to Sweets
17 May 02:55
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07 Apr 02:55
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heather r. added White Honey Marshmallows to Food Items to make
26 Mar 06:25
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Lara L. favorited White Honey Marshmallows
01 Mar 13:58
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Abbey B. favorited White Honey Marshmallows
01 Mar 03:51
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Suzi T. favorited White Honey Marshmallows
27 Feb 13:35
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Victory Belt published her project White Honey Marshmallows
15 Jan 16:09
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Step 1
In the bowl of a stand mixer, using the whisk attachment, mix together the cold water and gelatin.
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Step 2
In a deep pot with a candy thermometer attached to the side, combine the honey, water, vanilla, and salt. Heat the mixture over medium-high heat until it reaches 240 degrees, the hardball stage (roughly 9 to 14 minutes).
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Step 3
Carefully pour this mixture into the gelatin mixture (it will be very hot).
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Step 4
Starting with the mixer on low speed and gradually increasing to high speed, whip for 8 to 10 minutes, until the mixture becomes white and thick.
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Step 5
Meanwhile, line an 8-inch square baking pan with parchment paper and dust it with tapioca starch.
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Step 6
As soon as the mixture is thick and white in color, quickly pour the marshmallow fluff into the prepared pan, as it will get thicker by the second.
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Step 7
Dust with more tapioca starch (this will help you smooth out the surface).
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Step 8
Let cool for several hours in the fridge, which will allow the marshmallows to set.
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Step 9
Cut the marshmallows into squares. If you find that the knife is sticking, coat it in tapioca starch before each cut. Store the marshmallows in a sealed bag or container at room temperature, or freeze for later use.
