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.
© 2019 Brittany Angell / Victory Belt · Reproduced with permission.
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In the bowl of a stand mixer, using the whisk attachment, mix together the cold water and gelatin.
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).
Carefully pour this mixture into the gelatin mixture (it will be very hot).
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.
Meanwhile, line an 8-inch square baking pan with parchment paper and dust it with tapioca starch.
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.
Dust with more tapioca starch (this will help you smooth out the surface).
Let cool for several hours in the fridge, which will allow the marshmallows to set.
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.