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30 mins

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.

Posted by Victory Belt Published See Victory Belt's 9 projects »

© 2024 Brittany Angell / Victory Belt · Reproduced with permission.
  • Step 1

    In the bowl of a stand mixer, using the whisk attachment, mix together the cold water and gelatin.

  • 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).

  • Step 3

    Carefully pour this mixture into the gelatin mixture (it will be very hot).

  • 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.

  • Step 5

    Meanwhile, line an 8-inch square baking pan with parchment paper and dust it with tapioca starch.

  • 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.

  • Step 7

    Dust with more tapioca starch (this will help you smooth out the surface).

  • Step 8

    Let cool for several hours in the fridge, which will allow the marshmallows to set.

  • 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.

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