Homemade Honey-Sweetened Marshmallows

Homemade Honey-Sweetened Marshmallows

Once upon a time, we were having a family reunion and someone mentioned s’mores…I, being the fairly new paleo eater that I was, decided that there must be a way to make marshmallows with honey rather than refined sugar…after much searching on the internet to no avail, I compiled a bunch of homemade marshmallow recipes and went to work. I was thrilled that the end result tasted much like a marshmallow! A few days after I made the marshmallows, thinking I was brilliant for inventing honey-sweetened marshmallows, the author of The Nourishing Gourmet posted a recipe for…you guessed it…honey-sweetened marshmallows. It was good and humbled me a bit to know I wasn’t the first one to come up with the idea. Never-the-less, my recipe is slightly different than hers though I have not put it to the test roasting over a campfire. I tried one variation over the grill and it melted almost immediately, but haven’t tried this version yet. I am still working on a cracker recipe for my s’mores…but until that time, enjoy the marshmallows! And stay-tuned for Rocky Road Brownies made with these marshmallows!

Homemade Honey-Sweetened Marshmallows

Ingredients:
1/3 cup honey
1/2 cup cold water, divided
2 packets unflavored gelatin
1 egg white
1 tsp. vanilla

Directions:
1. Line a 8×8 pan or loaf pan with parchment paper (the size of pan will determine how thick your marshmallows are).
2. Dissolve the unflavored gelatin in (1/4) cup cold water in a heat-proof bowl. (It will probably turn to a solid, but that is just fine.)
3. Heat honey & (1/4) cup water in saucepan on medium-high heat. Stir until dissolved, then stop stirring. Insert a candy thermometer and heat mixture until it reaches 240 degrees.
4. Meanwhile, whip egg white until soft peaks form.
5. Once mixture reaches 240 degrees, pour it into gelatin water and stir to combine. (The hot liquid will soften up the gelatin mass.) Add vanilla.
6. Allow to cool for 3-4 minutes, then pour mixture in a steady stream into whipped egg white, whipping to incorporate (a hand mixer works great for this). Whip until stiff peaks form. Pour into prepared pan and refrigerate for at least 2 hours. Remove and cut into desired shapes. Enjoy!

*Variations:
-cut marshmallows into small squares to top off a cup of hot cocoa
-dip the tops of the marshmallows in melted dark chocolate
-make marshmallows in toasted unsweetened coconut (instructions here)

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