Homemade Honey Marshmallows

Maya Turnor

By
@MayaBCookin

This came from npr.org
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Rating:

Comments:

Serves:

96

Prep:

1 Hr

Cook:

24 Hr

Method:

Refrigerate/Freeze

Ingredients

2 1/2 Tbsp
unflavored gelatin (3-4 packets)
1/2 c
cold water
3 Tbsp
hot water
2 c
sugar
1 c
light corn syrup
1/4 c
honey
1/8 tsp
salt
2 1/2 tsp
pure vanilla extract
3-4
drops of almond extract (optional - i don't use)
3-5
drops of candy flavoring (i actually use d?terra essential oils) i always test for taste
2-4
drops of liquid food color, as desired
3/4 c
powdered sugar for dusting marshmallows optional.

Directions Step-By-Step

1
Line a 9x13-inch baking dish with wax paper, allowing the paper to overhang the ends by about 1 inch. Some do but I do not coat with non-stick cooking spray.
2
In a small bowl, sprinkle the gelatin over the ½ cup cold water. Let stand, stirring once or twice, until the gelatin softens, about 6 minutes. I use the Pampered Chef prep bowls for this it is the perfect size.
3
In a heavy 3- to 4-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, honey, salt and the remaining 3 tablespoons warm water until well blended. When the sugar dissolves, raise the heat and bring the mixture to a full boil, stirring. Boil for 20 seconds.
4
Stir in the gelatin mixture, vanilla and almond extract (if using), and cook, stirring, for 30 seconds longer. Remove from the heat and continue stirring until the gelatin completely dissolves.
5
Pour the mixture into a large bowl. Add the flavoring oil and/or food color, if desired. Using a mixer (with a whisk-shaped attachment, if available) and gradually raising the mixer speed from low to high, beat until the mixture is stiffened, lightened and very fluffy, 5 to 7 minutes.
6
With a rubber spatula scrape out the marshmallow mixture into the baking dish, spreading it evenly to the edges. Very evenly coat a sheet of wax paper with nonstick spray, then pat it down on the marshmallow surface. Let the mixture cool and firm up, at least 6 hours and preferably 24 hours. (The mixture will become firmer and easier to handle if left for the full 24 hours.)
7
Very evenly coat a sheet of wax paper with nonstick spray, then pat it down on the marshmallow surface. Let the mixture cool and firm up, at least 6 hours and preferably 24 hours. (The mixture will become firmer and easier to handle if left for the full 24 hours.)
8
To Cut Marshmallows: Sift about one third of the powdered sugar onto a cutting board. Lift the marshmallow slab out of the baking dish. Peel off the top sheet of wax paper. Invert the slab onto the powdered sugar and peel off the other sheet of wax paper. Sift about a third of the remaining powdered sugar over the top of the slab. Using lightly greased kitchen shears or a lightly greased, large sharp knife, cut the slab crosswise into 12ths and lengthwise into 8ths to form 1-inch marshmallow cubes. Dust all the cut surfaces with powdered sugar to reduce their stickiness. As necessary, clean off and regrease the knife.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids