I had a ball with this one...
Honey Vanilla Marshmallows
Ingredients:
- 3 Tbs unflavored gelatin
- 2 Cups raw honey
- 1 vanilla bean split, with the seeds scraped out
- 1/4 tsp sea salt
- Warm water
- Lots of arrowroot powder
Prepare a 9x13 pan by rubbing with some coconut oil and sprinkling with arrowroot powder. Then line it with parchment paper and some more arrowroot on top of that. These will be sticky!
In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup of warm water and let it dissolve. Meanwhile in a saucepan on the stove, combine the honey, vanilla pod and seeds, and sea salt. Stir until the honey is completely dissolved. Once that happens, bring the mixture to a boil, and simmer until the syrup reaches 240 on a candy thermometer. Turn on the mixer on to break up the gelatin, and here's the tricky part... begin to pour the sugar syrup into the bowl of the mixer while its on in a very small, slow, and steady stream. Continue this until you have poured all the syrup, the process should take all of 5 minutes if you are doing it right. Slow, remember. Bump the speed up to high, and beat the mixture until light and fluffy and looks like marshmallow cream. Should take 10-12 minutes.
At this point work quickly before the cream sets. Pour it into your prepared pan, sprinkle with another layer of arrowroot powder, and cover with more parchment paper. Let is sit at room temp for at least 3 hours to over night.
When you cut them up, do it on a greased cutting board and knife and toss with more arrowroot once they are finished. If you want them sweeter, them you can dust them in powdered sugar, cocoa, or anything your heart desires!
Next I hit the fabrics, twine, tape and brown paper to create little masterpieces. (I wrapped presents.)
I found some lovely old tins at my favorite antique shop Serendipity and packaged up the marshmallows. A perfect evening spent.
Merry Christmas!
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