Honey Marshmallows

Honey is magic! These mega marshmallows (made with honey instead of corn syrup) floating atop your favorite sipping chocolate are game changers. PS They also make a uniquely perfect party gift. 

Honey Marshmallows
(honey. fluffy. goodness.)
makes 16-25 mega marshmallows

What you need:
1 1/2 cups water, divided
3 1/2 tablespoons of unflavored gelatin (4 envelopes)
2 cups sugar
2/3 cup  Savannah Bee Company honey (we used Tupelo Honey) 
1/2 teaspoon honey extract, can substitute vanilla paste or extract
1/2 cup powdered sugar
1/2 cup corn starch

What to do:

1. Wash Up!

2. Prepare a 9x9 metal baking pan with non-stick cooking spray or softened butter. Set aside.

3. Bloom Gelatin: In the bowl of a standing mixer, add 3/4 cup water and sprinkle the gelatin over the top. Stir to combine until the gelatin is completely wet. Attach the whisk attachment to the mixer and allow the mixture to set.

4. Heat Sugar and Honey: In the bowl of a medium sauce pan over medium-high heat, stir together the remaining 3/4 cup water, sugar and honey. Stir to help dissolve sugar, but once the mixture begins to boil stop stirring. Heat the mixture until it registers 240ºF on an instant read thermometer or candy thermometer.

5. Whip Mixture: Remove honey mixture from the heat and carefully pour into the standing mixer bowl with the gelatin. Allow to sit for 1 minute and then (beginning on low speed) begin to whip the mixture. Gradually increase speed to high after the honey mixture is incorporated well. Whip for 12 minutes! Your marshmallow mixture will be doubled in size. DO NOT SCRAP DOWN THE SIDES OF THE BOWL.

6. Finish Marshmallow Mixture: Add the honey extract or vanilla extract and whip until incorporated. Spray a spatula with non-stick cooking spray and use it to scrape the marshmallow mixture into the prepared pan. Smooth the top. Cut a piece of film wrap to cover the mixture and spray it with non-stick cooking spray. Place it over the marshmallows and seal the edges. Allow the marshmallow to set at room temperature 6-8 hours or overnight.

7. Cut Marshmallows: In a shallow dish, whisk the powdered sugar and cornstarch together. Dust your work surface with some of the cornstarch mixture and turn your marshmallows out onto the surface. Dust the top with the cornstarch mixture. Spray a large serrated knife with non-stick cooking spray. Cut the marshmallows into 4 or 5 strips (depending on how mega you want them) and then cut each strip into 4 or 5 squares. Toss each marshmallow into the cornstarch/powdered sugar mixture and coat well.

To Serve: Great for every season. Drop into cups of steamy hot chocolate in the Winter or take camping for the best s’mores in all the land in the Spring, Summer and Fall.

Pro Tip: Can be stored in an airtight container at room temperature for up to two weeks or in the freezer for up to 3 months.

#savethebees