Watch Chef Jill make this sweet treat and follow along with the recipe below!
Yields: 16 to 20 marshmallows
3 Tbsp unflavored gelatin
1 cup cold water, divided
1 cup granulated sugar
1 cup Honey for Good (any of the flavors according to your preference)
1/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
1/4 cup powdered sugar
butter or neutral oil spray
- In the bowl of stand mixer, dust gelatin over ½ cup of the water, set aside.
- Generously butter or oil bottom and sides of a 9x13-inch pan or glass dish. Add powdered sugar to the pan and distribute evenly on all sides, by shaking the pan.
- In a medium saucepan with a candy thermometer clipped to the side, stir together remaining water, sugar, Honey for Good, and kosher salt. Heat sugar mixture over medium-high heat. Cover with lid until steam forms and “washes” the sides of the pan. Uncover pan and continue to heat until the thermometer registers 240⁰F, about 8 minutes; do not stir.
CAUTION! Sugar is one of the worst burns that can happen in the kitchen. Do not get ANY hot or boiling sugar on your skin.
- Turn stand mixer on low speed, with whip attachment, to break up the gelatin.
- With the mixer running, CAREFULLY pour the hot honey mixture into the mixing bowl. Increase speed to medium, whip for three minutes. Add vanilla, increase speed to medium-high and whip until mixture doubles, is white and fluffy, and the outside of the bowl is no longer warm to the touch.
- Using a rubber spatula (you can butter this also to prevent sticking), transfer marshmallow to the prepared dish and smooth flat.
- Dust more powdered sugar over the top of the marshmallows and place a piece of parchment over the top. Let stand 3 to 4 hours (overnight is ok too).
- Discard the parchment. Cut into squares or desired shapes with cookie cutters and dredge pieces in the remaining powdered sugar. Shake off excess before serving.
- Store in an air-tight container for up to 7 days.
TIP: For colored marshmallows, put powdered sugar in a food processor with one or two drops of food coloring and pulse to combine. Or use granulated sugar in the same way, just pulse longer to breakdown the sugar to a more fine consistency. After cutting the marshmallows into desired shapes, dredge in colored sugars. For chocolate marshmallows, combine cocoa powder and powdered sugar and use to coat pan, top, and cut marsh