A delicious and healthy homemade marshmallow recipe, made without using corn syrup! These honey marshmallows can be used in hot chocolates, rocky road, for healthier smores and more!
Rectangular Cake Baking Tin or Medium Sized Baking Dish
Baking Paper
Saucepan
Whisk
Seive
Ingredients
¼cupgelatingrass-fed
½cupwater
Tapioca starch for dusting pan
½cupwater
¾cupHoneyraw
3tsp rose wateror vanilla extract, optional
Instructions
Pour ½ cup water into a medium bowl. Sprinkle gelatin evenly over the top of the water, stir together briefly and then leave to bloom.
½ cup water, ¼ cup gelatin
Line a slice tin or medium sized baking dish with baking paper and dust with a fine layer of tapioca starch. Set aside.
Tapioca starch for dusting pan
Transfer the bloomed gelatin to a large mixing bowl and have electric beaters and a spatula out and ready to use.
Add honey and water to a saucepan, whisk to combine. Place saucepan onto a high heat and bring to a boil for 7 minutes or until the temperature of the liquid is 116 – 118 degrees Celsius when tested with a candy thermometer. Once the liquid reaches this temperature, turn off the heat.
½ cup water, ¾ cup Honey
With electric beaters in one hand, slowly pour honey syrup into the bloomed gelatin while beating to combine. Beat for 8 minutes, slowly increasing the speed. If adding vanilla ectract or rose water, add now while still beating.
Once the mixture is white and fluffy, pour into the pre-prepared baking tin or dish straight away - it is important to work quickly here as the marshmallow will begin to set. Place the marshmallow into the fridge for 1 and a half hours to set.
Once the marshmallow is set, remove from the fridge and use a sharp knife, dusted in tapioca starch, to cut into cubes. Dust each cube in tapioca starch and store in an airtight container, between layers of baking paper to prevent sticking.
Notes
Storage
Store in an airtight container in the fridge for up to 5 days. These marshmallows can also be frozen and defrosted as required.