Honey Marshmallows
Honey Marshmallows
Yield: 9" x 13" Tray of Marshmallows (750 grams)
Prep time: 20 MinCook time: 1 HourInactive time: 12 HourTotal time: 13 H & 20 M
Ingredients
Marshmallow Root Tea (Optional)
- 1 pint water (450 ml)
- 1/4 cup dried marshmallow root (13 grams)
Honey Marshmallows
- 1 1/4 cups water -- or Marshmallow Root Tea, divided
- 5 tsp gelatin powder (15 grams)
- 1/2 cup honey (175 grams)
- 1 3/4 cups sugar (360 grams)
- 3/4 tsp sea salt (5 grams)
- 4 egg whites
- Neutral oil, like avocado oil
- 1/2 cup tapioca flour -- or cornstarch (65 grams)
- 1/2 cup powdered sugar (60 grams)
Instructions
Make Marshmallow Root Tea, If Desired
- Steep dried marshmallow root in hot water for 10-15 minutes. Or alternatively, make cold brew tea by combining the dried marshmallow root with cool water and infusing overnight in the refrigerator.
Set Up
- Gather ingredients and all of the equipment needed for the recipe, including the following: stand mixer, candy thermometer, tall stock pot, 9" x 13" baking dish, silicon spatula, sieve, and parchment paper.
Prep Gelatin
- In a small bowl, combine 1/2 cup of water (or Marshmallow Root Tea) with gelatin and whisk together well.
Prep Syrup
- Place sugar, honey, salt, and 3/4 cup of water (or Marshmallow Root Tea) in a TALL stock pot over medium heat with a candy thermometer. PRO TIP: The syrup will naturally bubble up as they cook, so make sure you choose a stock pot that is plenty tall so it doesn't boil over into a sticky hot mess. Keep a close watch so that you can reduce the heat if it does bubble up too high.
- You can give it an initial stir but do not continuously stir. PRO TIP: Stirring encourages crystal formation and cause marshmallows to be grainy.
- Once the thermometer reads 250°F remove the pot from the heat and stir in the gelatin mixture. PRO TIP: Be VERY careful not to touch the mixture as it is super hot.
Prep Egg Whites
- Place egg whites in the bowl of the stand mixer with whisk attachment, or large mixing bowl with hand beater. Turn on the stand mixer, and whisk egg whites until soft peaks form, about one minute.
Whisk Hot Gelatin-Syrup into Egg Whites
- Once soft peaks form, turn the mixer up to high speed and slowly start to add the gelatin-syrup mixture in a steady stream down the side of the mixing bowl while the whisk is running. Continue until all of the mixture is added into the whites.
- Continue to let the mixer beat the marshmallow mixer on high speed, for about 10-15 minutes or until the edge of the bowl is no longer hot.
Cure Marshmallows
- While the mixer is still going, prepare a dish for the marshmallows: Line a 9x13 baking pan with parchment paper and cover it a neutral oil.
- Mix together tapioca flour (or cornstarch) and powdered sugar, and use about half of it to coat the oiled parchment, reserving the rest for the top of the marshmallows.
- Once side of the mixing bowl has cooled down, transfer the marshmallow mixture to the prepared pan and spread it out with a spatula to make it even. PRO TIP: Do this fairly quickly before the gelatin firms up.
- Use a sieve to shake the powdered sugar mixture onto the top of the marshmallows. Reserve extra powdered sugar mixture for the next day.
- Let marshmallows set at room temperature to cure for 12-24 hours.
After 12-24 Hours, Cut and Enjoy!
- With a long knife, cut the cured marshmallows into large squares. Roll them in additional powdered sugar mixture to keep them from sticking to each other.
- Store at room temperature in an airtight container for up to a week, or freeze and thaw marshmallows as needed.