I love this recipe! And very easy to make.
Before the mix sets, if you take a cup of it and add a Tablespoon of orange juice and a smidge of nutmeg, you have a delicious fruit dip! Enjoy!
Marshmallows
Makes about 3 dozen marshmallows
2 1/2 Tablespoons unflavoured gelatin
1 cup water, divided
2 cups white sugar
1/2 cup honey
1/4 teaspoon fine sea salt
2 egg whites
2 teaspoons vanilla extract
2/3 cup powdered sugar
1/3 cup arrowroot starch or corn starch
Line a 9x13 baking dish with parchment paper, up over the sides. Spray with oil, or butter, the paper.
Place gelatin in a bowl and cover with 1/2 cup water. Allow to soften and bloom for about 5 minutes.
Combine sugar, honey, salt, and 1/2 cup water in a medium saucepan. Stir occasionally over medium heat until mixture reaches 120°C (about 8 minutes). Careful, it will boil over quickly. Remove from heat. Break up gelatin and whisk it into the pan.
Working quickly, beat the egg whites until they form soft peaks (an electric mixer comes in handy here— love my kitchen aid!) Then drizzle the gelatin mixture into the egg whites while you continue to whisk them together until the mixture stiffens, about 8 minutes more. Add the vanilla extract and continue whisking 2 or 3 minutes, until it’s thick but slightly warm and pliable.
Pour the mixture into your prepared pan and let it sit at room temperature until set, at least 4 hours or up to overnight.
Whisk the powdered sugar and arrowroot starch together in a bowl, set aside. Spray a sharp knife with baking spray, and then gently lift the parchment paper out of the pan, peeling it away from the sides of the set marshmallows.
Cut the marshmallows into squares (I cut small squares cause it IS still sugar and don’t want the grands to get too much). Then, working one at a time, toss them into the powdered sugar mix. Transfer to an airtight container and enjoy right away or store at room temperature up to a week.
