{Recipe: Fluffy springy wildflower honey vanilla bean marshmallows}

I dream of marshmallows…not those mass-produced starchy cylindrical store bought ones…but homemade fluffy, springy, light as air cubes of delight…

I’ve been dying to make them since I got my lovely pale blue Kitchenaid mixer a couple of months ago…and tis the season for hot chocolate and s’mores so I thought I’d give it a go..

Here’s what you need..

…some golden syrup

wildflower honey from my auntie’s backyard…

Dissolve 3 packs of gelatin in 1/2 cup of water. Let it rest 10 min.. Heat up your golden syrup, honey, sugar and salt in a medium pot with 1/2 water . When it reaches 240F, remove it from the stove and pour a steady stream of the hot liquid into your gelatin while your whisk is on high speed…Beat for several minutes till its voluminous and fluffy..

Add in your vanilla bean paste (or scrape vanilla bean from a pod)…

8 minutes later you will get this!

Thick, creamy, sticky marshmallow goodness..

…ready to be poured into a pan coated in cornstarch and confectioner’s sugar

Shake the pan around to get it evenly distributed then sprinkle the top with more of the cornstarch/confectioner’s sugar mixture and a few sprinkles of cinnamon..

..and let it sit for at least 4 hours or preferably overnight. Loosely cover the top with plastic wrap..

…and relive your childhood days by proceeding to lick the bowl and beaters of the excess marshmallow fluff claiming it’s cause you don’t want to waste any of it…

The next morning, I rubbed my knife with a little grapeseed oil and cut out little cubes..

making sure to toss them into your cornstarch/sugar mixture till all sides are coated and not sticky…

..these make great gifts – perfect little floating islands atop a steaming cup of hot chocolate or caramelized over a fire to top your s’mores..

…add one of these whimsical labels..

Voila! The perfect little stocking stuffer..

Wildflower Honey Vanilla Bean Marshmallows

adapted from Joy the Baker

  • 1 cup cold water, divided
  • 3 1/4-ounce packages unflavored gelatin
  • 1 1/2 cups sugar
  • 1/4 cup honey
  • 2/3 cup golden corn syrup (or light)
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla paste (or scrape the seeds of one vanilla pod + 1 tsp vanilla extract)
  • 1/2 cup cornstarch
  • 1/2 cup powdered sugar

In a small bowl, whisk together cornstarch and powdered sugar.  Spray a 9×13×2-inch baking pan with non-stick cooking spray and coat with  the powdered sugar and cornstarch mixture.  Set both aside.

Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment.  Pour the three gelatin packs over the cold water and let sit for about 10 minutes.

In a medium saucepan over medium heat, bring sugar, honey, corn syrup, salt and the remaining cold water to a boil.  Stir to dissolve the sugar.  Attach a candy thermometer the side of the pan and bring mixture up to 240 degrees F.  There’s no need to stir the mixture, just let it get super hot.

When the sugar is heated to 240 degrees F, turn the mixer with the gelatin and water on low-speed.  Carefully stream the hot sugar mixture into the bowl and the whisk moves.  Be careful onto to pour into the whisk and spatter the hot sugar all over the sides of the bowl.  Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture.  Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8 minutes.  Pour in the vanilla extract and vanilla bean and beat for another 2 minutes.

Spread the marshmallow mixture into prepared pan and smooth with a clean, wet spatula to prevent sticking.  Top marshmallow with corn starch and powdered sugar mixture and let set and rest for at least 4 hours, or overnight.

When  set, remove marshmallow from the pan and place on a large cutting board coated with cornstarch and powdered sugar,  Use a pizza cutter (or long knife), coated with non-stick cooking spray to slice marshmallows.  Once sliced, toss the cut marshmallows in the cornstarch and powdered sugar and store in an airtight container for up to one week.

2 Responses to “{Recipe: Fluffy springy wildflower honey vanilla bean marshmallows}”
  1. Leah says:

    Had these in our hot chocolates last night – excellent!

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