HONEY MARSHMALLOWS

  Prep Time: 10 minutes          Cook Time: 30 minutes         

       Inactive Time: 4 hours          Total time: 4 hours & 40 minutes

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- Gelatin (3 tbsp) -

- Honey (1 cup) -

- Vanilla Extract (1 tbsp) -

- Cornstarch (1/4 cup) -

- Pinch of Salt -

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- Stand Mixer -

- Candy Thermometer -

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1. Line an 8x8 pan with wax paper and lightly dust the insides with the cornstarch so the marshmallows won't stick to the paper. 

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2. Attach the whisk to the stand mixer. Pour in 1/2 cup of hot water and the 3 tbsp of gelatin. Stir them together until the gelatin dissolves.

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3. In a different pan over medium heat, combine 1/2 cup of water, 1 cup of honey, 1 tbsp of vanilla extract, and a pinch of salt. Stir frequently & let the mixture simmer. Clip your candy thermometer to the side of the pan, making sure it is submerged in the liquid. It's important to get an accurate read on the temperature.

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4. Simmer the mixture until it reaches 240 Farenheit (115 Celsius). Do not go over. Take off the heat once your mixture reaches 240 Farenheit.

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5. Turn the stand mixer to medium speed. Slowly pour your mixture into the stand mixer, being careful not to splash anywhere. Beat the mixture for about 10 minutes. The mixture will turn from a liquid into a soft, fluffy, pillowy goodness.

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6. Pour your mixture into the 8x8 pan from step 1. Spread it to fit the pan using a spatula or your fingers. 

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7. Let the mixture sit at room temperature for about 4 hours.

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8. Lightly dust your mixture with cornstarch. Cut the marshmallow into squares. Store in an air-tight container to keep them fresh.