Homemade Marshmallows

I came across this recipe and since I had all the ingredients I decided to try it out. They came out nice, they are very sweet and do not contain any corn syrup. I liked mine this morning with a cup of hot chocolate.

.5 ounce gelatin (2 packets)

3 ounces water + 1 ounce for gelatin ( 1 needed 1.5 oz for gelatin and 2.5 for the mix)

4 ounces sugar

2 ounces egg whites, room temperature @ 2 eggs

.6 ounces honey @ 1 tbsp

.6 ounces sugar @ 1 tbsp

cornstarch and confectioner’s sugar @ 1/3 cup each

Tip: A food scale is best for this recipe.  

Set up: parchment paper or cookie sheet and cover with the mixture of half cornstarch and half powdered sugar.

1. In a small bowl, combine the gelatin and 1 – 1.5 oz water. Sit and allow to gel. This will only take a few minutes. Set aside.

2. In a small sauce pot, combine water, honey, and 4 ounces of sugar. Bring to a simmer and keep a close eye.

3. While that’s going, start to make your meringue. Whip the egg whites until frothy and then add your .6 ounces of sugar. Whip til soft peaks form. No more!

4. When your sugar syrup has reached 240 degrees (or is a light caramel color, not too dark though!) take off heat and add the gelatin. Stir well to combine.

5. With your mixer on high, drizzle in the sugar syrup into the meringue. Now, continue beating for 6-8 minutes. Stop the mixing when the marshmallow is firm, but without air bubbles.

6. Quickly rut marshmallow fluff into a plastic bag, cut off the end and pipe out on to parchment paper or cookie sheet that has been covered with a mixture of half cornstarch and half powdered sugar.

7. Let sit out preferably overnight but a few hours will be fine.

Enjoy!