As a kid Halloween was the highlight of my year. I got to wear a ridiculous costume, run around the neighborhood with my friends, and get a bag full of candy. Could it get any better than that?! It was fun overload. Once home, I’d pour my candy onto the floor and meticulously sort each piece. Gobstoppers, Nerds, Lemonheads and Starbursts were at the top of the pile. I was the rare kid who hated chocolate so all the mini candy bars were quickly discarded. My mom loved this of course. In college my sweet tooth finally matured to include it. Now dark chocolate is really the only candy I eat. I’m convinced it’s good for me and have a piece everyday.
With the exception of chocolate, I try to exhibit self-control around sweets. But I feel that Halloween has to be an exception. It’s important not to deprive yourself. So I made marshmallows. Fluffy, jumbo marshmallows. The perfect size for s’more making and chocolate dipping. They are sweetened with honey and I classify this as a healthy sugar. It contains the minerals iron, calcium, phosphate, sodium chlorine, potassium, and magnesium. Honey is absorbed in our bodies differently than table sugar. The chemical composition allows the glucose to be used as an immediate fuel source as opposed to sugar, which must first be converted in the liver and small intestine to be used as energy. Honey can give these marshmallows an overly honey flavor so make sure to use a milder variety like clover in this recipe.
Enjoy the treats and Happy Halloween!!
Makes 2 dozen.
1 cup water, divided
2 1/2 tbsp gelatin
1 cup clover honey
1/4 tsp salt
1 tsp vanilla
coconut oil for greasing pan
arrowroot starch or tapioca starch for dusting
Equipment: Hand mixer or stand mixer, large mixing bowl, small sauce pan, parchment paper, 9″ x 9″ pan, candy thermometer, whisk
►Grease your 9″x9″ pan with coconut oil. Then cover with two sheets of parchment paper, crisscrossing them and allowing edges to fold over so you can easily pull it out of the pan when the marshmallows set. Grease the paper with coconut oil and dust with arrowroot starch. Set aside.
►Bring 1/2 cup water, honey and salt to a slow boil over medium-high heat slowly stirring. Watch carefully as it can easily foam over the top. Insert candy thermometer and allow to reach 240 degrees, about 12 minutes.
►Once the honey water is just about ready, prepare the gelatin. Add 1/2 cup water to the mixing bowl. Then slowly sprinkle gelatin into the water while whisking. Make sure you whisk while sprinkling so the gelatin does not clump.
►Place mixer into gelatin water and turn on low. Slowly stream the hot, honey water down the side of the bowl. Once all is combined, turn the mixer to high for 10 minutes or until it resembles marshmallow creme. Add in the vanilla and beat another minute. The consistency should be light and just thick enough to loosely hold its shape.
►Pour into the prepared parchment lined pan. Dip your fingers in coconut oil and lightly smooth out the creme. The oil will prevent your fingers from sticking.
►Allow to set at room temperature for 4-6 hours. The longer they set, the better they’ll cut without spreading.
►Once set, lift up by the parchment paper and place on a cutting board. Put a bit of oil on your cutting knife then cut to desired shape. Toss each marshmallow in starch to prevent sticking for a beautiful finish.
►Store in an airtight container for up to a week (if you think they’ll last that long).
Resources:
Honey Composition and Properties, http://www.beesource.com/resources/usda/honey-composition-and-properties/
Honey vs. Sugar Digestion, http://healthyeating.sfgate.com/honey-vs-sugar-digestion-9212.html
