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Name: Marshmallows
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: Canola Oil for pan and knife; 3 envelopes unflavored gelatin; 1/2 cup Granulated sugar; 3/4 cup honey; 1/4 teaspoon salt; 1 teaspoon Vanilla extract

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INGREDIENTS

Canola Oil ; for pan and knife
3 envelopes unflavored gelatin
1/2 cup Granulated sugar
3/4 cup honey
1/4 teaspoon salt
1 teaspoon Vanilla extract

INSTRUCTIONS

Lightly grease a 9 inch square pan. Pour 2/3 cup water in the bowl of a stand mixer, then sprinkle the gelatin, let stand for the gelatin to gel. about 5 minutes

Combine 1/2 cup water, sugar, honey and salt in a medium saucepan. Clip a candy thermometer onto the saucepan and cook over medium high heat without stirring until temperature reaches 250 degrees. Start the mixer on low speed with a wire whip attachment and slowly add the hot mixture to the gelatin. Add the vanilla. Increase the speed and beat for 10 to 15 minutes or until mixture becomes thick, shiny and bright white.

Spread onto prepared pan and smooth with a spatula. Let the marshmallows sit, uncovered at room temperature for at least 12 hours. Turn marshmallows onto the counter, with a greased knife cut into 20 rectangles, for mini marshmallows cut into smaller pieces. Dust with powdered sugar if desired.

Room temperature in a covered container for 3 weeks

Freezer safe for 3 months

Variation: Marshmallow Fluff Reduce the gelatin to 1 package and transfer the mixture to the refrigerator.

NOTES

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Marshmallows

Canola Oil for pan and knife
3 envelopes unflavored gelatin
1/2 cup Granulated sugar
3/4 cup honey
1/4 teaspoon salt
1 teaspoon Vanilla extract

Lightly grease a 9 inch square pan. Pour 2/3 cup water in the bowl of a stand mixer, then sprinkle the gelatin, let stand for the gelatin to gel. about 5 minutes

Combine 1/2 cup water, sugar, honey and salt in a medium saucepan.  Clip a candy thermometer onto the saucepan and cook over medium high heat without stirring until temperature reaches 250 degrees.  Start the mixer on low speed with a wire whip attachment and slowly add the hot mixture to the gelatin.  Add the vanilla.  Increase the speed and beat for 10 to 15 minutes or until mixture becomes thick, shiny and bright white.

Spread onto prepared pan and smooth with a spatula.  Let the marshmallows sit, uncovered at room temperature for at least 12 hours.  Turn marshmallows onto the counter, with a greased knife cut into 20 rectangles, for mini marshmallows cut into smaller pieces.  Dust with powdered sugar if desired.

Room temperature in a covered container for 3 weeks
Freezer safe for 3 months

Variation:  Marshmallow Fluff  Reduce the gelatin to 1 package and transfer the mixture to the refrigerator.

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Nutrition

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Serving Size: 1 Serving (24g)
Recipe Makes: 10 Servings

Calories: 81
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.6mg		0 %
Sodium 5.4mg		0 %
Potassium 7.4mg		0 %
Total Carbohydrate 19.1g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 19.1g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 81

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