Ingredients
Method
- Prepare an 8x8 inch (20cm) square baking pan by creating a foil sling with two perpendicular strips of aluminum foil, then grease the surface with coconut oil and dust lightly with a thin layer of tapioca flour.
- Combine 3.0 tbsp (27g) of gelatin and the first 0.5 cup (118g) of water in the bowl of a stand mixer and let it bloom while you prepare the syrup.
- Mix the remaining 0.5 cup (118g) of water, 1.0 cup (340g) of honey, and 0.25 tsp (1.5g) of salt in a medium saucepan over medium heat and bring the mixture to a rolling boil.
- Monitor the syrup with a candy thermometer until it reaches exactly 242°F (117°C), ensuring you do not exceed 245°F (118°C) to maintain the soft-ball stage.
- Remove the saucepan from the heat immediately at the target temperature and set your stand mixer to low-medium speed to break up the bloomed gelatin.
- Pour the hot honey syrup in a very slow, steady stream down the inner side of the mixer bowl to prevent "breaking" the gelatin, which ensures the homemade marshmallows stabilize correctly.
- Increase the mixer speed to high once all syrup is incorporated and beat for 7. 0 to 10.0 minutes until the mixture becomes thick, white, and opaque like marshmallow crème.
- Incorporate 1.0 tsp (4g) of vanilla extract during the final 60 seconds of the whipping process to preserve the flavor.
- Transfer the aerated mixture into the prepared pan immediately using a greased spatula and smooth the surface into an even layer.
- Allow the homemade marshmallows to cure at room temperature for a minimum of 4. 0 to 6.0 hours (or overnight) to ensure they are firm enough for clean slicing.
- Lift the block out using the foil sling, dust your knife with extra tapioca flour, and cut into 1-inch squares, tossing each piece in additional tapioca flour to prevent sticking.
- Store your finished homemade marshmallows in an airtight container in the refrigerator for up to 7 days, or leave them out covered with cheesecloth overnight if you plan to roast them.
- Grease Your Tools: Marshmallow crème is incredibly sticky. Rub a little coconut oil on your spatula and even your knife before cutting to make the process mess-free.
- Patience Pays Off: Resisting the urge to cut the marshmallows early is hard, but waiting at least 4 hours ensures the internal structure has fully set, giving you those perfect, sharp edges.
Temperature is King: Use a high-quality digital candy thermometer. Even a 2-degree difference can change the texture of your homemade marshmallows from soft clouds to chewy taffy.
The "Slow Stream" Technique: When pouring the hot honey into the mixer, aim for the space between the whisk and the side of the bowl. If it hits the whisk, it will splatter; if it hits the gelatin too fast, it can "break" the proteins.