MiMi and I have been talking about making homemade marshmallow for quite some time now. We keep getting excited about the idea of them, but never follow through. When MiMi sees mention of a candy thermometer and passes a recipe up. I have just been busy making other sweets for this event or that blog group, so I never have the time and need for sweets at the same time!
When we were putting together the idea for a hot chocolate week we knew this was our opportunity. We just HAD to make some marshmallows. We didn't want them to be just any marshmallows though. We wanted them to be extra special.
So, we took one of our favorite sweeteners, honey, and made it into marshmallows! We also added a bit of cinnamon when we dusted them. They are the perfect hot chocolate toppers. Fun enough for your inner kid but sophisticated enough to excite your adult taste buds as well!
Homemade Honey Cinnamon Marshmallows
1 cup water, divided
3 T unflavored gelatin
1 cup honey
2 tsp vanilla extract
1/4 tsp salt
1 tsp ground cinnamon
1/4 cup powdered sugar
- Line an 8x8" pan with parchment paper. In a small bowl, mix together the cinnamon and powdered sugar. Sprinkle half of the powdered sugar over the parchment paper in the bottom of the pan.
- In the bowl of your stand mixer, place 1/2 cup of water and the gelatin. Set on the mixer and fit with the whisk attachment.
- While the gelatin is blooming, get a large saucepan. (I used a 2 quart pan and wish I would have used one a little larger.) Mix together the other 1/2 cup water, honey, vanilla and salt in the saucepan. Bring the mixture to a boil over medium heat. Stir constantly. The mixture will get very foamy and bubbly. Continue to boil and stir until it reaches 240 degrees. Remove from heat.
- With the mixer on low, drizzle the hot honey mixture into the bowl. Try to maintain a very slow continuous stream down the side of the bowl. I am talking really slow people. And careful, remember how hot that honey is.
- Turn the mixture to high and beat for about 15 minutes. It will go from a sad looking bowl of slop into a big bowl of fluffy white goodness.
- Scoop the marshmallow mixture into the prepared pan and spread as smoothly as possible.
- Sprinkle the rest of the powdered sugar over the top.
- Allow to set at room temperature for at least 12 hours. Using parchment paper, remove from the pan. Slowly peel the parchment off the marshmallow. Cut into desired size pieces. Toss marshmallows with whatever powdered sugar is still loose.
- Store in an airtight container. You can toss with additional powdered sugar or corn starch if they start to look sticky.