I supremely lucked out last weekend, and got 4 days in a row off. I know, that’s like not something that happens regularly! I made the most of it by puttering around in the kitchen and playing with the kids. As it turned out, last weekend marked the first actual snow we’ve gotten this season.
The first snow of the year means the first time the kids beg me to bundle them up like little marshmallows to play outside in the snow. We didn’t get a whole lot, so I let them play on the deck while I finished supper.
About halfway through the playing session, I could hear “MOM MOM MOOOOOOOMMMMMM!!” I poked my head out the door and they asked for hot chocolate and marshmallows! When two little rosy faces ask you for hot chocolate, you don’t say no. You can’t say no!
I saw this marshmallow recipe a while ago on SuperGlueMom, and ever since I’ve been wanting to try. I’m so glad I did – the night before the snow!
- 1 cup water
- 3 tbsp unflavoured gelatin
- 1 cup honey
- 1/2 tsp salt
- coconut oil - for greasing
- arrowroot starch - for dusting
- Fold a large piece of parchment inside an 8x8 baking dish. Remove and give a light coat of coconut oil and dust with arrowroot starch. Return parchment to baking dish.
- In the bowl of your stand mixer, mix 1/2 cup of water and the gelatin together. Set aside.
- Meanwhile, mix the remaining water, honey and salt in a good sized pot (this syrup expands!).
- Slowly bring the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 242f (or the soft ball stage). Don't go over 245f!
- Once it reaches 242f - remove from heat.
- Turn on stand mixer to low, and slowly pour the honey mixture down the side of the mixing bowl.
- Once the gelatin and syrup is completely combined, turn mixer to high and allow it to beat the marshmallow mixture until it's smooth, creamy, and thick.
- Transfer the marshmallow cream to the prepared baking pan and smooth the top as good as you can, oiled fingers seem to work the best.
- Set marshmallows aside and let set for 4-6 hours.
- Once set, lift the parchment flaps to remove the marshmallows from the baking pan.
- To cut the marshmallows to size, run hot water, and rinse knife under water between cuts.
- Put cut marshmallows in a large zipper bag with a healthy amount of arrowroot starch and shake vigorously to impart a stick-free finish.
- Store in a non-airtight container on the counter for up to 4 days.