Did you know it was national S’mores day this past weekend? I didn’t either. I’ll be honest and admit I don’t quite understand these “national” food days. Why do we need a national cheesecake day? Or a national biscuit day? And who gets to decide which month gets the chocolate chip cookie and which month gets broccoli?
But, when I found out I had somehow “missed” national S’mores day yet again, I was inspired to make marshmallows. So I guess this mysterious and odd marketing scheme worked.
After making graham crackers a few weeks ago, I was eager to see if I could create a more healthful marshmallow. Not only did these turn out beautifully, but they’re made with only honey! No refined sugar at all. Making marshmallows sounds complicated, but it’s not. It’s far easier than I imagined, and my results turned out this good the very first time!
These taste delicious and are far better for you than the packaged kind you find at the store. So even though, at this point, we’ve all missed National S’mores Day, you should give these honey marshmallows a try. They could (and should) be enjoyed every day of the year.
3 tablespoons gelatin
1 cup ice water
1 cup honey
1/4 teaspoon salt
1 teaspoon vanilla
Lightly grease a square nine-inch pan. Line with parchment paper and grease again.
Place 1/2 cup of water in a medium bowl (or in the bowl of a mixer with attached whisk) and sprinkle the gelatin over the water. Set aside to soften.
In a small pot, combine the honey, salt, and the other 1/2 cup of water. Bring to a low boil on medium heat. Using a candy thermometer, gradually raise the mixture to 240 degrees Fahrenheit. (Took me about 8-10 minutes to reach this temperature). Remove from the heat.
With your stand mixer on low, carefully pour the hot syrup in a drizzle down the side of the bowl. Add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy. Scrape into prepared pan and leave, uncovered, for 4-12 hours to dry. Cut into squares (or circles) and serve!