These homemade honey 'mallows beat the store-bought variety any day of the week. Dress them up as Wonderland-worthy hats for Halloween with cookies and melted chocolate or roast 'em in s'mores year-round!
By Chef Jo Lusted (a.k.a. the Cheshire cat)
CAUTION: Be extremely careful when working with hot sugar!
3 tbsp gelatin
1 cup cold water
1 cup honey
1/4 tsp salt
1/4 tsp vanilla extract
- Lightly grease a loaf pan. Cover with parchment paper, leaving enough overhang to assist in removal, then grease parchment paper as well.
- Pour 1/2 cup water into a medium bowl (or mixer bowl with whisk attached) and sprinkle gelatin over water. Set aside to soften.
- In a small pot, place honey, salt and remaining 1/2 cup water. Heat over medium heat. Using a candy thermometer, bring mixture to 240 F. (Because it is such a small amount of liquid, it may be difficult to get an accurate temperature reading. You can also test it by dribbling a little of the liquid into a bowl of ice-cold water. It should form small soft balls once cooled and removed from water. It takes about 7-8 min. to reach this temperature.) Remove from heat as soon as it's reached the correct temperature.
- Using a hand mixer set to low, very carefully mix hot syrup into gelatin mixture by drizzling it down side of bowl. Once completely combined, add vanilla and increase speed to high. Beat for 12-15 minutes or until mixture is thick and fluffy (it should look like marshmallow fluff). Scrape into prepared loaf pan and leave, uncovered, to dry for 4-12 hours. It should come out just about perfect, in any climate, if left overnight. Cut into squares, serve as is.