Growing Chefs! Ontario Honey Marshmallows

Honey Marshmallows

This marshmallow recipe comes from Greg Wade of Publican Quality Bread in Chicago. Their ooey gooey meltability factor is amazing, and using honey adds a delicious depth of flavour. Make the best s’mores ever with this secret ingredient!
Makes 24 marshmallows
5 teaspoons gelatin1/2 cup honey1 3/4 cups sugar3/4 teaspoon salt1 1/4 cups cold water4 egg whites To coat the marshmallows1/2 cup cornstarch1/2 cup icing sugar
Measuring cupsMeasuring spoonsBowls, various sizesWhiskSpatulaStand mixer, or hand mixer with whisk attachmentNon-stick sprayCandy thermometerMedium pot9x13 inch panParchment paperCutting boardSieveChef's knifeDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a bowl, combine ½ cup of water with gelatin and whisk together well.

Place sugar, honey, salt, and ¾ cup of water in a pot with high sides. Attach the candy thermometer to the side of the pot and make sure the end is in the middle of the liquid, not touching the bottom of the pot.

Place your egg whites in the bowl of the stand mixer with whisk attachment, or large mixing bowl with hand beater.

Prepare a dish for the marshmallows. Line a 9×13 baking pan with parchment, and spray very well with nonstick cooking spray.Mix together cornstarch and icing sugar, and coat all surfaces of the pan with cornstarch and icing sugar mixture, reserving more for the top of the marshmallows.

Get Cooking!

Place the pot over medium heat and do not stir. When thermometer reads 250°F remove the pot from the heat, and be very careful as it is very hot sugar.

Stir the gelatin mixture into the honey sugar mixture very carefully. It will bubble up.

Turn on the stand mixer to high speed, and whisk egg whites until very frothy. Then turn the mixer down to low speed and slowly start to add the sugar mixture in a steady stream, not too much at a time. Continue until all of the mixture is added into the whites.

Continue to let the mixer beat the marshmallow mixer on high speed, for about 12 – 15 minutes or until the sides of the bowl are at room temperature.

Spray the spatula well with non-stick spray. When marshmallow mixture is cool to the touch, quickly transfer into the prepared pan and spread with a spatula to make even. Use a sieve to shake the icing sugar and cornstarch mixture onto the top of the marshmallows.

Let marshmallows set at room temperature for 24 hours.

When ready to cut, flip the pan onto a cutting board and spray a knife with non-stick spray. Cut into desired shapes and coat sides with additional cornstarch mixture. Store at room temperature in an airtight container for up to 1 week, or freeze and thaw marshmallows as needed.