The other day, we were reading a book that repeatedly mentioned “Chocolate Marshmallow Fudge Delight.” My 6-year-old speculated about what it might taste like, and how we might make it ourselves. I told him that I imagined it tasted like s’mores, but with all of the ingredients mixed together. Since he’s never had a s’more, this spawned a whole other conversation. And since it’s almost the end of summer, it occurred to me that this could be the perfect end-of-summer treat to mark the transition of the seasons.
Now, let me warn you that there is nothing healthy about this marshmallow recipe. I mean, sure, it’s better than marshmallows loaded with corn syrup and various artificial colors and preservatives. These marshmallows are sweetened with honey, and were made with love. I think those make them better than any store-bought alternative.
That said, these are essentially pure sugar. But for a pure indulgence, they are wonderful. And to have them as a part of our Marshmallow Roasting End of Summer Celebration, they are perfect.
Here’s my Honey-Sweetened Marshmallows Recipe.
3 tablespoons gelatin
1 cup water, divided
2 cups honey
¼ teaspoon salt (I use THIS)
1 teaspoon ground vanilla beans (Available HERE)
½ cup unsweetened shredded coconut, plus additional if necessary
Coconut oil for greasing the pan (Available HERE)
Place ½ cup of the water into the bowl of a stand mixer, along with the gelatin. Use a whisk attachment if you have one; traditional two beater mixers will also work well.
In a medium saucepan, combine the remaining ½ cup water, honey, and salt. Place over medium-high heat and cook until it reaches 240-degrees Fahrenheit. Once it reaches this temperature, remove it from the heat.
Turn the mixer on low speed, and while it’s running, slowly add the hot honey mixture to the gelatin. Once you have added all of the honey mixture, increase the mixer to high speed.
Whip the mixture until it becomes very thick; it will be light, and fluffy, and the mixture will approximately double in volume. This takes about 12-15 minutes. When the mixture is almost done, add the ground vanilla beans.
While the mixture is thickening in your mixer, use coconut oil to grease a large glass baking dish.
Place about 2/3 of the shredded coconut in the greased dish, and pour it around until the bottom and sides are completely coated. Use more if necessary.
Once your marshmallow mixture is thick and fluffy, pour it into your prepared dish. You can use a greased spatula to spread it evenly into the pan.
Sprinkle the remaining shredded coconut in a single layer over the top, reserving any extra.
Allow the marshmallows to sit uncovered for several hours, up to overnight.
After they’ve rested, turn the marshmallows onto a cutting board and cut into squares (I used a pizza wheel).
Once they’re cut, dust all sides with shredded coconut.
Store in an airtight container.