Wednesday, June 29, 2011
Left uninspired by a $1.00 marshmallow from the Pittsburgh Marshmallow Factory, I set out on a recipe adventure...
...and returned with possibly the most elitist things I've whipped up yet: homemade marshmallows flavored with wildflower honey and homemade vanilla extract. The only other recipe in the running for this exclusive title might be the French macarons, but I need to experiment with more haughty flavor combinations.
This recipe is great for showcasing the vanilla, and a light toasting brings the wildflower honey to the forefront. Perfect.
Honey Vanilla Marshmallows Recipe
Follow Joy the Baker's Honey Vanilla Bean Marshmallows recipe, BUT:
- Replace all the vanilla extract and beans for one tablespoon of homemade vanilla extract
- No corn starch (I didn't have any this time around, but I use it when I do)
- I highly highly recommend using a good quality honey for this recipe, especially if you plan on toasting the 'mallows (you should probably throw out your store bought honey, because)
- Toasting the marshmallows is a very good idea, otherwise they stand alone in a very subtle manner
- The secret to clean up? Scalding hot water.
- Oh, and avoid trying to lick the bowl, lest you get yourself stuck in it.
I might try vegan gelatin next time, just so I can share with more people. Or go the egg route to take these up a notch to super fluffy, instead of just medium-density. But then, why fix what isn't broken?
Good quality honey. Use it.
The bast damned s'mores you'll ever have.