Success: Wildflower Honey Marshmallows

Wednesday, June 29, 2011

I've made this recipe enough times, there's now a BYOV Honey Vanilla Marshmallow REcipe available, the way I like to make it!

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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.