White Honey Marshmallows

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• Step 1

  In the bowl of a stand mixer, using the whisk attachment, mix together the cold water and gelatin.

• Step 2

  In a deep pot with a candy thermometer attached to the side, combine the honey, water, vanilla, and salt. Heat the mixture over medium-high heat until it reaches 240 degrees, the hardball stage (roughly 9 to 14 minutes).

• Step 3

  Carefully pour this mixture into the gelatin mixture (it will be very hot).

• Step 4

  Starting with the mixer on low speed and gradually increasing to high speed, whip for 8 to 10 minutes, until the mixture becomes white and thick.

• Step 5

  Meanwhile, line an 8-inch square baking pan with parchment paper and dust it with tapioca starch.

• Step 6

  As soon as the mixture is thick and white in color, quickly pour the marshmallow fluff into the prepared pan, as it will get thicker by the second.

• Step 7

  Dust with more tapioca starch (this will help you smooth out the surface).

• Step 8

  Let cool for several hours in the fridge, which will allow the marshmallows to set.

• Step 9

  Cut the marshmallows into squares. If you find that the knife is sticking, coat it in tapioca starch before each cut. Store the marshmallows in a sealed bag or container at room temperature, or freeze for later use.

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