- 1 cup water
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup honey (not whipped variety)
- 1/4 tsp salt
- 2 tbsp unflavored powdered gelatin (almost 2 1/2 packets)
- 2 large egg whites, at room temperature
- Ivory food coloring, optional
- 1 cup powdered sugar
1. Spray a 9 x 13-inch pan with cooking spray, and press a layer of cling wrap into the bottom and up the sides, making sure that it extends beyond the sides of the pan. Spray the cling wrap inside the pan with more cooking spray.
2. Place 1/2 cup of cold water in a small bowl, and whisk the gelatin into the water. Let it sit and absorb the water for a few minutes.
3. In a small saucepan, combine the remaining 1/2 cup water, the granulated sugar, the brown sugar, the honey, and the salt over medium heat. Stir until the sugar melts, then brush down the sides of the pan with a wet pastry brush to prevent crystallization. Insert a candy thermometer.
4. Continue to cook, without stirring, until the thermometer reaches 260 degrees F (126 C).
5. While you wait for the sugar syrup to heat up, place the room temperature egg whites in the bowl of a large stand mixer fitted with a whisk attachment. When the syrup reaches 250 F, start to beat the egg whites on medium speed. The goal is to have the egg whites at firm peaks when the sugar syrup reaches 260 F. If the whites are ready before the syrup, stop the mixer—do not overbeat them! Also during this time, microwave the bowl with gelatin in it for 20 seconds, until it liquefies.
6. Once the sugar syrup is at 260 F, remove the saucepan from the heat and whisk in the liquid gelatin mixture. Be sure to stir until the gelatin completely dissolves. Slowly and carefully stream the hot sugar syrup into the egg white as the mixer is running. Once all of the syrup is in, turn the mixer to high speed and beat it until the marshmallow is opaque and glossy and thick, about 10 minutes. When you lift the beater from the mixer, it should slowly drip back into the bowl in a thick ribbon.
7. If you want your marshmallows to have a honey color, add a few drops of ivory food coloring, and mix just until the color is even. Scrape the marshmallow into the prepared pan and smooth it into an even layer.
8. Let the marshmallow rest at room temperature for at least 6 hours, or overnight. Once set, sprinkle the top with powdered sugar. Dust your work surface with powdered sugar as well. Remove them from the pan using the cling wrap as handles, and invert them onto the work surface. Peel away the cling wrap and dust the top with powdered sugar..
9. Cut the marshmallow into small squares using a large chef's knife. It's easiest if you wash the knife frequently with hot water and spray it with nonstick spray. Roll the cut sides of the marshmallows in powdered sugar. Store Honey Marshmallows in an airtight container for 3-4 days. They will keep longer than this, but they start to taste stale within a few days, depending on the humidity levels of your house.