Marshmallows ❤️

Ingredients

1 cup water

3 Tbs. unflavored gelatin powder

1 cup light colored raw honey

1 tsp. vanilla

2 drops peppermint oil (optional)

Directions

Line a baking sheet with parchment paper + spread 1 Tbs. of the arrowroot evenly over the parchment paper.
In the bowl of a stand mixer with the whisk attached, pour 1/2 cup of the water + sprinkle the gelatin over the top. Allow the gelatin to bloom or absorb the water for 10 minutes.
Combine the remaining 1/2 up water + the honey in a saucepan. Bring to a boil over medium-high heat + boil for 15 minutes, or until a candy thermometer reads 240 degrees.
Turn the mixer on low and with it running, slowly pour the hot honey syrup down the side of the bowl. Once it's all poured in, increase the speed of the mixer to medium-high + best for 8-10 minute. Mixture will turn from brown to white + triple in volume.
Turn the marshmallow cream out into the parchment baking sheet + smooth with a spatula. You will need to work quickly here, before the marshmallow starts to set. Allow to cool + set at room temperature for 6 hours.
Rub the top of the marshmallow all over with 1 tsp. of the arrowroot powder. Lightly grease a sharp knife with coconut oil + slice the marshmallows. If the marshmallows are still sticky, toss the pieces gently in the remaining 1 Tbs. arrowroot to coat them.
Store in an airtight container at room temperature for up to 2 weeks.

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