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Milk & Honey Marshmallows
Author: Joe the Baker
  • 4 ounces milk
  • 1.3 ounces gelatin
  • 4 ounces milk
  • 8 ounces honey
  • 6 ounces sugar
  • Tablespoon salt
  • 3 ounces egg whites
  1. Combine the gelatin and initial measure of milk in the bowl of a stand mixer. If using powdered gelatin allow to bloom fully with the milk as the liquid. Separately, combine all remaining ingredients except the egg whites, and heat to a boil. In this case it pays to watch the pot, because the milk will boil over.
  2. Pour this mixture over the gelatin in the bowl of a stand mixer. Using a paddle attachment, beat for 25 seconds at low speed to incorporate. Raise the speed to high and whip until a thick, stringy looking foam stands tall in the mixer, about 4 minutes.
  3. Gently beat the egg whites to start incorporating air and add them to your marshmallow. The marshmallow will break but reconstitute shortly. Beat an additional 2 minutes and then pour into a prepared mold and let set completely.
  4. Cut as desired, lace with powdered sugar, and enjoy.
Recipe Notes

If you are piping marshmallows, beat an additional 4 minutes to ensure have taken in the most air and cooled enough to hold their shape when piped. Pipe onto a prepared surface and let rest completely.