Cradling a cup of hot chocolate to warm your hands in winter after being outside is one of life’s greatest pleasures and in our house, we have to load them up with marshmallows.

 

 

Prep Time 30 minutes, Set Time 2–4 hours

 

3 tbsp natural gelatin

½ cup and ¼ cup cold water

1 cup honey

Flavouring, optional. Honey is the main flavour but we sometimes add 2 tsp vanilla extract or 1 tsp fine fruit powder (ground-up dehydrated fruit) with great success.

 

 

Add ½ cup cold water to the gelatin and leave for a few minutes to bloom. If using a cake mixer, do this in the mixing bowl.

In a pot, bring the honey and ¼ cup cold water to a boil and allow it to sit at a rolling boil for 3 minutes. Be careful here as if left unattended it can foam up and overflow. If using flavouring, add it at this stage. Gently stir for even heat distribution.

Turn the cake mixer or hand-held beater to low speed. With the bloomed gelatin in the bowl, slowly add the honey syrup. Gradually increase the speed, being careful not to splatter the hot liquid. Whisk at full speed for 6–12 minutes until a thick marshmallow cream is formed, depending on how cold the kitchen is!

Pour into a lined dish and allow to set in the fridge for
2–4 hours.

To cut, use a hot sharp knife. I simply run hot water from the kettle over the knife to do this.

Marshmallows last around a week in the pantry in a container, or up to two months if kept in the fridge. They can also be stored in the freezer if you need to make a few batches!

These honey marshmallows also make a delicious marshmallow slice. Simply follow the same steps and pour over a biscuit base.
Be sure to line or grease your tin prior to pouring.

 

 

This is an edited extract from The Good Life by Gillian Swinton, photography by Francine Boer Photography and Gillian Swinton. Published by Allen & Unwin NZ, RRP $39.99.