Guess What I Made?

{Recipe from Internal Bliss}

I bet you'll never guess (except for my picture above)...First, let me tell you that before Dieter had his allergies I had really never cooked before. Now, I am discovering how much I love it and how many good things there are to eat! Ok, ready...Marshmallows! Who knew you could make marshmallows? They were so easy and they taste so good! Dieter has never been able to have marshmallows before and he loves these! I am a fan of coconut so it was an extra treat that these are rolled in shredded coconut. It might seem like there are a lot of steps, but these are easy to make. I made them after my kids went to bed one night! Oh, and I don't have a stand mixer-I just used my hand held.

Honey Marshmallows

3 packages unflavored Gelatin
1 cup ice cold Filtered Water, divided
2 cups Honey
1/4 teaspon Salt
2 teaspoons Vanilla Extract
1/4 cup unsweetened Coconut Shreds
Coconut Flour for dusting
Coconut Oil or Ghee for greasing pan

-Grease a 13x9 inch glass baking pan. Add the shredded coconut and move around to completely coat the bottom and sides of the pan. Save any extra for coating marshmallows after cut.
-Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Use the whisk attachment.
-In a small saucepan, combine the remaining 1/2 cup water, honey, and salt.
-Place over medium high heat, cover and allow to cook for 3-4 minutes.
-Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees, approximately 7 to 8 minutes.
-Once the mixture reaches this temperature, immediately remove from the heat.
-Turn the mixer on low speed and, while running, slowly pour the honey syrup down the side of the bowl into the gelatin mixture.
-Once you have added all the syrup, increase the speed to high.
-Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15 minutes.
-Add the vanilla during the last minute of whipping.
-When ready, pour the mixture into the prepared pan, using a lightly oiled or greased spatula for spreading evenly into the pan.
-Dust the top with enough of the remaining shredded coconut to lightly cover. Reserve the rest for later.
-Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
-Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or scissors, dusted with coconut flour. Once cut, lightly dust all sides of each marshmallow with shredded coconut, using additional if necessary.
-Store in an airtight container for up to 3 weeks.

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