Marshmallows

.5 ounce knox gelatin

3 ounces COLD water + one ounce

4 ounces sugar

2 ounces egg whites (room temp!)

.6 ounces honey

.6 ounces sugar

cornstarch and confectioner’s sugar

Note: This is a recipe where you need your food scale!! I really don’t use mine much except when I make things like this and to occasionaly weigh out pasta amounts but this time it’s a necessity.

1. In a small bowl, combine the gelatin and icey water. Sit and let “bloom” aka turn into jello. This will only take a few minutes. Set aside.

2. In a small saucepot, combine water, honey and 4 ounces of sugar. Bring to a simmer and keep a close eye.

3. While that’s going, start to make your meringue. Whip the egg whites until frothy and then add your .6 ounces of sugar. Whip til soft peaks form. NO MORE!

4. When your sugar syrup has reached 240 degrees (or is a light caramel color, not too dark though!) take off heat and add the gelatin. Stir to combine.

5. With your mixer on high, drizzle in the sugar syrup into the meringue. Now, continue beating for 8 minutes. No more, no less. Time it!

6. After 8 minutes, put marshmallow fluff into a plastic bag, cut off the end and pipe out onto parchment paper that has been covered with a mixture of half cornstarch and half powdered sugar.

7. Let sit out preferably overnight but a few hours will do the trick. Slice, eat, roast…the opportunities are endless