CINNAMON HONEY MARSHMALLOWS Yields 1 8-by-8-inch pan 1 c. arrowroot starch (or potato or cornstarch) 1 c. water, divided 2 ¼-oz. packets unflavored gelatin (or 2 T. Great Lakes brand unflavored beef gelatin) 2 egg whites ¾ c. local honey ¼ t. salt 1 t. vanilla extract ½ t. cinnamon Pour the arrowroot into a medium-size bowl and set aside. In a separate, small bowl, evenly sprinkle the gelatin over ½ cup of the water and set aside. Combine the honey and the other ½ cup water in a medium saucepan over medium heat. Stir to dissolve the honey in the water. Raise the heat once the honey dissolves and bring to a rolling boil for approximately 4 minutes. Use a candy thermometer to ensure the marshmallows will set properly. While the honey mixture is heating, use a stand mixer fitted with a whisk attachment to beat the egg whites until they are frothy. Add the salt and turn the mixer to high when the honey mixture reaches 210°. When the honey mixture reaches 245°, remove the pan from the heat, reduce the mixer speed to low and slowly pour the contents of the saucepan along the side of the mixing bowl containing the egg whites. (Do not pour the mixture onto the whisk as it will splatter and possibly burn you.) Increase the mixer speed to medium. Once the contents of the pan are fully incorporated, quickly scrape the gelatin mixture into the still-hot saucepan to dissolve the clumpy gelatin. The residual heat from the pan will melt the gelatin and do not worry if there are white streaks in the mixture from the honey. Pour the liquefied gelatin into the mixer bowl—taking the same precautions not to splash. Gradually increase the mixer speed to high. Beat on high for 12 minutes. Follow the directions for flavoring, molding and cutting in the Basic Marshmallow Recipe—substituting the arrowroot starch for the confectioners’ sugar dusting.
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