Step 1

Pour ½ cup of the water, and all of the gelatin into the bowl of a stand mixer, using the whisk attachment. Allow to sit and “bloom” while you complete the next step.

Step 2

Place the honey, and the other ½ cup of water into a saucepan, and heat on medium until the mixture reaches 240 °F called the “soft ball” state (use a candy thermometer).

Step 3

When the honey mixture reaches the desired temperature, immediately remove the saucepan from heat. Turn the mixer on low speed, and slowly begin to pour the hot honey onto the gelatin. Use a spatula to ensure all the honey is used, then turn up the mixer speed to medium-high. Whip the mixture for about 8 minutes, add the vanilla, and whisk for another 1-2 minutes, or until stiff peaks form.

Step 4

Grease a 9x13 pan with coconut oil. Pour the marshmallow mixture into the pan and smooth with a spatula to ensure an even layer. Allow the marshmallow to sit for at least 4 hours, to cool completely and become firm.

Step 5

Turn the slab of marshmallow onto an arrowroot floured surface and cut the marshmallow into squares with a pizza cutter, scissors or a knife greased with coconut oil, to prevent it from sticking to the blade. Lightly coat the sides of the cut marshmallows in arrowroot, to prevent them from sticking to each other, or your fingers.

Step 6

Enjoy immediately, or store in an airtight container in a cool, dry place for up to a month.

Step 7

Make S’mores using my homemade paleo graham crackers!

Step 8

Make S’mores using my homemade paleo graham crackers!