JARDI CHOCOLATES’ HONEY VANILLA MARSHMALLOWS

These creamy marshmallows will upend every notion you have about how marshmallows should taste.

If, like us, you’re using packaged gelatin, two-and-ahalf .25-ounce packets will yield the 2 1/2 tablespoons you need.

The marshmallow mixture will become very thick as it whips and at some point may begin to strain the motor of your stand mixer.

Stop beating if that happens. The marshmallows will set up fine at that point.

If you want to color your marshmallows, add food coloring when you begin to whip the mixture.

1/2 cup plus 2 tablespoons cold water

2 1/2 tablespoons powdered gelatin

2 1/2 cups granulated sugar

1 1/2 cups corn syrup

3/4 cup plus 2 tablespoons honey

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup cornstarch

1/2 cup powdered sugar

Liberally oil a 9-by-9-inch baking dish.

Be sure bottom and sides are covered. Line the baking dish with a piece of parchment paper and oil that well. The parchment paper will help in removing the marshmallows from the dish.

Set aside.

Put water in the bowl of a stand mixer and add gelatin. Do not put bowl on mixer yet. Allow to sit while you are making the sugar syrup.

In a heavy medium-size saucepan, combine sugar, corn syrup and honey.

Bring to a boil over high heat and cook until mixture reaches 252 degrees, up to 15 minutes depending on your pan and the heat.

Remove from heat and carefully pour syrup over gelatin.

Move bowl to mixer and let sit 30 seconds. Move bowl onto mixer and fit mixer with whisk attachment. Whisk mixture on high speed until it turns opaque. Carefully add vanilla and salt.

Continue to whisk on high speed until medium peaks form. Remove bowl from mixer and scrape mixture into prepared baking dish. Spread to even thickness. Allow to rest overnight.

The next day, stir together cornstarch and powdered sugar and put in a pie plate. Remove large marshmallow square from baking dish and using a warmed, wet knife, cut into desired shapes.

Toss marshmallows with cornstarch mixture and shake off extra cornstarch mixture. Keep marshmallows in an airtight container until ready to use.

If you want to package them for Easter baskets, put a few in a cellophane bag and seal it tightly. Makes: 81 1-inch marshmallows Per marshmallow: 66 calories (percent of calories from fat, 0), trace protein, 16 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 22 milligrams sodium.