A traditional confectionary recipe for marshmallows includes egg whites and corn syrup. Some recipes omit the egg whites and up the corn syrup content. This one does not have either. It is honey, raspberry puree and lemon juice with some gelatin to bind it all together.
Honey, lemon and raspberry all hold attributes related to love so sharing, once complete is encouraged.
You will need:
1 1/2 tbsp. gelatin
2 Tbsp. raspbery puree
4 Tbsp. lemon juice
3 Tbsp. water
1/2 cup honey
1/8 tsp. salt
1/2 tsp. lemon zest
“In my Kitchen filled with Care, I welcome, Earth, Fire, Water, Air“. As these little goodies are effectively little puffs of love carried on pillows of honey, lemon and raspberry, keep your focus on the person or people you are making them for. As you wash your hands and gather the ingredients, hold the intention of sharing sweetness in its many forms.
If you are using a 
fresh lemon in this recipe, there will be leftover zest.
As I have mentioned in a previous post, I keep the zest and store it in a jar with a little sugar, in the fridge. It is great to have an extra source of flavouring to draw from when playing in the kitchen.
Wash the lemon and then roll it on the countertop to break down the cells, creating more juice before zesting the outside.
Zesting before juicing is much easier than afterwards.
Having the lemon at room temperature before juicing and not fresh from the fridge will also assist in increasing the volume attained.
Mix together the icing sugar and cornstarch. Using a hand sifter cover the bottom of a loaf pan with a light dusting.
This is a traditional coating mixture for marshmallows but if you are using this recipe to avoid refined sugars, see if you can find dried powdered honey in your area.
Mixing the honey with the cornstarch is an alternate option.
Stir as needed and if the mixture is too firm, try 15 seconds in the microwave or a few minutes over a bath of hot water to help the mixture liquify.
In a medium pot, place the honey, water and salt. Heat over medium heat. It may seem like a big pot for a small amount of liquid but once the honey starts bubbling, it will boil over quickly (as you can see in the picture )in a small pot unless you are standing over the stove taking the pot off and putting it back on the heat.
Use a candy thermometer and bring the mixture up to 240 degrees. There will be very little liquid on the bottom of the pot so making sure it is not burned is important. Tip the pot on an angle, collecting up the liquid if that will help you get a better reading on the temperature.
When you know you have reached the correct temperature, remove the mixture from the heat.
Using a hand mixer on low, very carefully mix in the hot syrup into the 
gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl.
Once it’s all combined increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy.
You can see how the mixture lightens with more and more air being whipped into the soon to become marshmallows mixture. Keep going.
As the whipping happens, the mixture is also cooling down.
I did the whipping in the sink to control the spray but using an oversized bowl will also work.
Keep whipping until stiff peaks are happening and the add the lemon zest and whip about a minute more.
Have patience as they does not happen immediately. It will take some time.
It is important the mixture is still spreadable when poured into the pans but be as firm as possible. Whipped too much and the top will not self level as it sets.
Scrape the finished marshmallow mixture into the prepared pan.
Top with the remaining coating mixture and leave to set.
I found these took longer than my regular marshmallow recipe which I can take out in about an hour. These are happiest sitting overnight. Honey holds moisture so it takes a little longer to firm.
Cut into squares, toss with the remaining powder and serve or store.
I used two containers as I had plans for the small 4 x 4 but as a general rule of thumb pour the entire mixture into the loaf pan.
This picture to the right was taken about two minutes before the whipping was complete.
Many recipes say pour the marshmallows into a prepared sponge roll pan but this recipe makes a smaller amount. If a bigger batch is made then using a metal spatula to smooth out the top is handy. Here there is too much depth in the loaf pan so a rubber spatula will have to do.
This recipe will make about 24 marshmallows, depending on how they are cut.
Store in an airtight container with any extra icing sugar/cornstarch mix and you may need to mix up a teaspoon more if your little ones don’t gobble them up on the day made. It is the honey that keeps everything moister than normal.
The first time I made these I used all lemon juice and found them to be too tangy. If you like things that puckers your mouth then be all means use a full 7 tablespoonfuls and remove the water. All in all I was thrilled that the honey worked as well as it did.
I am not fooling myself, we are still in the fructose/glucose family where a little goes a long way. However since this page focuses on treats for celebrating the wheel of the year, honey holds a special place.
Honey and milk, mixed together are used in many societies as offerings. Honey specifically is sacred to Aphrodite, the Greek goddess of love and beauty.
Raspberry Lemon Honey Marshmallows from My Kitchen Wand
