Honey Marshmallow's

Ingredients:

• ¼ cup gelatin (grass-fed)

• ½ cup water

• Tapioca starch for dusting pan

• ½ cup water

• ¾ cup raw honey

• Optional: 3 drops vanilla or rosewater

Directions:

1. Pour ½ cup of water into a medium bowl, sprinkle ¼ cup of gelatin evenly over the top, stir briefly, and leave it to bloom. Line a slice tin or medium baking dish with baking paper and dust with tapioca starch, then set aside. Once the gelatin has bloomed, transfer it to a large mixing bowl.

2. In a saucepan, combine ½ cup of water and ¾ cup of honey, whisk together, and bring to a boil over high heat for about 8 minutes then remove from heat.

3. With the beaters running, slowly pour the hot syrup into the bloomed gelatin, mixing for 8 minutes while gradually increasing the speed. If using vanilla or rosewater, add it during this time. When the mixture is white and fluffy, immediately pour it into the prepared tin or dish, working quickly as it will start to set.

4. Refrigerate for 1½ hours until firm, then cut into cubes using a sharp knife dusted with tapioca starch. Store in an airtight container with layers of baking paper between layers to prevent sticking.