Camping requires smores, which require marshmallows. I prefer not to use the ones that are loaded with HFCS, blue dye, tetrasodium pyrophospate and artificial flavor.
3 tbsp of unflavored gelatin, I use Bernard Jensen's
1 c water
1 1/2 c organic cane sugar
1 c raw honey
1 tsp organic vanilla
1/4 tsp sea salt
Add a 1/2 cup chilled water and gelatin to mixing bowl.
In a pan combine the rest of the water, sugar, honey, and salt. Bring to a temp of 235-240. My meat thermometer only goes to 220, so I just cook it a few seconds longer.
Turn your mixer on low and very carefully add your syrup to your gelatin. Whip as high a speed you can without it splattering all over the place. Once it thickens and cool a bit add your vanilla and slowly increase the speed until your mixer is on high. Just let it whip until your mixture becomes thick and white like marshmallow fluff/cream.
While it is whipping, grease a 9 x 13 inch pan with coconut oil and dust with the arrowroot powder. Spread your fluff/cream out in the pan and then cover with a light towel to cure overnight. Cut into cubes and store in a tightly sealed container at room temp.
These don't really brown like regular marshmallows but they will melt and make divine smores. This is the graham cracker recipe I use, these are also super simple and easy. Enjoy!!