1. Sprinkle the gelatin over the water in the same bowl you will be doing your mixing in. Let sit for 5 minutes so that the gelatin is absorbed by the water. Meanwhile, oil and 13×9 inch baking pan.
2. In a saucepan whisk together the honey and salt over medium heat. Add the vanilla bean and the seeds! Turn the heat to medium/high and bring the mixture to 240 degrees using a candy thermometer whisking every so often if needed.
3. Once the mixture has reached 240 degrees remove the vanilla bean pod with tongs and very slowly add the honey to the gelatin mixture on low/medium speed. Once it is all added turn the mixture to high and beat for about 10 minutes. The mixture should be light and fluffy. It’s really fun to watch this happen!
4. Pour into prepared baking pan and let set at room temperature, overnight, uncovered. This is the hard part…. you cannot cut them until the next day.
5. When you are ready to cut the marshmallows you are going to want to remove them from the pan. Just loosen up the sides of the pan and it should slide out. To make them easier to cut I sprinkle them with powdered sugar. You can use a knife, but a pizza cutter will work as well. Then toss the small pieces in a bowl with some powdered sugar and evenly coat. If you are using these to make Rice Krispies then you don’t necessarily need this step.
S’mores on a Stick:
1. If you are using homemade marshmallows, cut them into the desired size, and place them in the freezer for at least 10 minutes before dipping
2. Crumble the graham crackers into very small pieces, and place in a shallow bowl
3. Line a baking sheet or large plate with wax paper
4. Place a glass bowl over a pot of simmering water, making sure the water isn’t touching the bowl (aka a double boiler)
5. Place ¾ of the chocolate into the bowl with the coconut oil, and stir until melted with a spatula
6. Turn the heat off once melted
7. Dip the pointed part of a skewer into the melted chocolate, and then stick into the top of a marshmallow; it should go almost all the way to the bottom of the marshmallow
8. Dip the marshmallow into the melted chocolate so that it is covered about ¾ of the way; it helps to use a spatula to move the chocolate around the marshmallow
9. Allow the excess chocolate to drip off
10. Place the chocolate dipped marshmallow into the crumbled graham crackers
11. Place onto the wax paper
12. Repeat with the rest of the marshmallows
13. Add more chocolate and/or coconut oil to the melted chocolate if it starts to thicken or seize up
14. Once all of the marshmallows are dipped, place them in the fridge to set up for about 10 minutes and serve!
15. If you make really large homemade marshmallows this could make about 10-15 or if you use store-bought you should be able to do close to the entire bag. The amount yielded will depend on the size of the marshmallows