I stumbled on this one myself when I was making homemade marshmallows using this Food.com recipe and found myself short on corn syrup. Remembering the chemical composition of honey and corn syrup are very close (which is why corn syrup is used to adulterate honey!) I replaced half of the corn syrup with raw honey. The result was a marshmallow with a nice honey flavor, especially at the end. Must try this! For fun we added some food coloring and got a nice purple marshmallow.
2 1/2 tbsp unflavored gelatin
1/2 c. cold water
1 1/2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. Justman Honey
1/4 tsp. salt
1/2 c. water
2 tbsp. pure vanilla extract
confectioner’s sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on candy thermometer; raise heat to high.
Cook syrup without stirring until it reaches 244° (firm ball stage).
Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
Add vanilla; beat to incorporate.
Generously dust an 8×12 inch glass baking pan with confectioners’ sugar.
Pour marshmallow mixture into pan.
Dust with confectioners’ sugar; let stand over night uncovered, to dry out.