Yield: 12 Servings
Prep Time: 15 Minutes
Total Time: 20 Minutes, plus time to set
Honey Clouds
- 1 cup cold water, divided
- Four ¼ oz packets unflavored gelatin
- 1¾ cups Nate’s 100% Pure Honey
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup cornstarch
S’mores
- 24 whole honey graham crackers
- 12 chocolate bars
Directions
Honey Clouds
Combine ½ cup cold water with gelatin in the bowl of a standup mixer. Set aside.
In a medium saucepan, combine remaining water and honey. Bring to a boil and stir occasionally until syrup reaches 240°F on a candy thermometer. Pour hot liquid in a stream into the gelatin mixture while mixer is on a low setting. When combined, mix on high for 12-15 minutes until lukewarm and very fluffy. Add salt and vanilla extract .
Variations: For chocolate honey clouds, add ½ cup cocoa. For chocolate chip honey clouds, add 1½ cups miniature chocolate chips.
Coat a 9 x 13-inch pan with cornstarch. With a spatula, scoop sticky “honey fluff” into the prepared pan. Coat the top with remaining cornstarch and pat into corners until even. Allow to set for several hours. Cut into squares with a knife that has been coated in cornstarch. Store in plastic bags. Makes about 2 dozen.
S’mores
Roast Honey Clouds over embers. Place warm Honey Clouds on top of chocolate and honey grahams. Cover with a second honey graham and eat immediately!
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