Yield 12
Prep Time 15 minutes
Total Time 1-3 minutes
Ingredients
- 4 1/4-ounce packets unflavoured gelatin
- 1 3/4 cups Nature Nate’s Raw & Unfiltered Honey
- 1 cup cold water
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup cornstarch
- 24 whole honey graham crackers
- 12 chocolate bars
Directions
For Honey Clouds:
Combine 1/2 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 degrees on a candy thermumeter. 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 flavouring, salt and food colouring if desired.
For chocolate honey clouds, add 1/2 cup cocoa. For chocolate chip honey clouds, add 1 1/2 cups miniature chocolate chips.
Coat a 9×13-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.
For 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!
