Toasted Marshmallow S’mores

Directions

• Combine the tapioca starch and powdered sugar in a bowl. 
• Line a baking pan with parchment paper and lightly grease with coconut oil. Dust with ~2Tbs of the mixture. ⁠
• Combine ½ cup water and 3 TBS Great Lakes Culinary Gelatin in the bowl of your standing mixer.
• Add ½ cup water, honey, maple syrup and salt to a saucepan.
• Heat over medium-high and stir for the first minute of cooking. ⁠
• After 1 minute, stop stirring but continue cooking over medium-high heat for 11 more minutes.
• Remove it from the heat and pour it into the container of your standing mixture with the gelatin mixture. ⁠
• Mix on high-speed for 4-5 minutes.
• Add cinnamon and vanilla and beat for 1-2 more minutes.
• Spread the mixture into your pan and cool in the refrigerator for 12 hours before cutting.
• Dust and cover the marshmallows with the rest of the tapioca/powdered sugar mixture.

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