Healthy Homemade Marshmallows
Soft, fluffy marshmallows made with honey, grass-fed gelatin, and real vanilla. These wholesome, corn syrup–free marshmallows are perfect for hot cocoa, toasting, or a naturally sweet treat.
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Servings: 36 marshmallows
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Equipment
- 1 stand mixer (or hand mixer)
- 1 saucepan
- 1 8x8 baking pan
Ingredients
- 3 tablespoon grass-fed gelatin
- 1 cup cold filtered water divided
- 1 cup raw honey or pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Arrowroot powder or tapioca starch for dusting
Instructions
Bloom the Gelatin:
- Pour ½ cup cold water into the bowl of a stand mixer. Sprinkle gelatin over the water and let bloom for 5–10 minutes.
Heat the Sweetener:
- In a saucepan, combine honey (or maple syrup), remaining ½ cup water, and sea salt. Heat until dissolved, then bring to a gentle boil. Cook until the mixture reaches 240°F (soft-ball stage).
Whip the Marshmallows:
- With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Gradually increase to high speed and whip for 8–10 minutes until thick, glossy, and fluffy.
Add Vanilla:
- Mix in vanilla during the final minute of whipping.
Set:
- Line an 8×8-inch pan with parchment paper and dust lightly with arrowroot powder. Pour marshmallow mixture into pan and smooth the top. Let set at room temperature for 4–6 hours.
Cut and Dust:
- Lift marshmallows from the pan, cut into squares, and toss lightly with arrowroot or tapioca starch to prevent sticking.
Notes
Store in an airtight container at room temperature for up to 1 week.
For peppermint marshmallows, replace vanilla with ½ teaspoon peppermint extract.
For extra-soft texture, do not overcook the syrup past 240°F.
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