Here’s a recipe for easy, healthy homemade marshmallows with honey – no white sugar or corn syrup! These are so simple to make that you’ll wonder why you’ve been buying them at the store. We included lots of tips and tricks, including the equipment needed.
This recipe has been updated since it’s original publication in 2014. Eat up!
More Sweets for Later:
Mint Marshmallows (with Chocolate, too!)
How to Make Homemade Marshmallows
Marshmallows are a kind of candy, but they’re one of the simplest kinds to make. As with most candy, the process begins by heating sugar and water to make a base sugar syrup.
The sugar syrup provides flavor to the marshmallows, as well as part of the structure of the finished marshmallow.
The hot sugar syrup is slowly add to a gelatin mixture and then whipped. Both the gelatin and the whipping process give marshmallows their trademark squishy, fluffy texture that we so love.
Afterwards, the marshmallows can be cut and dusted with powdered sugar (which is optional), and served up at your next family gathering.
- When you make homemade marshmallows, everyone will think you’ve worked over them for hours because they look so fine. In reality, they take about a half hour of your time!
What You Need to Make Homemade Marshmallows
Here are a few tools to assemble BEFORE you make homemade marshmallows.
Parchment Paper
Parchment paper is my best friend when it comes to making marshmallows. You use it to line the dish in which the marshmallow fluff will set up.
The parchment paper keeps the marshmallows from sticking to the pan. Once the marshmallows have dried, simple lift the parchment paper edges up and remove the whole sheet of marshmallows.
It makes clean up super quick!
Fat, Optional
In order to transfer your marshmallows into a dish in which they will set up and take shape, you’ll need a quality fat with which to cover your hands in order to pat the marshmallows into place.
- I like coconut oil but grass fed butter or any healthy fat will work.
You can also grease your marshmallow pan with oil or butter in place of using parchment paper. I don’t like the flavor or texture of the fat, so I don’t do this.
- Both of these steps are optional, FYI. You can simply use a silicone kitchen tool to smooth the marshmallow fluff, etc.
Candy Thermometer
You’ll also need a candy thermometer, of which there are several kinds. You can use a manual one to make homemade marshmallows, just be sure that it goes to at least 300°F.
- I actually own three different manual candy thermometers for making candy and candles both. I like to have more than one to compare their readings to be sure I’m accurate.
After burning approximately 438 batches of cheese, I recently splurged and bought myself a digital kitchen thermometer that beeps when it reaches the desired temperature. This is a great feature!
If you don’t have a candy thermometer, you can use a glass of ice water to check your temperature. Here’s a chart to help:
Like I said, marshmallows are a soft candy. This means that your finished product won’t be compromised if you’re off a degree or two in temperature.
Gelatin
You will also need a high quality brand of organic gelatin. The gelatin is what helps bind the marshmallows while still helping them to be pliant and soft.
Before I was a whole foodie, I had no idea what you would use gelatin for or what could possibly constitute healthy gelatin.
Bottom line, do your own research, buy some quality gelatin and be prepared to make awesome homemade Jellos, marshmallows, gum drops, and ice creams.
Mixer
You don’t necessarily need a standing mixer to make homemade marshmallows, but you will need some kind of mixer.
- The whipping motion of the mixer changes the marshmallow goo into marshmallow fluff.
I like my stand mixer because I can turn it on and walk away to tend to bleeding knees or to help with building a fort.
- Either tool will vary in how much time it takes to produce marshmallow fluff. Usually, it takes 8-20 mintues.
This will mostly vary due to the heat of the goo and what kind of inclusions you’ve added. Heavy, wet organic inclusions like cranberry sauce or pumpkin puree will double the time it takes to whip the goo into fluff.
What Are the Ingredients in Marshmallows?
Here are the basic ingredients of homemade marshmallows:
- water (or juice – in our pictures, we’ve used cranberry juice for cranberry marshmallows)
- honey (or another sugar)
- vanilla (optional)
- salt
Yep, that’s it. The recipe we’re sharing today is made with honey, FYI.
On an important side note, I was recently chatting with Victoria Pruett of A Modern Homestead and she shared with me that hers was actually the first honey-based marshmallow recipe on the internet. It was back in the early days of blogging and it didn’t occur to her to do much in the way of trademarking what would become a homemade marshmallow sensation!
- So, with a huge nod to her, and a suggestion that you go visit her Easy Healthy Paleo Marshmallow Recipe article, off we go!
What is the Best Recipe to Make Homemade Marshmallows?
The following basic recipe for honey-sweetened marshmallows is the best we’ve found. Start with these ingredients and these instructions and experiment a few times to find what you like best.
Honey-Sweetened Marshmallows
Equipment
- Stand or hand mixer
- Candy thermometer
- Silicone Spoon
- Glass Baking Dish
- Parchment paper
Ingredients
- 1/2 cup Unchlorinated Water
- 1/2 cup Organic Beef Gelatin
- 2 cups Honey
- 1/2 cup Unchlorinated Water
- 1 tsp Sea Salt
- 1 tsp Vanilla Optional
- 1/2 tsp Powdered Nutmeg Optional
Instructions
Prepare the Dish FIRST
- Prepare an 9 x 11 casserole dish one of two ways. You can grease the dish with high quality fat and then dust it with powdered sugar or cocoa. Or you can simply place parchment paper to fit (including up the sides inside and over the dish.)
Bloom the Gelatin
- Put 1/2 cup gelatin and the first 1/2 cup of water in the bottom of a stand mixer bowl (or any bowl).
- Slightly stir it to make sure all the gelatin is submerged in the water. This will cause the gelatin to "bloom" (or poof up a bit). Set aside.
Make the Marshmallow Syrup
- Heat 2 cups of honey, 1/2 cup water, and 1 tsp. salt in a medium saucepan. Add 1 tsp. vanilla and 1/4 tsp. of ground nutmeg, if using. Turn the pan to medium heat. Stir occassionally.
- Gently boil the honey mixture until a candy thermometer reaches 225F/107C degrees. The honey should bubble, froth, and turn a deeper caramel color.
- Once temperature is reached, immediately remove from heat and bring it over to the mixer.
- Turn the mixer on low/medium (use the whisk attachment) and slowly stir honey mixture into the bloomed gelatin. Drizzle the honey down the inside of the bowl at a slow, steady rate.*
- Mix to incorporate, stopping to scrape down sides a few times.
- Once honey and gelatin are mixed, put the collar on your mixing bowl (if you have one). If you don't, place a towel over the top of the bowl to prevent splashes.
- Turn the mixer to high and watch for the honey syrup to change into marshmallow fluff. The color will lighten and the mixture will thicken. You'll know the marshmallow mixture is ready to put in the pan when it becomes semi-stiff - a little bit like beaten egg whites, but stickier. This can take anywhere from 8-20 minutes.
- Spoon the marshmallow cream into your prepared dish with a greased scraper. Cover them lightly with parchment paper without allowing the paper to touch the marshmallows. Set in a cool, dry place.
- For softer marshmallows, let them set up for 4-6 hours. For dryer marshmallows, let them set up for 8-24 hours.
Notes
- Use a lightly damp pastry brush to wet the sugar and it will dissolve and return to the syrup mixture.
- This is necessary because, if the honey syrup changes temperature too quickly, it will crystalize. Once crytalized, you will be unable to whip it into marshmallow fluff.
- Alternatively, you can cool the marshmallow mixture by setting it aside. However, I NEVER do this because I'm an airhead and will simply forget about the marshmallow syrup. It will set up and become unusable for marshmallows.
- Then, I'll cover that with a towel or parchment paper to keep out bugs, cats, and children.
- The marshmallows will stick here and there, but don't worry too much. They'll peel of metal and glass. And you.
- Other dusting ideas include cinnamon, cocoa, or powdered keto sugar.
- I don't like the extra sugar, so I rarely dust my marshmallows.
For a brief instructional video, please visit this post and scroll down a bit. This article details how to make Wassail Apple Cider Marshmallows and includes a short video to detail the steps. This will help the visual learners among us.
I also have some tutorial photos below. I used pictures for colorful cranberry marshmallows so that everything will be a bit easier to see.
- However, when you make honey or granulated sugar marshmallows, you will end up with white marshmallows. Even raw sugar and maple syrup marshmallows end up basically white in the end. If I need snowy white marshmallows (like for topping gingerbread houses), I’ll usually use organic cane sugar.
Don’t be concerned that these photos are varied! I want you to feel confident that you can make any kind of marshmallow that strikes your fancy. Embrace the differences in this tutorial and be inspired to try your hand at cranberry or choclate or whatever!
- FYI, I’m still working on perfect a peanut butter marshmallow with actual peanut butter and not peanut butter powder. I don’t usually have the powder on hand, but I always have actual peanut butter. It’s taking me a few tries but even the mistakes taste great!!
A Few More Marshmallow Tips
Here are just a few more things to consider before you make homemade marshmallows. It’s good to decide these things ahead of time because homemade marshmallows go together quickly once the marshmallow sryup is ready.
When lining the pan, the parchment paper won’t lie down until the marshmallow is weighing it down. However, once they’re dry, the paper will just peel off the marshmallows.
- The salt is VITAL to the success of your sugar syrup. Do not forget to add the salt!
You don’t need to stir the mixture, but you may stir the sugar syrup as it heats, but do so gently. When I use granulated sugar in a homemade marshmallow recipe, I like to stir initially to help the sugar dissolve evenly.
However, if I’m sloppy and splash the syrup onto the sides of the pan, it will crystalize.
- Use a lightly damp pastry brush to wet the sugar and it will dissolve and return to the syrup mixture.
Add the Syrup to the Gelatin Slowly
The only tricky part to marshmallows is adding the honey syrup to the gelatin at a SLOW and STEADY rate.
- This is necessary because, if the honey syrup changes temperature too quickly, it will crystalize. Once crytalized, you will be unable to whip it into marshmallow fluff.
- Alternatively, you can cool the marshmallow mixture by setting it aside.
However, I NEVER do this because I’m an airhead and will simply forget about the marshmallow syrup. It will set up and become unusable for marshmallows.
Once the gelatin and the syrup are incorporated, turn the mixer to high to whip the syrup to fluff. If you have added a wet inclusion like cranberries or pumpkin, be sure to use the collar on your mixer. Those heavier ingredients make the syrup and fluff heavier and more prone to splashing!
Dry & Cut Homemade Marshmallows
To dry the marshmallows in the pan, I usually put a bakers rack or grease shield over the top of the pan. This allows for air flow while the marshmallows cool.
- Then, I’ll cover that with a towel or parchment paper to keep out bugs, cats, and children.
To cut the marshmallows use a greased pizza cutter for streamlined sizing. Or use greased cookie cutters.
- The marshmallows will stick here and there, but don’t worry too much. They’ll peel of metal and glass. And you.
Dusting
Dust your marshmallows in powdered sugar to keep them from sticking. This step is optional, especially if you’ve dried your marshmallows well.
- Other dusting ideas include cinnamon, cocoa, or powdered keto sugar.
- I don’t like the extra sugar, so I rarely dust my marshmallows.
- Small Footprint Family dusts her Homemade Honey Vanilla Marshmallows in arrowroot powder.
You may also garnish or sprinkle your homemade marshmallows with the ingredients with which you made them.
- For example, cinnamon makes a lovely garnish sprinkled on top. These Herbal Marshmallows from Nitty Gritty Life have rose petals sprinkled over them.
- You can also roll them in chocolate chips, chopped nuts, cookie crumbs, or coconut flakes. Anything tasty that will hold still long enough will be suitable.
Have some fun!
What to Make with Marshmallows?
Homemade marshmallows taste great on homemade hot chocolate, in case you were wondering.
—>>>For a fantastic pumpkin hot chocolate recipe, please visit this link<<<—
They also make a great addition to homemade s’mores, replacing store-bought, dubiously produced commercial marshmallows.
Shapes
To make homemade marshmallow Peeps™, just use your favorite cookie cutter and smoosh it into your marshmallow tray once its dry.
- The longer they sit, the drier the marshmallows gets and you’ll want them pretty dry to cut out shapes. I let mine sit overnight if I want to cut shapes.
You can rub butter over your cookie cutter to keep it from sticking to the marshmallows if you need to cut the shape out sooner.
The little chicks that trademark Peeps™ are cute but I encourage you to try any shape that pleases you. Keep the shapes as simple as possible for best results.
Dipping
When you’re done cutting, melt some organic chocolate in a double broiler and dip the bottom end of the marshmallow into it. Hello! You’re halfway to a whole foods Mallomar™!
- Here’s a post from The Provident Homemaker that shows you how to cover your homemade marshmallows in chocolate – that is a very important skill to have, I think.
Take the Time to Make Homemade Marshmallows
One Sabbath day, as we prepared and packed for yet another move, my daughter asked if we could make homemade marshmallows for s’mores.
Even though we were tired and busy, that night of campfire and homemade s’mores was the most fun we’d had in long while of packing, cleaning, and remodeling.
That night, after the festivities, as I sat with the baby for a moment before I put her in bed, I just kept thinking to myself how glad I was that we embraced that bit of whimsy on that quiet Sabbath day.
What if I’d said I was too tired, or that we couldn’t unpack something we’ve already packed (I’ve already had to say that about so many things), or that we just didn’t have time. The longer I’m a parent, the more I search out those opportunities to say yes to my children.
- YES! Let’s take a walk in the rain.
- YES! Let’s finger paint in the bathtub.
- YES! Let’s stay up late to finish reading our family book.
- YES! Let’s make homemade marshmallows.
I don’t think I’ve ever heard a veteran parent say, “Boy, I really should have said no more often when the kids had a fun idea!”
So, I encourage you, especially this Easter season as we celebrate renewal and cycles of healing to find more ways to say yes to the children in your life. Or the good friends. Or the close family members. Whatever.
Just make homemade marshmallows.
More Recipes for Homemade Marshmallows
Homemade Marshmallows Resources
Sensory Eating: Herbal Marshmallows with Rose, Lavender & Peppermint
Homemade Chocolate Recipes for Decadent Herbal Chocolates
Homemade Graham Crackers
–>> Pin This Recipe for Later <<–
So, after I worked so hard to come up with a solution for having treats besides Peeps, you show me a way to have the Peeps in an allergy safe for me format. *swoon* Now I must make these too! 🙂
Sorry to add one more thing to your list of things to do but they really are so tasty! And not so sweet, which has always been the reason I don’t like marshmallows – gag! These have such a fun texture, too – so sproingy. If that’s a word, which its not. Have fun, Rebecca!
What a great idea to make homemade marshmallows – yummy! You were very optimistic to pack away the Kitchen Aid mixer. I think it would be the last thing I would pack away ;). Hope your family can soon have a new homestead and unpack everything!
I don’t use it nearly as much as I used to since we don’t eat a lot of grain products/treats. Its awesome to have when you need it, though – like making marshmallows! Thank you for the well wishes – we can sure use them!
I had fun just reading this! I only have a small hand mixer. So I have some reservations about trying it, however.
Ah, you can do it, Barbara – you raised how many kids?!! Just mix it sitting down, reading a book – it can take anywhere from about eight to twenty minutes depending on a number of variables.
What a great wonderful idea to make your own marshmallow peeps. This doesn’t sound too hard to do and it certainly has to be worth the work when you know you kids are getting all the toxic chemical ingredients. Thanks for sharing. Shared on google. Visiting from WIldcrafting Wednesdays
Thanks for sharing, Marla! I’m happy to return the favor with your healthy back post – I reaaaaalllly need that right now! We were sleeping on an air mattress for awhile as we’re showing our house while its for sale and I finally realized I’ve crossed some line and am just too old for that nonsense. We finally went and bought a new bed – our first in all our marriage (we were sleeping on an old, less than stellar mattress before). We even have a bed frame – another first! 🙂
Last summer we went camping and I was so frustrated that I couldn’t find any organic or no GMO marshmallows. It never occurred to me to make my own. I can’t wait to give it a try!
We have another post coming up in a few months that talks about outdoor, campfire cooking and we’ll talk about this then, but since you bring it up! With the homemade marshmallows we made, we discovered they melt pretty fast so be quick as you makes s’mores. They were uber-sloppy-gooey-yumness though!
Thanks for sharing your post at the HomeAcre Hop!
What a fun thing to make with the family!
Do you know of any good vegetarian marshmallow recipes? Ones without gelatin ?
I’m sorry, I don’t. You might be able to figure out something with fruit pectin but I have no idea how the two items might be chemically different, which would affect results.
My marshmallows were going great, I got them in the pan and placed them in the oven (turned off) overnight because I didn’t want the cat to make herself a snack. In the morning the marshmallows looked amazing but when I cut into them they were two layers. The top half fluffy and white, the bottom half was the color of the honey syrup and clear. Like the gelatin separated, but when I tasted both parts they were the same taste so I don’t think the gelatin came out. Any idea what happened?
How strange, Heather! I’ve never had that happen but my first thought is somehow the temperature went wonky at some point. I’m not enough of a chemist to begin to guess intelligently but anytime there’s separation in candy making, it’s usually due to temperature being off. Have you tested your thermometer lately to see if it’s still accurate?
The other common problem with marshmallow making is under-whipping the goo, but this usually simply leaves the marshmallows wet and heavy, not separated into layers.
You said both layers tasted the same, so were you able to eat them anyway?
I’m sorry I can’t be more help! Maybe try again?