Homemade Marshmallows Recipe (2024)

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This easy homemade marshmallows are tasty and perfect for homemade s’mores! We used raw honey to make these marshmallows refined sugar free!

Homemade Marshmallows Recipe (1)

Homemade marshmallows are a real treat and taste so much better than store-bought marshmallows. Making them at home is a little tricky, but I’ve got step-by-step instructions and photos to guide you through the process.

How To Make Homemade Marshmallows

For this recipe you will need honey, water, sea salt, gelatin, coconut oil (for extra DIY points – make your own coconut oil), and a dusting powder like cocoa powder or coconut flakes for coating the marshmallows.

Homemade Marshmallows Recipe (2)

Note: I used Perfect Supplements Grass-Fed Gelatin in this recipe. If you’re interested in trying out their gelatin, you can use my coupon to save! Use coupon code COCOCONUTMAMA to save 10% on your order when you order through this link.

Step 1: Make the sugar syrup with honey and water.

In a large saucepan combine the honey and 1/2 cup of water, and salt and heat over medium heat until it gets to 235° F.

Step 2: Bloom The Gelatin and Make Marshmallows

As the honey mixture heats, attach the whisk attachment to your stand mixer. Place gelatin and remaining 1/2 cup of water in the bottom of the mixer bowl, and use a fork to mix. Add in 1 tablespoon more water if needed, until all the gelatin is wet. Allow to sit so the gelatin blooms. Once the honey mixture is at 235° F, remove from heat and turn the mixer on medium-low.

Slowly pour the hot mixture into the gelatin as the stand mixer stirs. This will take about a minute or so to pour all the mixture into the gelatin.

Homemade Marshmallows Recipe (3)

Once all the mixture is in the mixer bowl with the gelatin, raise the speed as high as you can without making the mix spatter.

Keep the mixer running on high for another 5-10 minutes, or until the marshmallow cream starts to form soft peaks when the mixer is lifted, you can also tell it is getting to this point because a line is left when the mixer whisk runs through the cream, rather than immediately merging back together.

As you wait for the marshmallows to whip in the mixer, prepare a large 9×13 casserole dish by lining it with parchment paper that covers both the bottom and the sides of the pan. Spray the parchment with cooking spray, or rub it with a thin layer of coconut oil.

Step 3: Let The Marshmallows Set

When the marshmallow cream holds soft peaks, use a spatula to gently scoop into the middle of the prepared pan, and then smooth it evenly.

Allow marshmallows to set overnight.

Grease a large knife with oil (I used coconut oil). Remove the marshmallows with the parchment and place them onto a cutting board.

Homemade Marshmallows Recipe (4)
Step 4: Cut and Coat The Marshmallows

Use the greased knife to cut marshmallows into 1-inch squares. Allow to dry for a couple hours, then coat the marshmallows with powdered sugar, shredded coconut, or cocoa powder. Store in an airtight container at room temperature for 5 days or in the refrigerator for 2 weeks.

These homemade marshmallows are perfect eaten alone as a treat, added to hot chocolate, or in homemade s’mores!

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Homemade Marshmallows Recipe (5)

Homemade Marshmallows

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This homemade marshmallow recipe is made with grass-fed gelatin and is sweetened with natural honey!

  • Author: Tiffany Pelkey
  • Prep Time: 30 minutes + setting up overnight
  • Total Time: 30 minutes + setting up overnight
  • Yield: 18 1-inch marshmallows 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 1/2 cups honey (or maple syrup)
  • 1 cup water, divided
  • 1/8 teaspoon sea salt
  • 4 tablespoons grass-fed beef gelatin (or knox unflavored gelatin)
  • Coconut oil
  • Cocoa powder, powdered confectioner’s sugar, or coconut flakes to coat the marshmallows

Instructions

  1. In a large saucepan, combine the honey, 1/2 cup water, and sea salt and heat over medium heat until it gets to 235° F.
  2. As the honey mixture heats, attach the whisk attachment to your stand mixer. Place gelatin and remaining 1/2 cup of water in the bottom of the mixer bowl, and use a fork to mix. Add in 1 tablespoon more water if needed, until all the gelatin is wet. Allow to sit so the gelatin blooms. Once the honey mixture is at 235° F, remove from heat and turn the mixer on medium-low.
  3. Slowly pour the hot mixture into the gelatin as the stand mixer stirs. This will take about a minute or so to pour all the mixture into the gelatin.
  4. Once all the mixture is in the mixer bowl with the gelatin, rinse the speed as high as you can without making the mix splatter.
  5. Keep the mixer running on high for another 5-8 minutes, or until the marshmallow cream starts to form soft peaks.
  6. As you wait for the marshmallows to whip in the mixer, prepare a large 9×13 casserole dish by lining it with parchment paper that covers both the bottom and the sides of the pan. Spray the parchment with cooking spray, or rub it with a thin layer of coconut oil.
  7. When the marshmallow cream holds soft peaks, use a spatula to scoop into the middle of the prepared pan, and then smooth it out evenly.Allow marshmallows to set overnight.
  8. Grease a large knife with oil (I used coconut oil). Remove the marshmallows with the parchment and place them onto a cutting board.
  9. Use the greased knife to cut marshmallows into 1-inch squares. Allow to dry for a couple hours, then coat the marshmallows with powdered sugar, shredded coconut, or cocoa powder. Store in an airtight container at room temperature for 5 days or in the refrigerator for 2 weeks.

Nutrition Facts

  • Serving Size: 1 square
  • Calories: 109
  • Sugar: 27g
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 27g
  • Fiber: 0
  • Protein: 2.5g
  • Cholesterol: 0

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Homemade Marshmallows Recipe (9)

About Tiffany Pelkey

Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.

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Homemade Marshmallows Recipe (2024)

FAQs

What are the ingredients in marshmallows? ›

Marshmallows are made of sugar, corn syrup (sugar), water and gelatin. They can have other things added for flavor and color, but that's it. The magic is how the ingredients are combined. Marshmallows are a scaffolding of sugar and gelatin that stays rigid enough to become a network of stable air bubbles.

Why are my homemade marshmallows not fluffy? ›

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

How were marshmallows originally made? ›

2000 B.C. Ancient Egyptians discover a wild herb growing in marshland from which a sweet substance could be extracted. This substance, the sap of the marshmallow plant, is combined with a honey-based candy recipe to create a confection so delightful that it's reserved only for the pharaohs and the gods.

What are original marshmallows made of? ›

In the 19th century, marshmallows were made by mixing mallow root sap, egg whites and sugar into a fluffy mold. The French added cornstarch to help speed up the production and give the candy its unforgettable form. Today the manufacturing of marshmallows is quite different. Mallow root sap has been replaced by gelatin.

How long will homemade marshmallows last? ›

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

How to package homemade marshmallows? ›

How to store homemade marshmallows. Homemade marshmallows last at least a few weeks when stored properly. You can use either a large airtight container or ziplock bag, like I do. The cornstarch aids in removing the stickiness of the marshmallow by adsorbing moisture, so thoroughly coating them is key.

How to know when homemade marshmallows are done? ›

You test to see if it's done by stopping the mixer, dipping the whisk attachment into the mixture and pulling it up; if a thick ribbon falls from the whisk and forms on the mixture in the bowl, it's done. Quickly beat in the vanilla, and immediately transfer the marshmallow to the prepared pan.

How much does it cost to make homemade marshmallows? ›

You'll find yourself making this easy recipe all year round to enjoy in hot chocolate and with s'mores. This recipe makes 24 large marshmallows and costs about $1.91 to make. That's just $0.08 per marshmallow! Use these marshmallows for classic S'mores or use them in my favorite Chocolate Chip Cookies Smores Recipe.

Why is my homemade marshmallow runny? ›

First, if the syrup is too hot, it can cause the gelatin to break down, resulting in marshmallows that are flat and runny. A second reason is if the syrup is too cool, it won't blend well with the gelatin, leading to a lumpy texture.

Can you overmix marshmallows? ›

If you mix too long, the marshmallow becomes stubborn. Instead of being a flowing goo, it is already resilient enough to resist your attempts to spread it evenly across your pan. If you overwhip and the gelatin sets quicker than anticipated, your marshmallow will not spread as easily as you hoped.

When to stop whipping marshmallows? ›

Continue to beat until the mixture is very stiff and has cooled to lukewarm — if you place your hand on the mixer bowl, it shouldn't be hot to the touch. This should take anywhere from 3 to 10 minutes. At the end of mixing, beat in the vanilla extract (if you're making vanilla-flavored marshmallows).

What is the powder on marshmallows? ›

Cornstarch and powdered sugar.

This makes up the dusting mixture, which we'll be sifting over the top of the marshmallows while they set and rolling them in after they've been cut.

What were marshmallows originally made for? ›

The name “marshmallow” comes from a plant, the roots of which were used to make a syrup that could help treat coughs, aide in digestion and even soothe irritated skin.

What are marshmallows made from meat? ›

Most modern marshmallows are made from gelatin, which is made from animal byproducts like skin, bones, and connective tissue. Some modern marshmallows might be made from carrageenan instead and might be vegan.

Are marshmallows good for you? ›

Marshmallows are a sweet treat that many of us enjoy with hot chocolate, on top of sweet potatoes, or even shaped into peeps at Easter time. But these fluffy white puffs aren't very nutritious. Marshmallow ingredients usually include just sugar, corn syrup, and gelatin.

Why are marshmallows called jet puffed? ›

Jet-Puffed marshmallows are a ubiquitous staple of grocery stores (not to mention so many childhoods). Launched in 1958, the brand owes its name to the production process in which the raw materials of a marshmallow are fed through tubes and pumped to fluff with air before being cut into the nuggets of yore.

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