This fluffy homemade marshmallows recipe is a fun treat to make! I use natural sweeteners like honey or maple syrup instead of the traditional corn syrup version. If you are looking for a light and airy homemade marshmallow recipe with cleaner ingredients, this is it!
Jump to:
- Are making marshmallows worth it?
- tips for making perfect homemade marshmallows
- tips for cutting homemade marshmallows
- What are the ingredients for a homemade marshmallow recipe (no corn syrup)
- How to make homemade marshmallows
- How to shape the marshmallows
- How long can I store homemade marshmallows?
- Can homemade marshmallows be frozen?
- Best way to serve homemade marshmallows
- Recipe
- Comments
Are making marshmallows worth it?
I was very intimidated to make homemade marshmallows. I knew that the honey or maple syrup would try to boil over if I took my eye off it, and I had also heard that if the syrup didn't reach the perfect temperature, my marshmallows would fail. It felt pretty high pressure compared to my usual quick and easy recipes!
Listen, there are many complicated recipes out there, but I promise this is not one of them! If you want to know why we love homemade marshmallows, it's because they are really really delicious. And fun. Did I mention homemade marshmallows really aren't as hard as I thought to make?
My kids were so excited to try these little squishy squares! When our youngest tried his first bite of fresh marshmallow, his little eyes got so wide and he said they were so much better than the once in a bag!
If I had to pick one thing that was my favorite part of this recipe, it would be that I can make homemade marshmallows without corn syrup. My kids definitely don't need that highly processed ingredient (I refuse to call it food) in their diet!
tips for making perfect homemade marshmallows
As I mentioned, homemade marshmallows are not hard to make. That being said, here are a few tips for making marshmallows you should read through before starting:
- I stir the honey and water mixture until it begins to simmer, then do not stir it again! Stirring adds air bubbles and will cause the mixture to boil over.
- Speaking of boiling over, stay next to the saucepan and keep an eye on it! This mixture is definitely at a high risk of overflowing, even if you don't stir it. If it does start to boil over, lift the saucepan off the burner, adjust the heat to a lower setting and then put it back on the burner and keep going!
- Use a candy thermometer or thermapen to keep a close eye on the temperature. It will reach 200 degrees fairly fast, but the climb to 240 degrees takes a while and once you hit that temperature, you want to remove it from the heat fast!
- My final tip is to move fast once you pour the hot honey mixture into the gelatin. Stir it in, but make sure to spread it into the prepared pan before it cools too much or it will be tacky and impossible to spread.
tips for cutting homemade marshmallows
Homemade marshmallows can be easily cut into squares of other shapes, but there is a trick you need to know. First, let the marshmallow fully cool for six hours before cutting them. This is my biggest tip! I even put mine in the refrigerator during that time.
My second tip is to generously dust the knife and top of the marshmallows with tapioca starch, powdered sugar or arrowroot powder. Lots and lots of it. Don't worry about using too much, it can be dusted off after the marshmallows are sliced!
What are the ingredients for a homemade marshmallow recipe (no corn syrup)
- 3 tablespoons gelatin powder
- 1 cup honey or maple syrup
- 1 cup water, divided
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup organic powdered sugar
- ½ cup arrowroot powder
How to make homemade marshmallows
- Pour ½ cup of water into the bowl of a stand mixer and sprinkle the gelatin on top. Allow the gelatin to bloom for at least 10 minutes.
2. Add the remaining ½ cup water, honey and salt to a small saucepan with a candy thermometer. Heat on medium-high and stir the mixture for the first minute only, keeping a close watch on It so that it doesn't boil over. I've noticed that if I stir after the first minute, tiny air bubbles are formed and the mixture will boil over every single time. Cook until the mixture reaches 240°. This should take approximately 10-15 minutes.
3. Turn the stand mixer on low (speed 2) and slowly pour the sugar mixture in the mixing bowl of bloomed gelatin. Gradually increase the speed to high and beat until the marshmallow mixture has doubled, almost tripled, in size. It will resemble marshmallow fluff and feel cool to the touch. This should take approximately 8-10 minutes. In the last minute, add the vanilla bean or vanilla extract.
4. While the marshmallow is mixing, line a 9x9 pan with parchment paper. Stir the powdered sugar and arrowroot powder together in a separate bowl and dust onto the parchment paper.
How to shape the marshmallows
Quickly pour the marshmallow onto the pan and flatten the top with a spatula. Dust more powdered sugar mix on top and allow to set for a minimum of 6 hours or overnight.
When the marshmallow has had time to set, remove the parchment paper and invert the marshmallow onto a cutting board that has been dusted with more confectioners' sugar mix. Use a sharp knife to cut the marshmallow into squares. Add more powdered sugar mix as necessary to prevent sticking.
How long can I store homemade marshmallows?
Marshmallows should be eaten immediately or saved at room temperature for up to 3 days. They will begin to get 'weepy' and have small droplets of liquid form on the marshmallow. Homemade marshmallows are still safe to eat after three days when kept refrigerated, but for the prettiest marshmallow possible I like to eat them fast!
How to package homemade marshmallows
- Once the marshmallows have been cut to desired shape, I use the extra powdered sugar mixture to dust the freshly cut sides. This helps the homemade marshmallow to be less prone to sticking to its neighbor.
- I have successfully stored these marshmallows two ways: first, I kept them in the original dish, cut and well dusted. I put a piece of plastic wrap over the top of the container and stored them in the refrigerator. Second, I spaced the marshmallows on a parchment lined sheet pan and chilled them in the refrigerator uncovered for 24 hours. This worked fine, too!
Can homemade marshmallows be frozen?
Absolutely! Follow the steps above to get the marshmallows ready for storage and then put them in an airtight container or bag. Pop them in the freezer for up to three months!
Best way to serve homemade marshmallows
These marshmallows are delicious as is, or they can be used any way a regular marshmallow would be! S'mores, cup of hot cocoa, dipped in melted chocolate... the sky's the limit!
If you love this sweet and tasty recipe, you would also love my Dark Chocolate Bourbon Cookies. They pack a punch with hearty oats and loads of chocolate chunks. Bourbon and dark chocolate? Who can resist this amazing duo? Certainly not me! These soft and chewy chocolate chip cookies are feelin’ extra fancy with the addition of bourbon whiskey and fresh pecans.
Another favorite dessert my family loves are my Easter Cookies with Mini Cadbury Eggs. If you can make chocolate chip cookies, you can definitely make these delicious drop cookies! I am planning to make a special recipe that combines these homemade marshmallows with Mini Cadbury Egg Cookies for Easter. Picture this, a cookie sandwich with homemade marshmallow in the middle. So much fun and yum!!!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Fluffy Homemade Marshmallows
Equipment
- sauce pan
- whisk
- stand mixer with whisk attachment
- 9X9 baking dish & parchment paper
- sharp knife
Ingredients
- 3 tablespoons gelatin
- 1 cup honey or maple syrup
- 1 cup water
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
- ½ cup organic powdered sugar
- ½ cup arrowroot powder
Instructions
- Add the an additional ½ cup water, honey and salt to a small saucepan with a candy digital thermometer. Heat on medium-high and stir the mixture for the first minute only, keeping a close watch on It so that it doesn't boil over. Stirring after the first minute will cause it to boil over as well. Cook until the mixture reaches 240 degrees F. This should take approximately 10-15 minutes.
- Turn the stand mixer on low (speed 2) and slowly pour the sugar mixture in the mixer bowl. Gradually increase the speed to high speed and beat until the mixture has doubled, almost tripled, in size. It will resemble marshmallow fluff and feel cool to the touch. This should take approximately 8-10 minutes. In the last minute of whipping, add the vanilla bean or vanilla extract.
- While the marshmallow is mixing, line a 9x9 pan, covering both the bottom and the edges of the pan with parchment paper. Stir the powdered sugar and arrowroot powder together in a separate bowl and dust onto the parchment paper.
- Quickly pour the marshmallow into the square pan and flatten the top with a rubber spatula. Dust more powdered sugar mix on top and allow to set a minimum of 6 hours or overnight.
- When the marshmallow has had time to set, remove the parchment paper and invert the marshmallow onto a cutting board that has been dusted with more powdered sugar mix. Use a sharp knife to cut the marshmallow into squares. Add more powdered sugar mix as necessary to prevent sticking.
- Marshmallows should be eaten immediately or saved at room temperature for up to 3 days.
Video
Notes
- Once the marshmallows have been cut to desired shape, I use the extra powdered sugar mixture to dust the freshly cut sides. This helps the homemade marshmallow to be less prone to sticking to it's neighbor.
- I have successfully stored these marshmallows two ways: first, I kept them in the original dish, cut and well dusted. I put a piece of plastic wrap over the top of the container and stored them in the refrigerator. Second, I spaced the marshmallows on a parchment lined sheet pan and chilled them in the refrigerator uncovered for 24 hours. This worked fine, too!
Carrie
Oh my belly! These are so good in my daily hot chocolate!
Elise
It is officially hot chocolate season here! I am not a plain coffee lover. The kids and I love to drink hot chocolate, I added some of these homemade marshmallows to our drinks this weekend and the whole family loved them!!