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A marshmallow being pinched between two fingers to show the squishy and soft inside.

Fluffy Homemade Marshmallows

Homemade marshmallows are a deliciously fun treat to make! I use natural sweeteners like honey or maple syrup instead of corn syrup. The unique ingredient in these marshmallows is the grass-fed beef gelatin. Collagen that eats like a dessert? This is the perfect recipe!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
cooling time 6 hours
Total Time 6 hours 45 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 24 marshmallows
Calories 23 kcal

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
 

  • Pour ½ cup of water into the bowl of a stand mixer and sprinkle the unflavored gelatin on top. Allow the gelatin to bloom for at least 10 minutes.
    The first step of making marshmallows shows a mixing bowl with warm water and gelatin blooming.
  • 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.
    The simmering mixture of honey and water on a stovetop.
  • 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.
    The first mixing of the honey mixture with gelatin in a stand mixer bowl.
  • 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.
    A line baking dish with parchment and powdered sugar ready for marshmallow filling.
  • 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.
    Whisking the honey mixture into the gelatin to make marshmallows.
  • 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.
    A parchment paper with squares of homemade marshmallows without corn syrup dusted in powdered sugar.
  • Marshmallows should be eaten immediately or saved at room temperature for up to 3 days.
    A side view of a homemade marshmallow that is cut into a square shape and exposes the tasty airy marshmallow fluff inside.

Notes

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 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!
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!

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.003gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gSodium: 27mgPotassium: 1mgFiber: 0.1gSugar: 2gCalcium: 2mgIron: 0.02mg
Tried this recipe?Let us know how it was!