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

Fluffy Homemade Marshmallows

These homemade marshmallows are light, fluffy, and made without corn syrup using honey or maple syrup. A fun from-scratch treat with an optional marshmallow root infusion.
5 from 3 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 tablespoon marshmallow root optional - see note below
  • 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
 

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

Notes

Recipe Notes
  • Do not stir the syrup after the first minute. Stirring adds air bubbles and can cause the mixture to boil over.
  • Remove the syrup from heat immediately at 240°F. The temperature climbs fast at the end.
  • Prep your pan before you start whipping. The marshmallow sets quickly once it’s ready.
  • Let marshmallows cure at least 6 hours (overnight is best) before cutting.
  • For marshmallow root, use a cold infusion only. Steep overnight and strain; heat breaks down what you want.
Optional: Traditional Marshmallow Root Version
This recipe can be made with or without marshmallow root. Marshmallow root comes from the Althaea officinalis plant and was originally used in early marshmallow sweets. It’s no longer used in modern commercial marshmallows, but it adds a gentle, soothing quality and a lovely nod to tradition. I don't want to get google-slapped for making medical claims on my site, but you should do a quick search about what this plant can do for your throat, airway, skin and digestive tract. It's pretty amazing!
How to Make Marshmallow Root Infusion
  1. Add 1 tablespoon dried marshmallow root to 1 cup cold water
  2. Cover and steep overnight (8–12 hours)
  3. Strain well
  4. Use this infusion in place of the water in the recipe

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.003gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gSodium: 27mgPotassium: 1mgFiber: 0.1gSugar: 2gCalcium: 2mgIron: 0.02mg
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