Made with a natural sweetener and gut beneficial gelatin, these healthy homemade marshmallows are an extra special treat, perfect for adding to a cup of hot chocolate!
As I write this article on how to make homemade marshmallows without corn syrup, we are in the middle of a snow storm. The snow is softly falling from the sky, covering our homestead. It makes me want to cook comforting foods such as chicken and dumpling casserole and put my feet up next to the wood stove.
Cold snowy evenings also call for a cup of hot chocolate topped with sweet marshmallows. However, store bought marshmallows just don’t meet with our dietary standards. We prefer to eat food made with real ingredients and nothing artificial. Thankfully we don’t have to skip adding marshmallows to our hot chocolate because making homemade marshmallows is very easy.
Healthy homemade marshmallows are made with just 5 ingredients including a natural sweetener, gut beneficial gelatin, real vanilla and a dash of mineral-rich sea salt. Whisk all the ingredients together, pour into a pan and cut into any size you want. Top a warm cup of cocoa with as many marshmallows as will fit in your cup or simply enjoy by themselves.
Why You’ll Love This Recipe
Easy to Make – These homemade marshmallows with honey come together within minutes. Simply boil the sweetener, mix in the gelatin and whisk together. In under 20 minutes, you can have delicious marshmallows to add to a cup of hot cocoa.
Healthy Ingredients – Made with only 5 ingredients and nothing artificial, these marshmallows are something you can feel good about serving to your family.
Delicious – Creamy, sweet and chewy, these sweet treats are perfect for kids and adults alike.
Can Homemade Marshmallows Be Good for You?
There are many great health benefits to these healthy homemade marshmallows including no refined granulated sugar, no chemicals and no preservatives. The gelatin used to make the marshmallows is rich in protein and amino acids. Gelatin, acquired from collagen helps improve joint health, beautiful skin and can boost digestion health.
Homemade Marshmallow Ingredients
Water – I like to use filtered water from our Berkey.
Gelatin – Fresh gelatin is best. I get beef gelatin in bulk from Azure Standard.
Agave or honey – Both of these natural sweeteners make for a delicious healthy homemade marshmallows recipe. No corn syrup here!
Vanilla – Adds a terrific creamy taste.
Salt – Balances the sweetness while bringing out the tasty flavors in the marshmallows.
Tools You May Need
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Stock pot
Bowl
Storage container
9 x 13 pan
Tips
- While the homemade marshmallows recipe calls for agave nectar or honey, you can also use date syrup or even maple syrup for a maple flavored marshmallow.
- To easily cut through the sticky marshmallows, heat up a knife! Run the knife under hot water or if you have a gas stovetop like we do, briefly warm it using the open flame.
- To change up the flavors use peppermint extract.
- For an herbal marshmallow, mix in herbs or elderberry syrup.
- You can also dust the marshmallows with cocoa or cacao powder to create a chocolate flavored marshmallow.
- Do not over whip the marshmallows as it can make the finished product stiff and difficult to spread out.
- Work quickly when spreading the marshmallows into the pan as they will solidify fairly fast.
- The longer the marshmallows sit out, the better they will be.
- To prevent sticking, lightly dust the finished mallows with cornstarch, arrowroot powder or powdered sugar.
How to Make Homemade Marshmallows
Makes: 40-80 marshmallows
Ingredients
1 cup water, divided
3 tablespoons gelatin
3/4 cup agave or honey
2 teaspoons vanilla extract
Pinch of salt
Directions
Line a 9 inch x 13 inch baking pan with two strips of parchment paper. Be sure they overhang the edges so that it will be easy to pull the marshmallows out of the pan. Pour 1/2 cup water into a bowl. Add gelatin and allow to bloom for 5 minutes.
Add 1/2 cup water, agave or honey and salt in a saucepan. Bring to a boil, then reduce heat slightly and simmer for 7 minutes.
In the bowl of a stand mixer add the gelatin mixture. Slowly pour the hot syrup over gelatin. Using the whisk attachment, beat on high for 8-10 minutes or until thick and fluffy. Add vanilla and whisk until just combined.
Quickly scoop the marshmallow fluff into the prepared baking dish. Allow marshmallows to set up for a minimum of 6 hours, or overnight, until solid.
Remove marshmallows from pan. Gently peel off the parchment paper. Optionally, you can dust the top with cornstarch, arrowroot powder or powdered sugar to prevent sticking and make cutting easier. Use a very sharp knife to cut into squares.
Once cut, place marshmallows in a bowl and lightly dust again. Toss to coat to prevent the marshmallows from sticking together.
For a firmer marshmallow, allow to sit out on the counter and continue to dry. Otherwise, leftovers can be stored in a container at room temperature.
How To Store Homemade Marshmallows?
Store the healthy homemade marshmallows in a sealed container. Sometimes I just toss them altogether but they can get slightly stuck together. To prevent the marshmallows from sticking, place pieces of wax paper or parchment paper between each layer of marshmallow.
How Long Will Homemade Marshmallows Last?
Homemade marshmallows can last a couple of weeks, if stored properly. I have never had a marshmallow “go bad” but rather they just become stiff and less flavorful.
What to Make With Marshmallows?
Our favorite way to use these sticky treats is in homemade hot chocolate. You can also use them to made rice crispy treats, in smores or just eat them alone.
More Healthy Recipes
Hot Carob and Marshmallow Fluff
Fudge Brownies With Fresh Milled Flour
Healthy Homemade Marshmallows
Made with a natural sweetener and gut beneficial gelatin, these healthy homemade marshmallows are an extra special treat, perfect for adding to a cup of hot chocolate!
Ingredients
- 1 cup water, divided
- 3 tablespoons gelatin
- 3/4 cup agave or honey
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Line a 9 inch x 13 inch baking pan with two strips of parchment paper. Be sure they overhang the edges so that it will be easy to pull the marshmallows out of the pan. Pour 1/2 cup water into a bowl. Add gelatin and allow to bloom for 5 minutes.
- Add 1/2 cup water, agave or honey and salt in a saucepan. Bring to a boil, then reduce heat slightly and simmer for 7 minutes.
- In the bowl of a stand mixer add the gelatin mixture. Slowly pour the hot syrup over gelatin. Using the whisk attachment, beat on high for 8-10 minutes or until thick and fluffy. Add vanilla and whisk until just combined.
- Quickly scoop the marshmallow fluff into the prepared baking dish. Allow marshmallows to set up for a minimum of 6 hours, or overnight, until solid.
- Remove marshmallows from pan. Gently peel off the parchment paper. Optionally, you can dust the top with cornstarch, arrowroot powder or powdered sugar to prevent sticking and make cutting easier. Use a very sharp knife to cut into squares.
- Once cut, place marshmallows in a bowl and lightly dust again. Toss to coat to prevent the marshmallows from sticking together.
- For a firmer marshmallow, allow to sit out on the counter and continue to dry. Otherwise, leftovers can be stored in a container at room temperature.
Notes
- While the homemade marshmallows recipe calls for agave nectar or honey, you can also use date syrup or even maple syrup for a maple flavored marshmallow.
- To easily cut through the sticky marshmallows, heat up a knife! Run the knife under hot water or if you have a gas stovetop like we do, briefly warm it using the open flame.
- To change up the flavors use peppermint extract.
- For an herbal marshmallow, mix in herbs or elderberry syrup.
- You can also dust the marshmallows with cocoa or cacao powder to create a chocolate flavored marshmallow.
- Do not over whip the marshmallows as it can make the finished product stiff and difficult to spread out.
- Work quickly when spreading the marshmallows into the pan as they will solidify fairly fast.
- The longer the marshmallows sit out, the better they will be.
- To prevent sticking, lightly dust the finished mallows with cornstarch, arrowroot powder or powdered sugar.
