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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 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.
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.
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.
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!
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
- 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.
- 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.
- 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.
- Keep the mixer running on high for another 5-8 minutes, or until the marshmallow cream starts to form soft peaks.
- 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.
- 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.
- Grease a large knife with oil (I used coconut oil). Remove the marshmallows with the parchment and place them onto a cutting board.
- 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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