How to Make Homemade Marshmallows

Name: How to Make Homemade Marshmallows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 35 marshmallows
Ingredients: 1 cup water; 3 tbsp gelatin; 1 cup honey; 1/4 tsp salt; 1 vanilla bean; 1/2 cup organic powdered sugar; 1/2 cup arrowroot powder

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
35 marshmallows
Calories
381 kcal
Course
Dessert
Cuisine
American

How to Make Homemade Marshmallows

Heather Dixon

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Homemade marshmallows are a delicious treat! I use honey or maple syrup instead of corn syrup and high-quality, grass-fed gelatin for a paleo friendly marshmallow recipe. Watch the video above to see how easy it is to make homemade marshmallows!

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Ingredients

Servings

1 cup water divided
3 tbsp gelatin
1 cup honey or maple syrup
1/4 tsp salt
1 vanilla bean scraped (or 1 tsp vanilla extract)
1/2 cup organic powdered sugar
1/2 cup arrowroot powder

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Instructions

Pour 1/2 cup of water into the bowl of a stand mixer (remove the beaters for now) and sprinkle the gelatin on top. Allow the gelatin to bloom for at least 10 minutes.
While the gelatin is blooming, add the remaining 1/2 cup water, honey and salt to a small pot with a candy thermometer. Heat on medium-high and stir the mixture for the first minute only, keeping a close eye that it doesn't boil over (*stirring later in the process may contribute to the sugar mixture boiling over). Cook until the mixture reaches 240 degrees fahrenheit (the "soft ball" stage). This should take approximately 12-15 minutes.
Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the sugar mixture on top. Gradually increase the speed to high and beat until the mixture has tripled in size, resembles marshmallow fluff and is cool to the touch. This should take approximately 8-10 minutes. In the last minute, add the vanilla bean or vanilla extract.
While the marshmallow is beating, line a 9x9 pan with parchment paper. Stir the powdered sugar and arrowroot powder together in a separate bowl and sprinkle onto the parchment paper.
Pour the marshmallow onto the pan and quickly flatten the top with an offset spatula. Sprinkle some powdered sugar mix on top and allow to set a minimum of 6 hours or overnight.
Remove the parchment paper from the marshmallow, then invert the marshmallow onto a cutting board, dusted with more powdered sugar mix.
Using a sharp knife, cut the marshmallow into squares. Add more powdered sugar mix as necessary to prevent sticking.
Eat the marshmallows immediately or place in a storage container for 1-2 days.