Published: May 19, 2023 • Last Updated: May 19, 2023
Author: Laura
What’s better than fluffy, gooey, homemade marshmallows? Basically, nothing! Marshmallows are a staple year-round: during the fall and winter for hot chocolate and during the warm months for s’mores! You’ll love making and enjoying these marshmallows!
Why make homemade marshmallows?
Have you ever noticed just how white store-bought marshmallows are? This is because they usually contain Blue 1. Not only do they include dye, but GMO corn syrup, artificial flavors and tetrasodium pyrophosphate. What is tetrasodium pyrophosphate? According to the Department of Health, it is an odorless, white powder used in industrial cleaning compounds, metal cleaners, oil drilling and as a food additive. These are ingredients I’d rather skip!
Why you’ll love this recipe
- These are easy to make! The longest part of the recipe is boiling the honey water (10 minutes) and whipping the marshmallow fluff (10 minutes).
- You can feel good about the ingredients! Nothing beats homemade.
- They are fun to make. Enjoy yourself and feel accomplished that you made your own marshmallows. Go you!
Marshmallows are the quintessential treat and once you’ve made them yourself, you’ll never want store bought again!
Have you tried my Sourdough Baked Oatmeal recipe? Find it HERE! Or my Sourdough Hamburger Buns? Try it today!
Items needed to make homemade marshmallows
- Gelatin CODE LAURA10 for a discount!- my favorite gelatin comes from Perfect Supplements. They source the gelatin from grass fed cows. Gelatin is great for digestion, a good source of amino acids and good for bone health.
- Honey – use a light honey for this recipe. Dark colored honey is often an overpowering taste and can change the taste of the marshmallow.
- Thermometer – this lets you know when you’ve reached the right temperature for the honey water.
- Protein Powder (optional) CODE LAURAT10 for a discount! – I love adding protein powder to offset the sweetness of the honey and it is also an easy way to flavor the marshmallows. Strawberry, snickerdoodle and salted caramel are amazing for marshmallows!
How do I store homemade marshmallows?
Store homemade marshmallows in an airtight container for up to 3 weeks. They even freeze well!
Can I make flavored marshmallows?
Yes! It’s so fun to make different flavored homemade marshmallows. Using flavored protein powder makes this easy. If you don’t have any protein powder, you can use these options:
-Strawberry: 1/2 cup dried strawberries
-Mint Chocolate Chip: 4 drips peppermint essential oil + 1/4 cup (or more) chopped chocolate pieces or mini chocolate chips.
-Churro: 1 Tablespoon cinnamon
Can homemade marshmallows be used for s’mores?
Yes, but the key is to dry them out first. They are primarily made of honey, which will melt over a flame. This is why drying them out is important.
What else can I do with homemade marshmallows?
-Use an oiled cookie cutter to cut out shapes
-Dip them in chocolate for chocolate covered marshmallows (don’t toss in powdered sugar if doing this)
-Add a couple to a cup of hot chocolate
-Package them up with the fixings for hot chocolate and give them as a fun gift
Want more fun recipes? Get my cookbook HERE!
Watch me make these here:
Homemade Marshmallows
These light, airy homemade marshmallows are fun to make and to eat! Enjoy them any time of the year: by the mouthful, in hot chocolate or while camping!
Ingredients
- 1 cup water, divided
- 3 tbsp gelatin
- 1 cup honey (light colored)
- 2 tsp vanilla
- 1/4 tsp sea salt
- 1/4 cup arrowroot starch (can use corn starch)
- 1/4 cup organic powdered sugar
- 1-2 scoops protein powder (optional)
Instructions
- Line an 8×8 pan with unbleached parchment paper (or oil the pan).
- Combine the arrowroot starch and powdered sugar and dust the pan with half of the mixture.
- Add 1/2 cup of water to a mixing bowl. Sprinkle the gelatin over the water. Let sit to bloom for a few minutes while making the honey mixture.
- In a saucepan, add honey and other 1/2 cup of water. Bring to a boil. Keep boiling until a thermometer reads 240 degrees. Remove from heat.
- Slowly pour the hot honey mixture into the mixing bowl. Once incorporated, turn to high and whip the mixture until it is a light, fluffy marshmallow cream (about 10 minutes).
- Mix in vanilla, salt and any add-ins (including protein powder, if using). Mix gently until incorporated.
- Pour the marshmallow fluff into the prepared pan and let sit at room temperature for several hours (it can be refrigerated to speed up the process).
- Cut the marshmallows into squares with a lightly oiled knife. Dust the marshmallows with the rest of the powder (or with protein powder). Store in an airtight container for up to 3 weeks.
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Hi! I'm Laura!I’m on a mission to normalize nutrient dense food. By nutrient dense I mean foods that pack a punch because the amount or type of nutrient they offer is so incredible. So much of your health is in your own hands. That should feel empowering!!I wholeheartedly believe that when your gut health is in order, the rest of your life will take a healthy turn, too! I promise that whenever you decide to try one of my recipes, you can trust that you are providing your family a healthy, nourishing, and incredibly tasty experience!
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What do you mean by “dry them out first” for s’mores? Like leave them open on the counter for a day or so before using?
Author
Yes, exactly!
There’s a layer of brown at the bottom of mine. The top tastes really good, but that bottom bit kinda ruins it. Any suggestions?
Author
It sounds like something is settling as the marshmallows set up. I have not had that happen, though! Possible the vanilla or honey. Those are what have a brown hue.