Soft little pillows of sweet honey and vanilla flavor. This recipe for homemade honey marshmallows is as healthy as marshmallows can get. They are made without corn syrup or any refined sugar and will quite literally melt in your mouth or cup of cocoa.
I haven’t bought a bag of marshmallows in over a year and I feel like I’ve deprived my kids of an important part of their childhood! Getting sticky, gooey toasted marshmallows all over your fingers and chin is an experience every kid should have.
High fructose corn syrup is just one of those ingredients I really try to avoid though and its the main ingredient in store-bought marshmallows. So I decided to try making them myself instead. Turns out its not that hard and the results are AMAZING! Definitely worth the extra effort and cost (because marshmallows are pretty much the cheapest food you can buy, you’re not going to cut costs making them yourself)
Homemade marshmallows don’t have that chalky feel on the outside and they’re much fluffier than the ones you find premade. You can make them any size or flavor you want too! You can make them all year round, just switching up the flavor for something seasonal.
Pair your homemade marshmallows with this homemade cocoa mix for a special Winter treat!
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Can You Make Marshmallows Without Corn Syrup
Yes! Honey, maple syrup or agave can be used in place of corn syrup in most recipes. The texture will be almost the same and the flavor will be much better.
Are Homemade Marshmallows Better Than Store-bought?
Store-bought marshmallows almost all contain high fructose corn syrup, an artificial sugar that can lead to health issues such as high blood pressure and obesity. Making marshmallows from scratch, you can substitute healthier sweeteners in its place. Homemade marshmallows also contain gelatin which is good for healthy bones, skin and nails.
Homemade marshmallows are lighter and fluffier and much more flavorful than store-bought. They might cost more to make than to buy, but the results are worth it.
Are Homemade Marshmallows Gluten Free?
This recipe is! Most homemade marshmallows are gluten free since the ingredients are basically, a sugary product and gelatin.
WANTING MORE MARSHMALLOW RECIPES?
Ingredients For Healthy Honey Marshmallows
- Honey – A lighter colored honey will give your marshmallows a more subtle flavor whereas a dark colored honey will make the flavor more pronounced.
- Gelatin Powder – Grass fed gelatin powder gives the marshmallows that chewy, springy texture that makes a marshmallow a marshmallow! This is the same gelatin I use to make homemade jello.
- Kosher Salt – Kosher salt is what I prefer to use, but table salt will work as well. You just need to use a little less of it.
- Vanilla – Pure vanilla is best for this recipe. I used my homemade vanilla extract.
- Powdered Sugar – To dust the outsides of the marshmallows with. This keeps them from sticking together and adds a bit more sweetness. You can use an organic or all natural alternative to make the recipe a bit more healthy.
How To Make Healthy Honey Marshmallows
Line an 8×8 baking dish with parchment paper. Set aside.
In a medium pot, bring the honey and 3/4 cup of the water to a boil over medium high heat. Once the mixture has boiled, reduce the heat to medium.
Using a candy thermometer, let the honey and water continue to cook until it has reached 242-245 degrees (firm ball stage) While the mixture is heating, add the remaining 1/2 cup of water and gelatin to the bowl of a stand mixer. Stir to combine and let the gelatin “bloom.”
Once the honey mixture has reached 242-245 degrees, remove it form the heat. With the mixer on low, pour the hot honey into the bowl of the stand mixer, making sure to pour it down the side of the bowl so as not to scorch the gelatin.
Turn the mixer to medium high speed and beat the mixture for 5 minutes.
Add the salt and vanilla extract and beat on high speed for another 5 minutes or until the mixture is glossy and almost white.
Using a spatula that has been rubbed down with coconut or butter, quickly spread the honey marshmallow mixture into the prepared dish.
Let sit uncovered for 6-8 hours or overnight.
After the marshmallow cream has set, turn it onto a prep surface. Using a large knife that has been rubbed down with coconut oil or butter, cut it into 1.5 inch squares.
In a small bowl, mix the cornstarch and powdered sugar.
Next toss the marshmallows in the powdered sugar mixture, making sure all sides get coated.
Put the marshmallows in a large bowl or canister to store. Sprinkle or sift a little more powdered sugar over the tops to prevent any sticking.
Don’t Under-Whip – Make sure the marshmallow mixture is whipped to the point of forming soft peaks. The mixture should hold its shape for at least a few seconds after the mixer is stopped.
Don’t Over-Whip – Whipping the marshmallow mixture past the glossy, soft peaks point will result in tough marshmallows.
To Serve – These marshmallows are delicious eaten by themselves, in your hot cocoa, or roasted over a bonfire. They can be used in place of store bought marshmallows in rice crispy treats too!
To Store – Homemade honey marshmallows are best eaten within the first week, but will last in an airtight container for up to two weeks.
Substitutions – Agave syrup or maple syrup can be used in place of honey in this recipe. The flavor will be much different though.
Variations – These marshmallows can be made in a 9 x 13 baking dish if you want smaller marshmallows. A sheet pain can be used to make mini marshmallows.
Why are my homemade marshmallows turning out sticky?
If your homemade marshmallows are too sticky after coating in powdered sugar, its probably because they were not whipped long enough.
If the marshmallows are tough, they were most likely whipped too long.
More Recipes From Scratch You Might Enjoy
- Homemade Healthy Jello
- Fluffy Honey Whipped Cream
- Easy Homemade Cocoa Mix
- Homemade Vanilla Extract
- Greek Yogurt in the Instant Pot
If you try this recipe, I would love it if you use the 5 star rating in the comments below! It helps me so much!