Jumbo Healthy Honey Marshmallows Recipe
This homemade honey marshmallow recipe 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.
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 at the grocery store. You can make them any size or flavor you want too!
Pair your homemade marshmallows with this homemade cocoa mix for a special Winter treat!
This post contains affiliate links, which means I make a small commission at no extra cost to you. Get my full disclosure here.
Why You’ll Like This Recipe
Honey marshmallows are light and springy, perfectly sweet and flavorful. They literally melt in your mouth (or your cup of cocoa).
Store-bought marshmallows are made with a laundry list of ingredients. The main one being high fructose corn syrup. This recipe calls for honey, grass-fed gelatin and real vanilla extract. That’s about as healthy as marshmallows can get!
easy to make
The instructions might look complicated, but the basic process is to boil the mixture to the “hard ball stage”, then whip it in a mixer with gelatin until it’s light and fluffy. Spread the marshmallow mixture into a baking dish and let it sit out overnight before cutting into squares.
only 2 main ingredients
Unlike store-bought marshmallows, this recipe calls for 2 basic ingredients: honey, gelatin. And no corn syrup!
what you need to make This honey marshmallows Recipe
- 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 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.
- oil – spray oil, butter or coconut oil for grease the spatula since marshmallow mixture is so sticky.
- powdered confectioners’ 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.
- cornstarch – cornstarch mixed with powdered sugar is the perfect powdery coating to go on the outside.
- pot – a medium saucepan to boil the sugar mixture in.
- whisk – to whisk the sugar mixture as it boils.
- candy thermometer – using a candy thermometer is the most accurate way to make sure your marshmallow fluff turns out perfect every time.
- stand mixer or handheld beaters – I use my Kitchen aid mixer and whisk attachment.
- spatula – to scrape the marshmallow fluff out of the mixing bowl when it’s finished.
- 8×8 square pan – it’s best to use a dish with straight sides so that the marshmallows turn out more evenly shaped.
- parchment paper – lining the baking dish with parchment paper makes it easy to lift the marshmallows out without as much mess.
FAQ about this honey marshmallow recipe:
can you use in place of corn syrup in homemade marshmallows?
Corn syrup is the most common main ingredient in marshmallows ( both store-bought and homemade). But it’s easy to replace with healthier options. Honey, pure maple syrup and agave syrup are great substitutes for corn syrup.
Since honey and maple syrup have distinct flavors, your marshmallows will end up with a hint of those flavors. Agave syrup is the best choice for more traditional marshmallow flavor.
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.
If you haven’t tried homemade marshmallows in homemade hot chocolate from scratch, you don’t know what you’re missing!
is this honey marshmallow recipe gluten free?
This recipe is! Most homemade marshmallows are gluten free since the ingredients are basically, a sugary product and gelatin.
how to store homemade marshmallows
Marshmallows are very sticky so they need a generous coating of powdered sugar and cornstarch on the outside to keep them from becoming a marshmallow mess. Homemade marshmallows should be stored in an airtight container with an extra scoop of powdered sugar/cornstarch mixture to help them stay fresh.
To make your marshmallows last extra long, just place them in a sealed gallon sized freezer bag and store in the freezer to pull out as you need them!
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.
Honey Marshmallow Recipe
Prep – First line an 8 x 8 baking dish with parchment paper. Set aside.
Boil – In a medium pot, bring honey and 1/2 cup of the water to a boil over medium-high heat. When the honey mixture has boiled, reduce the heat to medium.
Continue To Heat – Using a candy thermometer, let the sugar syrup continue to cook until it has reached 242-245 degrees (firm ball stage)
Prepare Gelatin – While the mixture is heating, add the remaining 1/2 cup of room temperature water and gelatin to the bowl of a stand mixer. Stir to combine and let the gelatin “bloom.”
Add To Mixer – Once the honey mixture has reached 242-245 degrees, remove it form the heat. With the mixer on low, pour the hot honey syrup into the bowl of the stand mixer (or hand mixer), making sure to pour it down the side of the bowl so as not to scorch the bloomed gelatin.
Beat – 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 white.
Pour Into Baking Dish – Using a rubber spatula that has been rubbed down with coconut or butter, quickly spread the marshmallow mixture into the prepared pan.
Let Sit – Let sit uncovered for 6-8 hours or overnight.
Cut Into Squares – 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 marshmallows into 2.5 inch squares.
Coat With Sugar – In a small bowl, mix cornstarch and powdered sugar. Toss the marshmallows in the cornstarch mixture, making sure all sides get coated.
Tips for success
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 pan can be used to make mini marshmallows.
More homemade marshmallow recipes You Might Enjoy:
- Homemade Healthy Jello
- Fluffy Honey Whipped Cream
- Easy Homemade Cocoa Mix
- Homemade Vanilla Extract
- Greek Yogurt in the Instant Pot
homemade marshmallow recipe
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!
Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!
These marshmallows were absolutely incredible!
It was a two person job, but worth it!
We love these!
I’m so glad you like them Betti!!
On Betti’s recommendation we’re going to make these! Thanks Betti!
Can you sub for vegan gelatin??
I haven’t tried but I would think so!