Homemade marshmallows are incredible and actually pretty easy to make. Most homemade marshmallow recipes call for granulated sugar and/or corn syrup, however, I prefer to use a natural sweetener that I can produce on the homestead.
Because of this, I came up with my own naturally sweetened marshmallow recipe that can use maple syrup OR honey.
Naturally Sweetened Marshmallow Recipe
These naturally sweetened marshmallows will have a small tint of brown to them due to the maple syrup or honey, but they are so much healthier and you can snack guilt-free!
Ingredients:
- 3 TBSP Gelatin (3 packs)
- ½ cup + ¼ cup Water
- 1 cup Maple Syrup or honey
- 2 tsp Vanilla Extract
- Pinch Salt
- ¼ cup Powdered Sugar or Arrowroot Powder
Optional Flavorings:
- Cinnamon- 1 TBSP ground cinnamon
- Peppermint- Peppermint Extract + Red Food Coloring
- Pumpkin- 1 TBSP Pumpkin Pie Spice
How to Make Homemade Marshmallows
STEP 1: Mix Gelatin and Water
Add the gelatin and ½ cup water to a mixing bowl or the bowl of a stand mixer. Mix just enough to combine and let sit.
During this time, the gelatin will “bloom”. This just means that all of the gelatin will combine with water so you don’t end up with globs of raw gelatin in your marshmallows.
STEP 2: Make the Sugar Syrup
Over medium heat, boil the maple syrup or honey, ¼ cup water, and salt until it reaches 240 degrees F (usually about 8 minutes). Use a candy thermometer to track the temperature.
STEP 3: Combine Bloomed Gelatin and Sugar Syrup
Combine the gelatin mixture and the hot syrup in a stand mixer or in a mixing bowl with a hand mixer with the mixer on low speed. Be careful not to splash. Gradually work up to high speed.
Add the vanilla extract. If you are using optional flavorings, add them in here.
Continue to mix until soft peaks form (about 8-10 minutes). At this point, you have homemade marshmallow cream.
Once you stop mixing, the mixture will begin to set to have everything ready before you turn the mixer off.
STEP 4: Pour Into Mold
Pour the marshmallow mix into a greased marshmallow mold, loaf pan, or baking dish. Use vegetable oil or coconut oil to prepare to mold or dish.
If you want to make mini marshmallows, see the notes below for instructions and be aware that the mixture will start to set up immediately so you have to work quickly.
STEP 5: Let Set
Let this homemade marshmallow recipe set up for at least 4 hours up to overnight.
STEP 5: Cut the Marshmallows
If you did not use a mold, you will need to cut your solidified marshmallows into squares. Use a sharp knife or pizza cutter that is coated in powdered sugar or arrowroot powder for this. If you did use a mold, simply remove the marshmallows.
STEP 6: Dip in Powdered Sugar or Arrowroot Powder
Dip each marshmallow in powdered sugar or arrowroot powder so they don’t stick to each other. Cornstarch will also work if you don’t have arrowroot powder.
STEP 7: Enjoy!
Use these homemade marshmallows to top your morning coffee, in a cup of hot cocoa, a sweet potato casserole, to roast over a campfire, or just as a fun snack!
How to Make Mini Marshmallows:
Scoop the marshmallow mixture into a piping bag with a round tip (½”) is best. Work quickly because it will start to setup immediately.
Pipe the mixture in lines onto a baking sheet that is coated with cooking spray and a layer of powdered sugar or arrowroot powder.
Sprinkle a light layer of powdered sugar or arrowroot powder over the top of the marshmallow strips. Let these sit at room temp at least 4 hours to set.
After the marshmallow strips have set, cut them with a powdered sugar coated pizza cutter or a sharp knife into ½” pieces.
How to Store Homemade Marshmallows
Keep your homemade marshmallows (mini or full size) in an airtight container at room temperature. These marshmallows can be stored up to a week.
Notes:
- Use cornstarch if you don’t have arrowroot powder or powdered sugar
- Use maple syrup OR honey as your natural sweetener in this recipe. They can be used in the same amounts.
Homemade Marshmallow Recipe with Maple Syrup
Ingredients
- 3 TBSP Gelatin (3 packs)
- ½ cup + ¼ cup Water
- 1 cup Maple Syrup or honey
- 2 tsp Vanilla Extract
- Pinch Salt
- ¼ cup Powdered Sugar or Arrowroot Powder
- Optional Flavorings:
- Cinnamon- 1 TBSP ground cinnamon
- Peppermint- Peppermint Extract + Red Food Coloring
- Pumpkin- 1 TBSP Pumpkin Pie Spice
Instructions
STEP 1: Mix Gelatin and Water
Add the gelatin and ½ cup water to a mixing bowl or the bowl of a stand mixer. Mix just enough to combine and let sit.
STEP 2: Make the Sugar Syrup
Over medium heat, boil the maple syrup or honey, ¼ cup water, and salt until it reaches 240 degrees F (usually about 8 minutes). Use a candy thermometer to track the temperature.
STEP 3: Combine Bloomed Gelatin and Sugar Syrup
Combine the gelatin mixture and the hot syrup in a stand mixer or in a mixing bowl with a hand mixer with the mixer on low speed. Be careful not to splash. Gradually work up to high speed.
Add the vanilla extract. If you are using optional flavorings, add them in here.
Continue to mix until soft peaks form (about 8-10 minutes). At this point, you have homemade marshmallow cream.
Once you stop mixing, the mixture will begin to set to have everything ready before you turn the mixer off.
STEP 4: Pour Into Mold
Pour the marshmallow mix into a greased mold, loaf pan, or baking dish. Use vegetable oil or coconut oil to prepare to mold or dish.
**If you want to make mini marshmallows, see the notes below for instructions.
STEP 5: Let Set
Let this homemade marshmallow recipe set up for at least 4 hours up to overnight.
STEP 5: Cut the Marshmallows
If you did not use a mold, you will need to cut your solidified marshmallows into squares. Use a sharp knife or pizza cutter that is coated in powdered sugar or arrowroot powder for this. If you did use a mold, simply remove the marshmallows.
STEP 6: Dip in Powdered Sugar or Arrowroot Powder
Dip each marshmallow in powdered sugar or arrowroot powder so they don’t stick to each other.
STEP 7: Enjoy!
Use these homemade marshmallows to top your morning coffee, in a cup of hot cocoa, a sweet potato casserole, to roast over a campfire, or just as a fun snack!
**How to Make Mini Marshmallows:
STEP 1
Scoop the marshmallow mixture into a piping bag with a round tip (½”) is best. Work quickly because it will start to setup immediately.
STEP 2
Pipe the mixture in lines onto a baking sheet that is coated with cooking spray and a layer of powdered sugar or arrowroot powder.
STEP 3
Sprinkle a light layer of powdered sugar or arrowroot powder over the top of the marshmallow strips. Let these sit at room temp at least 4 hours to set.
STEP 4
After the marshmallow strips have set, cut them with a powdered sugar coated pizza cutter or a sharp knife into ½” pieces.
How to Store Homemade Marshmallows
Keep your homemade marshmallows (mini or full size) in an airtight container at room temperature. These marshmallows can be stored up to a week.
Notes
- Use cornstarch if you don’t have arrowroot powder or powdered sugar
- Use maple syrup OR honey as your natural sweetener in this recipe. They can be used in the same amounts.
More Simple Homemade Recipes
- Homemade Sweet Potato Casserole
- Homemade Sweetened Condensed Milk (Cook & No-Cook Methods)
- How to Make Vanilla Butter Pancake Syrup
- Homemade Coffee Creamer Recipes
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