Homemade Honey Sweetened Vanilla Marshmallows

by Sarah Uncategorized

There’s something truly magical about homemade marshmallows. Whether they’re floating in your hot chocolate, toasted over a campfire, or enjoyed as a sweet treat on their own, they offer a special touch that store-bought versions simply can’t match. An indulgent treat that’s as fun to make as it is to eat!

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Why Honey Sweetened Marshmallows?

Traditional marshmallows are usually made with corn syrup and sugar, but using honey adds a twist. It makes the marshmallows slightly chewier and more flavorful. Plus, honey is a natural alternative to processed sugars, which is always a win.

Ingredients You’ll Need

  • 1-1/4 cups water, divided
  • 1-1/2 cups honey
  • 4 tablespoons gelatin powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 cup cornstarch or tapioca starch

Tools Required

  • 9×13-inch baking dish
  • Parchment paper
  • Stand mixer
  • Candy thermometer
  • Spatula
  • Knife

Homemade Honey Sweetened Marshmallows

There’s something truly magical about homemade marshmallows. Whether they’re floating in your hot chocolate, toasted over a campfire, or enjoyed as a sweet treat on their own, they offer a special touch that store-bought versions simply can’t match.
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Prep Time 20 minutes
Set time 6 hours
Total Time 6 hours 20 minutes
Servings 24

Ingredients
  

  • 1-1/4 cups water divided
  • 1-1/2 cups honey
  • 1/4 cup gelatin powder Grass fed
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup cornstarch or tapioca starch

Instructions
 

  • Line a 9×13-inch baking dish with parchment paper and coat it with oil. Set aside.
  • In a medium pot, combine 1-1/2 cups honey and 3/4 cup water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and continue cooking until the mixture reaches 242-245°F (firm ball stage) on a candy thermometer.
  • While the honey mixture is heating, add 4 tablespoons gelatin powder to 1/2 cup water in the bowl of a stand mixer. Stir and let the gelatin bloom.
  • Once the honey mixture reaches the correct temperature, remove it from the heat. With the mixer on low speed, carefully pour the hot honey mixture into the bloomed gelatin, pouring it down the side of the bowl to avoid scorching the gelatin.
  • Increase the mixer speed to medium-high and beat the mixture for 5 minutes. Add 1/4 teaspoon kosher salt and 1 teaspoon vanilla extract, then continue beating on high speed for another 5 minutes, 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.
  • Quickly spread the marshmallow mixture into the prepared baking dish using a spatula coated with coconut oil or butter. Let the mixture sit uncovered for 6-8 hours or overnight to set.
  • Once set, turn the marshmallow slab onto a cutting surface. Use a knife greased with coconut oil or butter to cut the marshmallows into 1.5-inch squares.
  • In a small bowl toss the marshmallow pieces the starch mixture, ensuring all sides are coat.
  • Place the coated marshmallows in a large bowl or canister. Optionally, sprinkle or sift starch over the top to prevent sticking. Store in an airtight container.

Notes

Storage – Homemade marshmallows are best eaten within the first week, but will last in an airtight container for up to two weeks.
Sweeteners – maple syrup can be used in place of honey in this recipe. This will affect the flavor.
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.
Keyword honey, marshmallow