Fluffy Honey Sweetened Homemade Marshmallows

My husband has been very kind to help edit my new cookbook. He is probably 75% done. If anyone has ever had to edit a cookbook before, you know how tedious it can be. I actually find it rather boring to even write out a recipe so I am thankful that he is willing to help me finish my project. Overall the experience of writing a cookbook has been very good, though included many, many hours of work. With the added benefit of having so much extra energy, I really enjoyed the process. But I am glad that it’s almost ready to go to print. (We should have an ebook version ready soon too).

As my husband continues to edit, I have a few unrelated posts that I thought I should share before I get into all of my recipes and, hopefully, videos that go along topically with salads. Today’s post is really almost the anti-salad recipe. Homemade marshmallows. Not only can you make your own marshmallows, but you can also make them with honey! (I’ve also heard that maple syrup works well too). Pretty cool, huh?

My dad recently asked me to make some marshmallows for my 4 year old, as he was planning on having a “campfire” for the grandkids and knew that Elena couldn’t have normal marshmallows. These are fun to whip up, soft and squishy, and toast fairly well too (just remove them from the heat once they are browned as they will suddenly melt when too hot).

Still quite sweet, these are a once or twice a year treat in our household. They are great to have on camping trips or just for a bonfire at your house. (Though it did occur to me that these would also be tasty on top of coconut milk hot chocolate during the winter too!).

Fluffy Honey Sweetened Marshmallows

Please use caution with the hot syrup you make in the recipe. It can cause severe burns if spilled on skin. This makes about 12-16 smallish marshmallows. Double, if desired and use a 9 by 9 pan.

    1 1/2 tbsp. gelatin
    1/2 cup cold water
    1/2 cup honey
    1/8 tsp. salt
    1/2 tsp. vanilla extract

1. Lightly grease a loaf pan. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then grease the parchment paper.

2. Put ¼ cup of water in a medium bowl (or in the bowl of a mixer with attached whisk) , and sprinkle the gelatin over the water. Set aside to soften.

3. In a small pot, place the honey, salt, and the other ¼ cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (Because this is such a small amount of liquid, I had a hard time getting an accurate temperature. You can also test it by dribbling a little of the liquid into a bowl of ice cold water. It should be in the candy stage of forming little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature. ). Remove from the heat as soon as it’s at the right  temperature.

4. Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry. It’s just about perfect in my climate when left overnight. Cut into squares, serve as is.

Coconut Version: Toast about ½ cup of coconut flakes, unsweetened. Sprinkle ½ of it on the bottom of the pan, scrap in the marshmallow mixture, and sprinkle with the rest of the coconut flakes.

Cocoa Version: Roll finished and cut marshmallows in cocoa powder.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. says

    Sorry, I don’t find this much better than conventional marshmallows because of the “gelatin” – basically cow hooves….Remember mad cow disease can be passed through bones, not muscles of cows, so even though we haven’t heard much about it, I never buy marshmallows or would make them with beef (bovine) gelatin. I’d rather use fish gelatin. Then as an alternative, you can go to your local health food store (Whole Foods has it) and get marshmallows with fish gelatin. The only advantage to your homemade ones are the elimination of artificial flavors and blue dye.

  2. Leigh says

    Thank you so much for this recipe! My 2 year old has a ton of allergies and one of them is corn. He’s never had marshmallows so I am excited to make these so he can try them.

  3. eileen Pfiitzner says

    Thank you, for the excellent recipe it was easy to make and they are light and airy. I didn’t have quite enough honey because I doubled the recipe so I added agave syrup with the honey and it turned out great. I had followed and different recipe earlier this year and it wasn’t half as good, so good job.

  4. says

    Patty, I have often felt this is one of the ways we honor God. By simply tnkiag a moment and being thankful for all the beauty he puts into our world we truly honor him. How many people are unable to see the things around them to be thankful for is sad because there are a lot of them. Thank You for the reminder and I hope you have a blessed day.Heather

  5. Linda says

    Hi, can you tell me what gelatin to use. The only gelatin I know of is the Knox gelatin that you get in the grocery store. Is that the type you’re supposed to use? Thank you so much.

    • says

      I use “Great lakes” gelatin. You can buy it on Amazon… or possibly your local health food store. It is supposed to be made from cows that are grass fed.. rather than being fed GMO corn.

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