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Fluffy Honey Sweetened Homemade Marshmallows

August 2, 2011 by KimiHarris 89 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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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KimiHarris

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!

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Filed Under: Dairy Free, Desserts, Gluten Free

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Reader Interactions

Comments

  1. Kurt

    August 2, 2011 at 1:09 pm

    This looks very good. I’m already wondering about modifications, though. Do you think this would work with maple syrup? How about with coconut sugar (either the liquid variety or the shaved variety)?

    Reply
    • KimiHarris

      August 2, 2011 at 1:17 pm

      I’ve heard that maple syrup works well, and I don’t see any reason that it wouldn’t. As far as the liquid variety of coconut sugar, I am not as sure of as it doesn’t have quite the same thickness, but since you are boiling it into a syrup, it may work. The only way to tell is to try!

      Reply
    • Dorothy

      August 3, 2011 at 4:35 pm

      I have made marshmallows with coconut sugar.Very good!My kids loved them.It was a granual variety that I used

      Reply
      • T.J. Cox

        June 12, 2012 at 6:44 pm

        Coconut sugar, what was the color like, and how much did you use? I use coconut sugar because I’m diabetic so it’s great for me. Hope to hear from you soon

        Reply
  2. Maryja

    August 2, 2011 at 1:15 pm

    I was just wondering yesterday if there was a healthy recipe for marshmallows & today it showed up in my inbox! Thanks so much!

    Reply
  3. LGoin

    August 2, 2011 at 2:24 pm

    What kind of gelatin do you use?

    Reply
  4. Heidi @ Food Doodles

    August 2, 2011 at 2:24 pm

    These look awesome!! I am so excited about this recipe, because they use honey but mostly because you used a hand mixer! I don’t have a stand mixer and I’ve never been sure if I could use a hand mixer or not. Now I’m super excited to try 😀

    Reply
  5. Vickilynn

    August 2, 2011 at 2:51 pm

    Hi!

    I second that question, what kind of gelatin do you use?

    Thanks!

    Reply
    • KimiHarris

      August 3, 2011 at 9:00 am

      I use an all beef gelatin I got through my co-op. Maybe the brand was Frontier? I have it in a jar now without the label.

      Reply
      • LGoin

        August 3, 2011 at 11:19 am

        Thanks! I’m in a frontier coop locally I will have to check to see if they have that. I hadn’t thought of checking their catalog before for gelatin!

        Reply
  6. Greta

    August 2, 2011 at 2:51 pm

    I will definitely give these a try- thanks!

    Reply
  7. JosieGrace

    August 2, 2011 at 3:08 pm

    Oh, Thank you Kimi for this recipe! I have been craving marshmallows lately and we are going vacation in a couple of weeks, so this recipe showed up just in time!

    Reply
  8. Laureen

    August 2, 2011 at 3:25 pm

    I have been wanting to make homemade marshmallows, but never have for obvious health reasons. We seem to be going to more than our typical share of bonfires with smores going on and my husband can’t refuse a smore. I can’t wait to bring these next time! Thanks!

    Reply
  9. Julie

    August 2, 2011 at 3:43 pm

    Thanks! I have had a hankering for marshmallows. I want to make a recipe for a 1950’s type dessert that calls for melted marshmallows–will these melt and have a consistency of conventional melted marshmallows?

    Reply
    • KimiHarris

      August 3, 2011 at 7:00 pm

      Julie,
      They will definitely melt. It may melt a bit more than normal marshmallows and become more liquid-y.

      Reply
  10. Carol@easytobeglutenfree

    August 2, 2011 at 3:49 pm

    What a great recipe!

    Reply
  11. Leigh-Ann

    August 2, 2011 at 4:11 pm

    I’m so grateful for your timing!! My family loves camping, but we don’t eat normal marshmallows either. If it’s just us camping, of course, it’s not really an issue– we just don’t bring marshmallows. However, we’re getting ready for a camping trip with some friends, and this will help us (and probably them too) feel less awkward when marshmallow roasting time begins. 🙂 Thank you!!

    Reply
  12. Brooke

    August 2, 2011 at 4:16 pm

    Looks GREAT! I’ll have to try 🙂

    Reply
  13. France @ Beyond The Peel

    August 2, 2011 at 4:25 pm

    It’s so great to find recipes for foods that would typically not get bought or eating, that we can make using honey instead of sugar! Such a nice treat.

    Reply
  14. karen

    August 2, 2011 at 4:37 pm

    I am very excited about these. I hope mine come out as good. Wish I had time tonight. Thanks

    Reply
  15. Archer

    August 2, 2011 at 5:54 pm

    What a great idea! I didn’t know you could make marshmallows this “natural”!

    Reply
  16. Jessica

    August 2, 2011 at 6:06 pm

    AAAAAAGGGHHHHH GAPS-FRIENDLY MARSHMALLOWS!!!!!!!! I can’t believe it – you’re the best!

    Reply
  17. Jennifer W

    August 2, 2011 at 7:53 pm

    Any chance there is a substitute for the gelatin for those of us vegetarians? These look great. Love the honey!!

    Reply
    • Linda

      August 4, 2011 at 4:28 am

      I suspect you can make something work with agar agar, but it might take some experimentation to get the proportions right. There are agar agar marshmallow recipes online, so you might be able to combine those with this one.

      Reply
  18. Ana'snamaw

    August 2, 2011 at 8:21 pm

    These look terrific! I will make these for an At Home America show Fri night ! Thank you and God bless you!

    Reply
  19. Rebecca

    August 2, 2011 at 8:25 pm

    Can they be toasted like regular marshmallows?

    Reply
    • KimiHarris

      August 3, 2011 at 8:52 am

      They will toast, but they can melt all of a sudden when they reach a certain heat. On the plus side, they brown much quicker than storebought.

      Reply
  20. Judy@Savoring Today

    August 3, 2011 at 4:10 am

    I am not a marshmallow fan, but my kids are and they have been begging for smores. Thanks so much for the recipe 🙂

    Reply
  21. Crystal

    August 3, 2011 at 5:52 am

    How do you store them and how long do they last?
    Thanks.

    Reply
    • KimiHarris

      August 3, 2011 at 8:49 am

      Store in an airtight container. Keeps a week at least.

      Reply
  22. Laurie

    August 3, 2011 at 9:04 am

    Thank you. I’m really new to getting rid of processed foods. This is a simple recipe. I’m looking to try it out real soon. On a side note, I am so excited to learn everything I can to keep my family healthy and be a good steward of all the blessings God has given us. Thank you for providing a stepping stone.

    Reply
  23. Tara

    August 3, 2011 at 10:09 am

    Thanks for the recipe! I was trying to figure out how to make healthier marshmallows for the kids. 🙂

    Reply
  24. Tracee

    August 3, 2011 at 11:39 am

    I’m so glad you posted this. My son will be able to have these. I am also looking forward to your cookbook.

    Reply
  25. Carrie

    August 3, 2011 at 12:34 pm

    What a great recipe! I love that they use honey and don’t use egg whites (my husband is allergic)! We’ll be trying these very soon. VERY excited for your cookbook to come out!

    Reply
  26. Laura

    August 3, 2011 at 4:31 pm

    AAAWESSSSSOME! Marshmallows for hot chocolate AND smores! Yes!

    Reply
  27. Muriel

    August 3, 2011 at 6:02 pm

    *bouncing up and down* Yayyy!!!!! Can’t wait to try!

    Reply
  28. Lynda

    August 3, 2011 at 6:12 pm

    Kimi, have you ever frozen them and then thawed them to use normally? Just curious. Thinking about trying to make a bigger batch that lasts the winter with cocoa time. 🙂

    Reply
    • Lynda

      August 3, 2011 at 6:13 pm

      Thanks, btw, this is fantastic!

      Reply
    • KimiHarris

      August 3, 2011 at 7:02 pm

      I have never frozen them, but that’s a great idea. I read online that you should just use cupcake liners or parchment paper to keep them separate. 🙂

      Reply
  29. Lucy

    August 4, 2011 at 2:25 pm

    So excited about the recipe! Do you think these could be made with either stevia powder or liquid stevia? Would I just add more water to make up for the fluidity difference?

    Reply
  30. Jennifer

    August 17, 2011 at 5:16 pm

    I’m so excited! This recipe looks amazing, and I’ve been wanting to make some marshmallows with my son, but never get to it because it’s so hard to justify all of that sugar, and so many recipes call for corn syrup.

    Reply
  31. Lady J

    September 1, 2011 at 2:08 pm

    We just made these and they turned out great. However, your recipe says if it’s doubled to use a 9×9 pan but I needed a 9×13 pan. I think even using a jelly roll type cookie sheet would work well too. Thanks for a healthy alternative!

    Reply
  32. Nicole

    September 12, 2011 at 7:37 pm

    These look wonderful! I can’t wait to make them and dip them in chocolate atop a grain-free graham cracker to make mallomars. Thanks for the great recipe!

    Reply
  33. Annie @ Naturally Sweet Recipes

    October 4, 2011 at 2:08 pm

    Finally a healthy marshmallow! Thank you for sharing!

    Reply
  34. Sarah F

    October 16, 2011 at 6:44 am

    Thank you soooo much for posting this. Every recipe I have found calls for corn syrup and my daughter is allergic to corn. She loved marshmallows and can’t eat them any more, now she can!!

    Reply
  35. SJ

    November 20, 2011 at 10:08 pm

    Hi, thanks for this awesome recipe! I love the caramel tinge on those marshmallows (drooling now). Your recipe doesn’t call for any starch dusting mixture though, will the marshmallows be sticky?

    Reply
  36. Faythe

    November 21, 2011 at 4:56 pm

    I’ve been thinking about making a batch of homemade marshmallows – specifically with honey, glad I found this post. Those marshmallows look amazing! I look forward to trying this. I’ll be substituting the gelatin and see how things go.

    Reply
  37. qqqqqq

    December 2, 2011 at 6:29 am

    can i skip the vaniila extract?

    Reply
    • KimiHarris

      December 2, 2011 at 9:46 am

      Yes, you can. 🙂

      Reply
  38. Mikell

    December 2, 2011 at 2:38 pm

    Wow! This is INCREDIBLE! For health reasons, we haven’t had a bite of that melt-in-your-mouth marshmallowy goodness for quite some time, but the moment this touched my tongue…Oh, the memories!!! It truly is remarkably like the colorfully-bagged, sugary marshmallows of old. Wow!

    Reply
  39. Rebecca

    March 27, 2012 at 9:09 am

    Have you used this recipe to try to make “peeps”?

    Reply
  40. Kathy Betts

    April 7, 2012 at 12:22 pm

    I just made these and the kids love them! The only problem I had is trying to get them smooth to cut out into shapes. When I spread them out it got a bit clumpy…any thoughts on what I may have done wrong? I used coconut oil on parchment paper. Thanks for the recipe.

    Reply
  41. Sandy E

    May 11, 2012 at 6:17 am

    Have you tried to use the marshmallows to make Marshmallow Fondant Icing?

    Reply
    • MelissaM

      June 4, 2012 at 4:21 pm

      I also have the same question. . . .

      Reply
  42. MelissaM

    June 4, 2012 at 5:41 am

    Are these sturdy enough to place on sticks, like cake pops? Thanks!

    Reply
  43. MelissaM

    June 4, 2012 at 4:44 pm

    One more question . . . have you ever made these vegan? I tried using Agar Agar instead of gelatin and it did not fluff up. Have you had success with this?

    Reply
  44. Marci

    June 12, 2012 at 6:40 am

    Do you know if you could use these marshmallows to make something like rice krispie squared? I have a recipe for a breakfast square that calls for marshmallows and I was looking for a healthier alternative.

    Reply
    • Debbie

      September 22, 2012 at 10:51 am

      I just did! I doubled the recipe, and it made about 8 cups of fluff. So I split it and made a dish of marshmallows, too. Also, just like the rice krispy treat recipe, I added butter. I don’t recommend that. Try it with just the marshmallow fluff. The “treats” tasted delicious, but i think the butter softened the rice krispies too much.

      Reply
  45. Kim

    June 13, 2012 at 10:01 am

    I just saw this on my friend’s Facebook page today and am so excited I came across it! I have been looking for marshmallows that I can eat for years! Thank you for sharing!!

    Reply
  46. Elizabeth

    June 15, 2012 at 4:12 pm

    My 2 year old granddaughter is allergic to cane sugar and her birthday party is in a week. Can’t wait to make these for her. Thank you!

    Reply
  47. Jessica

    July 1, 2012 at 12:52 pm

    Made these today for my 5 yr old who we recently found out is sensitive to corn and corn syrup. They are SO yummy!! Glad she can participate in the roasting around the fire pit at her grandparents tonight!

    Reply
  48. Carissa

    September 17, 2012 at 10:21 am

    Hello – I am SUPER excited to try these!!! But I have a quick question: I am not quite understanding the “greased loaf pan” AND the “greased parchment paper”?? And what do you mean by “hang over the sides one way”? Can you please explain? I really want to make these in the next day or two, but I don’t want to mess them up! =) Thanks so much!

    Reply
    • Omie

      September 21, 2012 at 8:24 am

      Carissa: I have made these before and did not have success with greasing both and having the loaf pan lined with parchment. ( I couldn’t get the parchment to stay down in the loaf pan. ) What I have done is grease a shallow glass pan, then dust it with tapioca starch. ( I also dust the individual marshmallows later with more T. starch. ) This not only makes double sure the marshmallows don’t stick to the pan, but that they aren’t sticky at all – also it is much more like real marshmallows you buy at the store that are dusty. Today I think I am going to try just spreading it out on greased and dusted parchment. It’s not a super soft fluff and it should work just fine. Happy marshmallow-making!

      Reply
  49. amanda

    November 8, 2012 at 11:00 am

    Will these work for krispie treats?

    Reply
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  1. All Natural Homemade Marshmallow Chicks (honey sweetened) says:
    April 3, 2012 at 8:28 am

    […] been making homemade marshmallows for a while, and I’ve found that when using a hand-held electric mixer, you don’t get […]

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