This homemade honey marshmallow recipe is as wholesome as marshmallows can be. Made without corn syrup or refined sugar, these marshmallows will effortlessly melt in your mouth or in a cup of cocoa.
INGREDIENTS
- 1-1/4 cups water (divided)
- 1-1/2 cups honey
- 4 tablespoons gelatin powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
INSTRUCTIONS
- Line a 9×13-inch baking dish with parchment paper and lightly coat it with oil. Set aside.
- In a medium pot, combine the honey and 3/4 cup of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium.
- Use a candy thermometer to monitor the temperature. Let the mixture cook until it reaches 242-245°F (firm ball stage).
- While the honey mixture is heating, add the remaining 1/2 cup of water and gelatin to the bowl of a stand mixer. Stir to combine and let the gelatin “bloom.”
- When the honey mixture reaches the desired temperature, remove it from the heat. With the mixer on low, carefully pour the hot honey mixture into the stand mixer bowl, drizzling it down the side to avoid scorching the gelatin.
- Increase the mixer speed to medium-high and beat for 5 minutes.
- Add the salt and vanilla extract, then beat on high speed for another 5 minutes until the mixture is glossy and nearly white.
- Using a spatula coated with coconut oil or butter, quickly transfer the marshmallow mixture into the prepared dish, spreading it evenly.
- Allow the marshmallows to sit uncovered for 6-8 hours, or overnight, until fully set.
- Once set, turn the marshmallow slab onto a clean surface. Use a large knife, greased with coconut oil or butter, to cut the marshmallows into 1.5-inch squares.
- In a small bowl, combine the powdered sugar and cornstarch.
- Toss the marshmallows in the powdered sugar mixture, ensuring all sides are coated.
- Store the marshmallows in a large bowl or airtight container, adding a little extra powdered sugar on top to prevent sticking.
NOTES
- Don’t Under-Whip: Be sure to whip the mixture to soft peaks, meaning it should hold its shape for a few seconds after the mixer is stopped.
- Don’t Overwhip: Over-whipping will result in tough marshmallows, so stop once soft peaks form.
- Serving: These marshmallows are perfect on their own, in hot cocoa, or roasted over a bonfire. They can also be used in place of store-bought marshmallows for Rice Krispies treats.
- Storage: Store homemade marshmallows in an airtight container for up to two weeks, but they are best enjoyed within the first week.
Substitutions: You can replace honey with agave or maple syrup, though it will alter the flavor.
Variations: For larger marshmallows, use an 8×8-inch baking dish. To make mini marshmallows, a sheet pan works perfectly.
