Homemade Marshmallows

5 from 2 votes

Homemade Marshmallows

You'll want something to dust the marshmallows with when cutting and storing them because they're sticky. Traditionally, powdered sugar is used; I use coconut flour or you can use a starch such as arrowroot or tapioca. For a more flavorful dusting, try cacao powder or crushed freeze dried raspberries or other dried berries.

Note: I removed the option to use agar agar powder instead of gelatin and maple syrup instead of honey because it was not consistently working well for me.

Servings: marshmallows

Calories: 44kcal

Equipment

standing mixer with whisk attachment or electric hand mixer with whisk attachment
parchment paper

Ingredients

1 cup water warm
3 tablespoons gelatin Knox or other unflavored gelatin
1 cup raw honey light color, mild-flavored; or use maple syrup
1 teaspoon vanilla extract

For dusting the marshmallows

½ cup coconut flour or a starch such as arrow root, tapioca, or powdered sweetener; or cacao powder or toasted shredded coconut

Instructions

Line an 8 inch x 8 inch baking pan with parchment paper, covering the sides and the bottom.
Place the gelatin in the bowl of a standing mixer with a whisk attachment (or hand mixer).
Pour ½ cup of the water over the gelatin and put it aside for a few minutes to absorb the water.
Add the ½ cup of the remaining water and the honey to a saucepan and place it on a medium heat.
Bring to a steady boil without letting it foam over the saucepan. Boil the honey mixture for about 15 minutes, or use a candy thermometer to bring it to about 240℉.
Slowly pour the hot honey mixture over the gelatin and then add the vanilla extract.
Start whisking the mixture and slowly increase the speed to medium-high and let it go for about 10 minutes.The mixture will go from dark honey to creamy white and become lighter and creamy when ready.
Soon after you stop the mixer, use a spatula to transfer the marshmallow creme to your prepared pan.
Cool and let the marshmallows set for about 6 hours at room temperature. When you can move the marshmallow edges away from the parchment paper, you're ready to slice up the marshmallows.
Life the parchment paper out of the pan. To slice the marshmallows, either grease the edge of a sharp knife with oil or dust it with coconut flour. You'll have to repeat a few times as you slice them.
Serve immediately or store in an airtight container for a few weeks at room temperature or in the refrigerator. I layer them with parchment paper and coat them with coconut flour before storing them.

Video

Nutrition