My toddler daughter and I had a blast making these! These homemade marshmallows are soft, fluffy and can be adapted to practically any flavor profile you like. It’s like magic watching a plain dowdy-looking syrup mixture turn into stunning glossy marshmallow. They’re gorgeous, delicious and make a super special and easy holiday gift. Everyone gives cookies! This year give marshmallows;) You’re friends and neighbors will appreciate the change-up.
When I set about looking for a marshmallow recipe, I found that most called for refined sugar and corn syrup. Bletch. I try to avoid corn syrup as much as possible. I swapped the sweeteners for honey and LOVED the results! Fluffy, soft, and delightfully sweet!
I’ve included flavor variations below the main recipe. Honestly, I can’t even pick a favorite! Let me know if you can;)
- 1 cup filtered water (divided)
- 3 tablespoons grass-fed beef gelatin
- 1 cup honey (doesn't need to be raw since we're cooking it)
- ¼ teaspoon ground vanilla bean OR 1 tsp vanilla extract
- ⅛ cup arrowroot powder and ⅛ cup powdered sugar, mixed
- Grease pan and completely line with parchment paper leaving extra parchment on the ends to use as handles. Sprinkle the bottom of the pan with powder mix.
- In your stand mixer bowl, add the gelatin with ½ cup of water and let bloom.
- Heat the other ½ cup of water in a sauce pan along with the honey, ground vanilla and the salt. Turn the burner to a medium heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees. Keep an eye on this because you will hate your life if it boils over!! Immediately remove pan from the heat.
- Turn your stand mixer to low/med. Slowly pour the hot honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).
- Turn off the mixer and transfer the marshmallow creme to the parchment-lined pan. Spread and smooth the top with a spatula. Let set at least 4 hours but preferably overnight.
- When set, remove the marshmallows by lifting from the parchment paper flaps. Spray cooking oil on a large knife and cut to desired size. Coat with powder mixture by tossing in a bowl and/or powdering with a sieve.
- Add ½ teaspoon peppermint extract while spinning in mixer. Throw candy canes in a ziplock bag and crush with the back of a spoon. Heat semi-sweet chocolate chips in microwave at 30 second intervals until melted. Whisk smooth and dip tops of marshmallows in chocolate, then sprinkle crushed candy cane on top.
- Use favorite fleur de sel caramel sauce (firm at room temp). Heat in microwave to thin and stir in ½ teaspoon pumpkin pie spice and an optional generous sprinkle chinese 5 spice. While caramel is still thin and warm, plop small spoonfuls on top of marshmallow crème in the pan and swirl with toothpick
- Add 2 teaspoons matcha powder a few minutes into mixing in the standing mixer. Top by dusting marshmallows with 1 teaspoon additional matcha powder. Serve atop a matcha latte.
- 5 cups milk
- 1 cup half & half
- 12 ounces semi-sweet chocolate chips
- 1 cinnamon stick
- ¼ teaspoon ground vanilla bean
- a pinch or two of cayenne (optional)
- freshly grated nutmeg
- pinch sea salt
- *top with homemade Spiced Chai Caramel Marshmallows
- In a pot heat the milk over low heat then add chocolate. Melt the chocolate over low/medium heat, stirring constantly.
- Once the chocolate is melted and thoroughly mixed, stir in the cinnamon and cayenne and whip until completely smooth. Serve hot!
- (ditch cayenne and nutmeg) melt ¼ cup crushed peppermints/candy canes into heated milk. Top with Peppermint Chocolate marshmallows!
- Whisk 1 teaspoon matcha into ¼ hot water. Add heated 1 cup milk and honey to taste. Stir and enjoy with Matcha marshmallows for an extra special treat!