Name: Homemade Marshmallows
Prep time: 5 min
Cook time: 15 min
Total time: 360 min
Ingredients: 4 TBS Powdered Unflavored Gelatin ((about 4 packets worth)); 1/2 + 1/2 C Water (divided); 3 C Sugar; 1/3 C Honey; 1 TSP Vanilla; Pinch of salt; 1-2 C Tapioca Starch (for dusting)

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These simple to make, no-thermometer, Homemade Marshmallows are light, fluffy, and perfect for making everything from smores to topping your favorite hot cocoa all year long!

There are a TON of marshmallow recipes out there that it can be kind of intimidating to think about making your own. Trust me, though; if you've never made them yourself, you are in a huge treat with this recipe.

These marshmallows are easy to make; they are a melt-in-your-mouth, surprise everyone when you say you made them yourself, old-fashion kind of treat.

Around our house, marshmallows are a year-round treat because our girls love them. It doesn't matter if we are roasting them around the fire pit in the summer, tossing them into some fresh hot cocoa around the holidays, or even turning them into Homemade Peeps around Easter. This is our go-to recipe for making easy homemade marshmallows.

Why You Will Love These Marshmallows Too

Gluten-free
Grain-free
Dairy-free
Nut-free
No Crazy Ingredients
No Corn Syrup
Easy to Make
Delicious!

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Ingredients in Homemade Marshmallows

- Unflavored Gelatin
- Water
- Sugar
- Honey
- Vanilla
- Salt
- Tapioca Starch for dusting

How to Make Homemade Marshmallows

Bloom the gelatin.
Create the simple syrup.
Dissolve the gelatin.
Whip until the mixture is light and fluffy.
Let dry and enjoy!

Tips and Tricks

Do NOT skimp on the beating time – You want to make sure you are getting a lot of air into the marshmallow mixture as you can. This will help your finished product have a light and fluffy marshmallow texture, which we all love.
Let it cool – I know it’s hard to wait a few minutes once you have your marshmallows made to not wanting to eat them. Trust me though, they are worth the wait.

Storing the Marshmallows

These marshmallows will stay good in an airtight container at room temperature for about two weeks if you let them. Our girls can go through them in a weekend if we let them. Do not place them in the fridge or freezer; they will get hard and sweat once you remove them.

More Sweet Treats

Chocolate Peppermint Cookies (Copycat Thin Mints)

Chocolate Cutout Sugar Cookies

Easy 5 Ingredient Meringue Cookies

Chewy Fudge Brownies

Easy Grain-free Cutout Sugar Cookies

Homemade Marshmallows

These simple to make, no-thermometer, Homemade Marshmallows are light, fluffy, and perfect for making everything from smores to topping your favorite hot cocoa all year long!

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Prep Time 5 mins

Cook Time 15 mins

Total Time 6 hrs

Course Dessert

Cuisine American

Servings 12

Calories 97 kcal

Ingredients

4 TBS Powdered Unflavored Gelatin (about 4 packets worth)
½ + ½ C Water divided
3 C Sugar
⅓ C Honey
1 teaspoon Vanilla
Pinch of salt
1-2 C Tapioca Starch for dusting

Instructions

Place the sugar, honey, and water into a pot and stir until the sugar is moist and mixed into the water.
Heat the mixture over medium heat until the sugar syrup starts to come to a boil, let the mixture cook about 10-15 minutes or until the temperature reaches about 240-245 degrees if you are checking the temperature.
While the sugar is cooking add the other half of the water and the gelatin into a bowl of a stand mixer with the whisk attachment and let it bloom.
When the sugar mixture is cooked remove it from the heat, with the mixer on low slowly start pouring the sugar mixture into the gelatin.
Add the salt and vanilla and increase the speed to high and let it whip until the marshmallow because light and fluffy.
While the marshmallow is being whipped, lightly grease and dust an 8x8 or 9x13 baking dish with the tapioca starch.
Scoop and spread out the marshmallows into the baking dish and lighty dust the top with more tapioca starch.
Allow the marshmallows to cool uncovered for at least 6 hours or overnight.
Once the marshmallows have solidified cut them into desired shapes and dust the edges with more tapioca starch to remove any excess stickiness from being cut.
Store in an airtight container

Notes

Keep stored at room temperature in the fridge or freezer they will get hard and then become sticky as they come back to room temperature.

You can sub arrowroot starch for tapioca but I prefer tapioca for marshmallows.

Keyword gluten free, grain free, marshmallows, no corn syrup

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I’d love to see what you come up with!