Homemade marshmallows are so delicious you will never want to buy another from the store. With a few simple ingredients, you will have a special treat that is actually healthy and no processed sugar! Come into my kitchen with me and let’s learn how to make homemade marshmallows.
What You Need:
Grass Fed Beef Gelatin: I use Vital Proteins Beef Gelatin for this recipe. I promise, you will not taste any beefy flavors in your finished marshmallows.
Honey: My favorite honey is raw berry/wildflower honey from Azure Standard. It has the best flavor and makes these marshmallows delicious.
Candy Thermometer: You definitely must have a candy thermometer to monitor that the honey boils to the correct temperature.
Tapioca starch: I use Anthony’s Tapioca Starch. It is used to dust the marshmallows to keep them from sticking together.
Real Vanilla: Try to use real vanilla for the best flavored marshmallows, because imitation vanilla has a bitter aftertaste. Learn how to make homemade vanilla so you will always have it on hand.
Parchment Paper: My favorite parchment paper is Katbite non bleached parchment paper. It comes in a large roll and lasts a long time.
Stand mixer or hand mixer: A stand mixer works the best and the fastest for this task. A hand mixer will work just as well but it will take much longer to achieve the correct consistency. Use what you have, and it will turn out just fine.
How to Make Marshmallows
First, prep the gelatin by pouring 1/2 cup of water and 2 1/2 tablespoons of gelatin in the bowl of your stand mixer and immediately whisk them together. Set aside to use in a few minutes.
Next in a saucepan add 1/2 cup of water and honey, stir to combine. Turn on the heat to medium high and stick the candy thermometer into the liquid.
Heat the honey and water mixture on medium high heat until it boils and reaches between 240-242 degrees (soft ball stage). Do not stir the liquid at all during this process. If you do it will encourage the honey to foam and run over the edge of the pan.
After you reach the correct temperature, it is time to mix the honey into the gelatin. Turn your stand mixer on low and slowly pour the hot liquid into the mixing bowl.
At first the honey and gelatin will look brown and loose. Whisk for several minutes on low until you notice the liquid begins to thicken and change to an off-white color.
Now that the liquid is thickening a bit, you may turn up the speed to the next level eventually reaching the highest speed. The more you whisk the thicker and whiter the liquid will become.
You will know the marshmallow cream is ready when you pull the whisk out and the cream is thick and holds it shape for a few seconds before pouring back into the bowl.
Pour the marshmallow cream into an 8×8 parchment lined pan and spread them out evenly. (I made a double batch while taking pictures so that is why I am using a 9×13 pan.)
Wait for at least 4 hours for the marshmallows to cool and firm up. I usually wait until the next day to make sure they are ready.
Using the parchment paper as handles pull out the marshmallows from the pan. This is when you need your tapioca starch. The marshmallows are very sticky so dust some tapioca starch on them while pulling the parchment paper away from the candy. Loosen them on all sides including the bottom.
Finally, cut the marshmallows into strips and then cubes. You can make them as small or as big as you like. Dust them with tapioca starch to lightly coat each piece so they will not stick together.
You can also make mini marshmallows by taking a small portion while it is in the cream stage and smoothing the cream in a thin layer on parchment paper. Once they are set cut them into thin strips and then into small cubes. Use them in your hot chocolate just like you would mini marshmallows from the store.
How to Store the Marshmallows
Store the marshmallows for up to a week at room temperature in a sealed container.
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How to Make Marshmallows
- 1/2 cup water
- 2 1/2 tbsp Beef gelatin
- 1/2 cup water
- 1 1/4 cup honey
- 1 tsp vanilla
- In the mixer bowl pour in 1/2 cup of water and 2 1/2 tbsp of gelatin. Whisk immediately. Set aside to use in a moment.
- In a saucepan on the stove pour in 1/2 cup of water and 1 1/4 cups of honey. Stir to combine. Put the candy thermometer into the pan.Turn on the heat to medium high and bring the liquid up to a boil until it reaches 240-242 degrees Fahrenheit. Turn the mixer on low. Slowly and carefully pour the liquid into the mixer bowl. Avoid pouring directly onto the moving whisk so it won't splatter on you. The liquid will start out loose and a brown color but after several minutes will begin to thicken and turn an off white color. Once the liquid begins to turn to cream and thicken up you can turn up the speed of the mixer until you reach the highest speed. The whole process will take between 10-12 minutes. You know the marshmallow cream is ready when the cream is white and thick enough to hold its shape for several seconds before pouring back into the bowl. Once you achieve that consistency pour the cream into a parchment paper lined 8×8 baking dish. The parchment paper should fall over the edge of the pan so you can use it as handles to get the marshmallows out of the pan. Let the marshmallows set for at least 4 hours. I usually wait until the next day to ensure they are ready. Lift the marshmallows out of the pan. Have the tapioca starch on hand to sprinkle onto the sticky marshmallows. Pull the parchment paper away from the candy, even the bottom. Cut them into strips and then into cubes. The size is up to you. Sprinkle the cubed marshmallows with additional tapioca starch so they do not stick together. Store them in an airtight container up to a week.