This homemade marshmallow recipe is perfect for ‘smores or baking. These ‘mallows are healthier than store-bought ones and full of grass-fed Beef Gelatin!
Making homemade marshmallows might seem daunting, but with a few simple tools and ingredients, they can come together pretty easily. The key is to have your kitchen tools ready and pay attention to the syrup in the pot.
Since you are making these marshmallows at home, you may already have the ingredients you need on hand. Check to make sure you have water, honey, vanilla extract, salt, tapioca starch (or another starch) and our Beef Gelatin. These simple ingredients not only create a healthier homemade marshmallow, but keep the process simple as well.
How to Make Homemade Marshmallows
You will need a standing mixer, a medium-sized pot, a candy thermometer and a square dish lined with parchment paper. Go ahead and have the standing mixer ready on the counter. Place half a cup of water into the standing mixer bowl along with the three tablespoons of Beef Gelatin. The gelatin will begin to bloom in the water while you prepare the other ingredients. Set aside a baking dish lined with parchment paper and sprinkle some tapioca starch on the bottom, as this will help prevent the marshmallows from sticking.
In a pot, add in the remaining half cup of water, along with one cup of honey, some vanilla extract and sea salt. Turn the heat to medium-low and place the candy thermometer in the liquid to measure the heat. Let the honey mixture come to a boil and keep heating until it reaches a temperature between 240 and 245 degrees F. Do not let it exceed 245 degrees F or let it boil over the top. Once it has reached this temperature, remove the pot from the heat immediately.
Turn the standing mixer on low with the water-gelatin mixture at the bottom. Very slowly, pour the honey mixture into the mixing bowl and keep the speed on low until all the liquid has been poured in. If the mixture is poured too fast, it can splatter on the sides and harden very quickly. Once all the liquid has been added, turn the standing mixer speed up to medium or medium-high and let it run for about 10 minutes. After a few minutes of mixing, the liquid will begin to resemble a light marshmallow creme. The mixture should be thick and fluffy looking. When this happens, you can turn off the whisk and pour the homemade marshmallow batter in the dish.
Smooth out the top of the marshmallow creme with a spatula if needed, and then lightly coat with additional tapioca starch. This helps the top of the marshmallows to dry out and make them easier to cut once they have set. Let the marshmallows sit out for at least two to four hours. Slice them into cubes and let them sit out for longer under a cheesecloth so they can achieve a drier texture, like their store-bought counterparts.
Beef Gelatin is the magic that makes homemade marshmallows happen. The gelatin creates the squishy, pliable texture found in marshmallows and is what makes them so fun to eat. It also promotes digestive health and builds and protects collagen in the body.
Make these homemade marshmallows dipped in dark chocolate and toasted coconut and use them in your next batch of ‘smores!
- 1 C water, divided
- 3 T Beef Gelatin
- 1 C honey
- 1 T vanilla extract
- ¼ t sea salt
- Tapioca starch
- ½ C dark chocolate chips
- 1 C shredded coconut, toasted
- Line an 8x8 baking dish with parchment paper and sprinkle some tapioca starch on the paper to prevent the marshmallows from sticking.
- Place ½ cup of water into a standing mixer bowl along with 3 tablespoons of Beef Gelatin. Let it bloom for a few minutes while preparing the honey mixture.
- In a pot, add in remaining ½ cup of water, along with 1 cup of honey, vanilla extract and sea salt. Turn heat to medium-low and place a candy thermometer in the pot to measure the heat.
- Let the honey mixture come to a boil and rise to the temperature of 240 to 245 degrees F. Once the mixture reaches this temperature, remove from the heat immediately. Keep watch over the pot so that the mixture doesn’t boil over, but do not stir it.
- Turn on standing mixer to low speed to start mixing the gelatin mixture. Very slowly, add the honey mixture into the bowl while the mixer is going. Keep mixing on low until all the liquid is poured in and is combined.
- Turn the mixer up to medium-high or high speed until it turns into fluffy marshmallow creme, about 10 minutes.
- Once the mixture is fluffy, pour into the parchment paper-lined pan. Smooth out with a spatula and top with additional tapioca starch if a dry coating is desired. Let sit out until firm and easy to cut, about two to four hours.
- Slice marshmallows into cubes. If desired for roasting, leave marshmallow cubes out overnight under a cheesecloth or in open air overnight to get a drier texture.
- Melt dark chocolate chips in a double boiler or small pan on low heat. Toast shredded coconut in a pan over low heat until slightly golden. Dip marshmallows in melted dark chocolate then dip in the toasted coconut. Set on a pan and refrigerate until set.
- Serve with your favorite chocolate bar and graham crackers to make delicious s’mores!
Sarah Anderson is a freelance recipe writer, personal chef, and Certified Holistic Health Coach. She focuses primarily on healthy gluten-free and Paleo recipes. You can find her recipes and personal work on Instagram and Facebook @whitestripekitchen.