These homemade marshmallows have been a long time in the making. My kids have begged me for them, and after a few failed recipes I was ready to throw in the towel. Just when I had given up, I found this recipe from the Urban Poser.
Making homemade marshmallows is not a difficult task… but if you don’t want corn syrup in your recipe, it’s not that easy. I also wanted to make a recipe that did not have white sugar or “syrups”. Therefore, after trying two other “corn syrup free” recipes that failed, I was thrilled when this recipe was a success!
I never knew making homemade marshmallows was this much fun and rewarding! This is one recipe my little ones gathered around the kitchen table and watched every step!
My kids were beyond trilled that these marshmallows had the exact texture, feel, and taste as the real thing.
Use these any way you would use the store bought marshmallows, I guarantee they will be a huge success with the kids!
- Grease an 8×8 inch pan and line with parchment paper in both directions (this way you have all 4 sides covered. Leave about an inch to use as “handles” to lift the finished marshmallows.
- Dust parchment paper with arrowroot starch so marshmallows are not sticky at the bottom when they are removed.
- In your mixer bowl, add the gelatin with ½ cup of water
- While the gelatin is softening, pour the other ½ cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high 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 (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
- Turn your standing mixer to low/med. Slowly pour the 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 cream (about 10 min).
- Turn off the mixer and pour the marshmallow cream into the parchment lined pan.
- Using a rubber spatula, smooth the top and add another light dusting of arrowroot starch on the top.
- Cut a piece of parchment paper the size of your pan and top your marshmallow pan with it. Using your hands, gently press down the top to smooth out the cream (this ensures even marshmallows).
- Allow your marshmallows to “set” for 4-6 hours -mine took closer to 6 full hours. No matter how tempting, don’t disturb the marshmallow and lift. You’ll know it’s ready by pushing down and the texture is bouncy.
- Once your marshmallow has “set”, lift big marshmallow out onto a counter. Using a sharp knife, cut it into squares.
*I don’t use raw honey for this because it’s a lot more expensive and when you boil the honey the “raw” ness goes away. So for me, it’s not worth the extra expense.
*If you are not on a GAPS diet, Paleo lifestyle, or don’t have arrowroot, you can use conventional powdered sugar for dusting.
*storage note: If you cover these the moisture will remain in the marshmallow and they won’t completely dry out. don’t cover them with plastic wrap. I leave mine out on the counter, uncovered, until they are gone.
*how to package these to “gift”: I recommend lining a small box with parchment paper and placing marshmallows in the box, not in a bag.
Need a visual? Check out this video by Jenni from the Urban Poser