Healthy Homemade Marshmallows

There is something wonderfully childish about marshmallows. Whenever I see a bag of Jet Puffs I am instantly reminded of sticky fingers and summer campfires. Memories of marshmallows make me smile.  Even the popular boutique style ones, wrapped in pretty packaging and tied up with bows have the ability to make me happy. 

Boutique or straight from the bag, there is one thing that most marshmallows have in common; they're terrible for you. Most marshmallows are made out of syrups and powders that we can't even pronounce! There is a reason why you can grab last year's supply out of the back of your pantry and pack them in your camping gear again and again. Still smiling?

Fear not, for those of you who still need marshmallows in your hot chocolate or in your puffed rice bars, I've got you covered! This homemade healthy marshmallow recipe comes together in a snap and is actually a great source of collagen. Made from gelatin and organic honey, these healthy marshmallows are basically guilt free! *Tip - use the mildest honey you can find, otherwise you will have a very honey-forward taste

Homemade marshmallows are fun and quick to make. You can easily add different flavours or colourings to make them pretty, or leave them as is for a classic white marshmallow. ​Peppermint and chocolate make great additions if you're thinking of using them for hot chocolate!

Homemade Healthy Marshmallows

Makes 8x8 tray

  • 1 cup filtered water, divided
  • 1 cup mild organic honey
  • 3 tbs grass fed gelatin

Method

Prepare your stand mixer or bowl with 1/2 cup of water. Sprinkle gelatin overtop to soften. If you're adding the mint or chocolate (or both!) add them here. 

Line an 8x8 tray with parchment paper, leaving an overhang. Grease with a little bit of coconut oil for easy release. If you want to dust your marshmallows for an old school powdery finish (I like it better), sprinkle a little bit of arrowroot or cocoa powder on the parchment.​

In a medium saucepan, add honey, water, salt and vanilla bean. Cook over medium-high heat until the mixture reaches around 240 f on your candy thermometer, or if you don't have one, you can (as safely as you can!) check the sugar mixture by dipping a spoon in and dropping a little bit into a cup full of ice water. If you can roll it into a little ball, you're good to go. ​

Once the mixture has hit 240 f, turn on your mixer to low and slowly pour in the sugar mixture. Once combined, turn the mixture to high and allow it mix until it looks like good ole marshmallow cream. This takes less than 5 minutes. ​If you're using an electric hand mixer, this will take quite a bit longer. Be patient!

Transfer to 8x8 tin with a spatula. Try not to eat it all on the way!

Allow to set for 1-2 hours. Turn over onto a clean surface that you have dusted with arrowroot or cocoa and cut into 1-2 inch squares. Store in an airtight container in the fridge for 1 week.​

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