Name: Homemade Honey Marshmallows
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Ingredients: 1/2 cup cold water; 3 1/4 ounce packets gelatin (or about 7 1/2 teaspoons); 3/4 cup water; 1/2 cup honey; 1/4 teaspoon sea salt; 2 teaspoons vanilla; 20-25 drops liquid stevia

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These homemade honey marshmallows are a delicious (and more nutritious!) way to enjoy the soft, pillow-y bites. They're made with a combination of honey and stevia, thus lowering the sugar content.

Marshmallows have always been one of my favorite treats. They strike a childhood chord that resonates throughout my taste buds.

Though the sugar bombs of yore boast no nutritional value, this recipe could actually be the source of a few nutrients!

This is not a 'hands off' recipe by any means.

It is important to stay close by in order to have your marshmallows turn out well, especially if you're not using a candy thermometer.

Ingredients and substitutions

Ingredients for homemade marshmallows, including gelatin and honey.

Water
Gelatin - I've used both Knox gelatin packets and powdered gelatin.
Honey - Maple syrup would also work!
Sea salt
Vanilla extract
Stevia - I specifically created this recipe to be lower in sugar, so stevia is used to make up for the lost sweetness.

Recipe steps

There are quite a few steps, so it's important to read this section and view the photos to help you make the best marshmallows possible!

Prepare your pan to start. Oil and flour an 8 x 8-inch baking dish. I typically use tapioca or arrowroot starch to keep these gluten-free.

Then, add 1/2 cup of cold water to a large bowl and sprinkle the gelatin over the top.

Glass pan that has been oiled and floured. — 1

In a medium saucepan, begin heating the remaining 3/4 cup of water. Add in the honey and salt, and give the mixture a quick stir, just to combine everything.

Bring the mixture to a simmer; not enough to boil or rise up, but enough to see bubbles breaking the surface. DO NOT STIR THE MIXTURE AT ANY POINT DURING THIS TIME!

Continue letting it simmer for 12-15 minutes until a candy thermometer reads between 235-245 degrees Fahrenheit or until it reaches the 'soft ball' stage.

The soft ball stage is when you drop a tiny spoonful of the syrup into very cold water to see if it forms a 'soft ball'. If you don't have a thermometer, this is the best way to test your syrup to see if it's ready for mixing!

Once your syrup's temperature is over 235 degrees F, or you hit the soft ball stage, you can remove the pan from the heat.

Turn your hand mixer or stand mixer on low and begin to slowly add the syrup to the gelatin mixture.

Once the mixture is added and incorporated, turn the mixer up to medium high and continue beating for 7-9 minutes (hand mixers take a bit longer).

Using a hand mixer to make marshmallows. — 6

During the last minute of mixing, add in the stevia and vanilla extract.

Spread the mixture into your prepared dish and refrigerate until set, about one hour.

Cutting homemade marshmallows into squares. — 9

Once set, remove the entire marshmallow square from the pan (it should all come out in one delicious piece!), then cut them into large or small squares, as you like.

Pile of large marshmallows on a cutting board.

Recipe notes

Here's a quick video on what to look for in the soft ball stage. This is especially helpful if you're not using a candy thermometer. I've actually used this thermometer for instant reads with pretty good results.

Though I have tried these with my Graham Crackers, I haven't tried them in s'mores, as I suspect they wouldn't hold up.

They are, however, mighty tasty in my Thick and Creamy Hot Vanilla or this Protein Hot Chocolate!

Large marshmallows laid out on a cutting board.

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5 from 5 votes