These healthy homemade 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.
The soft, sweet, pillow-y bites 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, like myself.
Ingredients and substitutions
- 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.
When the honey/water/salt mixture is simmering, have an ice-cold cup of water and a spoon ready by your side.
At about 11 minutes, drop a tiny spoonful of the syrup into the water. If you see a ball form (as in the picture above) you are in the 'soft ball' stage and can remove the syrup from the heat. If you do not see the ball shape, keep trying every 30 seconds or so until you see it.
Mine almost always comes between 13-14 minutes.
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.
- ½ cup cold water
- 3 1/4 ounce packets gelatin or about 7 1/2 teaspoons
- ¾ cup water
- ½ cup honey
- ¼ teaspoon sea salt
- 2 teaspoons vanilla
- 20-25 drops liquid stevia
- Oil and 'flour' an 8 x 8 baking dish. Use arrowroot or ground coconut sugar for the 'flour'. If you're not paleo, you can use any all-purpose (GF or not GF) flour you'd like.
- Pour the cold water into the bowl of a standing mixer or a bowl that you can use a hand mixer with.
- Sprinkle the gelatin over the top and let stand while you prepare the honey syrup.
- In a medium saucepan (mine holds about nine cups), gently heat the 3/4 cup of water.
- Stir in the honey and salt just until combined.
- Bring the mix to a low simmer (you should see bubbles forming, but not rising up). DO NOT STIR THE MIXTURE AT ANY TIME WHILE IT IS SIMMERING.
- Allow the mix to reduce for about 12-15 minutes until it reaches the 'soft ball' stage (see Recipe Notes for link to a short video).
- Along the way, the mixture may begin to rise as it reduces. If this occurs, just gradually reduce the heat and blow on it until it lowers back down.
- Once it reaches the 'soft ball' stage or a temperature of 235-245℉, turn your mixer on low and begin adding the syrup SLOWLY to the gelatin/water mix.
- Once all the syrup is added and incorporated, turn the mixer up to medium high and allow it to run for about 7-9 minutes until the marshmallow is fluffy and thick. It will almost be stiff-looking.
- During the last minute of the mixer running, add in the stevia and vanilla.
- Use a spatula to scrape the marshmallow into the 8 x 8 dish and spread it to fit. I like to use an oiled spatula so that the mix doesn't stick.
- Set in the fridge until marshmallow is set (you should be able to lift the entire square out of the dish). This takes about an hour.
- Use an oiled pizza cutter or knife to slice the whole square into as many marshmallows as you like (usually about 36 big ones or 288 small ones).
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!