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
- 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.
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).
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.
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.
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!
Homemade Honey Marshmallows
Ingredients
- 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
Instructions
- Oil and 'flour' an 8 x 8 baking dish. Use arrowroot or ground coconut sugar for the 'flour'. You can also 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).
Notes
Nutrition
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!
Great looking marshmallows! You never cease to amaze me:)
This is wonderful! Did you have any luck experimenting without stevia?
Hi Danielle,
My goal was actually to use stevia, as it helps lower the sugar. If you’d like the stevia-free recipe just click on the link below the recipe. 🙂
Great, thanks!
I try to reduce sugar in all of my recipes as well, but I also avoid turning to alternative sweeteners, though I think Stevia is the least offensive of these. I suppose when you’re trying to execute something like marshmallows though there’s only so much you can do. 🙂
Hey Lauren!
these look great.. Is there a way to actually make them entirely with Stevia? I would like to omit the honey, but wasn’t sure how that would impact the consistency?
Thank you in advance!!!
Hi Holly,
I’m not sure on that, since I’ve not tried…I think a blog called Purely Twins has an all stevia recipe though!
I am super allergic to Stevia and looking for the stevia-free recipe link you reference and don’t see it below the recipe. Can you share again please? I really miss my marshmallows and am excited to make some! Thanx!
Hi Kelli,
Unfortunately, this post is older, as is the comment you’re referencing. If you google marshmallow recipe, most don’t include stevia, so you should find one quickly that suits you! 🙂
Beautiful pics!!….I simply LOVE marshmallows…and the american versions sold here in France are SO expensive…and filled with not-so-good stuff….Cannot wait to try your version with your Hot Vanilla cuppa cozy….and I also love a good no-bake Rice Krispie Treat when the “goo” factor is present!…Thank you for this pale-friendly treat!
Thank you Donna! Your comments are always so sweet! 🙂
YUM! Do you think these would work without the honey?
You can replace the honey with maple syrup, but I don’t think they would work without a sweetener.
Looks perfect for my 5 yr old dd who has many allergies! Could I double or triple the recipe? I’d like to freeze them for treats when she attends parties. I’d also like to mold them using silicone molds. Thanks!!
Hi Carolyn,
I definitely think you could double the recipe, but I’m not sure how much luck you’d have getting them into molds. The ‘batter’ is really sticky. Perhaps you could use cookie cutters after they set?…
Thanks Mary! If you could figure out a vegan/vegetarian version you’d be everyone’s hero! 😀
And since she is allergic to vanilla … what if I add extra maple syrup? Or peppermint oil! She loves peppermint! Perhaps in the same amount required of the vanilla?
I bet peppermint would be delicious!
Hi Lauren,
Great recipe! I’ve made The Urban Poser’s marshmallow recipe several times and I remember the first time I made it I was amazed at how easy it was and how the marshmallows tasted just like store bought! We took them camping and made smoores. It’s encouraging to know how easy it is to make from scratch. I’ve tried to make rice crispy treats with homemade marshmallows but I did something wrong and it didn’t turn out quite right. Maybe you will come up with the magic recipe. Ha ha.
I look forward to trying your version.
xo,
–Amber
I saw that article on kale as well. It was actually a joke the author was doing to show that anything can be made to sound “unhealthy”. She did a follow up post a couple days after explaining that. Nonetheless, these look great and I am definitely going to try them. Question though does the gelatin flavor come through? I use Great Lakes gelatin which is great (I put it in my coffee) but I made fruit snacks with it and the flavor was so strong they actually tasted bad. Bummer too because it took a whole bag of organic strawberries and organic honey :(.
Hi Cathy,
The gelatin doesn’t come through to me…
I am aware that the author of the kale post was being facetious. I too was just poking fun at the fact that it seems every food has some downside.
Hi lauren
I do not like or tolerate stevia very well. Horrible after taste. Which brand do u recommend? I had read about a very “clean” stevia but cannot recall the name. Thx
Hi Donna, I like the NOW brand powdered Better Stevia. It has zero additives and a great taste, in my opinion. 🙂
Love your marshmallows to sweeten hot chocolate but I find them to sweet by themselves, how do I half the honey/maple ? I assume I have to increase the gelatine ? I tried to sub sweetener with arrowroot, it didnt work.
Also I think you will find this useful it compliments this recipe if you want to expand on it :o)
http://www.bbc.co.uk/programmes/b07qr278
I hope you can watch it where you are I know I will be experimenting.
Lauren, I just made the marshmallows and they are delicious! They set up so quickly. I plan to freeze some for later. What do you recommend for 1 to 2 day storage? I saw some comments on line that homemade marshmallows will weep in the refrigerator…is room temperature okay?
Thank you for sharing !
Thanks, June! I’m so glad you like them. I just keep ours in a ziploc bag in the fridge, and I haven’t noticed ‘weeping’. 🙂