Naturally sweetened, Healthier Honey Vanilla Marshmallows with no white sugar or corn syrup. Gluten, egg, and dairy free.
- 1 cup water, divided
- 2 teaspoons vanilla, 1 teaspoon of vanilla and seeds from 1 vanilla bean, or other flavor of choice
- 3 tablespoons unflavored gelatin powder
- 1 cup light honey or pure maple syrup (I used a combo of both)
- pinch of salt
- Potato starch or arrowroot powder, for dusting
Preparing The Pan
- The size pan you use will determine how thick your marshmallows are. An 8-9″ square pan will yield medium sized squares, like in the pictures above. I like to line my baking dish with parchment paper to make it easier to remove from the pan, but a well greased pan coated with potato or arrowroot starch will work also. Prepare your pan by greasing or lining with parchment paper and dust with your starch. Set aside until needed.
Soak The Gelatin
- In a large bowl or bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup water, vanilla, and gelatin powder. Let gelatin bloom while you cook your syrup mixture.
Cook The Syrup Mixture
- In a medium sized saucepan, add remaining 1/2 cup water, syrup, honey, and salt. Turn heat to medium-high and allow mixture to come to a boil. Reduce heat to med and let the syrup continue to bubble and cook for 5-10 minutes. Do not stir the syrup, just let it cook. Using a candy thermometer, heat sugar mixture up to the “soft ball” stage, which is 235-240 degrees Fahrenheit. When it gets to the correct temperature, immediately remove the saucepan from the heat.
Beat The Mixture
- Turn your mixer on low and slowly pour the hot syrup into the gelatin while mixing. Once all of the syrup is combined into the gelatin, turn the mixer to high and beat the mixture till fluffy, anywhere from 6-10 minutes (times may vary) Be careful not to over-mix or the marshmallow will begin to form in the bowl.
Pour Into The Pan
- Once the mixture has thickened and is smooth and fluffy (like marshmallow creme) pour into prepared pan and smooth the top. You’ll have to work quickly because the marshmallow can begin to set fairly fast. Don’t bother scraping every last bit from the bowl, chances are it has already firmed up.
Let Set, Cut And Enjoy!
- Allow to sit uncovered for a few hours, until set. If you cover, use cheesecloth, a piece of loose parchment paper, or something that won’t trap moisture. These need air to stay dry. Remove from the pan and cut into any size squares you prefer, generously dusting with potato starch to avoid sticking. I recommend storing in a jar with a loose lid, a treat box, or other container which is not sealed tightly. Using ziplock baggies or airtight plastic containers could trap moisture and make the marshmallows wet and soggy. They should last for at least 4-5 days at room temperature.
- I used cookie cutters to cut out some shapes. I had a bunch of leftover scrap pieces that I didn’t know what to do with. I placed them in a microwavable bowl and microwaved them for 20-30 seconds, (JUST until melted) stirred it up and poured it back into a clean, greased and parchment lined pan and let them “re-set.” They were as good as new and I was able to cut out more shapes! No more ugly scrap pieces, yay! I would only do this with the same scraps once. If you reheat too many times it may turn hard and rubbery. Hope this tip helps!
Tip: If your marshmallow mixture begins firming up before you get a chance to spread it out into the pan, leaving a bumpy top, you can pop the pan into a warm oven for a minute or two and it will melt and become smooth again.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert