Homemade marshmallows are a fluffy, squishy, and delicious treat! The best part about this marshmallow recipe is that they are made with real marshmallow root, which is a beneficial herb. Using raw honey, this easy marshmallow recipe is all-natural with traditional herbal ingredients and a super tasty flavor that is amazing in hot cocoa and s’mores!
A Short Marshmallow History
Marshmallow candies go way back to Ancient Egyptian times over 2,000 years ago, making them one of the first desserts that we know of in history.
It’s been said that the root of the marshmallow plant was boiled with honey, making for a thick, sticky candy.
As far as the puffy and fluffy marshmallows we know in today’s times, they go back to France from about 1850 and were continually handmade with marshmallow roots until the 1950s.
Then, manufacturers in the U.S. turned them into the commercial treats that we buy at the store today.
Without any trace of actual marshmallow root!
It’s a crying shame to take such a historical herbal and health benefiting treat, and turn it into a modern factory-made fake.
So, you see, we must take marshmallows back into our own hands and put the marshmallow back in marshmallows!
About Marshmallow Root
The marshmallow plant (Althaea officinalis) is a flowering herb that can be found growing in damp areas along seas, river banks, and marshes. It’s part of the mallow family, hence the name marshmallow.
This herb is cultivated for its root, which can be used in a variety of different ways from culinary use, medicinally, and for skincare.
Medicinally, marshmallow root is known for soothing irritated tissues and can be helpful for soothing sore throats. It also supports digestion and is also used for heartburn, acid reflux, and diarrhea.
Common marshmallow (Althaea officinalis)
Homemade Marshmallow Ingredients
Gelatin powder is used to give marshmallows their shape. Using a high-quality grass-fed gelatin powder will also provide vitamins and nutrients.
Often, agar agar powder can be used as a gelatin substitute in recipes at a 1:1 ratio. I haven’t tested for this recipe, but if you prefer a vegetarian or vegan marshmallow it’s a possible option.
Raw honey makes these homemade marshmallows sweet! For a vegan option, you could use maple syrup or try this homemade vegan honey (along with agar agar for the gelatin) as a substitute. I haven’t tested it in this recipe, but I can say it’s a good honey alternative!
Vanilla bean powder adds an earthy and natural delicious touch of vanilla flavor to these fluffy cubes.
Marshmallow root powder is the ground form of the herbal marshmallow root. It adds classic flavor as well as herbal benefits to these tasty treats.
Arrowroot powder is a gluten-free and allergy-friendly root powder that is similar to cornstarch. In this recipe, it’s used to keep the marshmallows from sticking.
Tapioca powder or cornstarch could be used to sub for the arrowroot powder, whatever you have and your system tolerates the best.
Marshmallow Recipe
First, bloom the gelatin in the bowl of a stand mixer by pouring the gelatin over 1/2 cup of warm water and letting it sit for about 10 minutes.
In the meantime, add the other half cup of water, honey, and salt into a small pot.
On the stovetop, using a candy thermometer, toggle the heat between medium and high. Avoid stirring the mixture after the first minute so it doesn’t boil over.
Bring the temperature up to between 230-240° F (110-115° C), which takes about 10-14 minutes.
Mix the gelatin on low speed, and slowly pour the honey mixture into the stand mixer. Slowly increase the speed to high and whip until the mixture has reached its “peak.”
This means it will look and feel like pure marshmallow fluff, yay! It took mine about 6-10 minutes to reach its peak. In the last minute of whipping, add the marshmallow root and vanilla bean powder.
As the marshmallows are beating to peak fluff in the mixer, prepare a 9×9 pan with parchment paper. Dust the parchment paper with half of the arrowroot powder to keep the marshmallows from sticking.
When the marshmallow mixture is at its peak, quickly scoop it into the pan, and flatten the top with an offset spatula. Dust the rest of the arrowroot powder onto the top of the parchment paper.
Put the other piece of parchment paper over the top of the pan of marshmallows, so it can set overnight.
The next day, you can take the marshmallow out of the pan by carefully flipping it upside down onto a cutting board. Take the parchment paper off and use a sharp knife to cut the marshmallows into cubes.
Why are homemade marshmallows better than store-bought?
Store-bought marshmallows are full of who-knows-what ingredients. Sugar-laden and without any actual real marshmallow root, leave the store marshmallows at the store and treat yourself with these fluffy homemade herbal delights!
Homemade marshmallows have herbal benefits, ingredients that are whole and trusted, and best of all – are approved by you.
They can be cut to the size you desire, and still bring you the ooey, gooey, fluffy, puffy texture you have come to expect in a marshmallow. Plus, they’re simple to make!
How long do homemade marshmallows keep?
These homemade marshmallows are delicious right away, but can also be stored in a jar in the fridge for 1-2 weeks.
How to Use Homemade Marshmallows
Homemade marshmallows are an herbal confection that can be delightfully enjoyed in all of the same ways as store-bought marshmallows.
Try roasting them over a fire, using them for s’mores or natural cereal treats, adding them to hot chocolate, or just snacking on their own. You can’t go wrong!
These traditionally made marshmallow root treats will walk you back in time for a super delicious dessert to be enjoyed the way it was meant to be, fluffy with honey and earth-grown herbal roots!
Try these marshmallows with this delicious warming Mushroom hot Chocolate with Reishi and Lion’s Mane!
You might also like these herbal treats:
- Mushroom Cookies w/ Candy Cap Mushrooms
- Lemon and Lavender Shortbread Cookies
- Calendula and Thyme Shortbread Cookies
- Lemon and Rosemary Shortbread Cookies
- Dandelion Cupcakes with Lemon Buttercream Frosting
Homemade Marshmallows
Ingredients
- 1 cup water divided
- 3 tbsp grass fed gelatin
- 1 cup raw honey
- 1/2 tsp salt
- ½ tsp vanilla bean powder
- 1 tbsp marshmallow root powder
- 1/2 cup arrowroot powder
Instructions
- Pour half (½ cup) of the water into the bowl of a stand mixer and pour the gelatin on top to bloom. It will take about 10 minutes to fully bloom.
- In the meantime, add the second ½ cup of water, honey, and salt into a small pot on the stovetop with a candy thermometer. Toggle the heat between medium to high, also avoid stirring the mixture after the first minute to prevent the mixture from boiling over. You want the temperature to get between 230°-240°F (110-115° C), this will take an estimate of 10-14 minutes.
- Turn the stand mixer on low to mix the gelatin, and slowly pour the honey mixture into the stand mixer. Slowly increase the speed to high and whip until the mixture has reached “peak” meaning your mixture will look and feel like pure marshmallow fluff. This takes an estimate of 6-10 minutes, in the last minute add in the marshmallow root powder, and vanilla bean powder.
- During the 6-10 minutes your marshmallows are beating, prepare a 9x9 pan with parchment paper. Dust the parchment paper with half (¼ cup) of the arrowroot powder.
- When the marshmallow is at its peak, quickly scoop it into the pan and flatten the top with an offset spatula. Dust the rest of the arrowroot powder onto the top of the parchment paper.
- Gently place parchment paper over the 9x9 pan, and let the marshmallow set overnight.
- The following day, take out the parchment paper by flipping the pan over onto a cutting board. Take off the parchment paper from the marshmallow, and use a sharp knife to cut the marshmallows into squares.
- Enjoy the marshmallows right away, or place them into a glass jar and store them in the fridge for 1-2 weeks.
Notes
- Agar agar powder can be used as a gelatin substitute in recipes at a 1:1 ratio. I haven't tested for this recipe, but if you prefer a vegetarian or vegan marshmallow it's a possible option.
- For a vegan option, you could use maple syrup or try this homemade vegan honey (along with agar agar for the gelatin) as a substitute. I haven’t tested it in this recipe, but I can say it’s a good honey alternative!
- These marshmallows are best to enjoy fresh yet still very enjoyable as time goes on.
- Try roasting them over a fire, using them for s’mores or natural cereal treats, adding them to hot chocolate, or just snacking on their own.
If I wanted to use this to make rice krispie treats, would I just add the heated marshmallow mixture to my melted butter and then add my brown rice cereal?
I’ve never made rice krispie treats, so I can’t say. Let me know how it goes!
I don’t have a stand mixer. Can I use a whisk or an electric beater? Thanks!
Sure, that should be fine.
First time making them and they were fantastic. Perfect texture. I think next time I might try less honey and maybe some cocoa. They really are great.
I tried making these twice. First time they were sort of lumpy and second time just damp. They were kind of gelatinous and soft but had no bite or airiness to them. They didn’t have the taste or texture of marshmallows really even though they looked the part. Just melted off the stick when I tried to toast them. Wondered if the issue was the honey so then I made them again with regualr sugar: no better. Made them with xylitol: no better. I think perhaps brewing a tea with the marshmallow and vanilla powders then straining it and also using egg whites might help. $25 down now though so likely won’t bother. I don’t know if it’s something I did cos I see some other people saying it worked.
I made these following the recipe. They were fun to make and turned out awesome! They smell a little strongly of marshmallow root, but the taste is barely noticeable. My kids loved them, which is the biggest measure of success for me. I will plan to incorporate these into a summer camp themed herb circle for kids!
The texture is fun, but wow is that honey flavor overpowering and just unusual (in a not good way).
We’ll try it again with maple syrup and sugar instead of the honey.
The recipe turned out great, lovely and fluffy. When I let it stand overnight should it be in the refrigerator or just on the kitchen counter?
Hi Roma. I let mine sit out on the counter overnight.
Just wondering, would there be any ‘chemical process’ reason not to put vanilla extract in at the point of heating the honey? Since I’m not using the ‘drying’ addition of vanilla powder, I worry the extract will make the recipe too liquid…
Hi Amorette, I think that would probably work just fine!
Can I use corn starch instead of arrowroot powder for this recipe?
I haven’t tested this recipe with corn starch, so I can’t say for sure. You can try it and let me know!
I tried using kuzu powder. it’s a way to prevent sticking – dusty powder coating.
I’m confused by the “Dust the rest of the arrowroot powder on top of the parchment paper.” Does this mean put parchment paper on top of marshmallow then dust? That makes no sense.
It means place parchment paper in the pan you’re using and dust it with arrowroot powder before pouring the marshmallow on top. This will prevent the marshmallow from sticking to your pan. Then dust another piece of parchment paper with arrowroot power and place that over the marshmallow in the pan.
Hi! I tried making this too but the marshmallow wasn’t fluffy. The gelatin did bloom. Is it possible that if I used less maple syrup it would cause the marshmallow not to get fluffy? Thank you!
Lisa
Hi Lisa, I’ve only made this recipe using the quantities listed, so yes, not using the correct amount of maple syrup may have played a huge part in why the marshmallow never got fluffy, but it could also have been that you didn’t whip it long enough.
Mine turned out awesome- just had to whip it up with the stand mixer a few minutes longer than the recipe called for.
I used less maple syrup and it worked fine. I used 1/2 cup maple syrup, but then I added 2 TBS of sugar because of the hard candy process. My mixture was probably more concentrated. I thought it might need more. I had one probelm, as I was adding the hot syrup, it hardend too fast and made a ball in my fluffing mixture. The solution: I put that ball back into the pan and reheated it to a melt, then added it back in. It worked.
Any tips to not use gelatin? Perhaps agar agar? If so, how much do you recommend?
I haven’t tried it, so I can’t say for sure if that would work or not.
hello. I am not gluten free, but I am low carb (keto). I need a low carb substitute for the arrowroot powder…
I can work around the honey, but not the arrowroot.
Thank you for the great recipe!
I have been looking for a true authentic marshmallow recipe using marshmallow root!
Hi Carol. I’m sorry, I don’t know of a keto-friendly alternative for arrowroot powder.
I hate to be that person but marshmallows aren’t going to be keto friendly. They need that fluffy high carb ingredient.
I worked out it’s onky 2g carbs for a teaspoon of arrowroot powder so it’s 4g carbs for the whole tray. Subbing xylitol also just about fits my macros (allulose is too soft). Unfortunately this recipe didn’t work out for me even following it to the letter with honey and didn’t work with xylitol. Also watch out because the vanilla powder has sucrose in it which is an issue.
Can I use tapioca starch as a substitute for arrowroot?
I haven’t tried it, but you should be able to substitute at a 1:1 ratio.
Has anyone tried making these without a stand mixer?
I tried with a different recipe which is pretty close to this and it wasn’t to great.. They tasted fine but it was more of a glob and there was no way it could be spread into the pan. I thought maybe I would try this recipe and see how it comes out.
Made these marshmallows and they were absolutely beyond wonderful! Fluffy,and bouncy; same texture as the fake marshmallow that we get at the store, but even better! Wonderful recipe! And vanilla extract works well, as that is what I had on hand. Very pleased with this!
I’m so glad you enjoyed this recipe!
For some reason it stays very liquid with me. taste is great but it doesn’t get “fluffy”. Any idea what could be the problem?
Did the gelatin fully bloom?
Hello! I plan on making this, but I have marshmallow root dried and not the powder, would I be able to pulse the dried root and use it for this recipe?
Yes, that’s fine!
I don’t see where in the recipe you’re supposed to add the Marshmallow root powder. Am I missing something?
Hi Anna. In step #3, you’ll need to add the marshmallow root powder and the vanilla bean powder at the last minute of whipping your mixture.
Can liquid vanilla or vanilla bean be used for this recipe?
I haven’t tried it with vanilla bean or extract, but it should still work, I’d think.
Anyone else try to roast these on the fire for s’mores? Mine didn’t toast at all, just melted. Otherwise they were great!
Same for me!
Same. Melted right off into a puddle.
Hi, could the marshmallow root powder be omitted or replaced in this recipe? I live in South Africa and cannot find the powder anywhere (only roots and leaves for tea). I love the history and the idea of using the original ingredients, but I’m going to have to work around it, unfortunately.
Hi Elizna. Yes, you can omit the marshmallow root powder completely.
Can you freeze the marshmallows?
Thank you.
Hi Judith. I haven’t tried freezing them, but it should work fine!