Homemade Marshmallows.
Fluffy, pillowy marshmallows made with maple syrup and honey instead of corn syrup. The kind your kids will fight over.
I never thought I'd make marshmallows from scratch. Then I read the back of a Jet-Puffed bag and saw corn syrup, blue 1, red 40, and a list of preservatives I couldn't pronounce. That was the end of that.
Turns out marshmallows are basically just whipped honey and gelatin. Three ingredients, a stand mixer, and one night in the fridge. The texture is genuinely better than store-bought, and you control every ingredient. My kids think they're magic.
I use grass-fed gelatin from Further Food (use code ANEESA) for the cleanest version. You can also use Vital Proteins, but I find Further Food whips fluffier.
What you'll need.
- 3 tbspgrass-fed gelatin (I use Further Food)
- 1 cupcold filtered water, divided
- 1 cupraw honey
- 1 cuppure maple syrup (grade A)
- ¼ tspfine sea salt
- 1 tbsppure vanilla extract
- ½ cuparrowroot powder or tapioca starch (for dusting)
- As neededavocado or coconut oil (for greasing pan)
— InstructionsHow they come together.
- 01Bloom the gelatin. Pour ½ cup cold water into your stand mixer bowl. Sprinkle the gelatin over the top evenly. Let it sit for 10 minutes to bloom while you prep the rest.
- 02Prep the pan. Grease a 9x13 baking dish lightly with avocado oil. Dust the bottom and sides generously with arrowroot powder. Set aside.
- 03Cook the syrup. In a saucepan over medium heat, combine the remaining ½ cup water, honey, maple syrup, and sea salt. Cook, stirring occasionally, until a candy thermometer reads 240°F (soft ball stage). About 8-12 minutes.
- 04Whip. Turn the stand mixer on low. Slowly pour the hot syrup down the side of the bowl into the bloomed gelatin. Once all the syrup is in, crank to high and whip for 10-12 minutes until thick, glossy, and tripled in volume. Add vanilla in the last minute.
- 05Spread. Quickly scrape the marshmallow mixture into the prepared pan. Smooth the top with an oiled spatula. It sets fast.
- 06Cure overnight. Dust the top with more arrowroot. Cover loosely with a kitchen towel and let sit at room temperature for at least 6 hours, ideally overnight.
- 07Cut and toss. Turn out onto a cutting board dusted with arrowroot. Cut into squares with an oiled knife or pizza cutter. Toss each marshmallow in arrowroot to coat. Store in an airtight container for up to 2 weeks.
Aneesa's tip
If you don't have a candy thermometer, drop a tiny bit of syrup into ice water. If you can roll it into a soft ball with your fingers, it's ready. The candy thermometer is more reliable though, and they're $8 on Amazon.
