Healthy Honey Marshmallows Recipe

August 11, 2016
by Merce Muse for Thrive Market
Healthy Honey Marshmallows Recipe

If you've only ever had store-bought marshmallows, you're missing out. Homemade mallows have a dense, fluffy texture you can't find in a bag—eating one is almost like biting into a cloud. Plus, at home, you have the opportunity to make them a little healthier. This recipe relies on grass-fed gelatin for that signature puffiness, and honey instead of corn syrup or refined sugar for sweetness. S'mores, anyone?

Healthy Honey Marshmallows

Yield: 1 8x8 sheet of marshmallows
Active Time:


1 cup water, divided
3 tablespoons grass-fed gelatin
1 cup plus 2 tablespoons honey
1 teaspoon vanilla extract

Healthy marshmallows


Line a 8x8-inch baking pan with parchment paper. Set aside.

Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment and sprinkle gelatin over top. Set aside to let bloom.

In a saucepan set over medium heat, combine remaining 1/2 cup water and honey. Bring to a low boil and cook until the mixture reaches 235 degrees on a candy thermometer or the soft ball stage. This will take about 7 to 10 minutes.

Begin to whip the softened gelatin mixture on medium-low speed, then, with mixer running, slowly pour hot honey mixture into it. Turn mixer up to high and beat for 10 minutes. The concoction will turn white and fluff up, and the bowl will feel cool to the touch. Beat in vanilla for 1 minute more.

Transfer to the prepared pan and smooth out the top. Work quickly, as the marshmallows will start to set up. Let set 15 minutes and then remove from pan and slice into desired shapes. Store in an airtight container for up to 2 weeks.

Photo credit: Paul Delmont

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This article is related to: Dessert, Gluten-Free, Paleo, Recipe, Healthy Cooking

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5 thoughts on “Healthy Honey Marshmallows Recipe”

  • yardwolf

    Lovely recipe, but I will use another sweetener. I do not cook honey anymore, as there is evidence that it turns toxic when heated:

    • AnnieLaurie Burke
      AnnieLaurie Burke August 14, 2016 at 10:29 am

      There is no SCIENTIFIC evidence for cooked honey becoming toxic. Like many foods (think pasteurized vs. raw milk) some of the enzymes in any food are broken down when it is cooked. That doesn't make it toxic. Do you eat all your food raw? Enzymes in meat, fish, eggs (think how they change on cooking!), as well as those in plant foods, are inactivated by heat. Man has been cooking his food for thousands of years, and some anthropologists speculate that's why humans grew bigger brains -- cooking also destroys toxins that would be present in some raw foods, and makes some nutrients more available to us than we'd get from the raw material.

      • Sam_Dobermann

        AnnieLaurie: keep telling them. You have the facts. Why people fall for this type of poop is beyond me. It is especially bad and dumb about MSG.

  • Kaley Wied

    These are the BOMB. I was skeptical that these would be good because of the short ingredient list but OH MY GOODNESS. You can be sure I will make these again soon! They were extremely easy to make and I love that they were ready in 15 minutes of setting up. Making marshmallows sounds so daunting and I was sure that it would be a disaster but it was so easy and they are so good! The flavor of honey is mild and the vanilla makes it especially nice! AND, I love how there is healthy grass fed gelatin in them too! BONUS!! Thank you so much Thrive!!

  • Maddie

    Do you need to use a mixer or can it be done by hand?

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