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?
Yield: 1 8×8 sheet of marshmallows
Active Time: 15 minutes
Total Time: 40 minutes
Line a 8×8-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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