Don’t make this homemade marshmallows recipe…
Unless you have superb self-control,
OR
You are really good at hiding things from yourself…
I’ve always had a thing for homemade marshmallows, so I could hardly wait to make a batch to christen the new fire ring that we put in last week.
The problem?
Life got in the way after I made them, so it was several days before we had our first fire. And the number of homemade marshmallows sitting on my counter mysteriously dwindled by then…
Of course I have NO idea how that happened. A-hem.
Most people are shocked when they find out you can indeed make marshmallows at home. There are many marshmallow recipes floating around calling for loads of white sugar, but I much prefer this simple, maple-sweetened version. Homemade marshmallows are light-years ahead of the store-bought kind in both flavor and texture. Try them and you’ll never go back!
Maple-Sweetened Homemade Marshmallows Recipe
You Will Need:
- 3 tablespoons unflavored gelatin (where to buy it) affiliate link
- 2 teaspoons vanilla extract (how to make vanilla extract)
- 1 cup real maple syrup (where to buy it) affiliate link
- 1/2 cup water
- Pinch of salt (I use this one)
- 1/4 teaspoon cream of tarter (optional–it just improves the texture)
- Arrowroot powder (where to buy it) OR cornstarch OR powdered sugar (for dusting)
- A stand mixer or hand mixer
Instructions:
Generously grease an 8×8 pan (I used coconut oil) and dust it with arrowroot powder (or other dusting option of your choice).
In the bowl of your stand mixer (or regular mixing bowl if you are using a hand mixer), mix the water, vanilla extract, and cream of tartar. Sprinkle the gelatin over the top and set aside.
In a small saucepan, heat the maple syrup and salt until it reaches 240 degrees. Use a candy thermometer to monitor the temperature and stir frequently to prevent it from boiling over.
Once the correct temperature has been reached, pour the maple syrup into the gelatin mixture. Beat the mixture on high for 8-10 minutes, or until stiff peaks form, and the marshmallow “batter” will hold its shape. Like this ——>
Spread the marshmallow mixture in the pan, loosely cover, and allow to set for 3-4 hours.
Remove the set marshmallow block from the pan, and cut into squares (or whatever shape you want). You may need to sprinkle your cutting surface with arrowroot powder to prevent a sticky mess.
Dredge the freshly-cut marshmallows in more arrowroot powder.
Store them loosely covered. I usually leave mine on the counter, and they will last 5-7 days easily (if you don’t eat them before then…). Otherwise, the freezer works great for long-term storage. I prefer my homemade marshmallows to dry out a bit, so I make sure to allow plenty of air circulation as I store them. Dry marshmallows also work the best if you plan to toast them over a campfire.
Kitchen Notes:
- Homemade marshmallows make fabulous gifts. Share them with homemade cocoa mix at during the holiday season, or cut them into fun shapes to fit other themes.
- If you do plan to toast these over the campfire, they behave a bit differently than store-bought marshmallows, but they are still excellent. I found they toast better if they were a few days old and had a bit of time to dry out.
- You can usually find arrowroot powder at any health food store. I prefer it since it ensures you avoid the GMO-issue that is present with cornstarch.
- Wanna get really fancy? Dip your ‘mallows in chocolate, or roll them in coconut or sprinkles. Oh yeah baby…
- Eh, I don’t get too hung up on cutting them perfectly. I call mine “rustic marshmallows.” 😉
Naturally-Sweetened Homemade Marshmallows
Ingredients
- 3 tablespoons unflavored gelatin (like this)
- 2 teaspoons vanilla extract (how to make vanilla extract)
- 1 cup real maple syrup (like this)
- 1/2 cup water
- Pinch of salt (I use this one)
- 1/4 teaspoon cream of tarter (optional–it just improves the texture)
- Arrowroot powder (like this) OR cornstarch OR powdered sugar (for dusting)
- A stand mixer or hand mixer
Instructions
- Generously grease an 8×8 pan (I used coconut oil) and dust it with arrowroot powder (or other dusting option of your choice).
- In the bowl of your stand mixer (or regular mixing bowl if you are using a hand mixer), mix the water, vanilla extract, and cream of tartar. Sprinkle the gelatin over the top and set aside.
- In a small saucepan, heat the maple syrup and salt until it reaches 240 degrees. Use a candy thermometer to monitor the temperature and stir frequently to prevent it from boiling over.
- Once the correct temperature has been reached, pour the maple syrup into the gelatin mixture. Beat the mixture on high for 8-10 minutes, or until stiff peaks form, and the marshmallow “batter” will hold its shape.
- Spread the marshmallow mixture in the pan, loosely cover, and allow to set for 3-4 hours.
- Remove the set marshmallow block from the pan, and cut into squares (or whatever shape you want). You may need to sprinkle your cutting surface with arrowroot powder to prevent a sticky mess.
- Dredge the freshly-cut marshmallows in more arrowroot powder.
- Store loosely covered. I usually leave mine on the counter, and they will last 5-7 days easily. Otherwise, the freezer works great for long-term storage.
More Old-Fashioned Sweets Recipes:
- Honey Caramel Corn Recipe
- Blueberry Cheesecake Ice Cream Recipe
- Maple Walnut Blondies with Maple Butter Sauce
- Homemade Frozen Yogurt Recipe
Davi says
I used to make marshmallows all the time, experimenting with different flavors. I have been wondering how to make them now that we are switching away from refined sugars and such. Thanks!
Katie Madsen says
I was just wondering how I could get around eating store-bought marshmallows at campfires with my kiddos. I’ll have to try these out!
Deb V in Manitoba says
Do you think substituting honey for the maple syrup would work?
Jill Winger says
Yes! You can sub honey for the syrup. 🙂
Joe Russo says
If you really want to avoid the GMO’s and make these as Organic as possible, you can make Marshmallows from Marshmallow root which grows almost anywhere.
Melissa C. says
Hey Joe, do you happen to have a recipe using marshmallow root?
Melissa C. says
Fantastic! can’t wait to try these 🙂 Thank you for another great post.
Melissa C. says
Joe Russo, do you have a recipe? I grew some marshmallow last year, it came back this year but I have not figured out how to use it………….Thanks in advance 🙂
Donna says
Melissa, just steep 1 tbsp dried marshmallow leaf or root in 6 oz. water for 5 mins or more. The use 1/2 cup of the marshmallow tea instead of plain water. You can also add probiotic powder in the last 2 mins of mixing for even more health benefits!
Farm School Marm says
I apologize for leaving this comment on the wrong blog post (though the marshmallows do look yummy!) – but the comments on the mozzarella blog post appear to be closed.
I just wanted to tell you that I made your mozzarella last Sunday – well, I used your recipe in combination with the Cultures of Health traditional mozzarella recipe – basically adding the the lipase powder as you do and going with the longer wait times when there was a discrepancy between the two recipes. I had made citric acid mozzarella before and wasn’t really impressed (though at that time I couldn’t figure out the stretching thing), so I figured I was probably crazy to jump in and double your recipe right off the bat but, one of my milk clients is out of town for 7 weeks, so I had a fridge full of milk and nothing to lose! My family LOVES it. What’s more, I gave a ball of it to a gal who boards her horses here as she said she really enjoys mozz. I knew my family *really* enjoyed it, but she’s a world traveler and I knew that though she’d be more discerning than my hick family, she would be gracious in her feedback regardless. I gave it to her yesterday and today she told my husband that she had eaten mozzarella all over the world – including in Italy – and that this mozzarella was every bit as good as any she’d had. I just thought you’d appreciate the feedback!
Jill Winger says
Oh wow– that is awesome!! Way to go! And that shows some serious skill on your part–especially considering you were editing/combining recipes. I’m totally impressed! 😉
Farm School Marm says
Well, your tutorial was excellent – and, truly, the credit goes to your recipe’ (I also made the ricotta and we’re enjoying the best lasagna we’ve ever had!) Thank you, thank you!
Diane Lubbers says
Thanks for the recipe. I have a question though. The marshmallow mixture you put in the pan-would that be the same as marshmallow crème?
Jill Winger says
Hmmm… I suppose it would. Although, it sets up pretty quickly, so it probably wouldn’t stay nice and pliable like the creme from the store.
bambi says
Does using arrowroot powder change the taste? I’m afraid cornstarch would taste awful
Lindsey says
Oh my. These look amazing! Thanks for sharing this recipe:) I’m totally going to whip up a batch this weekend. The weather down here is finally starting cool down enough for us to use our fire pit in the evenings. You’ll love having yours, they’re awesome!
Lee @ Lady Lee's Home says
Ok, you just blow me away! I thought marshemellows were so synthetic I didn’t even think of trying to find if it is possible to make them at home. And without sugar?? How awesome. And you have a great timing too, we are going to camp on our land tomorrow, first seeds of our vegetable farm are going down in the soil this weekend (yay!!) and a celebration around the fire is in order after a long day of work. Of course, I forgot to buy marshmallows. So I just made yours and they are resting now. Looks great! Thanks so much.
Lee @ Lady Lee's Home says
I meant blew… Sorry, too excited 😉
emily says
Can you double this recipe?
Jill Winger says
Yep!
Missy says
Question, if you want to make rice crispy treats, do you have to worry about the last steps? Can you just pour the rice crispies directly into the mixing bowl with the marshmallow goo before “setting”? Also, I am guessing it’s OK to substitute maple syrup for agave? Thanks for sharing this awesome recipe!!!
Cris - Prairie Homestead Team says
You should be able to substitute maple with agave without issue. As far as rice crispy treats go, Jill has not made them with homemade marshmallows before. There is joy in experimenting in the kitchen, so give it a try and let us know how it goes!
Suzanne says
Instead of letting it set up, could you use it right away to make rice treats using organic rice cereal?
Lilly says
Greetings! Is there actual marshmallow root in this recipe? Sounds like it was left out by mistake.
Thanks
Jill Winger says
No, most homemade marshmallow recipe don’t include the actual root. You might be able to dig on Google and find one that does, though.
Rox says
Have you tried a vegan version ?
Suzanne says
How do I prevent and clean the sugar that always seems to burn on my pots? I watch it like a hawk and it usually gets stuck at 220 for a while then shoots at the right temp but if I don’t get it within milliseconds it burns on the bottom of the pan and is a beast to clean. (also, I saw on another site someone recommend using juice for blooming the gelatin to add flavor or dried/crushed berries to mix in with your powder)
Audrey says
I have made marshmallows using sugar. I added some peppermint essence and a bit of green colouring then dipped them in chocolate. They were delicious!
Jill Winger says
Yum!
Leslie says
So if you do have non- gmo constarch …which hasn’t been that hard to find in Lander WY. Can you use that instead of arrowroot. Or doesn’t it taste as good?
Pat says
Im not a fan of marshmallows myself but I do like homemade rice crispy squares. I only make them when I can find organic marshmallows but they are expensive and hard to find. Will this recipe work for melting for crispy squares?
Nanny says
Yes, you do have to let them set up and then male according to a standard rice crispy treat recipe or they do become soggy though. Also, you can use toasted puffed rice (just toast the puffed rice in the oven) and and chopped dried fruit rather than rice crispies and it becomes a delicious snack that is not as processed.
Nanny says
Make, not male, sorry about that!
Suz says
Can you sub gelatin for agar agar?
Donna says
I made this recipe and have tried a different one and always at the end when I finish beating it, it gets so stiff that I can’t even pour it out of the bowl into the pan. The flavor comes out great, but how do you get those perfectly square marshmallows?
Rachael says
I was wondering the same thing! It always comes out in a blob, no chance to smooth it out. It’s “cut a chunk off” thing. It does taste good though!
Carol-Ann Goffin says
I’ve made these several times, they’re fantastic. My tip for cutting/removal: Line the pan with parchment paper, use a sieve to dust the parchment with an even layer of icing sugar/arrowroot powder (or non GMO cornstarch), trying to get it on the sides as much as possible as well. Pour/spread the marshmallow in the pan, smooth out, then dust evenly with the sieved sugar/powder. When ready to cut, lift the parchment out, put it on a large cutting board, peel the sides down and cut with a pizza cutter. I hold it down, with moderate pressure, with a clean wooden ruler so I can cut nice clean straight lines. After cutting, I put sugar/powder mix in a bowl with a lid, put about 10 marshmallows at a time, put the lid on, and shake them to coat them evenly. Soooo good, especially in hot cocoa.
Kayla- Prairie Homestead Assistant says
Your tips are great, thanks so much for sharing! And I’m so glad you love this recipe, it is a good one! 🙂
Norma says
Can I substitute maple syrup for corn syrup?, and can marshmallows be used to make rice krispies treats? Eager to hear your reply.
Kayla- Prairie Homestead Assistant says
Yes to both!
Mark H Hammari says
Marshmallow candy was first developed as a home made herbal remedy for sore throats and coughs. The seed pods of the marsh mallow plant were boiled to produce a thick syrup to which was added egg white meringue and sugar.
Carol L says
Where is the marshmallow root in this recipe? They are called MARSHMALLOWS for the marshmallow root powder they are made from…..