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  • Writer's pictureLiz Hoobchaak

Homemade Fluffy Vanilla Marshmallows

With the air turning a bit more crisp these days, I’m looking forward to spending some time around the fire pit. Naturally, you must have some marshmallows on hand to roast!

These simple homemade fluffy marshmallows can be made with only 5 simple ingredients including water! They are sweet, soft and oh so fluffy. They are great eaten alone, in a s’more or cup of hot chocolate or other fun dessert like whoopie pie cookie.

The recipe uses grass-fed gelatin and organic honey instead of the traditional corn syrup, cornstarch and sugar, making these marshmallows a great option for a healthier diet.


1 cup filtered water

1/4 tsp sea salt

*You can use peppermint extract instead of vanilla to give these a mintier flavor if desired.


  1. Line an 9x5 baking pan with parchment paper. You can also use a silicone baking dish which does not require parchment paper.

  2. Place 1/2 cup water and the gelatin in the bowl of a stand mixer. Mix together to ensure all the gelatin is moist. This is an important step because without blooming, or hydrating, the gelatin, you could end up with blobs of undissolved gelatin in your marshmallows. This ensures that the gelatin will dissolve evenly as you whisk in the honey syrup.

  3. While the gelatin is softening, add the rest of the water, honey, vanilla and salt to a saucepan and bring to a boil until a candy thermometer reads approx 240 degrees. If you don’t have a thermometer, you can time it for approx 7-8 minutes. Remove from heat.

  4. Using the whisk attachment, turn on the stand mixture to low and slowly pour the honey mixture in to combine it with the softened gelatin. Turn mixer to high and beat the mixture until it becomes white marshmallow fluff, about 8-10 minutes.

  5. Transfer the marshmallow to the pan and place a piece of parchment paper on top. Smooth out the top by patting with your hands.

  6. Leave the parchment paper on top, let set for at least 3 hours and enjoy!

*These will last for 3-4 days in the fridge

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