Quick And Delicious
Home Made Marshmallows
January 22, 2015
Preparation:   approx. 30 minutes
Serves: 6
Home Made Marshmallows

  • 4 Tbsps of grass fed gelatin powder (I use the great lakes brand found in whole food stores)
  • 1 cup of water
  • 1 Tbsp of Marshmallow Root (optional)
  • 3/4 cup honey (ideally raw & unfiltered)
  • 1 tsp vanilla or other flavor optionals (mint extract, lemon, cocoa powder, etc)
  • Optional: 4 capsules of probiotics.  Shelf stable recommended
  • Equipment: A small sauce pan, plus a hand mixer & a metal bowl- or a kitchen aid mixer if you have one


  1. Optional Step: Combine 1 cup of warm water with the 1 tablespoon of Marshmallow Root and let sit for 5 minutes (or as long as overnight in the fridge), Stir well and strain. Make sure that the liquid makes a while cup.
  2. Pour ½ cup of water (marshmallow mix if you used it) into the metal bowl or mixer bowl and add the gelatin. Whisk slightly to incorporate and let sit.
  3. Pour the other ½ cup of water and the 1 cup of honey into the small saucepan.
  4. Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.
  5. Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
  6. Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.
  7. When the honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
  8. Add the probiotics and any flavor ingredients for the last 2 minutes of mixing (except cocoa powder which can be added to the honey mix in the saucepan).
  9. Grease a loaf tin or square baking dish approx. 19cm x 20cm with coconut oil or line with parchment paper, leaving some on the sides to be able to pull up.
  10. When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
  11. Let sit at least 4 hours (overnight is better).
  12. Flip on to a cutting board and cut with a sharp knife.  You could also cut into shapes with a cookie cutter (although you’ll waste a lot of marshmallow)!
  13. Store in an airtight container.   Delicious!



Do NOT store in the fridge as they will melt. Store in an airtight container at room temperature. The probiotics will decrease the shelf life to 3-4 days. Without the probiotics, these will last 2-3 weeks on the counter.
The source for this fabulous recipe is from

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