Homemade marshmallows without corn syrup! These delicious, fluffy marshmallows are made using honey. Gelatin can help to improve gut health by providing essential amino acids for healing the gut lining. See the full guide for making these healthy marshmallows below.
Homemade Marshmallows Without Corn Syrup!
These fluffy, homemade marshmallows are made using honey instead of sugar and corn syrup. There are just three ingredients:
- option to add vanilla, rose water or other flavours.
How to Make Honey Marshmallows
Step 1: Bloom the Gelatin.
Step 2: Assemble Equipment.
Once the honey syrup is ready to go (Step 3), you will need to work very quickly! That is why it is important to have all of your equipment assembled and ready to go before starting the honey syrup. If you're adding an additional flavour, such as vanilla extract or rose water, have this out on the bench with the rest of your equipment also.
Step 3: Make the Honey Syrup.
To make healthy marshmallows, we use honey instead of sugar and high fructose corn syrup.
Step 4: Make the honey marshmallow fluff.
Step 5: Cut the Marshmallows.
Healthy Marshmallows for Gut Health
To make this honey marshmallow recipe, you will need Powdered Gelatin. Gelatin is derived from beef. I prefer to use a gelatin that is made from grass fed/pasture raised and free range beef, making it a more ethical product.
Gelatin can help to improve gut health as it rich in proline and glycine. These two essential amino acids help to regenerate the gut lining and reduce gut inflammation.
Pin For Later
Loved these Honey Marshmallows? You might like to try these healthy treats..
- Large mixing bowl
- Baking Paper
- ¼ cup gelatin grass-fed
- ½ cup water
- Tapioca starch for dusting pan
- ½ cup water
- ¾ cup Honey raw
- 3 teaspoon rose water or vanilla extract, optional
- Pour ½ cup water into a medium bowl. Sprinkle gelatin evenly over the top of the water, stir together briefly and then leave to bloom.½ cup water, ¼ cup gelatin
- Line a slice tin or medium sized baking dish with baking paper and dust with a fine layer of tapioca starch. Set aside.Tapioca starch for dusting pan
- Transfer the bloomed gelatin to a large mixing bowl and have electric beaters and a spatula out and ready to use.
- Add honey and water to a saucepan, whisk to combine. Place saucepan onto a high heat and bring to a boil for 7 minutes or until the temperature of the liquid is 116 – 118 degrees Celsius when tested with a candy thermometer. Once the liquid reaches this temperature, turn off the heat.½ cup water, ¾ cup Honey
- With electric beaters in one hand, slowly pour honey syrup into the bloomed gelatin while beating to combine. Beat for 8 minutes, slowly increasing the speed. If adding vanilla ectract or rose water, add now while still beating.
- Once the mixture is white and fluffy, pour into the pre-prepared baking tin or dish straight away - it is important to work quickly here as the marshmallow will begin to set. Place the marshmallow into the fridge for 1 and a half hours to set.
- Once the marshmallow is set, remove from the fridge and use a sharp knife, dusted in tapioca starch, to cut into cubes. Dust each cube in tapioca starch and store in an airtight container, between layers of baking paper to prevent sticking.
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