Homemade marshmallows without corn syrup! These delicious, fluffy marshmallows are naturally sweetened, 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 five ingredients:
- option to add vanilla, rose water or other flavours
- tapioca starch for dusting
How to Make Honey Marshmallows
These delicious honey marshmallows may sound daunting to make, but follow my instructions below and you'll see just how easy they are!
Bloom the Gelatin
To bloom the gelatin, add water to a large mixing bowl and sprinkle the gelatin over the top. Stir through briefly and then set aside for around 5 minutes. The gelatin will begin to absorb the water instantly.
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.
Have your pan lined and dusted with tapioca starch, ready to go. I like to hold the sides of the parchment paper down with stainless steel pegs.
Make the Honey Syrup
To make these marshmallows healthier, we use honey instead of sugar and high fructose corn syrup.
To make the honey syrup add the water and honey to a large saucepan and whisk to combine. Bring to a boil until the liquid reaches between 116-118 degrees Celsius. If you don't have a candy thermometer you can boil the liquid for 5 minutes.
Make the honey marshmallow fluff
Now for the fun part! To make the marshmallow fluff, start pouring the honey syrup into the bowl with the gelatin, while beating with electric beaters. Alternatively you can use a stand mixer.
The gelatin will begin to dissolve and incorporate into the honey. If you are adding vanilla extract or rose water do so now.
As you continue to beat the mixture, the gelatin begins to cool and tiny air bubbles get trapped within the mixture. Once the mixture is white and fluffy it is ready.
As soon as the mixture is white and fluffy, stop beating and pour into the prepared baking tin straight away. You need to act quickly here as the marshmallow will begin to set and become difficult to work with. Use a spatula or palette knife to spread the marshmallow smoothly.
Place the marshmallow into the fridge to set for around one and a half hours.
Cut the Marshmallows
Once the marshmallows have set, remove from the fridge and dust with tapioca starch or arrowroot. Use a sharp knife, also dusted with tapioca starch or arrowroot to slice.
Lightly dust the marshmallows in more tapioca starch or arrowroot flour and toss to coat, before storing in an airtight container in the fridge.
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.
Loved these Honey Marshmallows? You might like to try these healthy treats..
- Electric Beaters or Stand Mixer
- Measuring Cups
- Rectangular Cake Baking Tin or Medium Sized Baking Dish
- Baking Paper
- ¼ cup gelatin grass-fed
- ½ cup water
- Tapioca starch for dusting pan
- ½ cup water
- ¾ cup Honey raw
- 3 tsp 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.
StorageStore in an airtight container in the fridge for up to 5 days. These marshmallows can also be frozen and defrosted as required.
Did you make this recipe? Let us know how you went by rating the recipe commenting below.