Pillowy, soft homemade marshmallows made with honey instead of corn syrup are perfectly sweet and absolutely scrumptious!
After spending the past two years trying to perfect my marshmallow recipe, I am happy to report that I have finally succeed in my quest. Incredibly soft yet firm enough to hold its shape, these homemade marshmallows are a pure delight. In an effort to use more natural sweeteners in my bakes and treats, raw unfiltered honey is used in recipe instead of corn syrup. The honey flavor provides such a delicate, smooth sweetness without being too sweet. These homemade marshmallows are perfect on its own or would be a great addition to any sweet treat!
How to make Homemade Marshmallows
Key Ingredients
- Sugar – raw cane/granulated sugar may be used.
- Honey – traditionally, marshmallows are made with corn syrup; however, I wanted to use a more natural, less processed sweetener and decided to go with honey. I love the natural sweetness of honey and knew that it would add a nice flavor to these homemade marshmallows.
- Unflavored Gelatin – provides structure and helps marshmallows to maintain the shape it is cut into; the amount of gelatin used will determine the firmness of the marshmallows i.e. the more gelatin used, the more firmer marshmallows will be after it set. On the contrary, the less gelatin used, the softer the marshmallows will be after it sets.
- Water – is used to bloom gelatin and in sugar syrup.
- Cornstarch and Powdered Sugar – a mix of cornstarch and powdered sugar are used to prevent marshmallow from drying out as it sets.
Essential Tools/Equipment
- Kitchen Thermometer – is used to determine when sugar-honey syrup reaches target temperature. This is the kitchen thermometer I used.
- Stand Mixer – given the fact that marshmallow mixture needs to be whipped at high speed for a period of 10-12 minutes, I strongly advise using a stand mixer. A hand-held mixer will not be able to provide the power needed to properly whip marshmallow for that duration of time at high speed.
- 8” x 8” baking pan
- Parchment Paper
- Sharp Knife/Cookie Cutters
To Make Homemade Marshmallows
- Step 1 – in the bowl of a stand mixer fitted with whisk attachment, add half of the cold water (1/4 Cup +2 Tablespoons) and sprinkle powdered gelatin on top. Allow gelatin to thoroughly bloom, at least 10 minutes.
- Step 2 – pass corn starch and powdered sugar through a fine mesh sieve into a medium mixing bowl. Set aside.
- Step 3 – lightly oil baking pan and line with parchment paper so that all four sides of pan are covered.
- Step 4 – spoon half of the corn starch-powdered sugar mixture into prepared pan. Use fingertip to spread some of the mixture along the sides of prepared pan. Set aside.
- Step 5 – in a medium deep bottom pan, add sugar, honey and remaining water. Stir mixture under medium heat until stir dissolves (about 3-4 minutes). Raise heat to medium-high and cook sugar-honey syrup until mixture reads 240F on kitchen thermometer (4-5 minutes).
- Step 6 – with mixer running at low speed (2 on stand mixer), whisk bloomed gelatin while slowly pouring in hot syrup along the side of pan. Take cake not to pour syrup on whisk as it will splatter.
- Step 7 – once all of the syrup has been added to gelatin, switch mixer to high speed (10 on stand mixer) and whisk mixture for 10-12 minutes.
- Step 8 – toward the last (2) minutes of mix time, add vanilla extract and continue mix at high speed. Marshmallow is ready once gelatin-hot syrup mixture has double in size into a thick but spreadable consistency.
- Step 9 – spoon marshmallow into prepared pan and with a spatula, spread into an even layer.
- Step 10 – evenly cover top of marshmallow with remaining corn starch-powdered sugar mixture.
- Step 11 – allow marshmallow to rest in a cool place for 4-6 hours or overnight (overnight is best) before removing from pan and cutting into desired shape.
Looking for more Candy & Confections, check out the recipes below:
PrintHomemade Marshmallows
Pillowy, soft homemade marshmallows made with honey instead of corn syrup is perfectly sweet and absolutely scrumptious!
- Prep Time: 15 Minutes
- Cook Time: 22 Minutes
- Total Time: 37 minutes
- Yield: 16 Large Marshmallows
Ingredients
• 2 (0.25 Ounce) Packets of Unflavored Gelatin
• 1 Cup Raw Cane/Granulated Sugar
• 3/4 Cup Cold Water, Divided
• 3/4 Cup Honey
• 2 Teaspoons Vanilla Extract
• 1/4 Cup Cornstarch
• 1/4 Cup Powdered Sugar
Instructions
- In the bowl of a stand mixer fitted with whisk attachment, add half of the cold water (1/4 Cup + 2 Tablespoons) and sprinkle powdered gelatin on top. Allow gelatin to thoroughly bloom, at least 10 minutes.
- Pass cornstarch and powdered sugar through a fine mesh sieve into a medium mixing bowl. Set aside.
- Lightly oil baking pan and line with parchment paper so that all four sides of pan are covered.
- Spoon half of the cornstarch-powdered sugar mixture into prepared pan. Use fingertip to spread some of the mixture along the sides of prepared pan. Set aside.
- In a medium deep bottom pan, add sugar, honey and remaining water. Stir mixture under medium heat until stir dissolves (about 3-4 minutes). Raise heat to medium-high and cook sugar-honey syrup until mixture reads 240F on kitchen thermometer (4-5 minutes).
- With mixer running at low speed (2 on stand mixer), whisk bloomed gelatin while slowly pouring in hot syrup along the side of pan. Take cake not to pour syrup on whisk as it will splatter.
- Once all of the syrup has been added to gelatin, switch mixer to high speed (10 on stand mixer) and whisk for 10-12 minutes.
- Toward the last (2) minutes of mix time, add vanilla extract and continue mix at high speed. Marshmallow is ready once gelatin-hot syrup mixture has double in size into a thick but spreadable consistency.
- Spoon marshmallow into prepared pan and with a spatula, spread marshmallow into an even layer.
- Evenly cover top of marshmallow with remaining corn starch-powdered sugar mixture.
- Allow marshmallow to rest in a cool place for 4-6 hours or overnight before removing from pan and cutting into desired shapes.
Notes
- Use a lightly greased sharp knife or cookie cutters to help cut marshmallows into pieces.
- Roll cut pieces of marshmallow in excess cornstarch and powdered sugar mixture to prevent marshmallows from drying out.
- Marshmallows stored in an airtight container will last up to 1 week. Alternatively, marshmallows maybe tightly wrapped in plastic wrap, placed in a zip lock bag and stored in the freezer for up to 1 month.
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