These healthy homemade marshmallows are easy to make, taste absolutely delicious, and are perfect for topping off a hot beverage, roasting on a fire, or just eating by the mouthful! Once you start making these healthy marshmallows, you’ll never go back to store-bought.

What Makes These Marshmallows Healthy?

Store-bought marshmallows are made from ingredients like corn syrup, artificial flavoring, gums, and even food coloring. These ingredients have been shown to be harmful to our health… if you can even call them “ingredients” at all.

I’m all about creating recipes that are nutrient-dense, fuel the body, and are made from real, nourishing ingredients. And my healthy homemade marshmallows are no exception! This recipe is made with gelatin, honey, vanilla extract, salt, and water— that’s it!

Healthy Homemade Marshmallows Ingredients

• Gelatin: Gelatin is rich in amino acids, which are the building blocks of protein. These amino acids help to hydrate the skin and promote new collagen production, support joint, muscle, and bone health, improve brain function, protect the gut lining, and so much more! I always recommend using a grass-fed gelatin powder to ensure you’re getting the highest-quality.

• Honey: Honey is referred to as “liquid gold” due to its sweetness and potent healing properties. Honey is antibacterial and antiviral, and contains powerful antioxidants that reduce inflammation. Choose a high-quality honey that you enjoy the flavor of for this recipe. 
  
  Or, substitute with maple syrup, which is another great unrefined sugar option that is loaded with minerals and antioxidants. I’ve used both honey and maple syrup in this recipe, and they both come out delicious! Just take note that the sweetener you choose will alter the flavor of this recipe— since each sweetener has their own unique flavor.
• Salt: A dash of salt is used in this recipe to balance the sweetness and add extra mineral support. Always opt for sea salt with no additives.
  
• Vanilla Extract: Pure vanilla extract adds that signature vanilla flavor to these marshmallows that we all know and love. If you want even more vanilla yumminess, feel free to sprinkle in a dash of vanilla bean powder as well!

• Water: Water is used to bloom the gelatin and create a sugar syrup. I recommend using filtered or spring water to avoid chemicals, heavy metals and other impurities found in tap water.

How to Make Healthy Homemade Marshmallows

1. Butter a 9×9 pan or line it with parchment and set aside.

2. Pour ½ cup of water into a large mixing bowl. Sprinkle the gelatin evenly over the surface of the water to allow the gelatin to bloom. Set aside. 

3. Add ½ cup water, honey, vanilla extract and a pinch of salt into a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.

4. Slowly pour the hot mixture into the gelatin while blending with a hand mixer on low speed. Turn the mixer to high speed and whip for around 8 minutes, or until the mixture turns thick, glossy, and fluffy— resembling marshmallow fluff.

5. Quickly pour the mixture into the prepared pan. Place the pan in the fridge to set for a minimum of 6 hours or overnight.

6. Remove from the pan and cut marshmallows into the size and shape of your choosing using a sharp knife.

7. Store in an airtight container in the fridge for up to three weeks.

Tips for Success

• Don’t over whip. Pour the mixture into the prepared pan once it turns into a thick, marshmallow fluff consistency. If you notice the mixture starting to stick to the sides of the bowl and firm up, it means you’re beginning to over whip it— so stop, and pour!

• Don’t let the fluff sit too long. Once you turn off your mixer, pour the fluff into the pan right away. Don’t let it sit, otherwise the gelatin will begin to set, and you’ll end up needing to scoop it out of the bowl into the pan, and flatten it using a spatula. It gets really sticky, so once it sets, its pretty hard to flatten evenly.

• Make sure to prepare the pan ahead of time. Make sure to prepare your pan ahead of time to ensure that you can pour the mixture once its ready. I prefer buttering the pan, but you can line it with parchment paper as well.