These easy homemade healthy marshmallows contain no corn syrup and are made with just a few simple ingredients. Sweetened with honey and set with gelatin, this homemade marshmallow recipe yields the same soft, nostalgic texture as store-bought marshmallows with a more wholesome approach. They’re pillowy, fluffy, and perfect for topping hot cocoa or roasting over a fire.
If you haven’t tried making marshmallows at home, this recipe is a great place to start. Marshmallows are forgiving compared with many other candies, and while you should take care when handling hot honey syrup, the overall process is straightforward and satisfying.
With just a few pantry staples, you can make soft, fluffy marshmallows that are cleaner and more nourishing than many store-bought options.
Recipe Overview
- Prep and Cook Time: About 35 minutes active; set 4 hours (or overnight)
- Cooking Method: Stove-top
- Dietary Info: Gluten-free, grain-free, dairy-free
- Tools Needed: Saucepan, stand mixer (or hand mixer), sheet pan
- Skill Level: Moderate
Why you’ll love these marshmallows
Cleaner ingredients: Using honey and grass-fed gelatin removes corn syrup and refined sugars while adding a bit more nutrition from collagen.
Versatile: Make any size you like—mini marshmallows for hot drinks or large pillows for roasting.
No special equipment required: A basic mixer and a saucepan are all you need to get excellent results.
Ingredients
- Gelatin: The key ingredient for that stretchy, marshmallow texture. Choose a quality gelatin.
- Water: Used to bloom the gelatin and make the syrup.
- Honey: Sweetens the marshmallows and replaces corn syrup for a more natural option.
- Arrowroot powder: For dusting the marshmallows so they don’t stick; tapioca starch works as a substitute.
Exact measurements and full instructions are in the printable recipe card below.
Substitutions & variations
- Vanilla: Add vanilla powder or extract for classic flavor; vanilla bean powder gives pretty specks.
- Alternative sweeteners: Maple syrup can be used for a deeper, caramel-like flavor.
- Flavor extracts: Add extracts (almond, peppermint, hazelnut, coconut) near the end of whipping for different profiles.
How to make healthy marshmallows
The printable recipe is below. Follow these steps for best results:
Step 1 — Bloom the gelatin: Sprinkle gelatin over part of the water in the mixer bowl and whisk briefly. Let it sit until it thickens slightly.
Step 2 — Heat the honey: In a heavy saucepan, combine honey with the remaining water and a pinch of salt. Bring to a boil, then reduce and simmer gently until the syrup reaches about 240°F (soft ball stage) or for the time suggested in the recipe card.
Pro tip: Keep a close eye on the honey syrup so it doesn’t boil over; maintain a steady simmer.
Step 3 — Combine: With the mixer on low, slowly pour the hot honey syrup in a thin stream into the bloomed gelatin so it runs down the bowl’s side. Take your time to avoid splashing or shocking the gelatin.
Step 4 — Whip: Increase the mixer to high and whip until the mixture becomes thick, glossy, and holds stiff peaks (about 6–8 minutes). Add vanilla or other extracts in the last minute, if desired.
Pro tip: Whip until the marshmallow fluff is very stiff and cooled to lukewarm. Avoid overwhipping.
Step 5 — Spread and set: Transfer the fluff to a parchment-lined pan dusted with arrowroot. Spread evenly and let set at room temperature for at least 4 hours or overnight uncovered.
Step 6 — Cut: Dust the top with arrowroot, lift the marshmallow from the pan using the parchment, and coat the edges. Cut into the desired size and toss pieces in arrowroot to prevent sticking.
Helpful tips
- Use a candy thermometer: Cooking the syrup to 240°F (soft ball stage) ensures consistent texture.
- Grease the knife: Lightly oil your knife or pizza cutter for cleaner cuts.
- Make minis: Spread the mixture thinner across a larger sheet pan for small marshmallows.
- Extra dusting: Mix a bit of powdered sugar into the arrowroot for a sweeter coating.
- Even coating: Place cut pieces in a bag with starch and shake to coat evenly, then sift off excess.
Meal prep suggestion: The recipe makes a good batch for hot chocolate, s’mores, or sweet casseroles—double it if you want extra.
Serving suggestions
Use these marshmallows wherever you would use store-bought ones: in hot chocolate, in gluten-free rice crispy treats, for s’mores, or simply as a sweet snack at movie night.
Storage & freezing
To store: Keep marshmallows in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 3 weeks.
To freeze: Place marshmallows in a freezer-safe container or heavy-duty freezer bag with as much air removed as possible. Freeze up to 2–3 months. Use directly from frozen in hot drinks or recipes; no thawing required.
Frequently Asked Questions
Yes — this recipe contains no dairy. They are not vegan because gelatin is animal-derived; use agar-agar if you need a vegan alternative.
These homemade marshmallows are gluten-free when you use gluten-free starch for dusting (arrowroot or tapioca). Commercial marshmallows can sometimes contain gluten or be processed in facilities that handle gluten.
Traditional marshmallows are made from sugar, corn syrup, water, and gelatin. This version swaps corn syrup and refined sugar for honey and uses quality gelatin for a cleaner ingredient list.
Looking for related recipes? Try homemade sweetened condensed milk, bedtime gummies, or gluten-free crepes for other simple, wholesome treats.
Printable Recipe
Homemade Healthy Marshmallows (no corn syrup!)
Ingredients
- 1 cup filtered water, divided
- 3 tablespoons grass-fed gelatin
- 1 cup light-colored honey
- ¼ teaspoon vanilla powder (optional)
- Pinch of sea salt
- 2 tablespoons arrowroot powder (for dusting)
Instructions
- Prepare a 9×13-inch pan by lining it with parchment paper and dust lightly with arrowroot. In the mixer bowl, add ½ cup water and sprinkle the gelatin over it. Whisk briefly and set aside to bloom.
- In a heavy-bottomed saucepan, combine the remaining ½ cup water, honey, and a pinch of salt. Bring to a simmer, then gently simmer undisturbed until the syrup reaches 240°F (soft ball stage) or as directed. Watch closely to avoid boil-over.
- With the mixer on low, slowly pour the hot honey syrup into the bloomed gelatin in a thin stream, aiming down the side of the bowl. This should take about 90 seconds.
- Increase speed to high and whip until the mixture thickens, becomes glossy, and holds stiff peaks, about 6–8 minutes. Add vanilla in the last minute if using. Do not overwhip.
- Immediately transfer the marshmallow fluff to the prepared pan and spread evenly. Let set at room temperature for at least 4 hours or overnight.
- Dust the top with arrowroot, lift the marshmallow from the pan, dust edges, and cut into your desired size. Toss pieces in arrowroot to prevent sticking and store as directed.
Notes
- Storage: Keep in an airtight container at room temperature up to 4 days, then refrigerate up to 3 weeks.
- Freezing: Freeze in a sealed container or freezer bag up to 2–3 months. Use directly from frozen in hot drinks or recipes.
- Use a candy thermometer for consistent results. Grease the knife for cleaner cuts if needed.