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6x8 pan of homemade marshmallow next to a jar of marshmallow root and several marshmallows with powdered sugar dusting on a black granite counter top.

Homemade Marshmallows

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Rediscover the classic marshmallow with this recipe using marshmallow root for a healthier treat. Perfect for desserts or Thanksgiving sweet potatoes.
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Prep Time:30 minutes
Cook Time:10 minutes
Chill Time:12 hours
Total Time:12 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Marshmallow
Servings: 16 2-inch Marshmallows
Calories: 71kcal
Author: Krista Harris

Ingredients

  • 1 tablespoon marshmallow root
  • 1¼ cup water, room temperature
  • Coconut oil for greasing pan
  • 4 tablespoons gelatin powder, preferably from grass-fed or pastured sources
  • 1 cup honey, preferably local
  • 1 teaspoon vanilla extract
  • Powdered sugar, organic, for dusting

Instructions

  • Add the marshmallow root to the room-temperature or slightly warm water. Stir or shake and then refrigerate for a couple hours or overnight. Strain out the marshmallow root, and keep 1 cup of the liquid.
  • Lightly grease an 8- by 8-inch shallow pan and line with parchment paper, leaving the ends higher so you can lift it out of the pan. Then lightly grease the parchment paper.
  • Place ½ cup of the marshmallow-infused water in a mixing bowl with the gelatin powder and stir until combined.
  • Add another ½ cup of marshmallow-infused water along with the honey to a small saucepan and bring to a boil. Continue cooking it for about 8–10 minutes, or until it reaches 240° (soft ball stage) on a candy thermometer.
  • Using a stand or hand mixer, gradually pour the honey mixture into the bowl of gelatin while mixing on low. Add the vanilla extract. Then mix on high until it reaches a soft peak consistency.
  • Pour the marshmallow mixture into the prepared pan and spread evenly. Let sit for 4–6 hours or overnight at cool room temperature. Flip onto a large cutting board lightly dusted with powdered sugar. Remove the parchment and dust the top lightly with powdered sugar, then cut into squares or other shapes. Keep in an airtight container with parchment paper between layers to prevent sticking.

Nutrition

Calories: 71kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.002g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 5mg | Potassium: 12mg | Fiber: 0.04g | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg