Homemade Marshmallows (with honey or maple syrup)
The marshmallow recipe can also be made with maple syrup. If you prefer, substitute the 2 cups honey for 2 cups pure maple syrup. As with all desserts, remember to enjoy in moderation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 30 minutes
- Category: dessert
- Diet: Gluten Free
Ingredients
For the Marshmallows:
- 3 tablespoons unflavored grass-fed gelatin
- 2 cups honey (I prefer a light honey like clover) or maple syrup
- 1 vanilla bean, split, with seeds scraped out (or 1/2 teaspoon vanilla extract)
- 1/4 teaspoon Celtic sea salt
Instructions
- Sprinkle gelatin over 1/2 cup water in the bowl of a standing mixer with a whisk attached. Set aside for 5 minutes so the gelatin can soften and bloom. Lightly oil a 13 x 9-inch baking dish.
- Whisk together honey and salt in a medium saucepan over medium heat. Add vanilla bean and vanilla seeds. Gently simmer until syrup reaches 240°F. With mixer on medium speed, very slowly add honey to gelatin and water in mixing bowl (it should take about 1 1/2 minutes to add all of the honey mixture). Turn mixer on high for 10 minutes until liquid has doubled and becomes light and fluffy. Pour the marshmallow mixture into the oiled baking dish and let sit at room temperature overnight, uncovered.
- The next day, flip the marshmallows onto a greased cutting board. Cut marshmallows using a knife dipped in hot water, to prevent sticking (I also oiled my hands when handling the marshmallows to prevent sticking).
Nutrition
- Serving Size: 1