Homemade Marshmallows with Marshmallow Root
If you have ever wanted soft, fluffy homemade marshmallows made with simple ingredients, this recipe is for you. These homemade marshmallows with marshmallow root are naturally sweetened with honey, made with nourishing bovine gelatin, and have a subtle herbal touch from real marshmallow root.Unlike store-bought marshmallows filled with corn syrup, refined sugar, preservatives, and artificial flavors, these homemade marshmallows are made with ingredients you can feel good about serving your family.
Equipment
- 1 9x13 pan
Ingredients
- 2 tsp (heaping) shredded marshmallow root soaked overnight
- 340 g filtered water – divided 1 cup
- 3 tbsp bovine gelatin
- 340 g honey 1 cup
- 2 teaspoons vanilla extract
- Pinch of sea salt optional, but recommended
For dusting the pan:
- Arrowroot powder or organic powdered sugar optional
Instructions
Soak the Marshmallow Root
- Add the shredded marshmallow root to 1/2 cup of filtered water. Cover and let it soak overnight (8–12 hours) at room temperature or in the refrigerator. The next day, strain well and reserve the liquid. I use a coffee filter and funnel to strain it.
Prepare the Pan
- Prepare a 9×13 pan by lining with parchment paper. Dust with arrowroot or powdered sugar if desired.
Bloom the Gelatin
- Pour the marshmallow root water (about 1/2 cup) into the bowl of a stand mixer or large mixing bowl. Sprinkle the bovine gelatin over the top and let it sit for 5–10 minutes to bloom. Do not stir immediately—allow the gelatin to fully absorb the liquid first.
Heat the Honey
- In a small saucepan, combine the honey and remaining 1/2 cup water. Heat over medium heat until the mixture reaches 235°F using a candy thermometer. This is called the soft-ball stage and is what creates that classic fluffy marshmallow structure. Do not skip this step.
Whip the Marshmallows
- Once the honey mixture reaches 235°, very slowly pour the hot honey mixture into the bloomed gelatin with your mixer on low speed. Add the vanilla extract and salt (optional). Once combined, increase to high speed and whip for about 8–10 minutes until the mixture becomes thick, glossy, and forms soft peaks.
Pour into Prepared Pan
- Quickly pour the marshmallow mixture into the pan and smooth the top with a greased spatula. Refrigerate for at least 2 hours, or freeze for 30 minutes before cutting.
Cut and Enjoy
- Once fully set, dust the top lightly with arrowroot powder if needed. Cut into squares using a greased knife or pizza cutter.
- Store in an airtight container in the fridge for up to 3 weeks.
Notes
Tips for Perfect Homemade Marshmallows
- Use a candy thermometer for best results
- Work quickly after whipping
- Grease everything—the mixture gets sticky fast
- Do not overheat the gelatin
- Let marshmallows fully set before cutting
- Use good-quality marshmallow root for the best mucilage extraction