Mimi's Organic Eats » No Bake Dessert Recipes » Honey Vanilla Marshmallows

Honey Vanilla Marshmallows

Learn how to make homemade marshmallows without eggs or corn syrup with this simple recipe for Honey Vanilla Marshmallows! Enjoy these homemade marshmallows as a treat or add into hot chocolate.

If you’re looking for more homemade marshmallow recipes, check out some of my other favorites like my Pumpkin Spice Marshmallows, Chocolate Marshmallows, or Honey Lavender Marshmallows.

honey vanilla marshmallows

Why You'll Love This Recipe

You will love this easy homemade marshmallow recipe because it doesn’t use eggs or corn syrup! Learn how to make marshmallows without eggs or corn syrup with this recipe for Honey Vanilla Marshmallows.

I use honey in place of corn syrup in my traditional marshmallow recipe. I love the taste of honey and it provides a subtle sweet flavor to these vanilla marshmallows. Homemade marshmallows are such a fun thing to make at home, especially because they don’t have all the crap that traditional store bought marshmallows have!

This recipe makes 2 dozen large marshmallows! But, if you want to cut them into minis, then you actually get 96! The minis would be perfect for a holiday party or to give as gifts. Enjoy these Honey Vanilla Marshmallows on their own as a sweet treat or add them into hot chocolate or coffee!

honey vanilla marshmallows

Ingredients for Honey Vanilla Marshmallows

Grassfed Gelatin

Wholesome Organic Cane Sugar

Organic Raw Honey

Frontier Co-Op Fine Sea Salt

Lafaza Organic Ground Vanilla Bean

Organic Canola Oil Cooking Spray

Florida Crystals Organic Powdered Sugar

honey vanilla marshmallows

Tools Needed

Digital Food Scale

Stand Mixer

3-Quart Pot

9 x 13-inch USA Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

honey vanilla marshmallows

How to Make Honey Vanilla Marshmallows

Step 1

Place a piece of parchment paper in a 9 x 13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.

Step 3

In a medium saucepan, add the cane sugar, corn syrup, the 1/2 cup warm water, pumpkin spice, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.

Step 4

Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.

Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes.

Step 5

Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.

Step 6

On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.

Step 7

Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.

Step 8

Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.

honey vanilla marshmallows

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Tips for Honey Vanilla Marshmallows

• Plan to make marshmallows the day before you want to eat them as they do have to sit for overnight to set.

• When you add the gelatin and water together, stir it immediately so that no clumps form.

• If you have crystalized honey, this recipe is a great thing to use it for as it melts anyways. You can see in the video that I'm using a portion of crystalized honey!

• Make sure to let the water boil and rise up, if it’s not rising up (looking like it will overflow the pot) then it’s not ready! This is the technique I use that doesn’t require a thermometer and it works perfectly every time!

• If you don't have ground vanilla bean, you can use vanilla extract instead. But, double the amount of vanilla extract. So, for this recipe if you're subbing vanilla extract, then use 2 teaspoons of vanilla extract.

• Be sure to spread marshmallows evenly into the pan and set them on an even surface to set. If you set them on an uneven surface, you’ll have one side of the pan be larger than the other!

• Make sure to coat the marshmallows in powdered sugar completely before cutting. This will prevent them from sticking to you and your pizza cutter or knife. As soon as they are cut, immediately roll in more powdered sugar.

• I like to use a pizza cutter to cut marshmallows. It’s a trick I learned in the first bakery I ever worked in and it’s literally genius. It’s so much easier! But, a sharp knife will also do!

• I like to let the cut marshmallows sit out on the tray overnight again after being cut before packaging them. I think this allows them to dry out just a little but to form a shell on all the sides.

• Be sure to store homemade marshmallows in an airtight container to prevent them from drying out. They’ll last about 1 to 2 weeks.

honey vanilla marshmallows

FAQ's

Can I make these flavored?

Yes, if you want to flavor them with different extracts, you can do that. The best time to add flavors into homemade marshmallows is right when they are done whipping. With this recipe, I'd recommend using lemon extract, orange extract, almond extract, or raspberry extract. Try adding 1 teaspoons, mixing it well, tasting and then adding more if you like.

How do you store homemade marshmallows?

The best way to store homemade marshmallows is in an airtight container. Make sure you roll them in powdered sugar very well and let them sit out for 24 hours uncovered before storing. This will help form a shell on the outside of the marshmallow and prevent them from sticking together when you store them.

How long do homemade marshmallows last?

Homemade marshmallows are best eaten right when they are made, but they will last for about a week in an airtight container.

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

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honey vanilla marshmallows
honey vanilla marshmallows

Honey Vanilla Marshmallows

Mimi Council
Learn how to make homemade marshmallows without eggs or corn syrup! This recipe Honey Vanilla Marshmallows makes a delicious treat on its own and as an addition to hot chocolate!
Prep Time 5 minutes
Cook Time 10 minutes
Mixing Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Makes 24 large marshmallows
Calories 119 kcal

Ingredients
 
 

Instructions
 

  • Place a piece of parchment paper in a 9 x 13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
  • In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
  • In a medium saucepan, add the cane sugar, corn syrup, the ½ cup warm water, pumpkin spice, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
  • Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
  • Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes.
  • Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
  • On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
  • Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
  • Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
  • Store in an airtight container for up to 2 weeks.

Video

YouTube video

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 119kcalCarbohydrates: 31gProtein: 1gFat: 0.1gSaturated Fat: 0.001gSodium: 51mgPotassium: 8mgFiber: 0.03gSugar: 31gVitamin C: 0.1mgCalcium: 2mgIron: 0.1mg
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