Honey Vanilla Marshmallows
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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 Cherry Rose Marshmallows.
Table of Contents
Why You'll Love This Recipe
Eggless: 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.
No Corn Syrup: 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!
Big or Mini Marshmallows: 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!
Ingredients
- Gelatin: I use grassfed gelatin.
- Cane Sugar: I used Wholesome in this recipe.
- Honey: I use organic raw honey in place of corn syrup. You could use corn syrup in place of honey if you want traditional vanilla marshmallows without the honey flavor. Make sure to substitute corn syrup by weight.
- Salt: A little salt adds flavor.
- Vanilla Bean: I use organic ground vanilla bean as I think it provides the best flavor. If you don't have vanilla bean, you could also use vanilla extract. It will have a slightly different flavor though.
- Avocado Oil Cooking Spray: You need to grease the pan with cooking spray. I use avocado oil cooking spray, but you could also use olive oil or canola oil spray too.
- Powdered Sugar: Organic powdered sugar is what makes these marshmallows not stick together!
Tools Needed
- Scale: A digital food scale is always best for the most accurate recipes.
- Stand Mixer: I use my sand mixer here. You could probably use a hand mixer, but this goes for a while. So a stand mixer is best as it's hands free!
- Pot: I use my Caraway 3-quart Pot.
- 9×13-inch Baking Pan: I use my USA Pan here.
- Parchment Paper: I like to line the 9×13-inch pan with parchment paper so it makes these come out easier. I also use it to turn out the mallows for cutting. Use my code MIMIBAKES for 10% off my favorite nontoxic parchment paper from Kana!
- Half Sheet Pan: I cut the mallows on a half sheet pan. Use my code MIMIBAKES for 10% off Kana!
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Step by Step Instructions
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 the gelatin and ½ cup of the cold water. Immediately stir together with a spoon so it doesn’t clump. Set aside.
Step 3
In a medium saucepan, add the honey, cane sugar, salt, and the ½ cup warm water. 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. Add the ground vanilla bean at the end and mix to combine completely.
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.
Baker's Tips
- 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.
FAQ's
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.
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.
Homemade marshmallows are best eaten right when they are made, but they will last for about a week in an airtight container.
Craving More?
Honey Vanilla Marshmallows
Equipment
Ingredients
- 22 grams grassfed gelatin
- ½ cup cold water
- 340 grams raw honey
- 454 grams cane sugar
- ½ teaspoon fine sea salt
- ½ cup warm water
- 1 teaspoon ground vanilla bean
- avocado oil cooking spray
- powdered sugar (for dusting)
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 the gelatin and ½ cup of the cold water. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the honey, cane sugar, salt, and the ½ cup warm water. 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. Add the ground vanilla bean at the end and mix to combine completely.
- 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
Notes
Nutrition
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