Homemade Marshmallows Without Eggs
Learn how to make homemade marshmallows without eggs or corn syrup! This recipe for Organic Marshmallows makes a delicious treat on its own and as an addition to hot chocolate!
Equipment
- Digital Food Scale
- 3-Quart Pot
- Stand Mixer
- 9x13-inch Baking Pan
- Parchment Paper Sheets
- Half Sheet Pan
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 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.
- Spread out evenly. 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.
- If you want to make mini marshmallows, cut each large square into 4. Make sure to roll each side in the powdered sugar.
- Store in an airtight container for up to 2 weeks.
Video
Notes
Tips
- Plan to make marshmallows the day before you want to eat them as they do have to sit for overnight to set.
- Always weigh ingredients for the best results.
- When you add the cold water to the gelatin, stir it up immediately. This will prevent any clumps from forming. I do not bloom gelatin in the traditional way (which is just sprinkling gelatin on top of cold water and not touching it). This way is so much better and prevents any clumps from forming. I have taught so many people how to make marshmallows when I owned my bakery, and I found this method far exceeds the traditional method of blooming to reduce clumps.
- 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 natural 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.
- 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
Want more recipes?Follow along on @mimisorganiceats for more inspiration!