Homemade marshmallows sweetened only with honey. Learn how to make homemade marshmallows in this easy to follow tutorial.
I told my friend Mary that I was making marshmallows and she kindly informed me “you can also buy those at the store”.
No kidding? What they won’t think of next….
It all started with a garage sale. I found an ancient candy thermometer for $5, and the woman insisted that it still worked. I’ve been wanting one forever and figured that for $5, it was worth a shot.
I needed to find something to use this on. STAT. I remembered reading about marshmallows in The Homemade Pantry; one of my favorite cookbooks of all time. I highly recommend checking any cookbook out from the library before purchasing to decide if you’d like to spend money on it. With this one, it’s worth it, but still check your library first! My friend Mary sent me this one as a surprise. What a sweetie. Maybe I should stop referring to her as a ho-bag?
Alana’s recipe in The Homemade Pantry calls for white sugar and Lyles Golden Syrup, but I thought that perhaps I could replace both with honey. I aimed to find out. The recipe below is inspired by the one from The Homemade Pantry, with tweaks by me.
The recipe at the bottom of the post mentions the mixer will be running for 10-15 minutes. Yep, that seems like a long time, but it is necessary to create all the “fluff” that will produce these homemade marshmallows. It is one of those things that while you’re in the middle of it, time stands still and you think it will never become what you want it to. I have included a photo guide below to give you an idea of what things will look like while you’re in the thick of things.
After two minutes:
After six minutes:
After eight minutes:
After 10 minutes:
- 2/3 cup + 1/2 cup of water
- 1 & 1/4 cup of honey
- 1/8 tsp salt
- 6 tbsp of unflavored gelatin that is the equivalent to 3 small packets. I buy mine in bulk
- 2 tsp of vanilla
Place 2/3 cup of water in a large pot. Add the honey and salt, and cook without stirring until the temp reaches 230 degrees.
Pour 1/2 cup of water in the bowl of a stand mixer, and sprinkle the gelatin over the water. Let sit for a five minutes.
Using the whisk attachment on the stand mixer, slowly pour the hot liquid mixture in and mix on low. Add the vanilla.
Slowly increase your mixer speed (I have a Kitchen Aid and I upped it from "stir" to a "3", and then after a few minutes to a "5", then up to a "7"), and mix for 10-15 minutes.
While it's mixing, butter a 9x9 baking dish. Pour the thickened mixture in, and push it down with your hands. Leave it uncovered for 12 hours. I often have to place a piece of parchment over the top of the pan if it is fruit fly season in my kitchen.
After at least 12 hours, cut through the "brick" to create your individual marshmallows. I found that using kitchen shears was the simplest way to do it.