Homemade Marshmellows
After almost 3 years of making these marshmallows, I thought an update and refresh of the the original recipe was due.
Grass-fed gelatin provides the texture, creating the soft, pillowy and airy final product, while also supplying amino acids that support connective tissue and digestion. Honey gives lift and aeration, along with minerals and enzymes, offering gentle sweetness without the sharp blood glucose impact of refined sugar.
Arrowroot keeps the finish smooth and prevents sticking, ensuring the marshmallows hold their shape and texture. The technique relies on reaching the soft-ball stage, either with a thermometer or by testing a drop of syrup in cold water, so the mixture whips to the correct consistency.
The result is marshmellows that are light and genuinely nourishing.
Ingredients
3 tbsp grass-fed gelatin
120 ml cold filtered water (for blooming)
180 ml additional water (for the syrup)
200 g honey
1 tbsp vanilla extract
Arrowroot starch for dusting
Method
Add 120 ml cold water to the bowl of a stand mixer and sprinkle the gelatin over the surface so every granule hydrates. Let it sit for 5 minutes.
Combine the remaining 180 ml water and honey in a small saucepan. Bring to a gentle boil and cook until it reaches 115°C. If you aren’t using a thermometer, drop a little of the syrup into a bowl of very cold water; it should form a soft, squishy ball that holds shape briefly, then flattens easily between your fingers.
Start the mixer on low and slowly pour the hot syrup into the bloomed gelatin. Increase to high speed and whip for 8–10 minutes until pale, thick, and glossy. Add the vanilla at the end.
Line a square tin with baking paper and dust lightly with arrowroot. Pour in the marshmallow mixture and smooth the surface. Refrigerate for 3-4 hours to firm up.
Lift the slab out, dust with arrowroot, slice into cubes, and toss lightly to prevent sticking.
Variations
Matcha + Strawberry
Add 1 heaped tbsp matcha in the final minute of whipping.
Once poured into the tin, scatter freeze-dried strawberry pieces over the top before it sets.
Cacao
Whisk 2 tbsp raw cacao powder into the gelatin before pouring in the syrup for a chocolate base.
Vanilla Bean + Saffron
Steep a small pinch of saffron threads in the honey syrup for 2–3 minutes before heating it to 115°C.
Scrape the seeds from one vanilla bean into the mixer with the bloomed gelatin before you pour in the syrup.
Chamomile
Simmer the water for blooming with 1–2 tsp dried chamomile, strain, then measure the required amount.
Bloom the gelatin in this chamomile-infused water and continue with the recipe as usual.
