After almost 4 years of making these marshmallows, I thought an update and refresh of 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
Method
Pour 120 ml of cold water into a small glass and sprinkle the gelatin evenly over the surface. Leave for 5 minutes to fully hydrate.
Combine the remaining 180 ml water, honey and vanilla in a small saucepan. Bring to a gentle boil or until the syrup reaches 115°C.
Remove the honey syrup from the heat and immediately add the bloomed gelatin. Stir until the gelatin has completely dissolved and the mixture is smooth.
Pour the warm honey and gelatin mixture into the bowl of a stand mixer. Set your mixer to its highest setting. Whip for 8–10 minutes, until the marshmallow is pale, thick and glossy and has increased significantly in volume.
Line a square tin with baking paper. Pour the marshmallow into the tin and smooth the surface. Refrigerate for 3–4 hours, or until firm.
Lift the marshmallow slab from the tin and cut into cubes with a lightly greased knife.
Enjoy!
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.
