Homemade marshmallows

Marshmallows were originally created to soothe sore throats.  What a delicious way to take your medicine!  As we've shifted to a more processed food diet, marshmallows stopped being made with marshmallow root and started using corn syrup and gelatin.  These marshmallows connect back to the original recipe and hopefully will bring all the benefits of marshmallow to a delicious snack!

Today, our youngest woke up with a sore throat from a cold.  We worked on stopping the drainage with elecampane, but the sore throat didn't want to go away.  Instead of a cough syrup or elderberry syrup, we decided to make marshmallows!  This was really fun, and not nearly as hard as I thought it would be.  After the batch was made, I had a few ideas for the next batch.  I can see these being a great gift along with some organic cocoa mix. They would be beautiful with some candied violet flowers for a spring tea, as well.

You will need to gather up your tools ahead of starting the recipe, and get the ingredients set aside.  Read through the recipe, as you might easily miss a step or get too far ahead of yourself.  It will take you 3-4 hours start to finish, but there's two nice breaks when you can go tend to whatever else you have going on.  I don't always like to gather up all the recipe items ahead of time, but for this recipe it is really important to have what you need at your fingertips.  The super hot honey mixture requires a lot of attention and should be handled with great caution.  That part is certainly not for kids to help.

    Tools needed:

    • hand mixer
    • 8"x8" cake pan
    • parchment paper
    • candy thermometer
    • saucepan


    • 1 cup water
    • 1 cup honey
    • 2 packets unflavored gelatin
    • 1 tablespoon powdered marshmallow root
    • 1/2 to 1 tsp vanilla extract
    • pinch of salt
    • coconut oil
    • powdered sugar

    Add the water and marshmallow root powder to a small saucepan over high heat.  Bring the liquid to a boil, then reduce heat to a simmer.  Simmer mixture for five minutes.  Strain liquid and refrigerate until cool


    Line cake pan with parchment paper.  Apply a thin coating of coconut oil to parchment.  This is easier if you cut the parchment paper on a diagonal at each corner and allow the edges to overlap in each corner.

    In a large bowl, add gelatin to half of marshmallow decoction and set aside.  Mixture will be lumpy.



    Add half of marshmallow decoction to small saucepan and add in honey, salt, and vanilla extract.  Turn on burner to medium high heat.  Bring mixture to a boil.  Boil for 5-8 minutes, or until mixture reaches 240 degrees F.

    Turn on hand mixer to low and pour hot honey/marshmallow mixture over gelatin mixture.



    Switch hand mixer to high and whip for 5-8 minutes until mixture resembles a fluffy marshmallow creme.  The mixture will work its way up the beaters as you mix, so use a rubber or silicone spatula to keep it under control.  When the mixture starts forming soft peaks, it is done mixing.

    Pour the mixture into the lined pan and set aside for several hours to set.


    Use a knife dipped in hot water to cut the marshmallows into squares.  Roll in powdered sugar and set on parchment to cure.  I like to leave them out overnight to set.


    As I mentioned above, I had a couple of great ideas on how to modify this recipe for the next batch.  These marshmallows taste a lot like honey.  That's a great thing, and I like the honey taste, but it wasn't my kids' favorite.  I think you could do this with a cane sugar syrup.  I'd probably use 1 cup water, 2 1/2 cups organic cane sugar, and 1 tsp cream of tartar to make a syrup instead of the honey.  The second modification is to dust the marshmallows with cocoa powder.  Probably add a 25% mixture of cocoa powder to the powdered sugar for rolling the marshmallows after cutting.  I think these would be delicious in a cup of hot cocoa!  If you wanted a flavored marshmallow, you could add a different extract instead of vanilla.  Maybe lemon or almond would be good.  You could use rosewater in a 50-50 mix for the water for a beautiful rose-flavored marshmallow.

    Just like all the recipes on this site, they have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, prevent, or cure any disease.  I present this information based on my own experience and education.  I use these foods and preparations myself and with my family.  I encourage you to do your research into the ingredients and preparation and make a wise choice for you, taking into consideration your own food sensitivities and drug interactions.  I believe in empowering you to make your own choices.  I hope you'll be as enthusiastic about making and keeping your family healthy as I am with mine.

    Lisa Akerscold, marshmallow, recipe