Homemade Marshmallows

August 28, 2015
One of the things I missed most about corn was roasting marshmallows, but now I don't have to!
Coconut Free
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free


  • 1 cup filtered water, divided
  • 1 tablespoon marshmallow root (optional)
  • 3-4 tablespoons grass fed gelatin
  • 1 cup maple syrup or honey
  • Pinch sea salt
  • 1 tsp flavor: vanilla extract, mint extract, cacao powder, maple syrup, etc.


  • Optional: Combine 1 cup warm water with marshmallow root and let sit for at least 5 minutes, strain and make sure it still makes a full cup and use for water in recipe
  • In a large mixing bowl, dissolve gelatin in 1/2 cup water, set aside
  • Combine 1/2 cup water, maple syrup or honey and salt in a medium sauce pan over medium-high heat, bring to a boil
  • Continue to boil until it reaches “soft-ball” stage or 240ºF, then remove immediately
  • Combine maple syrup/honey mixture with the gelatin in the large mixing bowl
  • Mix on high with a hand mixture until it starts forming gentle peaks, about 10 minutes, add flavor during final minute of mixing
  • Scoop the marshmallow creme into a parchment lined, 8×8 pan, use an oiled spatula to spread evenly in the pan
  • Let sit for at least 3-4 hours or over night
  • Remove from the pan and cut into desired shapes
  • Store in an airtight container at room temperature for up to one week

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