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Homemade Honey Marshmallows (Without Corn Syrup)

5 from 3 votes
Homemade large honey marshmallows dusted with powdered sugar on a brown cutting board.
Homemade honey marshmallows are naturally sweetened (no corn syrup), yet still have that classic marshmallow texture and taste. And, you don't need a candy thermometer to make them!
Prep Time 20 minutes
Cook Time 10 minutes
Setting Time 2 hours
Total Time 2 hours 30 minutes

Ingredients
 

  • 1 cup water, divided
  • 3 tablespoons gelatin
  • 1 cup honey can also use maple syrup or a combination of the two
  • 1 teaspoon vanilla extract or another flavor
  • ¼ cup tapioca starch arrowroot powder or potato starch will also work
  • ¼ cup powdered sugar
  • pinch of salt

Instructions

  • Add half of the water to the bowl of a stand mixer with the whisk attachment, and sprinkle gelatin over the top. Let it bloom (soak up the water) for about 10 minutes.
  • Combine the starch and the powdered sugar in a large mixing bowl. Grease a square pan and dust with some of the powdered sugar mixture. Set aside.
  • Make the honey syrup by bringing the remaining water and honey to a boil in a small saucepan over medium-high heat. Give the mixture a quick stir and then don't stir it again. Allow it to boil for 10 minutes (or until the mixture has reached 240 degrees F if using a candy thermometer - the soft ball stage). Remove it from the heat
  • Turn your stand mixer on low speed and very slowly pour the hot honey syrup into the bowl. Increase to high speed for 8-10 minutes.
  • It'll look like marshmallow cream and start to form stiff peaks. Right before it's done, add the vanilla extract, and a pinch of salt. Use a greased spatula to transfer the sticky marshmallow mixture to your prepared pan and smooth off the top. Work quickly because the marshmallow fluff will be very sticky and start to set.
  • Let the marshmallows sit uncovered for at least 2 hours. 
  • Dust a cutting board with some of the powdered sugar mixture and grease a large knife. Flip the pan over onto the dusted cutting board. Cut the marshmallows into large or small squares for mini marshmallows. Toss the cut marshmallows in the powdered sugar mixture to coat.
  • Store homemade marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid storing them in the fridge as this causes them to dry out.

Notes

See the blog post for step-by-step photos and FAQs.

Make It Your Way: Substitutions & Variations

No honey? - use maple syrup instead or use a combination such as half maple syrup + half honey. You can also use infused simple syrups.
Out of vanilla? - add in another flavor or omit it completely.
No tapioca starch? - sub potato starch, arrowroot powder, or corn starch, or you can omit the starch and use all powdered sugar.
Add-ins - matcha powder, cocoa powder, or freeze-dried fruit ground into a powder for natural coloring and flavoring.