These Homemade Vanilla Marshmallows are truly easy yet impressive! They can’t be matched by the store bought varieties. These homemade ones are fluffier, pillow(ier) and just plain better. Plus they are corn free, paleo, gluten free and refined sugar free!
Originally published on May 20, 2018. Last updated on December 11, 2019.
Light, soft and so lovely – these Homemade Vanilla Marshmallows are unbelievably easy and such a treat!!! I love that they last for up to two weeks (as long as you make enough, and hide some…) so they are the perfect make-ahead treat!
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Homemade Marshmallows Recipe
I love making the simple treats that often no one knows are truly simple and so they seem impressive! It’s a win for everyone, the maker and the eater alike. Even though these marshmallows are super easy you do need to pay close attention to the recipe and follow directions exactly because marshmallows can be finicky otherwise. Luckily I’ve made it super easy and as long as you follow the instructions you really can’t go wrong! So happy marshmallow-making!
Homemade Marshmallows Without Corn Syrup
I’m not a fan of corn syrup so I knew that I needed a way around using it for these clean paleo marshmallows. Turns out it’s super easy to do! I love both the taste and texture of these homemade marshmallows.
What Tools You Need To Make Homemade Marshmallows
It’s truly quite simple but a few tools will help get the job done best. For this marshmallow recipe you’ll need:
- Medium sauce pot
- Stand mixer
- Candy thermometer
- Measuring cups
- 9×13 inch baking pan
- Parchment paper
- Chef Knife
Tips For Making Homemade Paleo Marshmallows
- Make sure to sprinkle the gelatin evenly over the top of the water to allow it to evenly bloom.
- Keep a close eye on the water, honey and maple syrup mixture while it heats up. *This mixture is prone to boil over while it reaches temperature so this is not a time to multitask, give it your full attention to avoid ending up with a mess.
- If the mixture starts to boil over remove it from the heat for a few seconds while it lowers and then return to the heat. Repeat as needed.
How To Store Homemade Marshmallows
After all the marshmallows are cut into the desired sizes and dusted with arrowroot powder to avoid sticking you can store them in any air tight container of your choosing. A zip lock bag will do, stasher bag, or an air tight tupperware container works as well.
Marshmallow Smores Recipe
This marshmallow recipe works great for S’mores! Since these these marshmallows are made fresh they will melt pretty quickly unless you “age” them. To do so simply follow the recipe to make your vanilla marshmallows. Cut your marshmallows into the size you want for roasting, I usually keep mine pretty big. Roughly an inch and a half to two inches across. Toss them in arrowroot as the recipe says and then lay your marshmallows out uncovered on a baking sheet or dish that allows for them to be spaced and let them sit for 3 days. This will allow them to dry out a bit and be less pillowy and more similar to the texture of a store bought marshmallow. Then roast as you normally would and enjoy!
Eat and Enjoy,
More Paleo Dessert Recipes:
- Paleo Hot Cocoa
- Cassava Flour Sugar Cookies
- Chocolate Peppermint Cups
- Double Chocolate Peppermint Cookies
- Soft Gingerbread Cookies
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These Homemade Vanilla Marshmallows are truly easy yet impressive! They can’t be matched by the store bought varieties. These homemade ones are fluffier, pillowier and just plain better. Plus they are corn free, paleo, gluten free and refined sugar free!
- Line a baking sheet with parchment paper and spread 1 Tablespoon arrowroot powder evenly over the paper.
- In a stand mixer with whisk attachment or a bowl (with hand mixer), pour in a 1/2 cup water and sprinkle gelatin over top. Allow to gelatin to bloom for 10 minutes. Let it sit in the mixer until the hot syrup is to temperature and ready to add.
- In a deep saucepan pour 1/2 cup of water, honey and maple syrup and boil on high for approximately 15 minutes until a temperature of 240 degrees Fahrenheit is reached. Watch the saucepan continually as the boiling syrup may try to boil over (this will be a sticky burnt mess if it does, not that I’d know….). If this happens quickly remove the pan from the high, let the bubbles settle for a few seconds and return the pan to the heat. Cooking the syrup to temperature is the key to getting the right texture once the marshmallows have set so be patient.
- Once temperature is reached, turn on your stand mixer to low and immediately pour your hot syrup in slowly.
- Add pure vanilla extract then increase speed to medium-high (I use speed 6 on my stand mixer) and beat for a full 8 minutes until the mixture turns from brown to white and triples in volume.
- Once the marshmallow whip is ready don’t delay, it’s go time! Quickly turn the marshmallows out onto your prepared parchment paper and smooth with a spatula before it starts setting. Allow to cool at room temperature for 6 hours or more before cutting.
- Once cooled, rub the top of the marshmallow with 1 Tablespoon of arrowroot powder. Dip a sharp knife into the arrowroot powder and cut into desired sizes and shapes.
- Toss individual pieces in arrowroot powder to lightly cover all edges. Store in an airtight container for up to two weeks. Enjoy!
Keywords: homemade marshmallows, marshmallow recipe, marshmallows without corn syrup, paleo desserts,
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