Super easy homemade marshmallows that are flavored with honey and do not contain corn syrup! These marshmallows are as soft as clouds and taste even better than store-bought.
Look no further for your next cooking project! Homemade marshmallows are in the house and your s’mores game may never be the same.
At first glance making marshmallows homemade may seem like a bit of a wasted effort, but hear me out! These fluffy little gems are so worth it.
Just to give you an idea how good these are I’m gonna let you know that I’m typically a marshmallow hater but it turns out I’m actually just a storebought marshmallow hater. I could not get enough of these.
These marshmallows only have a few steps to them but I walk you through each and every one with pictures to follow along as well! You’ll be nailing these every time you make them which, trust me, is gonna be pretty often.
These Marshmallows feature…
- A soft and fluffy texture
- A delicate vanilla and honey flavor
- Only minutes to prep with simple ingredients
Making the Marshmallows
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Powdered sugar
- Gelatin
- Water
- Granulated sugar
- Honey
- Kosher salt
- Vanilla extract
Photo Tutorial
Follow the photo tutorial below for step-by-step guidance.
Tips for Perfect Marshmallows
- Do not make on a humid day – the marshmallows will suck up the moisture in the air and not set up properly. For best results make marshmallows when the weather is dry.
- Grease pan and dust with powdered sugar – this will help the marshmallows lift out the pan later.
- Bloom the gelatin – this softens the gelatin and ensures that it will dissolve easily into the other ingredients.
- Heat honey syrup to 240F – I recommend using a candy thermometer for this step.
- Use a stand mixer – you will need a stand mixer with the whip attachment for these marshmallows.
- Beat marshmallows 8-10 minutes – the mixture will start off looking liquidy and brown but within a few minutes should turn white and fluffy. The marshmallows are done when you can pull the mixture up with the whip attachment and it maintains a ribbon shape when you flop it back into the bowl.
- Spread marshmallows in pan immediately – the marshmallows will start to set up pretty quickly so its important you immediately spread it in the pan.
- Allow marshmallows to set 6 hours – I even prefer an overnight set time to give the marshmallows plenty of time to set up.
- Clean knife between cuts – this will make for clean cuts.
- Roll marshmallows in powdered sugar – once the marshmallows are cut, roll them in additional powdered sugar to give them that signature marshmallow texture.
How to Use Marshmallows
- As a brownie topper
- In s’mores
- In hot cocoa
- All on their own!
However you choose to enjoy these marshmallows I can guarantee they’ll be a hit for everyone! The fluffy texture just melts in your mouth and they’ve got vanilla + honey flavors complimenting each other so well.
Just know that you’ve pretty much ruined storebought marshmallows for yourself forever.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other sweet treats next!
Homemade Marshmallows
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- Powdered sugar for dusting
- 2 teaspoons unflavored gelatin
- 1/2 cup water, divided
- 3/4 cup granulated sugar
- 1/2 cup honey
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Lightly butter and dust a 9×5 inch loaf well with powdered sugar. Set aside.
- In the bowl of a stand mixer dissolve gelatin in 1/4 cup water. Set aside.
- Stir remaining 1/4 cup water, granulated sugar, honey, and salt together in a medium saucepan over medium heat. Heat mixture to 240F, stirring occasionally.
- Very slowly, pour sugar mixture over water-gelatin mixture. Attach a whip attachment to mixer, and beat on high speed 8-10 minutes, or until mixture is thick and creamy. The marshmallows are whipped enough when mixture forms a ribbon in bowl when pulled up with whip attachment. Add vanilla to marshmallow mixture and beat an additional 30 seconds.
- Immediately spread marshmallow mixture evenly into prepared pan (do this part quickly, it will begin to set up) Cover pan with plastic wrap and allow marshmallows to set in refrigerator overnight or 6 hours.
- Dust marshmallows with powdered sugar and cut into 1-inch squares, cleaning knife between cuts, and roll in additional powdered sugar to coat. Store marshmallows in an airtight container in refrigerator up to 2 weeks.
Notes
Nutrition
True story: My 3-year old sister calls these marshmallows, “mush-mellows.” And my younger brother accidentally called them “mushrooms.” I just about died laughing.
This post was updated with new recipe adjustments and photos on 4/17/25.
Annie @ Natural Sweet Recipes says
I have been wanting to make homemade marshmallows for a long time now! I hope to be able to make your recipe soon. I love your ingredient list! 🙂 That is way to cute about your siblings! So funny!
Jennifer S. says
Homemade marshmallows have been on my food bucket list for quite some time. This recipe looks really simple so I’m going to pin it and try it very soon.
Sarah says
These marshmallows are very simple to make, Jennifer. 😉 I hope you like them!
Melanie @ Carmel Moments says
I still haven’t made homemade marshmallows. I totally need to give it a whirl! 🙂
Sarah says
I know you will love homemade marshmallows Melanie! In my opinion they are sooo much better than storebought. LMK if you try these!
Esther says
Hi! I’ve just made these with my 6 years old son and they are really good. As you say, they are very soft and taste great. I am really happy I have found this recipe as I love marshmallows and making them at home and with honey make me feel less guilty 🙂 Thanks for sharing!!
Sarah says
Esther, thank you so much for taking the time to comment back to me! I appreciate your feedback! I’m glad you and your son liked them! 😀
Ashley says
Have you ever tried coconut sugar turned to a powdered consistency instead? I don’t agree with how xylitol is processed but it would be such a great recipe otherwise! I may try it and see what happens! Thanks for the recipe!
Sarah says
Hi Ashley, I have tried to blend coconut sugar to a powdery consistency, but I didn’t have much luck with it, since it didn’t turn into a very fine texture. — I would suggest using powdered xylitol as the recipe calls for. 😉
Morgan says
Hi there. You have tagged these as vegan but they contain gelatin (which is most definitely not vegan). Are you using a vegetarian gelling agent, and if so which brand?
Sarah says
No, these marshmallows are not vegan as there is no brand of vegan gelatin. I wasn’t aware that I had these tagged as vegan—do you know where you saw that so I can change it? Sorry about that!
Morgan says
Hi Sarah, no need for apologies. Queen brand do a vegetarian gelling powder called “Jel-it-in”, which is carrageenan based, I was hoping this might have been what you used, which would save me the trial and error process! I guess I’ll have to bite the bullet and try it myself to see if it works.
At the bottom of your page, just before the comments section begins is:
TAGGED WITH: DAIRY-FREE, GELATIN, GLUTEN-FREE, HEALTHY, HOMEMADE, MARSHMALLOWS, SUGAR-FREE, VEGAN <== Here it is!
I actually found your page searching for something vegan, the search engine must have picked up that tag 🙂
Sarah says
I’d be interested to hear how these marshmallows turn out, Morgan! Good luck!
And thanks so much for the info–I’ve removed the vegan tag now. 🙂
Cassidy says
I have been searching for a vegetarian option to gelatin! I attempted a recipe from another site using agave instead of honey, and estevia instead of xylitol, and Ball’s no sugar needed pectin instead of gelatin…. It was a hilarious disaster, but one I learned from! I’ll look into trying xylitol or coconut like the other commenter asked. I shall report back!
Mary says
These look great! What can I replace the honey with, though?
Can’t wait to make them!
Sarah says
Hi Mary. I have tested this recipe with other sweeteners, and none of them work as well as honey. I find that these marshmallows don’t even really have a “honey kind of taste” if that’s what you’re worried about.
Nikki says
We are vegan can this receipe be used with anything not honey maybe agave
Sarah says
Agave would work fine!
Carolyn says
Hi, can these be toasted for s’mores? Thanks!
Sarah says
Yes! My family has toasted these marshmallows many times for smores with great results. 🙂
Melissa says
What if I don’t have a thermometer? How long should I stir?
Sarah says
Unfortunately, a thermometer is needed to make these marshmallows—it’s extremely important to get the right temperature! You can find some fairly inexpensive candy thermometers online!
Brandy says
Do you use a specific kind of gelatin? Would the standard stuff at the store work?
Sarah says
Standard unflavored gelatin will work the best, Brandy!