Super-easy homemade marshmallows that are gluten-free AND sugar-free! These marshmallows are as soft as clouds and taste even better than store-bought!
I’m a little psyched about these marshmallows. Ecstatic, actually. I have always wanted to make a homemade healthier version of marshmallows that taste and look exactly like store-bought marshmallows.
Mission accomplished, I think…..My siblings have already ordered (yes ordered) me to make these marshmallows again asap, because the last two batches mysteriously vanished…..Strange how that happens, isn’t it? Not so strange from where I come from. And I guess I can’t really blame them…..These little things are downright addicting—soft as clouds with a lovely vanilla flavor and dusted to perfection with powdered xylitol.
Perfection, I tell you. 😀
Here’s what you’ll need to make these marshmallows (keep reading for the printable version)
- Unflavored gelatin
- Water (does this even count as an ingredient??)
- Honey
- Salt
- Vanilla extract (feel free to experiment with different extracts for differently-flavored marshmallows!)
- Powdered xylitol (for dusting and rolling the marshmallows in)
That’s it! If you lost count, that is only 6 ingredients needed to make these marshmallows, if you count the water.
Here’s what ya have to do:
In a stand mixer bowl, dissolve gelatin in 1/4 cup water. Set aside. Stir remaining 1/4 cup water, honey, and salt together in a small saucepan. Place saucepan over medium heat. Stirring frequently, heat mixture to 245F. Be very careful NOT to let it heat over 245F!
Very slowly, pour water-honey mixture over water-gelatin mixture. Attach a whip attachment to mixer, and beat on high speed 4-5 minutes, or until mixture is thick and creamy. (While mixture is beating, lightly dust a 9×13 pan with powdered xylitol) Add vanilla to marshmallow mixture and beat an additional 30 seconds. Your marshmallows should be smooth and creamy and spreadable.
Immediately spread marshmallow mixture in prepared pan. Smooth top with a spatula and dust with additional powdered xylitol.
Please note that it is important that you spread the marshmallow mixture in your xylitol-dusted pan immediately after it is made—it hardens up quite quickly and will become impossible to work with unless you spread it in the pan immediately after you’re done mixing.
Allow marshmallows to set at room temperature up to 2 hours. Once marshmallows are set, cut into 1-in squares and roll in additional powdered xylitol.
Cutting the marshmallows into nice, neat little squares can be kind of tricky, but I found an easy way to make clean cuts: Run your knife under warm water in between each cut and then your marshmallows should come out quickly and easily.
Once your marshmallows are out of the pan, feel free to roll in additional powdered xylitol. (Tip: Kid’s LOVE to help with this part!) That extra roll in xylitol makes these marshmallows even more tempting. ♥
These marshmallows can be enjoyed in a number of different ways:
- Floating atop a cup of hot chocolate.
- Squished between a graham cracker with chocolate for a pretty ‘darn good s’more. Who ever said s’mores were only for summer?
- Plain. They’re that good.
Homemade Marshmallows (gluten-free and refined sugar-free)
Ingredients
- 1 tablespoon plus 1/4 teaspoon gelatin
- 1/2 cup water divided
- 1/2 cup honey
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered xylitol for dusting
Instructions
- In a stand mixer bowl, dissolve gelatin in 1/4 cup water. Set aside.
- Stir remaining 1/4 cup water, honey, and salt together in a small saucepan. Place saucepan over medium heat. Stirring frequently, heat mixture to 245F. Remove from heat.
- Very slowly, pour water-honey mixture over water-gelatin mixture. Attach a whip attachment to mixer, and beat on high speed 4-5 minutes, or until mixture is thick and creamy. (While mixture is beating, lightly dust a 9x13 pan with powdered xylitol) Add vanilla to marshmallow mixture and beat an additional 30 seconds.
- Immediately spread marshmallow mixture in prepared pan. Smooth top with a spatula and dust with additional powdered xylitol. Allow marshmallows to set at room temperature up to 2 hours. Once marshmallows are set, cut into 1-in squares and roll in additional powdered xylitol.
Notes
True story: My 3-year old sister calls these marshmallows, “mush-mellows.” And my 14-year old brother accidentally called them “mushrooms.” I just about died laughing.
A few similar sweets you might enjoy….
Soft-Baked Oatmeal Chocolate Chip Cookies
Butter Pecan Shortbread Cookies
Chocolate-Glazed Banana Pound Cake
Peanut Butter Sandwiches With Chocolate Ganache Filling
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!