Homemade Marshmallows (gluten-free and refined sugar-free)

 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.

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Homemade Marshmallows (gluten-free and refined sugar-free)

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!

Prep Time 2 hours 15 minutes

Total Time 2 hours 15 minutes

Servings 16 marshmallows

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

Store marshmallows in refrigerator up to 3 days.

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

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