Honey Marshmallows Recipe
These soft, golden Honey Marshmallows are light, fluffy, and naturally sweetened with pure honey instead of refined sugar. Perfect for floating in hot chocolate, roasting for s’mores, or gifting in a pretty jar — this easy recipe delivers homemade marshmallows with a warm, floral sweetness and melt-in-your-mouth texture. They’re surprisingly simple to make and require just a few pantry staples. Once you try them, you’ll never go back to store-bought!
Equipment
- Stand mixer or hand mixer with whisk attachment
- Candy thermometer
- Medium saucepan
- 8x8-inch square baking pan
- Parchment paper
- Rubber spatula
- Measuring Cups and Spoons
- Sharp knife or kitchen scissors
Ingredients
- 3 tablespoons unflavored gelatin
- 1 cup cold water divided
- 1 cup pure honey clover or wildflower recommended
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- ½ cup cornstarch for dusting
Instructions
- Prepare Your Pan
- Line an 8x8-inch pan with parchment paper. Lightly grease it and dust with a mix of powdered sugar and cornstarch.
- Bloom the Gelatin
- In the bowl of your mixer, pour ½ cup cold water and sprinkle gelatin evenly over it. Let it sit for 10 minutes to bloom (soften).
- Cook the Honey Syrup
- In a medium saucepan, combine honey, remaining ½ cup water, and salt. Stir over medium heat until it begins to boil.
- Continue cooking until the syrup reaches 240°F (soft-ball stage) on a candy thermometer.
- Combine and Whip
- With your mixer on low speed, slowly pour the hot syrup into the bloomed gelatin. Once all syrup is added, increase speed to high and whip for 10–12 minutes, until the mixture becomes thick, glossy, and tripled in volume.
- Add vanilla extract during the last minute of mixing.
- Pour and Set
- Quickly transfer the mixture into the prepared pan. Smooth the top with a greased spatula and dust with the remaining cornstarch-sugar mix.
- Let the marshmallows set uncovered at room temperature for 4 hours or overnight until firm.
- Cut and Coat
- Lift the set marshmallow slab from the pan using the parchment paper. Cut into cubes using a sharp knife or scissors dusted with cornstarch.
- Toss each piece in the dusting mix to prevent sticking.
Notes
Honey matters: Use light honey (like clover or wildflower) for a soft, floral sweetness. Dark honey may create a stronger flavor.
Storage: Keep marshmallows in an airtight container at room temperature for up to 2 weeks.
Freezing: Store in a sealed freezer bag for up to 3 months. Thaw at room temperature before serving.
Humidity tip: On humid days, dust extra cornstarch to keep marshmallows from getting sticky.
Flavor twist: Add a sprinkle of cinnamon, dip in chocolate, or use lavender honey for a unique variation.