Desserts,Snacks
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These Homemade Healthy Marshmallows are made without corn syrup or granulated sugar! They are gluten-free, dairy-free, paleo and only 5 Ingredients!
5 Simple Ingredients
- Grass-fed gelatin
- Water
- Honey (Or Maple Syrup)
- Vanilla
- Salt (I love this brand)
NO BAKING REQUIRED!
I never knew this about marshmallows, but you don’t need to bake them! You just set them out on your counter and in a few hours you have the perfect homemade healthy marshmallows! Talk about a yummy no-bake dessert.
Benefits of Grass-Fed Gelatin
Before getting into this super simple homemade healthy marshmallow recipe you need to know HOW AMAZING grass-fed gelatin is for you! Now, the gelatin found in foods like Jello is not the kind of gelatin I’m talking about here. We’re talkin’ the real deal grass-fed kind. Grass-fed means that the cattle you are getting your gelatin from are eating a rich diet of plants, not grains and harmful pesticides.
Here are all the potential benefits your yummy healthy marshmallows can give you:
- Glowing Skin
- Strong Joints (Decreased joint pain)
- Detoxifying Properties
- Better Sleep
You can read more about the benefits of grass-fed gelatin here.
How to Eat these Homemade Healthy Marshmallows
I love enjoying these marshmallows on my Superfood Hot Chocolate! I posted the recipe on Instagram. Definitely check it out! My husband who loves unhealthy hot chocolate LOVES this healthy superfood hot chocolate! So I’m sure you will too!
You don’t need to add any sweetener to your hot drinks if you just pop these yummy marshmallows on top! They get soft, melty and sweeten the drinks perfectly. And they are so fun to slurp up!
You can also eat these healthy marshmallows plain or pop them on your coffee! Oooo they would also go perfectly on top of a Matcha Latte! Or baked onto some Paleo Fudge Brownies. YUM! The possibilities are really endless.
PIN FOR LATER
Yield: 54 Marshmallows
Homemade Healthy Marshmallows (Gluten-Free + Paleo)
Made with honey and grass-fed gelatin. These marshmallows are healthy, delicious and easy to make! GF, DF, Paleo! This recipe makes around 54 healthy marshmallows!
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 25 minutes
Ingredients
- 1 Cup Water, Divided
- ¼ Cup Grass-Fed Gelatin
- 1 Cup Honey (or Maple Syrup) (or adjust the sweetness to your liking)
- ¼ tsp Pink Himalayan Salt
- 1 tsp Vanilla Extract (optional)
Instructions
1. Line a 9x13 pan with parchment paper or grease with coconut oil.
2. In a large mixing bowl (or with a stand mixer), add ½ cup warm water (just slightly warm to the touch) and ¼ cup grass-fed gelatin. Stir till just combined. Let the mixture sit for 5 minutes.
3. While the gelatin is sitting, add the remaining ½ cup water in a small saucepan along with 1 cup honey and ¼ tsp. pink Himalayan salt. Whisk and bring to a slight boil. Continue to whisk and boil the mixture for 8 minutes.
4. After the honey water mixture is done, carefully bring it over to the standing mixer with the gelatin. Turn the mixer on low and slowly pour in the honey mixture (you can also use a hand mixer to do this).
5. When the honey mixture is added, add the vanilla extract then turn the mixer on and beat until soft peaks form (8-15 minutes). It will be liquidy at first but magically turn thick and form peaks. Be careful not to overmix and let the marshmallows set too much. Transfer quickly to the pan when you see the soft peaks (See Note 1).
6. Pour the mixture into a parchment-lined pan, smooth out, and let set for a minimum of 4 hours or preferably overnight.
7. Slice with a pizza cutter and store in an airtight container on the counter for up to 3 weeks!
Notes
- The mixture will be dark in color when you first start to mix it. Trust me, it will lighten as you mix it! Be patient. It takes about 10 minutes and then soft peaks will form and it will turn a brighter pale white color.Once peeks form transfer it quickly to pan before it sets.
- DO NOT store marshmallows in the fridge or they will melt. Store them in an airtight container on the counter for up to 3 weeks.
Definitely give these homemade healthy marshmallows a try! They are perfect with a healthy hot drink! Snap a picture and tag us on Instagram or Facebook! @secretlyhealthyhome
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Nutrition Information:
Yield:
54
Amount Per Serving: Calories: 21Total Fat: 0gCarbohydrates: 5.2gSugar: 5.2gProtein: 0.5g
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28 Comments
Joy Satre
at Reply
Hi dear Claire! I love your website! I’m SO proud of you!
Your marshmallow recipe looks delicious. I’m going to try it as soon as possible and other recipes of yours that I come across.
I hope you’re doing well with your precious family. I would love to meet that beautiful baby sometime.
Love you!!!
Mrs. SatreClaire
at Reply
Hi Mrs. Satre! Awh you are the sweetest! Definitely snap a picture if you try them, I would love to see!! Yes, you need to meet him. He will adore you! Text me anytime to set a date up!
Love you!!!
Laura
at Reply
My marshmallows have been sitting k. The counter for 4hours but don’t seem anywhere near dry enough to come off the parchment. Should I cover and let sit overnight, or leave uncovered as it sets?
Claire
at Reply
Hi Laura! So excited you made these! I would cover them and let then sit all night. Let me know how they turn out 🙂
Laura
at
Actually they turned out delicous, although I tried coating them in chocolate and powdered candy cane and it made them melt. So I am making a new batch and will just leave these little suckers alone this time! What a great recipe. My kids and I like them best in the gooey stage, fresh from the mixer, and are thinking of a million things we should put the creamy mixture on! Thank you and Merry Christmas!
Laura
at
I also used maple syrup instead of honey, so that may be contributing. My honey is much thicker than my syrup.
Tanica
at
I’m so sad! I’m an experienced baker, so when someone says soft peaks form I look for soft peaks like when you make whipped cream. Beware, do not look for soft peaks, they never appear, it just thickens. dump and spread. If you wait for peaks they will be too thick and lumpy when you try to spread.
Claire
at
Sorry it didn’t work out. There are so many variables that could cause them to set faster than others. I hope you try them again and enjoy!
Colleen
at
Hi, why do you have to boil the honey and water for 8 minutes? Are you just looking for the honey to evenly disperse?
Claire
at
Hi Colleen! Yes, it’s to ensure the honey and water are evenly mixed together and also helps activate the gelatin even more. You can try to mix it without heating it if you would like. It may have a similar result, but I haven’t tested this. Let me know if you try!
Mary Vaught
at Reply
I would like to use this to make rice crispie treats. How long do you think it should set before I add the rice crispies? Do you think it will solidify enough?
Can’t wait to try it!
Claire
at Reply
Hi Mary! I actually wouldn’t recommend using these homemade marshmallows in rice crispy treats. I tested it one time and the treats come out very soggy because of the water content in the marshmallows 🙁 I’m so sad about this! But they are great to toast over a fire and make s’more with! Or to top on hot chocolate 🙂
Rachael B
at Reply
Hi! Have you tried making these in molds? My son loves marshmallows and I was thinking of making some for his birthday, but I want to make them fun shapes with silicone or plastic molds??
Claire
at Reply
Hi! Oh that is such a great idea to use molds. It should work great! Definitely let me know if you try it and how they turn out 🙂 And happy birthday to your little guy!
Jen
at Reply
Excited to try this recipe! Do you think it could work for smores?
Claire
at Reply
Hi Jen! Yes, these will work great for s’mores! Let me know how they turn out 🙂
Jenn
at Reply
I have made these before for smores and OMG!! SO GOOD!! I am going to make them again and try maple syrup instead of honey to taste the difference! I can’t wait to put these in some homeade hot chocolate 🙂
Claire
at Reply
Hi Jenn! I am so glad you love this recipe 🙂 Yes, the maple syrup is so yummy too! Thanks for leaving a comment!
Happy healthy baking!
-Claire
Andrea G
at Reply
Amazing. I had a hard time licking the whisk beater as it set up before I was done spreading the rest in the pan. It was pretty much like 7-minute frosting! Good thing I buy honey in bulk and had a large container of gelatin. I will be making more!
Claire
at Reply
So glad you love this recipe Andrea! 🙂 Yes, it definitely can set pretty quickly depending on the temperature it gets to.
Olesya
at Reply
Hey there! You don’t add corn/arrowroot starch or powdered sugar to avoid sticking once cut? Thanks!
Claire
at Reply
Hi! No, I’ve never tried that before. I usually don’t have any issues cutting them. But you can definitely try that if they are super sticky.
Tara
at Reply
Hi Clare, I found this recipe while searching for a healthy alternative for rice crispy treats. I came across your recipe which led me to this recipe. I just read in the comments that I shouldn’t use these “smashmellows” for rece crispies due to the high water content. I’m pretty bummed out since this was a suggested recipe and was the reasin for making them. I’m still excited to try the homemade marshmallows/smashmellow though..
Claire
at Reply
Hi Tara! Smashmallows are a brand of marshmallow and they are okay to use in the rice crispie recipe however they are out of business so I don’t think you can find them anywhere anymore sadly. I usually use vegan marshmallows to accomplish the corn syrup free rice crispies. Yes, and sadly homemade marshmallows do not work well for the rice crispie treats because it makes the cereal soggy 🙁
Melissa
at Reply
Hi! I tried this recipe and the mixture was so clumpy it was impossible to spread into the pan. They tasted good but are more of just a giant clump. Is this likely due to overmixing?
Claire
at Reply
Hi! Yes, that just means you need to transfer the mixture sooner. As soon as it thickens up, transfer it and it will set once its fully cooled and in the pan. Hope you try to make them again! I’m sure they will turn out better this time 🙂
Leptosiphon
at Reply
Dang it ! I wish I would have read the comments before making this recipe so that I could understand the catastrophe that comes with overmixing! What a bummer, especially since I was so looking forward to making these! Anyway, if i try this again I won’t be using honey as sweetener. I love honey, but in this recipe it gives a very particular flavor that I don’t really want to add to anything. Lastly, do you think this will work with less sweetener? I found these too be overly sweet. Sweeter even than store-bought marshmallows.
Claire
at Reply
Sorry about that! I’m adding in a note now for people to not overmix. It can be so different in the timing depending on the mixture. Thanks for leaving your comment to remind people! Also yes you can definitely do less sweetener. Add it to taste 🙂
