Homemade Marshmallows
Once you try these homemade marshmallows, you’ll never want to go back to the store-bought version. They’re soft, pillowy, and naturally sweetened with maple syrup instead of corn syrup. And the best part? They’re finished with a light dusting of monk fruit sweetener, cinnamon, and arrowroot starch, giving them a cozy spiced twist and a beautiful finish.
They’re perfect for topping your hot cocoa, roasting over a fire, or enjoying on their own. Plus, with no refined sugar or preservatives, they’re a more wholesome way to enjoy a nostalgic treat.
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Recipe Tips
Let the Gelatin Bloom Fully: Give your gelatin at least 5–10 minutes to bloom in cold water before pouring in the hot syrup. This is key to achieving that bouncy, fluffy texture.
Use a Candy Thermometer: Precision is everything with homemade candy. Cook your maple syrup mixture to exactly 240°F (soft-ball stage) for the perfect marshmallow structure.
Work Quickly When Pouring the Mixture: Once whipped, the marshmallow mixture starts to set fast. Grease your spatula and pan ahead of time, and spread it as quickly and evenly as possible.
Let Them Sit Uncovered: Air drying for at least 6–8 hours (or overnight) allows them to fully set and prevents a sticky texture.
Dust Every Side: After cutting, toss each marshmallow in the coating mixture so they don’t stick together and stay fluffy.
Ingredient Swaps: Monk Fruit Sweetener ? Use powdered coconut sugar or maple sugar for a different natural sweetener. Arrowroot Starch ? Swap with tapioca starch or cornstarch for dusting. Maple Syrup ? Use honey for a slightly different depth of flavor (note: will no longer be vegan-friendly). Flavor Add-Ins ? Try peppermint extract, almond extract, or a pinch of cocoa powder for fun twists.
Room Temperature: Store in an airtight container at room temp for up to 1 week. Keep them dry and away from humidity.
Freezer: For longer storage, freeze marshmallows in a freezer-safe container for up to 2 months. Let them come to room temp before enjoying.
More Sweets Recipes:
Homemade Marshmallows
Ingredients
Marshmallow Base:
- 3 packets unflavored gelatin 7.5 tsp
- 1/2 cup cold water for blooming gelatin
- 1 cup pure maple syrup
- 1/4 cup water for syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Coating Mix:
- 1/4 cup powdered monk fruit sweetener
- 1/4 cup arrowroot starch
- 1 tsp ground cinnamon optional, for extra flavor
Instructions
- Grease an 8×8-inch baking pan with cooking spray
- Mix the powdered monk fruit sweetener, arrowroot starch, and cinnamon in a bowl, dusting the pan generously with the mixture, tapping out the excess
- Add the gelatin to 1/2 cup of cold water in a stand mixer bowl and let it bloom for about 5-10 minutes while preparing the syrup
- In a medium saucepan, combine the maple syrup, 1/4 cup water, and salt
- Bring to a boil over medium-high heat without stirring
- Use a candy thermometer and cook until it reaches 240°F (soft-ball stage), should take about 8-10 minutes.
- Turn the mixer on low and slowly pour the hot maple syrup mixture into the bloomed gelatin
- Once incorporated, increase the speed to high and beat for 8-10 minutes until the mixture triples in size and forms thick, glossy peaks
- Add vanilla extract and cinnamon in the last minute of whipping
- Quickly pour the marshmallow mixture into the prepared pan and spread evenly with a greased spatula
- Dust the top with more of the coating mix and let it sit uncovered at room temperature for 6-8 hours or overnight
- Use a greased knife or pizza cutter to slice the marshmallows into squares and toss each piece in the remaining coating mix
- Enjoy!!!
