Real Homemade Marshmallows
It is so easy to make this light, fluffy treat right at home using all-natural ingredients!, and better yet, they can be fully customized to taste however you like!
Equipment
- 1 Pint Sized Mason Jar
- 1 Saucepan
- 1 9x13 Pyrex Dish
- 1 Stand or Hand Mixer
- Parchment Paper
Ingredients
- 4 Tbsp Marshmallow Root
- 2 Cups Water
- 1 Cup Maple Syrup (or raw, unpasteurized honey)
- 1 Tbsp Vanilla Extract
- 1/2 Tbsp Cinnamon
- 4 Tbsp Arrowroot Powder
- Pinch High Mineral Salt
- Butter (for oiling parchment, spatula, & knife)
Instructions
- Before we begin, first we need to infuse the marshmallow root into water for 24 hours. Place 4 tbsp of marshmallow root into your mason jar, then fill it with the water (you won't need the entire 2 cups, so just fill to the top). Let it sit in a warm space and shake every few hours.
- After 24 hours, strain with a fine sieve and cheesecloth and separate the infusion as follows: 1 cup goes into the mixer bowl and 1/2 cup goes into a saucepan.
- Cut a piece of parchment paper and butter up the entire sheet, your spatula, and your knife (this stuff gets really gooey and sticky!)
- In your mixer bowl, add 1 cup of the infused marshmallow root, and 3 Tbsp of gelatin. Stir until the gelatin is fully combined. Add vanilla and salt, stir until lightly frothy. Set aside and allow the gelatin time to bloom (about 20-30 minutes).
- In a small saucepan add 1/2 cup infused marshmallow root, cinnamon, and 1 cup of syrup. Bring to a boil over medium heat, careful not to let the mixture boil over the sides. Let it simmer for 10-20 minutes (ensure the temperature is above 210F)
- Pour the hot honey mixture into your mixing bowl and whip until the mixture stiffens and doubles in size. This may take upwards of 15+ minutes. You want the emulsion to have ribbons (see photo) that is when you know it is ready.
- Spoon your mixture into your pyrex dish, smoothing it out as you go. It's going to be really sticky and messy lol.
- Let the marshmallows dry for a minimum of 4-6 hours (or overnight if you can wait that long, we definitely couldn't!)
- Remove the marshmallow in the parchment from the pyrex and set it on your cutting board. Toss 4 Tbsp of arrowroot powder into the pyrex dish. With your buttered up knife cut the marshmallows and toss them into the pyrex dish to coat them in arrowroot. Tap off any excess.
- Store in an airtight container in the fridge. If you used maple syup - consume with 3-5 days. If you used honey, they will store for up to 3 weeks in the fridge.
- Enjoy!
Notes
- You can purchase Marshmallow Root here.
- You can purchase our Real Vanilla Extract here.