Easy Homemade Healthy Marshmallows (Gluten-Free + Paleo)
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)
The Benefits of Homemade Marshmallows
One of the biggest benefits of making marshmallows at home is that you have complete control over the ingredients. Many store-bought marshmallows are made with artificial flavors, preservatives, and high amounts of sugar, which can leave you feeling less than great after indulging. When you make marshmallows yourself, you can opt for healthier alternatives without sacrificing flavor or texture. For instance, you can use natural sweeteners like honey or maple syrup, and avoid the gelatin found in many commercial brands by using plant-based alternatives like agar-agar.
Not only do homemade marshmallows allow you to skip the chemicals and artificial ingredients, but they can also be tailored to fit dietary preferences or restrictions. Whether you’re looking to make marshmallows that are gluten-free, dairy-free, or even vegan, the options are endless when you make them at home. Plus, these marshmallows are a great way to get the whole family involved in the kitchen, especially with kids who love to help with the fun and sticky process of marshmallow making!
Ingredients to Make Healthy Marshmallows
You’ll need just a few simple ingredients to make healthy homemade marshmallows. Here’s a rundown of the essentials:
- Gelatin or Agar-Agar: This is the main setting agent in marshmallows. Traditional marshmallows use gelatin, but if you’re vegan or prefer a plant-based option, agar-agar (a seaweed-derived ingredient) works just as well.
- Sweetener: While many store-bought marshmallows use refined sugar, you can opt for natural alternatives like raw honey, maple syrup, or coconut sugar. Each of these alternatives provides a unique flavor while still delivering the sweetness you crave.
- Water: Water helps to dissolve the gelatin or agar-agar and assists in the overall consistency of the marshmallows. It’s the binding agent that ensures everything comes together nicely.
- Vanilla Extract: This ingredient adds depth and flavor to your marshmallows. Go for pure vanilla extract to avoid artificial flavorings.
- Pinch of Salt: A small amount of salt helps to balance the sweetness and enhances the flavor of the marshmallows.
- Cornstarch or Powdered Sugar: These are used to dust the marshmallows once they’re set. This helps prevent them from sticking together and gives them that familiar soft, powdery exterior.
How to Customize Your Healthy Marshmallows
Another great thing about homemade marshmallows is that they can be easily customized to suit your taste. Here are some creative ideas to elevate your marshmallow-making game:
- Add Flavors: Want to spice things up? Try adding a little cinnamon, peppermint extract, or even a touch of orange zest to your marshmallow mixture. You could also fold in cocoa powder for a chocolate-flavored treat.
- Mix in Chocolate Chips or Dried Fruit: For an extra burst of flavor and texture, fold in mini chocolate chips, dried cranberries, or even coconut flakes. These additions make the marshmallows even more irresistible and can create a fun, personalized treat.
- Color Your Marshmallows: For a festive touch, you can add a few drops of natural food coloring to the marshmallow mixture. Whether it’s for a holiday or just for fun, colorful marshmallows make the treat even more exciting and special.
- Make S’mores-Inspired Marshmallows: Elevate your marshmallows to s’mores level by using a graham cracker crust dusting instead of powdered sugar. This adds a nostalgic, campfire vibe that’s perfect for any occasion.
How to Use Your Healthy Marshmallows
Once your healthy marshmallows have set and are ready to go, the possibilities are endless. Here are some creative ways to use them:
- S’mores: No need to buy store-bought marshmallows when you can make your own healthier version for s’mores! Layer them with dark chocolate and graham crackers for the perfect bite.
- Hot Chocolate Topping: Homemade marshmallows melt beautifully, making them the perfect topping for a warm mug of homemade hot chocolate. The creamy texture of these marshmallows will enhance the experience of your cozy drink.
- Marshmallow Snacks: If you’re craving a sweet snack, just eat these marshmallows on their own. You can also dip them in melted dark chocolate or sprinkle them with a little sea salt for a sweet and salty treat.
- Gift-Giving: Homemade marshmallows make an excellent gift. Simply package them in a cute jar or box, tie it with a ribbon, and you’ve got a thoughtful, homemade gift that’s sure to be appreciated. My homemade hot chocolate mix recipe would be perfect with these healthy marshmallows for a gift!
Why You Should Make Your Own Healthy Marshmallows
Making your own marshmallows at home is not only a fun activity but also an opportunity to enjoy a delicious and healthier treat. By using natural ingredients and controlling the process, you can create marshmallows that are just as indulgent as their store-bought counterparts but with a much cleaner ingredient list. Whether you’re using them for hot chocolate, s’mores, or just as an after-dinner treat, homemade healthy marshmallows will quickly become a family favorite.
So, next time you’re craving marshmallows, skip the store-bought variety and try making your own! With just a few simple ingredients, a little time, and some creativity, you’ll have a treat that’s both delicious and better for you. Happy marshmallow making!
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
Easy Homemade Healthy Marshmallows (Gluten-Free + Paleo)
Ingredients
- 1 cup water divided
- ¼ cup grass-fed gelatin
- 1 cup honey or pure maple syrup (or adjust the sweetness to your liking)
- ⅛ tsp. pink Himalayan salt
- 1 tsp. vanilla extract optional
Instructions
- 1. Line a 9×13 pan with parchment paper or grease with coconut oil.
- 2. In a large mixing bowl (or in the bowl of 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. Turn the burner on medium and whisk constantly, bringing the mixture to a light 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 bowl of gelatin (or the stand mixer). Turn the mixer on low and slowly pour in the honey mixture.
- 5. When the honey mixture is added, add the vanilla extract then turn the mixer on low and beat until soft peaks form (5-15 minutes). It will be liquidy at first so keep the mixer on low, but as it thickens you can turn the mixer up to a higher speed. Transfer quickly to the pan as soon as 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 8 days!
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 anywhere from 5-10 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. THe temperature of your honey mixture will affect how quickly these marshmallows set, so transfer as soon as you see thickened soft peeks.
- 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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55 Comments
Joy Satre
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. Satre
Claire
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
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
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
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
I also used maple syrup instead of honey, so that may be contributing. My honey is much thicker than my syrup.
Tanica
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
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
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
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!
Carla
I ruined amazing honey making this. You said it didn’t have to be in a mixer. Then you switched it and said it did. By then, my gelatin had hardened. Then you said turn the mixer on. Then you said to turn it on in the next step. Which one?? You also didn’t say what speed to mix it. These are important steps. Please revise so that this is an actual recipe and not a hypothetical situation where you might actually get marshmallows.
Claire
Hi Carla! Sorry you had difficulties with this recipe. I have read over the instructions, retyped some things, and made it more clear. I hope that helps! You can still eat the marshmallows even if they aren’t necessarily marshmallow shape and harden too fast 🙂 They are still super yummy! I tried to keep this recipe simple by not requiring a candy thermometer to measure the temperature of the honey mixture. This causes the marshmallows to harden at different rates for people depending on how hot the mixture is when you add it to the gelatin. This is why I say anywhere from 5-15 minutes to mix until soft peeks form. I hope you make them again. I appreciate the feedback 🙂
Mary Vaught
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
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
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
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
Excited to try this recipe! Do you think it could work for smores?
Claire
Hi Jen! Yes, these will work great for s’mores! Let me know how they turn out 🙂
Jessenia
Just curious if this recipe works with something like stevia or monk fruit instead of honey or maple syrup?
Claire
Hi Jessenia! Love this question. I haven’t tested it with either of those options, so I really don’t know 🙁 That would probably be a whole different recipe. Sorry I couldn’t help more!
Jenn
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
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
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
So glad you love this recipe Andrea! 🙂 Yes, it definitely can set pretty quickly depending on the temperature it gets to.
Olesya
Hey there! You don’t add corn/arrowroot starch or powdered sugar to avoid sticking once cut? Thanks!
Claire
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
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
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 🙁
Bubble Angel
I also arrived here via the rice krispie treats recipe I am pasting below. It said to use that brand or make your own- which led me to here.
https://secretlyhealthyhome.com/healthy-rice-krispie-treats-corn-syrup-free/#mv-creation-24-jtr
Is there a way ? I guess I am just wishing ;-).
Still will try them probably as I need to eat more gelatin and I dont love juice that much. All the best everyone!
Claire
Hi there! Sadly when I used homemade marshmallows it made the rice krispies soggy 🙁 So I don’t recommend doing this. I would love for you to still make these marshmallows though! They are super yummy and easy!
Melissa
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
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 🙂
Simona Tucci
I made this tonight but they came out so dense more like jello 😭 any tips for next time? No sure where I went wrong
Claire
Hi Simona! Thanks for reaching out. Is there a chance you mis-measured the water amount? It is possible to have overmixed the batter as well. If you don’t get the min the pan before they start to harden up they will turn out more dense. If you transfer them just when they start to get thicker that should work! 🙂 Hope this helps!
Leptosiphon
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
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 🙂
April
Hey I am getting ready to make these now, and I’m wondering if they can be frozen? I saw you said they melt in the fridge…but can they be frozen? We will never eat all these even in 3-4 weeks! Haha
Thank you!
Claire
Hi April! That’s a great question. I haven’t tried freezing them but I think that would totally work. Please let me know if you do and how if it works so I can add it to the recipe for others to know too! Thank you!!
Kristi Bradley
Do you think you could make hot chocolate bombs by putting these marshmallows in molds with melted chocolate?
Claire
I don’t see why not! That sounds amazing!! Let me know if you do it 🙂 I’d love to hear how they turn out!
Sarah-Jane Hockford
Hello!
I am wondering if you can put them in bags to give as gifts?
Claire
Yes that is a great gift idea! 🙂
Jannelle
WOW!! This recipe is absolutely incredible!! I doubled it so that we had plenty for Christmas and sharing with family & friends. Will definitely be making these again!!
Have you experimented with adding different flavors?
Claire
I’m so glad you made these and loved them so much! Thanks for taking the time to leave this comment. Happy healthy baking! 🙂
Claire
Oh, and no I haven’t tried any other flavors yet but cacao ones would be so good! Or maybe peppermint?? The possibilities are endless!
Leslie
I plan to make your marshmallows and then use them to make rice crispy treats with sprouted brown rice cacao crisps. How do you think the marshmallows will hold up when heated with the rice crispies? Do you think they will firm up enough for me to cut them into servings?
Claire
Hi Leslie! Great question and I love this idea. However, the one time I tried using my homemade marshmallows for rice krispie treats they didn’t turn out and the crispy cereal just got soggy sadly 🙁
Leslie
I plan to make your marshmallows and then use them to make rice crispy treats with sprouted brown rice cacao crisps. How do you think the marshmallows will hold up when heated with the rice crispies? Do you think they will firm up enough for me to cut them into servings?
My email address was incorrect when I first posted 🤦🏻♀️
Claire
Hi Leslie! Great question and I love this idea. However, the one time I tried using my homemade marshmallows for rice krispie treats they didn’t turn out and the crispy cereal just got soggy sadly 🙁
Abbey
First attempt failed because I did not whip them long enough, I read so many comments warning about overmixing that I then under-mixed them…Second round I did them with a standing mixer with the whisk attachment for about 12 minutes and it worked great. Only complaint is these do NOT roast well. Made for s’mores and they melted rather than crisping up.
Claire
Hi Abbey! Yes the timing with these can be tricky. Sorry about that. I’m glad you still made them and liked them! Hmm weird they didn’t roast well. Probably bc they are more water based instead of having those artificial filler ingredients in them. Thanks for the feedback 🙂
Jaclyn
Hey there! Love these and make them ALL the time. It’s my go-to recipe. As of this week I can no longer access your site through Pinterest as it is said it’s “spam”! I had to look you up the old fashioned way 😅 I hope you can fix that somehow!
I’ve learned a lot as I make these soooo much!
Boiling honey is not necessary. It’ll whip faster and preserve the benefits better in the honey if you don’t quite boil.
Cinnamon is better sprinkled after on top than mixed in.
A whisk attachment even to a handheld really does make them fluffier than just the regular hand held egg beater.
The ones that don’t turn out “correct” are still a favorite to some and work just fine in the coffee!
I really want to try dehydrating these soon to see how that works too! Just for funsies!
Cheers!
Claire
Jaclyn, this is all such helpful info! I appreciate it so much!! Truly makes my day to hear all the ways you’ve used these and things that have worked. Thank you so much!!! 🙂
Rebekah
IF YOU MAKE THIS…. LISTEN HERE!
The instructions are pretty clear but if you need more EXACT numbers here it is.
If you can do not use a baking sheet but use a Pyrex container that has a lid. Prep it with parchment paper and cut it to the container by cutting out the corners to make a plus sign + and lay at the bottom.
Start by putting the .5 cup warm water and the 1/4 cup gelatin in a stand mixer. Then let sit for 5 minutes
Mix the other ingredients .5 cup of water and the maple syrup (or honey) over medium (5) on your stove top. I only wished mine for 4 minutes and it worked out fine.
When combining the bloomed gelatin and the syrup mixture stream in while on setting 3 of your mixer speed for 2 minutes. Then increase the speed on your mixer to 7 for exactly 8 minutes. You will NOT find soft peaks but it will create ribbons. Poor quickly in your parchment paper prepped Pyrex containers. Mine was a 5×7 and it was too small. I suggest something a bit larger.
Otherwise great recipe and worked well.
Hope this helps
Claire
Thank you for all these helpful tips, Rebekah!! 🙂