If you’ve ever read the ingredients of store-bought marshmallows, the list is pretty eye-opening. Most brands rely on corn syrup as the main sweetener to keep the sugar from crystallizing so the texture stays soft and smooth. Then there’s refined sugar, which gives structure and sweetness. Many also add dextrose (another processed sugar) and modified cornstarch to keep them from sticking together. You’ll usually see tetrasodium pyrophosphate, which acts as a whipping aid to hold their fluffy shape, and a mix of “natural” and artificial flavors to mimic vanilla. Some even include artificial colors for seasonal versions.
It’s a lot of extra processing and ingredients I had to look up what they meant for something that’s supposed to be simple. I’d rather make them at home with only four real ingredients I recognize and know exactly what my kids are eating. The grass-fed beef gelatin also gives them a boost of collagen and amino acids that help support gut health and digestion. Plus, homemade just tastes better.
When we first moved in, our neighbors brought over a gift bag filled with homemade marshmallows, a cozy mug, and their own coffee mix. It was the sweetest welcome and I thought it would be so cute for a thoughtful holiday housewarming idea. She mentioned how easy the marshmallows were to make and that she loved melting one into her morning coffee, which I immediately tried. We’ve been making them ever since.
You can make them any flavor you want depending on the season. Cinnamon or nutmeg for fall, peppermint for winter, or even add little vanilla bean specks if you want to keep it classic. The flavor combinations are up to whatever you want.
I’m leaving this batch out on the counter for a few days at room temperature so they dry slightly before we roast them over the fireplace. Perfect for hot cocoa season! Recipe below:
Ingredients
1 cup water, divided
3 tbsp grass-fed gelatin (I use this one)
1 cup maple syrup
2 tsp vanilla extract (or up to 4 depending on preference, I like it with 4) this is the one I use
1 tbsp arrowroot powder (optional)
Instructions
Add ½ cup water to the bowl of a stand mixer or large mixing bowl.
Sprinkle the gelatin over the water and let it sit a few minutes to soak and soften.
In a small saucepan, add the remaining ½ cup water and maple syrup. Bring it to a gentle boil, then lower the heat and simmer for about 5 minutes.
Turn your mixer on low speed and slowly pour the hot syrup mixture into the bowl.
Add the vanilla extract, then increase the speed to high and whip for 8 to 10 minutes, until it’s thick, glossy, and fluffy. It should barely fall off the whisk.
Quickly pour the mixture into a parchment-lined dish or baking sheet and smooth the top with a spatula. I like using a 9x13 glass dish with parchment cut to fit the bottom, then sprinkle a little arrowroot powder over the parchment paper before pouring. It makes lifting them out so much easier once they’ve set.
Let it set in the refrigerator for a few hours to set before cutting into squares.
If you want, dust with arrowroot powder to keep the pieces from sticking.
Notes
Keep them stored at room temperature in an airtight container for up to 10 days, or in the fridge for a couple of months.
If you plan to roast them, leave them out for a day or two first so they dry a little and hold up better over the fire.
