Can we all agree that this time of year is truly the BEST? The holiday season has a way of filling me with pure joy and warmth. Not to mention it’s a time to relish on family traditions or make new ones. I love sharing some of my families recipes with you guys like our pineapple sweet potatoes, or the vegan version, my mom’s candy cane sugar cookies, and the reindeer cake pops. This time of year is all about tradition, comfort, and creating memories together. That’s why i’m so excited to share a new tradition with you: homemade marshmallows!

These marshmallows are typically made with just a few simple, wholesome ingredients: gelatin, honey or maple syrup (for natural sweetness), water, and vanilla bean paste. But don’t fret, even with the more wholesome ingredients, the texture of these homemade marshmallows are still fluffy, light, and have a soft, pillowy bite that melts in your mouth. Plus they toast to perfection and make a perfect addition to your hot cocoa!

What You Need to Make The Ultimate Homemade Marshmallows

• Gelatin: This is what is going to provide that gummy, fluffy marshmallow texture. I recommend sourcing a good, high quality gelatin that is either grass-fed or ethically sourced. I love the one from Vital Proteins or Great Lakes Wellness.
• Collagen: This is totally optional but why not add it in if you have it on hand? I love the brand Great Lakes Wellness for this!
• Maple syrup: I prefer to use pure maple syrup in this recipe as it’s my favorite sweetener to use in all of my recipes aside from coconut sugar. Honey also makes an amazing sweetener for these marshmallows! However, you can easily use cane sugar, monk fruit sweetener or even stevia if desired.
• Vanilla bean paste: or vanilla extract, whatever you prefer! I opt for the vanilla bean paste because it adds a ton more flavor and also you get to see all those vanilla bean pods in your finished marshmallows which just totally elevates the recipe.
• Tapioca flour and powdered sugar: These two combined will help create a nice barrier for your marshmallows so they aren’t too tacky and make them easier to handle. You can use arrowroot powder or corn starch instead.

How to Make These Vanilla Bean Marshmallows

To start, you will need either a stand mixer or a handheld electric mixer, this is because you’ll be beating the mixture on high speed for about 10 minutes which really cannot be done by hand. Then, you’ll want to prepare your dish by coating it with the tapioca and powdered sugar mixture.

First you’ll combine water and the gelatin powder and let it sit for about 5 minutes to “bloom”-AKA become nice and thick. While the gelatin is blooming, prepare the maple syrup mixture. Add the other half cup of water with the maple syrup to a saucepan over medium low heat. Heat for 5 minutes, or until it comes to a slow simmer. Next, add the whisk attachment to your mixer, add in the collagen and mix the on low speed until it’s broken up. Then, carefully and slowly add in the maple syrup mixture. Continue mixing on low speed until you have a smooth mixture.

Now, turn the speed to high and mix for 6-8 minutes. Watching carefully as you don’t want to over-mix here. Once the mixture has double or tripled in size, turns a white pale color and resembles marshmallows fluff, it’s time to add it into your prepared dish. TIP: you need to work quickly here as the gelatin will start to set almost immediately. Pour the marshmallow fluff into the dish, spread evenly and dust with more powdered sugar mixture. Refrigerate for a minimum or 4 hours or over night.

When ready, dust a cutting board with more powdered sugar mixture and place your dish upside down. Allow marshmallows to fall out, and using a sharp knife cut out whatever shapes you’d like. Dust each pieces with more powdered sugar mixture and enjoy immediately!

A Few Tips for Preparing These Marshmallows

Homemade marshmallows are surprisingly easy to make, but if you’re a first-timer, I’ve got a few helpful tips to ensure your batch turns out perfect.

• First and foremost—trust me, I’ve made this mistake twice—be careful not to over-beat your marshmallow fluff. If you do, it will cool too quickly and start to thicken into a taffy-like consistency. Then when you transfer it into your prepared dish it will be lumpy, and look really unpleasant. However, if looks aren’t your thing then don’t worry because they will still taste excellent.
• Be generous with the tapioca and powdered sugar mixture—it helps prevent your marshmallows from sticking together, making them much easier to work with.
• Because these marshmallows are made with fresh, natural ingredients and no preservatives, they’re best enjoyed within a day or two of making them. To keep them at their fluffiest and most flavorful, store them in an airtight container on the counter, away from any moisture.
• Avoid refrigerating homemade marshmallows, as cold can cause them to harden and lose their light, airy texture. Keeping them at room temperature allows the marshmallows to maintain their soft, pillowy consistency, making them perfect for snacking or adding to hot cocoa.

Other Recipes you might enjoy:

• Vegan Hot Chocolate
• Crumbl Hot Chocolate Cookie
• Hot Coco Cookies
• Sweet Potatoes with Marshmallows

If you make these homemade vanilla bean marshmallows, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Homemade Marshmallows (No Corn Syrup)

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Hannah Kling

Homemade marshmallows can be a delightful, more wholesome alternative to store-bought ones, especially when you skip the corn syrup and other artificial ingredients! My version is made with grass-fed gelatin, collagen, maple syrup and vanilla bean. These toast up perfectly and are extremely delicious for the holiday season!

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 marshmallows

Ingredients  

1x2x3x

• 1 cup water (divided)
• 3 tbsp gelatin powder (I used Great Lakes Wellness)
• 1/4 cup collagen powder (optional)
• 1/2 cup pure maple syrup
• 1 tbsp vanilla bean paste
• 1/4 cup tapioca flour
• 1/2 cup powered sugar

Instructions

• Combine powdered sugar and tapioca flour together in a bowl, set aside.
• Prepare an 8×8 baking dish by lining it with parchment paper and dusting with the powdered sugar mixture.
• Add 1/2 cup water to a large bowl. Sprinkle gelatin power over top and let sit for a few minutes to thicken.
• In the meantime, add the other 1/2 cup water and maple syrup to a small saucepan, heat on low heat for 5 minutes or until it starts to simmer.
• Using stand mixer, whisk the gelatin mixture and collagen on low speed for 1 minute, or until a paste is formed. Then slowly pour in the maple syrup mixture and add in the vanilla bean paste.
• Turn the mixer on high and beat for 6-7 minutes. Mixture should thicken and turn into a marshmallow fluff. Be careful not to over-mix here! 
• Once done mixing, moving quickly pour the mixture into the prepared baking dish, spread evenly and dust with powdered sugar and tapioca mixture.
• Refrigerate for 4 hours or overnight.
• When ready, dust with more powdered sugar mixture, cut into cubes and enjoy!

Notes

• Careful not to over-beat your marshmallow fluff. If you do, it will cool too quickly and start to thicken into a taffy-like consistency.
• Be generous with the tapioca and powdered sugar mixture—it helps prevent your marshmallows from sticking together, making them much easier to work with.
• Store marshmallows in an airtight container on the counter, away from any moisture. Best enjoyed within 1-2 days.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!