Homemade Honey Marshmallows: A Sweet Little Kitchen Magic
There’s something truly magical about making marshmallows from scratch—especially when they’re sweetened with honey. Soft, fluffy, and naturally golden, these homemade honey marshmallows feel like a small kitchen miracle every time we make them. With just a handful of ingredients and a little patience, honey transforms into something light, airy, and completely irresistible.
This recipe has become one of our favorite ways to showcase the versatility of honey. Instead of refined sugar, we rely on honey’s natural sweetness and depth of flavor, which gives these marshmallows a warm, almost floral note you won’t find in store-bought versions. They’re perfect dropped into a mug of hot cocoa, toasted over a fire, layered into s’mores, or simply enjoyed as-is straight from the jar.
While the cooking steps require a bit of adult supervision, this is still a wonderful recipe to share with kids. Little helpers love watching the mixture whip into fluffy peaks and helping toss the cut marshmallows in powdered sugar once they’ve set. It’s a great way to show how ingredients change and come together—one of our favorite kitchen lessons.
At our farm, we love recipes that slow us down and invite a sense of wonder into everyday moments. These honey marshmallows do exactly that. They’re not fast food or convenience food—they’re the kind of treat you make when you want to create something special, together.
We hope this recipe brings a bit of joy to your kitchen and reminds you that sometimes the sweetest things come from taking your time. From our family to yours, happy cooking.
Ingredients
1¼ cups water, divided
1½ cups honey
4 tablespoons unflavored gelatin powder
¼ teaspoon kosher salt
1 teaspoon vanilla extract
¼ cup powdered sugar
¼ cup cornstarch
Instructions
Line one 9×13-inch or two 8x8-inch baking dish(s) with parchment paper, leaving a bit of overhang on the sides. Lightly grease the parchment with oil and set aside. We used two 8x8s because I couldn’t find my 9x13 haha.
In a medium saucepan, combine the honey with ¾ cup of the water. Place over medium-high heat and bring to a boil. Once boiling, lower the heat to medium and continue cooking.
Using a thermometer, bring the honey water/mixture to 242–245°F - You don’t want it too hot our it will burn the gelatin.
While the honey cooks, pour the remaining ½ cup water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the water and gently mix it in with a spoon then let it sit for a few minutes to thicken.
When the honey reaches temperature, remove it from the heat and slowly pour the hot honey down the side of the bowl into the gelatin mixture.
Increase the mixer speed to medium-high and beat for about 5 minutes, until the mixture thickens and begins to get fluffy.
Add the salt and vanilla, then turn the mixer to high speed and continue beating for another 5 minutes, until the mixture is glossy, light, and nearly doubled in volume.
Using a greased spatula, quickly spread the marshmallow mixture evenly into the prepared baking dish.
Let the marshmallows rest uncovered at room temperature for 6–8 hours, or overnight, until fully set.
Once firm, lift the marshmallow slab from the pan and place it on a cutting board. Lightly grease a knife and cut into 1½-inch squares.
In a small bowl, whisk together the powdered sugar and cornstarch. Toss the marshmallows in the mixture until all sides are coated.
Store in an airtight container at room temperature, dusting with extra powdered sugar as needed to prevent sticking.
