Marshmallows (Refined Sugar & Corn Syrup Free)
Step away from the processed versions and indulge in a classic confection that lets nature do the work. These marshmallows are crafted with real marshmallow root, a botanical known for its soothing, gel‑forming properties, so you get that signature fluffy texture without any refined sugar or corn syrup. Instead, golden honey provides gentle sweetness and a subtle floral depth, while also acting as a natural humectant that keeps each bite soft and melt‑in‑the‑mouth. The result is a light, airy treat that’s perfect for topping hot cocoa, layering into desserts, or simply enjoying on its own as a wholesome, nostalgic snack. With every bite, you’ll taste the clean, comforting flavours of honey and marshmallow root working together in perfect harmony.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 16
Ingredients
2 tbsp gelatin
1 cup water, infused with marshmallow root, divided
1 cup honey
1 tbsp vanilla extract
½ tsp salt
1 tbsp beetroot powder, matcha, butterfly pea, or hibiscus powder (optional for colouring)
½ cup arrowroot powder, divided
Directions
Infuse Water
In a large pitcher or mason jar combine 4 cups of water and ¼ cup dried, marshmallow root
Cover and allow to infuse overnight in the fridge
Once infused, strain
Bloom the Gelatin
Pour ½ cup of water into the bowl of the stand mixer.
Sprinkle the gelatin evenly over the water.
Let it sit for 10 minutes until fully bloomed.
Prepare the Honey Syrup
While the gelatin blooms, combine the remaining ½ cup water, honey, and salt in a small saucepan.
Attach a candy thermometer.
Heat on medium‑high, stir until honey is liquified.
Bring the mixture to 230 °F–240 °F
Whip the Marshmallow Base
Set the stand mixer to low speed and start mixing the bloomed gelatin.
Slowly drizzle the hot honey syrup into the mixer while it runs.
Gradually increase the speed to high and continue whipping.
Whip until the mixture reaches a glossy phase, and doesn't run, it should resemble stiff peaks. (about 6 - 10 minutes)
In the last minute, add the vanilla extract along with the beetroot powder, matcha, butterfly pea or hibiscus powder if you would like coloured marshmallows.
Prepare the Pan
Line a 8 × 8 in pan with parchment paper.
Dust the parchment with ¼ cup of arrowroot powder to prevent sticking.
Transfer & Set
When the marshmallow reaches the glossy, stiff peak phase, pour it into the prepared pan.
Use an offset spatula to smooth the surface.
Sprinkle the remaining ¼ cup arrowroot powder over the top.
Gently lay the second sheet of parchment paper over the marshmallow
Allow to Set Overnight
Allow the marshmallow to set at room temperature overnight.
Cut & Store
Turn out onto a cutting board, then lift off the parchment paper.
Using a sharp knife, cut into squares.
Store in a glass jar in the refrigerator for 1–2 weeks.