Homemade Gelatin Marshmallows Recipe (+ Rose Variation)
I love making these marshmallows. They taste even better than store-bought ones and really do not take long to make, plus you get to use nourishing ingredients like grass-fed and grass-finished beef gelatin and an organic sweetener instead of corn syrup. Below is my go-to plain vanilla recipe, and a little further down I will show you how to turn them into rose marshmallows, which are a lovely switch-up. I made a batch of the rose version for a Valentine's Day party and they were a hit.
A batch makes a good amount, roughly the same as a normal sized bag from the store.
Key Takeaways
- These use grass-fed beef gelatin and an organic sweetener with no corn syrup, so they are a more nourishing take on a classic treat.
- The method is simple: bloom the gelatin, cook a sugar syrup to 240°F, whip, set, and cut.
- A candy or meat thermometer makes it easy. You are aiming for soft-ball stage at 240°F.
- Swap the plain water for rose petal tea to make rose marshmallows (variation below), with a full herbal monograph on rose.
- They set at room temperature in 6 to 12 hours and taste far better than the store-bought kind.
Homemade Marshmallows, with Cane Sugar or Maple Syrup
Ingredients
- 3 tablespoons unflavored gelatin (or 3 packets). I use grass-fed and grass-finished beef gelatin.
- 1 cup filtered water (you will split this into two halves)
- 1½ cups cane sugar (or substitute maple syrup for a maple flavor)
- ¼ teaspoon sea salt (I use Redmond's)
- 1 tablespoon vanilla extract
- Optional, for dusting: ¼ cup powdered sugar plus 2 tablespoons arrowroot starch or cornstarch (these taste identical, but arrowroot is my preference because corn is often contaminated with mold)
Instructions
- 1 Bloom the gelatin. Pour ½ cup of the water into your stand mixer bowl or a large mixing bowl, then sprinkle in the gelatin. Whisk lightly to combine, then let it sit and bloom for 10 minutes.
- 2 Make the sugar syrup. While the gelatin blooms, combine the cane sugar, the other ½ cup of water, and the salt in a medium saucepan. Stir to dissolve, then heat over medium-high. Without stirring, bring it to a boil and let it cook until it reaches 240°F (soft-ball stage) on a candy thermometer, usually 8 to 10 minutes. A meat thermometer works just as well.
- 3 Prepare your pan. While the syrup heats, line an 8x8 or 9x13 pan with wax paper and lightly oil it so the marshmallows do not stick.
- 4 Whip. With the mixer on low, carefully pour the hot syrup into the bloomed gelatin. Once it is all in, increase to high and beat for 10 to 15 minutes, until the mixture is white, glossy, and tripled in volume. Add the vanilla during the last minute of mixing.
- 5 Set. Quickly pour the marshmallow fluff into your prepared pan and spread evenly with a spatula. Greasing the spatula helps. Let it sit uncovered at room temperature for 6 to 12 hours, until fully set.
- 6 Cut and coat. Mix the powdered sugar and starch in a small bowl. Dust a cutting board with it, turn out the slab, and cut into squares with a greased knife or pizza cutter. Toss each piece in the dusting mix to keep them from sticking.
Make Them Rose Marshmallows
Rose petals are a beautiful switch-up from plain vanilla, and they are perfect for a Valentine's or Mother's Day treat. The only change is that you steep the water into a rose petal tea first, then use that tea in place of the plain water. Everything else stays exactly the same.
You will need one addition: 5 grams dried organic rose petals (I shop Mountain Rose Herbs, an affiliate link, so I earn a small commission at no extra cost to you).
- 1 Make your rose petal tea. Heat the full 1 cup of water until almost boiling, then remove from heat and steep the rose petals for 10 minutes, covered to retain the essential oils. Strain out the petals.
- 2 Split the tea. Set aside ½ cup of the rose tea for the syrup. Put the other ½ cup in the fridge or freezer to cool to at least room temperature (colder is better, but room temp works).
- 3 Use the tea in place of the water. Bloom the gelatin in the cooled ½ cup of rose tea, and use the other ½ cup of rose tea in the sugar syrup. Follow the main recipe from there exactly.
Rose Herbal Monograph
Rosa centifolia / Rosa gallica / Rosa canina
Family: Rosaceae | Sanskrit: Shatapatri
Energetics & Actions
- Taste: Sweet, Bitter, Pungent, Sour
- Temperature: Cooling, Mild, Neutral
- Traditional Actions: Nervine, Astringent, Carminative, Aphrodisiac
Key Constituents
Volatile oils (geraniol), tannins and flavonoids, vitamins A, C, and E, and minerals including iron, zinc, and calcium.
Traditional Support
- Emotional balance: Traditionally used to soothe the "emotional heart" and uplift spirits during times of sensitivity or irritability.
- Cycle support: Helps balance excess heat (Pitta) within the body, often used during the latter half of the menstrual cycle.
- Digestive vitality: Supports healthy fat metabolism and offers a cooling effect for the digestive lining.
- Topical care: Frequently used as a mist or wash to calm red, sensitive, or weathered skin.
Suggested Application
| Preparation | Suggested Serving |
|---|---|
| Dried petals | 1 to 10 g daily (as an infusion) |
| Tincture (1:2) | 5 to 15 ml daily |
| Rosewater | 5 to 50 ml daily |
Safety and considerations: Use caution during pregnancy. Note that the high tannin content may naturally reduce iron absorption if consumed at the same time as iron-rich meals or supplements.
Featured Products
Are Homemade Marshmallows Healthy?
These are still a treat, but a far more nourishing one than the store-bought kind. Over the years I have learned that responsibly raised animal products, grass-fed, grass-finished, antibiotic-free, pasture-raised, and ideally regenerative, offer the richest and most bioavailable source of amino acids, the raw materials our bodies use to build and repair. That is exactly what grass-fed beef gelatin brings to this recipe.
For a long stretch I was vegetarian and mostly avoided red meat. Eventually the nutrients I was missing caught up with me: my skin looked bad, I developed gut issues from all the plant-based replacements and their phytotoxins, and exercise injuries became more frequent. The real turning point, though, was learning how many animals are killed in large-scale vegetable farming. Between chemical pesticides and mechanical harvesting, hundreds of small creatures die per acre. When you run the numbers, a single cow that feeds several families for a year costs fewer lives than a field of lettuce.
That realization reshaped my view of "ethical eating." Today I approach every animal product with deep respect and gratitude, and I try to use as much of the animal as possible so no life goes to waste. It is a common myth that vegetarian or vegan diets automatically spare animals and the planet, yet the hidden toll of rodent, insect, and habitat loss in monocrop agriculture, plus chemical contamination and the emissions of global shipping, often tips the scales the other way.
I had also heard that cows emit a lot of methane, which is a potent greenhouse gas, but it turns out this is mainly true of feed-lot cattle raised on corn and soy. Cows fed their natural diet of grass do not have the same problem, and can actually help sequester carbon into the soil, promoting better soil health and biodiversity. Eating locally and seasonally, choosing organic produce, and including nutrient-dense animal foods from regenerative farms is the way. You can read more about that here.
Looking for Medicinal Herbs?
Use my link to shop from Mountain Rose Herbs.
They have a wide selection of organic and wildcrafted herbs and high-quality DIY supplies for every need, and shopping with my link help support the costs for maintaining this site.
Frequently Asked Questions
Can I use maple syrup or honey instead of cane sugar?
Yes. Maple syrup works well and gives a lovely maple flavor, and honey works too. Cook your syrup to the same 240°F soft-ball stage. Keep a close eye on it, since these can reach temperature and foam up a little faster than cane sugar.
Why grass-fed beef gelatin?
Gelatin is what gives marshmallows their bounce, and grass-fed, grass-finished gelatin is a nourishing source of amino acids. It is the main reason these feel like more than empty candy.
How long do they last, and how should I store them?
Store them in an airtight container at room temperature. They are best within about a week. Letting them dry uncovered for a day before sealing helps them keep a little longer.
Do homemade marshmallows work for s'mores?
You can toast them, though homemade marshmallows are softer and melt faster than store-bought ones, so they behave a little differently over a flame. Letting them dry out for a day or two first makes them hold up better.
The information provided on this website is for educational and informational purposes only. It is not intended as a substitute for the advice of a healthcare professional, and it is not intended to diagnose, treat, cure, or prevent any disease or medical condition. If you are considering changes to your diet or herbal regimen, please consult a qualified healthcare professional first.
Made a batch?
I would love to hear how they turned out. Explore more of my nourishing recipes, or browse the shop for handmade herbal goods.
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