Homemade Honey Sweetened Cinnamon Marshmallows are nostalgic and simply delicious! These real food marshmallows are so easy to make and make a perfect holiday gift!
{affiliate links included, prices are the same for you}
When I was a little girl, my beautiful grandma would make me hot chocolate with marshmallows every morning when I was visiting her. Such a treat!
My love for marshmallows certainly started at a young age … and every time I have them now, it brings me back to those fond childhood memories.
As the holiday season rolls around, I really look forward to making marshmallows {a tradition that I started a few years ago}. My family loves to eat them + put them in homemade hot chocolate. I also LOVE to give them away as gifts. Everyone always seems thrilled when they get a little package full of them. Just wrap them up in some unbleached parchment paper, tie a pretty ribbon or some twine around it, and make a little label or card if your heart desires. Voilà! Now you have the perfect, festive homemade holiday gift to give to friends and family.
Marshmallows are nostalgic, and I love that about them … however, the common brand that I grew up with does not fit the standard of Real Food {and I will never serve them to my family}. Check out the ingredients of the mainstream common brand marshmallows:
Corn Syrup, Modified Corn Starch, Tetrasodium Pyrophosphate {a whipping aid}, Artificial Flavor and Artificial Color {Blue 1}
Our bodies cannot recognize those ingredients. But have no fear …
HOMEMADE REAL FOOD MARSHMALLOWS ARE SO EASY TO MAKE
All you need is some simple real ingredients … water, grass-fed gelatin, honey, real vanilla extract, a pinch of sea salt + some ground cinnamon to make them extra special. They are super easy to make too!
Honey Sweetened Cinnamon Marshmallows
YOU WILL NEED: 8×8 {or larger} Pan, Unbleached Parchment Paper, Standing Mixer with Mixing Bowl and Whisk Attachment, Candy Thermometer {optional}, Spatula, Quality Chef’s Knife
Homemade Honey Sweetened Cinnamon Marshmallows
Ingredients
- 1 cup filtered water, divided
- 3 tablespoons grass-fed gelatin
- 1 cup light colored honey {like clover}
- 2 teaspoons organic vanilla extract
- 1/4 teaspoon sea salt
- 1 teaspoon organic ground cinnamon
- 1/4 cup arrowroot starch or organic powdered sugar
Instructions
- Line an 8x8 {or larger} pan with unbleached parchment paper in both directions {so you can easily lift up the marshmallows when they are set}.
- In a small bowl, combine cinnamon and arrowroot starch, stir to combine. Use half of the mixture to evenly distribute over the bottom of the pan. Set aside.
- Assemble your standing mixer with the mixing bowl and whisk attachment. Add 1/2 cup filtered water to the mixing bowl, then sprinkle the gelatin over the water. Let this sit as you make the honey mixture.
- In a medium-size sauce pan {with high edges} add 1/2 cup filtered water, honey, vanilla and sea salt. Bring the mixture to a boil over medium high heat {if using a candy thermometer, place in the honey mixture}. Stir constantly as the mixture will start to bubble and get foamy the hotter it gets - stirring keeps it from overflowing. Simmer until it reaches 240 degrees. If you don't have a candy thermometer, this will take about 8 minutes. Remove from heat.
- With the mixer on low, SLOWLY and carefully drizzle the hot honey mixture in a thin continuous stream down the side of the bowl. This should take about 2 minutes, that gives you an idea of how slow you need to pour it. ***Remember the honey mixture is extremely hot, so use caution.***
- Turn the mixer to high and continue beating until the mixture becomes thick, glossy and has increased in volume, about 15 minutes.
- Turn off the mixer and transfer marshmallow fluff to the lined pan. Use a spatula to evenly distribute and smooth the top.
- Dust the top of the marshmallow fluff with the remaining cinnamon-arrowroot mixture.
- Let the marshmallows sit at room temperature to set for at least 8 hours, best overnight.
- When marshmallows are set, remove by lifting the parchment paper flaps. Set on a flat surface or large cutting board {the marshmallows should still be on the parchment paper}. Carefully remove the parchment paper from the sides of the marshmallows {it should release easily, just do it slowly}. Use a large chef's knife to cut the marshmallows into desired size. *** See NOTES below for cutting ideas. ***
Notes
Yield: Makes about 25 {1 inch} marshmallows ... I cut the the rustic edges off first and cut those strips into mini marshmallows, making about 30-40 mini marshmallows.
INGREDIENTS I USED: I used this grass-fed gelatin. I use a local raw clover honey that’s creamed. I only recommend using a lighter, mild honey like clover or this. Wildflower varieties overpower the flavor and won’t give you that “marshmallow” taste. I use this vanilla extract. This is my favorite sea salt. I have used this brand too. To coat the marshmallows, I used this cinnamon and this arrowroot starch {you could also use this organic powdered sugar instead of arrowroot too}.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats and Beverages too! Come follow along.
MORE SWEET TREATS YOU MIGHT LIKE
Oh! This is so fun! I have seen homemade marshmallows around but have never made them! I think I will this year!
I want to make these! If only I could figure out an affordable way to purchase the grass fed gelatine in Canada
At moment.. it’s over the top.. with a $40-50 duty on top of the cost of the product
Would love to make these.. at some point!!
Wow, I wonder why it’s priced so high. I hope you get to make them at some point.
I LOVE the idea of adding cinnamon to them! Who wouldn’t want a little gift bag of homemade cinnamon marshmallows for the holidays!?
I know, right? 🙂 The cinnamon addition is so yummy. Thanks!
I’ve never managed to make marshmallows either, they always seem complicated, but this looks doable, I think I’ll give it a go this holiday season.
I always thought they would be complicated too, but when I started making them years ago I realized that they really are pretty simple. I hope you get to make some. 🙂
this makes an awesome gift
🙂
These look wonderful! Almost too good to eat 🙂 my 4 year old LOVES marshmallows, but I seldom let her eat them, for obvious reasons. We will have to make these together. Thanks for the recipe!
Thank you! I hope she enjoys them as much as my family does.
Pretty and useful post love it!! Trish
Thanks!
Oh YUM! These are super exciting! Thanks for sharing.
Thanks so much!
These are so pretty I just can’t get over it!
Thank you Linda! xo
Just lovely. What a wonderful gift.
Thank you Megan!
Do you know if these can be made without a KitchenAid? 🙂
I have a regular mixer (which I assume will burn out), a food processor and a Vitamix…
Thanks!
I have never made them without a standing mixer, but I’m pretty sure a food processor or a Vitamix would not work. It’s possible a handheld mixer would work, but I’ve never tried it.
A cheap handheld mixer does work. I am taking some camping this week. Do you know how they will do over the campfire?
Good to know. They won’t hold up like commercial marshmallows. You can roast them gently, but they will loose their form quickly. They will be gooey deliciousness. I often put some under the broiler to toast them a bit and they’re delicious!
what a great (and easy) recipe. My grandson loves hot chocolate, but especially the marshmallows. These would make me feel a whole lot better. thanks for sharing.
Thanks so much! I’m so happy to hear that, I hope you get to make some for him 🙂
Do you think I could use Tapioca starch instead if arrowroot starch?
Also I have Go Bio Gelatin. Have you ever used this?
I have never used that gelatin, but I would assume it should work. The arrowroot starch is more for dusting … I don’t know how the tapioca starch would taste on the outside since I have never used it. You could give it a try, or just use the cinnamon. Some people use powdered sugar for dusting too.
Very cute! One question… How long (and under what conditions) do they keep?
Thanks.
I have never had them more than a week since my family loves eating them. Storage – they should be stored in an air-tight container, and consumed within 3 weeks.
I would love to make these for a friend who is on the SCD, but Arrowroot is not allowed (and neither is powdered sugar). Is there something else I could substitute, or would they still taste ok if I left the arrowroot out and only dusted them with cinnamon?
They’ll be fine without it, the dusting just helps with the sticking … but the cinnamon powder should work.
These look delicious!! How long do the marshmallows keep?
Thanks! I’m not positive because we’ve never had them longer than a week … my family tends to gobble them up really fast. 🙂
Why is there blue food coloring in white marshmallows?! Homemade marshmallows are so easy and definitely taste a lot better. I’m excited about this variation! Pinning it for later!
Who knows, I don’t understand why food coloring is put into anything. That stuff is awful. Thanks for the pin 🙂
These sound so cool and tasty too!! Thanks for sharing on Savoring Saturdays 🙂
🙂 they’re so yummy + fun