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Honey Sweetened Cinnamon Marshmallows

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Homemade Honey Sweetened Cinnamon Marshmallows are nostalgic plus simply delicious! These real food marshmallows are so easy to make, delicious in hot chocolate and make a perfect holiday gift!

Large piece of homemade cinnamon marshmallows with homemade mini marshmallows and a mug of hot chocolate with homemade cinnamon marshmallows.

Homemade marshmallows are the best!

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.

Homemade marshmallows in a mug of hot chocolate dusted with cinnamon.

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 these homemade honey sweetened marshmallows by the square and put them in nourishing hot chocolate.

I also LOVE to give these honey sweetened cinnamon marshmallows as gifts. Everyone always seems thrilled when they get a little package full of marshmallows.

Homemade marshmallows dusted with cinnamon next to a holiday package of homemade marshmallows and pinecones.

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.

Homemade marshmallows dusted with cinnamon.

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 to make these simple, honey sweetened cinnamon marshmallows are REAL ingredients … water, grass-fed gelatin, honey, real vanilla extract, a pinch of sea salt plus some ground cinnamon to make them extra special.

Mug of hot chocolate topped with homemade marshmallows dusted with cinnamon.

Honey Sweetened Cinnamon Marshmallows

Honey Sweetened Cinnamon Marshmallows

Honey Sweetened Cinnamon Marshmallows

Yield: 25 marshmallows
Prep Time: 35 minutes
Cook Time: 8 minutes
Inactive Time: 2 days 6 hours
Total Time: 2 days 6 hours 43 minutes

Homemade Honey Sweetened Cinnamon Marshmallows are nostalgic plus simply delicious! These real food marshmallows are so easy to make, delicious in hot chocolate and make a perfect holiday gift!

Ingredients

Instructions

  1. 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}.
  2. 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.
  3. 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.
  4. 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.
  5. 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.***
  6. Turn the mixer to high and continue beating until the mixture becomes thick, glossy and has increased in volume, about 15 minutes.
  7. Turn off the mixer and transfer marshmallow fluff to the lined pan. Use a spatula to evenly distribute and smooth the top.
  8. Dust the top of the marshmallow fluff with the remaining cinnamon-arrowroot mixture.
  9. Let the marshmallows sit at room temperature to set for at least 8 hours, best overnight.
  10. 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

YOU WILL NEED: 8x8 {or larger} Pan, Unbleached Parchment Paper, Standing Mixer with Mixing Bowl and Whisk Attachment, Candy Thermometer {optional}, Spatula, Quality Chef's Knife 

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}. 

Recommended Products

Nutrition Information:
Yield: 25 Serving Size: 1
Amount Per Serving:Calories: 66Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 27mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 1g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

© Emily
Cuisine: American / Category: Dessert
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.

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Reader Interactions

Comments

  2. 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!!

    Reply

  4. 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.

    Reply

    • 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. 🙂

      Reply

  6. 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!

    Reply

  11. 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!

    Reply

    • 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.

      Reply

      • A cheap handheld mixer does work. I am taking some camping this week. Do you know how they will do over the campfire?

        Reply

        • 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!

          Reply

  12. 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.

    Reply

  13. Do you think I could use Tapioca starch instead if arrowroot starch?
    Also I have Go Bio Gelatin. Have you ever used this?

    Reply

    • 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.

      Reply

    • 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.

      Reply

  15. 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?

    Reply

  20. I made these last night. Dusted them with a mix of arrow root, cinnamon, and powdered sugar – yet they are still becoming a bit wet/damp on the outside… has this ever happened to you? Normal? Reasons why?

    Thanks!!!!

    Reply

    • Hmm that’s strange. It could be the humidity in your home? I’ve never had that happen before and I’ve been making marshmallows for many years. I usually store mine at room temp in a closed cabinet (so my kids won’t devour them) for up to 3 days and there’s never moisture or anything damp. They should still be edible, I’m not sure what the cause is for the moisture though.

      Reply

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