Homemade Dairy Free Marshmallows Recipe: A Step-by-Step Guide

Homemade Marshmallow Recipe

Prep Time 5

Cook Time 5

Serving Size 6

In a small bowl, sprinkle the gelatin in water. Let it sit for about 5 minutes to bloom. After you set up your gelatin, go ahead and get the dish pan you will use to pour the final marshmallow mixture so you coat an inch layer of arrowroot powder and place that to the side.
In a small bowl, sprinkle the gelatin in water. Let it sit for about 5 minutes to bloom.
In a medium saucepan, combine the maple syrup and water. Place the saucepan over medium heat and stir until the maple syrup has dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature to reach 230-240 degrees Fahrenheit.
Once the mixture reaches 230-240°F (115°C), remove it from the heat.
Carefully pour it into the bowl you initially added the gelatin and water in and mix, Add the vanilla extract, and honey, after temps are below 100 degrees Fahrenheit, then beat the mixture on high speed for about 5-7 minutes, or until it has doubled in volume and you are seeing some peaks.
Pour the marshmallow mixture into a 9x13 inch (23x33cm) baking dish or any baking pan coated with arrowroot powder.
Let the marshmallows set at room temperature for a couple of minutes. You can use these marshmallows immediately or let them sit in the refrigerator overnight or place them for at least an hour or two.
Once the marshmallows have been set, remove them from the baking dish and cut them into desired shapes using a sharp knife or cookie cutter. Enjoy!