Homemade Marshmallow Recipe (With Marshmallow Root)

If you are searching for homemade marshmallow recipes, you will find the “crunchy,” historically traditional ones, and more modern varieties. I would consider this one a hybrid recipe, incorporating marshmallow root while ensuring the marshmallows are set up correctly! This involved using gelatin and also corn syrup. I know you, crunchy moms, are already wondering if you can use honey or agave instead. From what I read, this can result in a crystalized or unstable texture. Since it was our first try, I really wanted to have successful marshmallows, and corn syrup made sure these set up perfectly!

I purchased most of my ingredients for these homemade marshmallows from Azure Standard. I recently discovered Azure Standard, which is surprising since it is one of the originals in the organic, bulk grocery delivery. They do community drops in thousands of towns all over the country, which is what makes the products more affordable. I was shocked to discover that they even have a drop-off point near me! It felt like discovering a secret society of like-minded “scrunchy folks.” You can also have some of your groceries delivered directly to you if you don’t mind paying shipping costs, which is what I decided to do for my first order.

Ingredients

1 tbsp marshmallow root (for infusion)
1 cup water, divided
3 packets unflavored gelatin (about 2 ½ tbsp)
1 ½ cups cane sugar
1 cup light corn syrup (or honey/agave, but corn syrup is the most reliable)
¼ tsp salt
2 tsp vanilla extract (or a pinch of vanilla bean powder for extra flavor)
Powdered sugar or arrowroot starch for dusting
Optional: Cheesecloth for straining the marshmallow infusion. You could also use a mine mesh strainer.

Instructions

Make the marshmallow root tea:
Simmer 1 tbsp marshmallow root in ½ cup water for 10–15 minutes. Strain well and let cool slightly. Definitely don’t let it boil. Marshmallow root has a strong, earthy scent and flavor. If you add too much or boil too long, it can overwhelm the flavor of the marshmallows.
Bloom the gelatin:
Pour ½ cup of the marshmallow root tea over the gelatin in a large bowl or stand mixer. Mix it up and then let it sit and soften while you prepare the syrup.
Cook the syrup:
In a saucepan, combine sugar, corn syrup, salt, and ½ cup water. Heat over medium-high, stirring until dissolved. Attach a candy thermometer and cook without stirring until the mixture reaches 240°F (soft ball stage).
Whip it up:
With the mixer on low, carefully pour the hot syrup into the bloomed gelatin. Turn the speed to high and beat for 8–10 minutes until the mixture is thick, white glossy, and increased in volume. Add vanilla near the end. My kids enjoyed watching the mixture change from clear to solid white!
Set and cut:
Pour into a greased 9×13 pan dusted with powdered sugar. Smooth the top and let rest uncovered for 4–6 hours. Once set, dust with more powdered sugar, cut into cubes, and enjoy! Store your homemade marshmallows in a Tupperware at room temperature. You’ll want to put some parchment paper between the layers!
Once our marshmallows were set up, we enjoyed them with hot chocolate (with a little carob powder added in) and celebrated a fun first day with a family movie night! We had a blast with this activity and will definitely be making homemade marshmallows again, especially around Christmas.