• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact me!
    • Privacy Policy
  • Recipes
  • Subscribe
  • Food Photography and Styling
  • Travel
    • Hawaii
    • Las Vegas

Pineapple and Coconut logo

menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Homemade Honey Vanilla Marshmallows

    October 31, 2012 Desserts

    Homemade Honey Vanilla Marshmallows

    Jump to Recipe

    Homemade marshmallows are absolutely amazing and a lot easier to make than one would think. These honey vanilla marshmallows have so much more flavor than store bought, they melt in your mouth and are perfect for snacking on, making smore's, or topping a mug of hot chocolate. Marshmallows are traditionally made with corn syrup, I swapped it for honey to give these a little honey flavor that goes so well with the vanilla.

     Honey Vanilla Marshmallows plied in a parchment lined silver cake pan

    This page contains affiliate links. Affiliate links support Pineapple and Coconut at no additional cost to you. If you choose to make a purchase via these links, I earn a small commission to help keep this blog running and it is much appreciated. I am an Amazon and Adorama affiliate.

    I have been "known" for my homemade marshmallows for several years now, and my homemade honey vanilla marshmallows are one of the reasons why. I usually make marshmallows every Christmas and send them out with my usual Christmas cookie care package to friends and family.

     Honey Vanilla Marshmallows piled in a parchment lined silver cake pan next to three marshmallows covered in powered sugar

    Marshmallows without corn syrup:

    I wanted a marshmallow recipe without corn syrup so I developed these with honey. I first swapped half the corn syrup for the honey but realized that I could swap 100% if the corn syrup with honey and the marshmallows came out the exact same with texture and consistency but with a hint of honey.

    Jump to:
    • Marshmallows without corn syrup:
    • ?Ingredients needed for homemade marshmallows:
    • ? Equipment needed for making marshmallows:
    • ? How to make marshmallows:
    • Marshmallow flavor varieties:
    • Homemade Honey Vanilla Marshmallows

    ?Ingredients needed for homemade marshmallows:

    • Sugar - granulated white, I have used organic unrefined sugar before and both work great
    • Water - for blooming the gelatin and making the honey sugar syrup
    • Gelatin - I use Knox gelatin. 3 packets equals 21 grams for this recipe
    • Honey - any kind of honey works. I haven't tried whipped honey though.
    • Vanilla - extract - use a good kind not imitation. You could also use vanilla bean paste or scrape the seeds from a vanilla bean pod for little flecks of vanilla in the marshmallows
    • Confectioners sugar
    • Oil spray
    Marshmallows piled in a parchment lined silver cake pan above seven marshmallows covered in powdered sugar next to sifter with powdered sugar in it

    ? Equipment needed for making marshmallows:

    • Candy thermometer - one that can clip on to a pot so you don't have to hold it while the honey sugar syrup gets to temp. These are relatively inexpensive and can be used for many more purposes than just candy making. I use them to check temps of cakes, muffins, breads etc.
    • Stand Mixer - you can make these with a hand mixer, however, my arm would get tired of holding the mixer for over ten minutes to whisk the syrup to fluffy, marshmallowy goodness. A stand mixer is a worthy kitchen investment. My first mixer was a hand me down and lasted me over 20 years and it was already 20 years old.
    • A pan for drying the marshmallows - you can use either a 9x13 for thinner or a 9x9 for thicker mallows. I am a big fan of USA Pans.
    • Spatula - preferably silicon so it doesn't stick to the marshmallows when scraping the mixture out of the mixer into a pan
    • Sifter for the confectioners sugar
    • Sharp knife for cutting into squares
    close up of Honey Vanilla Marshmallows

    ? How to make marshmallows:

    • Start with blooming the gelatin with ice water
    • Make the honey syrup
    • Whisk it all together until thick and fluffy
    • Spread the sticky marshmallow fluff into a prepared pan
    • Dust with powdered sugar, lightly cover the pan and set out to dry - I let them dry overnight,
    • Pull the slab of marshmallow out of the pan and slice them, rolling the cut edges in powdered sugar to keep from sticking as you go.
    • Eat, serve, make into s'mores, add to hot cocoa etc.
    • Store remaining marshmallows in an airtight container.
    marshmallows being dipped in powdered sugar on parchment paper

    Marshmallow flavor varieties:

    Vanilla isn't the only option for marshmallows but its the easiest if this is the first time making marshmallows. Some of the easiest ways to change flavors is:

    • Swirl in jam or a sauce such as caramel. Once you spread the marshmallow in the pan, quickly swirl in jam or caramel sauce (butterscotch, chocolate sauce etc would also work) and swirl with a butter knife. Then dust with powdered sugar, cover the pan and dry the marshmallows. Cut as directed in recipe.
    • Extracts - peppermint is a fave for making holiday flavored marshmallows - just don't over do it as peppermint can be really strong.
    • Candy - you can mix in candy pieces such as peppermint bits, chocolate chips, toffee bits, mini M&Ms or even sprinkles. Mix these into the marshmallow before spread it into the pan. Sprinkle more on top, lightly pressing into the marshmallows then finish as directed by the recipe.
    marshmallows being covered in powdered sugar on parchment paper, one marshmallow with a bite taken

    She seriously took one bite and put it back and tried to get another one, you know, to see if they all tasted the same. Like I was holding out on her or something.

    closeup of four marshmallows with Honey Vanilla Marshmallows piled in a parchment lined silver cake pan to the left side and sifter with powdered sugar behind it
    White marshmallow cubes in silver baking pan

    Homemade Honey Vanilla Marshmallows

    Shanna
    Soft, pillowy melt-in-your mouth homemade vanilla marshmallows made with honey instead of corn syrup.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Additional Time 12 hours hrs
    Total Time 12 hours hrs 30 minutes mins
    Servings 16 -24 marshmallows

    Equipment

    • 1 candy thermometer
    • 1 4 qt high sided saucepan
    • 1 stand mixer
    • 1 8x8 or 9x9 cake pan

    Ingredients
      

    • 21 grams unflavored gelatin, 3 packets
    • 240 ml cup of ice cold water, divided
    • 200 g granulated organic sugar
    • 340 g organic honey
    • ¼ teaspoon Kosher salt
    • 1 Tablespoon vanilla extract, use high quality like bourbon vanilla
    • Seeds scraped from one vanilla bean or 1 teaspoon vanilla bean paste, optional
    • 50 g confectioners or powdered sugar
    • cooking spray, olive oil or sunflower oil spray

    Instructions
     

    • Coat a 9x13 pan with cooking spray and generously dust with powdered sugar, set aside
    • In a bowl of a stand mixer combine the gelatin with 120 g ( ½ cup) of the cold water and have the whisk attachment in place.
    • In a high sided sauce pan, 4-6qt size, combine the rest of the water (the remaining 120 g), the granulated sugar, honey and salt.
    • Stir to combine and clip on a candy thermometer to the side and set the pan on the stove. 
    • Set heat to medium and stir until the sugar dissolves, then let the mixture bubble and heat up until it reaches 240 deg F, watching carefully so it doesn't boil over.
    • Once the mixture almost reaches 240 deg F start the mixer on low to break up the gelatin and once its at 240 remove from heat and slowly pour into the mixer, careful not to splatter.
    • Once all the honey syrup is in let sit for only 2 minutes to cool slightly and melt the gelatin. Slowly raise the speed to high and whip until the mixture is very thick and white and the mixer bowl is lukewarm to the touch, about 12 minutes
    • Add in the vanilla extract and whip 1-2 min more
    • Quickly spread the marshmallow into the prepared pan, using a greased silicon spatula.
    • It is sticky so try to scrape the sides of the mixing bowl and whisk as well as you can, and smooth out the mixture in the pan so it is even.
    • Generously dust with powdered sugar again and let dry out at least 4 hours to over night.
    • Once they are dry take the slab of marshmallow out of the pan onto a cutting board.
    • Using a greased knife or pizza cutter, slice the slab into strips then squares, dusting the cut parts with more powdered sugar.
    • Marshmallows will keep up to two weeks in an air tight container at room temp.
    • They also keep well in the freezer

    Notes

    I have only made these with packet granulated gelatin not sheet gelatin so I cannot offer the conversion or method for using sheet gelatin. Same with agar agar. 

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Brandon Ironmonger says

      April 19, 2020 at 3:42 pm

      Glad to hear you can use honey. Also going to try these with dark corn syrup, and raw sugar. I use Mr. Browns recipe as well. I’ve used unsweetened Kool Aid to flavor these as well. Grape marshmallows may sound weird but they are great. 1 pack in with the gelatin works great.

      Reply
      • Shanna says

        April 21, 2020 at 12:50 pm

        I have a friend that makes all kinds of wild flavors of marshmallows and she has mentioned using items like kool-aid to flavor them. The sky is definitely the limit when it comes to homemade marshmallow flavors.

        Reply
    2. Roz says

      August 31, 2021 at 9:02 am

      Hi! I just wanted to know how many grams of gelatine powder you used in this recipie?

      Reply
      • Shanna says

        August 31, 2021 at 10:46 pm

        Hi! I use Knox gelatin since that is what is most commonly found in stores and each packet is 7 grams for a total of 21 grams for the recipe. I added this to the recipe card. Let me know if you have anymore questions.

        Reply

    Trackbacks

    1. The Best Smores: Toasty and Delicious | Refresh says:
      May 9, 2020 at 7:04 am

      […] Inspired by Molly Wizenberg and Shanna of Pineapple and Coconut […]

      Reply

    Primary Sidebar

    Hi, I'm Shanna. Welcome! 16 + years food blogging. I am a self taught baker, cook and mixologist and longtime photographer. I love making healthy meals, sweet treats and fun cocktails. Hope you enjoy my recipes!

    Read more →

    Recent recipes

    • Four Giant Peanut Butter Chocolate Chip Cookies
    • Jumbo Lemon Blueberry Crumb Muffins
    • Cacao Nib, Date and Blood Orange Scones
    • Meyer Lemon Sable Cookies with Lemon Curd and Toasted Italian Meringue Buttercream

    Footer

    ↑ back to top

    About

    Privacy Policy

    About

    Recipe Index

    Food Photography

    Travel

    Subscribe

    Subscribe to get latest recipe emails, recipe roundups and more!

    Sign up here

    Contact

    Contact

    Pinterest

    Instagram

    Facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Pineapple and Coconut LLC