I’ve never been a big fan of marshmallows, nor have they been the candy I turn to when I want a sweet treat. However, I do cherish childhood memories of roasting them around the fire on a warm summer night, surrounded by family and sometimes friends. There’s something nostalgic about the slow toasting, the sticky fingers, and the shared laughter that makes marshmallows feel more like a memory than a food.

During winter, I’m not usually inclined to put them on top of my hot cocoa—that was until I learned earlier this year that marshmallows could be made at home using natural ingredients like marshmallow root, beef gelatin, and raw honey. Discovering this completely shifted how I viewed this familiar candy. Instead of a highly processed sugar confection, marshmallows suddenly became something rooted in tradition and even herbal history.

The Origins of Marshmallows

I was surprised to learn that marshmallows are one of the oldest recorded desserts, dating back thousands of years to ancient Egypt. Early versions were made from the root of the marsh mallow plant (Althaea officinalis), which grows in marshy areas. The root contains a natural mucilage—a thick, soothing substance—that was traditionally extracted and mixed with honey and nuts. This preparation was reserved for royalty and used not only as a sweet treat, but also for its soothing properties, especially for sore throats and digestive discomfort.

The marshmallow root itself has a long history in herbal medicine, valued for its ability to coat and calm irritated tissues. Knowing this made me appreciate how different the original intention of marshmallows was compared to what we find on store shelves today.

The Commercialization of Marshmallows

As time went on, marshmallows evolved. In 19th-century France, confectioners created a version known as pâte de guimauve, which still used marshmallow root but incorporated whipped egg whites and sugar for a lighter, more candy-like texture. This version eventually paved the way for modern marshmallows.

By the early 20th century, mass production changed everything. Manufacturers replaced marshmallow root with gelatin, increased the sugar content, and developed faster production methods that made marshmallows cheaper and more widely available. While this made them convenient and shelf-stable, it also meant the loss of the very ingredient that gave marshmallows their name—and much of their original purpose.

Now that I’ve shared a bit of history behind this nostalgic candy, let’s get to the recipe and bring marshmallows back to their roots!

Homemade Marshmallows

Yield: ~36 marshmallows (1 baking sheet cut in pieces)
Time: 30 min prep + 12 hours chill

Ingredients

• 1 cup of water
• 3 TBS grass fed gelatin
• 1 cup raw honey 
• ½ tsp salt
• ½ tsp vanilla (powder or extract)
• 1 TBS marshmallow root powder
• ½ cup arrowroot powder

Instructions

1. Bloom the gelatin

Pour half of the water (½ cup) into the bowl of a stand mixer and sprinkle the gelatin evenly over the top. Let it sit and bloom for about 10 minutes. During this time, the gelatin will absorb the water and soften.

2. Heat the honey

While the gelatin is blooming, combine the remaining ½ cup of water, raw honey, and salt in a small saucepan on the stovetop. Attach a candy thermometer and heat the mixture over medium to medium-high heat. After the first minute, avoid stirring to prevent the mixture from boiling over. Allow it to gently cook until it reaches a temperature between 230–240°F (110–115°C), which usually takes about 10–14 minutes.

3. Whip together

Once the honey mixture is ready, turn the stand mixer on low to gently break up the bloomed gelatin. Slowly and carefully pour the hot honey mixture into the bowl. Gradually increase the mixer speed to high and continue whipping until the mixture becomes thick, fluffy, and glossy—very much like classic marshmallow fluff. This step typically takes 6–10 minutes. During the final minute of mixing, add the marshmallow root powder and vanilla bean powder.

4. Prepare the pan

While the marshmallow mixture is whipping, prepare a 9×9-inch pan by lining it with parchment paper. Lightly dust the parchment with half of the arrowroot powder (¼ cup), making sure it’s evenly coated.

5. Transfer to pan

Once the marshmallow mixture has reached its peak, work quickly to transfer it into the prepared pan. Use an offset spatula to gently smooth the top. Dust the remaining arrowroot powder over the surface, then loosely cover with parchment paper and allow the marshmallow to set overnight at room temperature.

6. Cut your squares

The next day, turn the pan upside down onto a cutting board and carefully remove the parchment paper. Using a sharp knife, cut the marshmallow into squares.

7. Enjoy!

Enjoy them right away or store the marshmallows in a glass jar in the refrigerator, where they will keep for a few weeks.

 

Learning the history behind marshmallows completely changed the way I see this familiar treat. If you’ve ever made marshmallows at home — or if this is your first time working with marshmallow root — I’d love to hear your thoughts in the comments!