Here’s my favorite way to make marshmallows that your family and friends will love! Note: A lot of store-bought gelatin comes from factory-farmed animals and is heavily processed, so be sure to look for grass-fed, pasture-raised gelatin if you can. For a vegetarian version, use agar agar powder in place of gelatin.
Ingredients
- 4 tablespoons marshmallow root (fresh or dried)
- 4 cups water
- 1 cup marshmallow infusion
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 2 tablespoons gelatin powder
- 1 cup organic sugar
- 1/8 teaspoon kosher salt
Directions
- Make the infusion: Combine the marshmallow root and water in a jar and let the mixture infuse overnight at room temperature. Strain the next day and set aside 1 cup. (You can drink the rest as a throat-soothing tea.)
- The following day, combine the cornstarch and powdered sugar in a bowl.
- Line a pan or baking dish with parchment paper and dust with 3⁄4 of the cornstarch and sugar mixture.
- In a mixing bowl, sprinkle the gelatin powder into 1⁄2 cup of the marshmallow infusion. Let it bloom for 10 minutes.
- In a small stockpot, mix the remaining 1⁄2 cup of marshmallow infusion with sugar. Bring to medium heat and stir 3 to 5 minutes until sugar is dissolved.
- Using a candy thermometer, bring the marshmallow-sugar infusion to 240 F. Keep an eye on it. You don’t want the heat to get higher than 240 F. This takes 6 to 12 minutes.
- Remove the marshmallow-sugar infusion from the heat and slowly drizzle it over the marshmallow-gelatin mixture, using a mixer to blend at a low speed. Once you’ve poured in the marshmallow-sugar mixture, gradually increase the mixer to high speed. Add salt and continue to whip.
- Once everything is a nice, thick, fluffy consistency, use a spatula to scrape it into your parchment-lined pan and pat it smooth.
- Sprinkle the remainder of the cornstarch-sugar mixture on top of the marshmallow fluff in the pan.
- Cover with greased parchment paper and let sit for several hours or overnight.
- Using an oiled knife, cut into cubes.
- Store in a container in the refrigerator for up to 10 days.
- Bringing herbs into your kitchen doesn’t have to be complicated. Whether you’re growing your own marshmallow, steeping the roots, or whipping up a batch of healthy marshmallows in the kitchen, this recipe invites you to slow down, get a little sticky, and savor the magic of homemade.
Yes, you can do that – and more! Before marshmallow became the sugary treats we toast over campfires, it started as a healing herb with a fascinating legacy.
Marshmallow root (Althaea officinalis) is a demulcent herb that’s been used for thousands of years to calm coughs, coat sore throats, and ease digestive discomfort. When soaked in water, it releases a slippery, gooey substance (called “mucilage”) that gently coats and soothes irritated tissues. Plus, it’s kid-friendly and easy to work with, making it a fun way to sneak extra herbs into your day.
In the 1800s, French confectioners whipped marshmallow root with sugar and egg whites to create a fluffy delight. By the 1900s, gelatin replaced the herb, leading to the marshmallows we know today. Modern store-bought marshmallows may be convenient, but they contain corn syrup, artificial flavors, and preservatives that many people would rather avoid. Making your own marshmallows at home brings the tradition full-circle – with real marshmallow root, simple ingredients, and a chance to reconnect with this plant’s past.
How to Grow and Harvest Marshmallow
Marshmallow is a hardy perennial that loves moist soil and full sun, growing up to 4 feet tall with soft leaves and pale-pink flowers. Start seeds in early spring after 6 to 8 weeks of cold stratification. Once established, it needs regular watering and handles heavy soils well. After 2 to 3 years, harvest roots in fall, ideally post-frost, leaving some behind so the plant can regrow.
