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
- 1 cup marshmallow infusion (see below)
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 2 tablespoons gelatin powder
- 1 cup organic sugar
- 1/8 teaspoon kosher salt
Marshmallow Infusion
- 4 tablespoons marshmallow root (fresh or dried)
- 4 cups water
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.
Learn how to make marshmallows from marshmallow root by preparing an infusion and whipping it up with other delicious ingredients.
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.
Originally published in the August/September 2025 issue of MOTHER EARTH NEWS and regularly vetted for accuracy.
