Healthy Marshmallows

Healthy Homemade Marshmallow Recipe Can even add probiotics these are healthy and kids love them Healthy Marshmallows
We don’t do candy and for the most part, we avoid sweets, but sometimes I let my kids have sweet treats, especially if we are going to be somewhere that junk food is abundant and I want a healthier alternative for them.

This is how my homemade marshmallows came about… The kids actually got the idea from a cooking show they saw, and since I was not going to use the corn syrup and sugar that the TV recipe suggested, the experimenting began.

I have several qualifications if I’m going to serve sweets to my kids:

  1. All of the ingredients have to come from healthy sources and not be chemically made in any way
  2. It must also have some health boosting properties (like Gelatin, probiotics, etc.)
  3. It must taste good

With those in mind, I started experimenting. I had a few failed batches that luckily still tasted good and could be used as a marshmallow cream, but I finally found a recipe that I was happy with (and so were the kids).

I also love that this recipe contains all GAPS friendly ingredients, so even my son who we are working on reversing a dairy allergy in can have them. The gelatin and optional probiotics are gut soothing and supportive of skin, hair and nail growth!

UPDATE: I recently figured out how to add Marshmallow Root to these marshmallows. This not only makes them more authentic, but marshmallow root is very soothing for sore throats and congestion so the combination of this with probiotics can help give an immune boost! Marshmallow Root can also be made in to a hot tea or cool infusion that is soothing during illness. Many herbalists also recommend Marshmallow Root for UTIs, heartburn, and indigestion for its soothing properties.

5.0 from 1 reviews
Healthy Probiotic Marshmallows
 
Prep time
Cook time
Total time
 
Healthy marshmallows made with honey instead of sugar. Can even add probiotics for the health benefits!
Author:
Recipe type: Dessert, Snack
Cuisine: American
Serves: 6
Ingredients
Instructions
  1. Optional Step: Combine 1 cup of warm water with the 1 tablespoon of Marshmallow Root and let sit for 5 minutes (or as long as overnight in the fridge), Stir well and strain. Make sure that the liquid makes a while cup.
  2. Pour ½ cup of water(marshmallow mix if you used it) into the metal bowl or mixer bowl and add the gelatin. Whisk slightly to incorporate and let sit.
  3. Pour the other ½ cup of water and the 1 cup of honey into the small saucepan.
  4. Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.
  5. Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
  6. Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.
  7. When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
  8. Add the probiotics and any flavor ingredients for the last 2 minutes of mixing (except cocoa powder which can be added to the honey mix in the saucepan).
  9. Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
  10. When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
  11. Let sit at least 4 hours (overnight is better).
  12. Flip on to a cutting board and cut with a well oiled pizza cutter or knife.
  13. Store in an airtight container.
Notes
Do NOT store in the fridge as they will melt. Store in an airtight container at room temperature. The probiotics will decrease the shelf life to 3-4 days. Without the probiotics, these will last 2-3 weeks on the counter.

Have you ever made a dessert like this? Will you try these? What flavors would you add?

Reader Comments

  1. says

    Wonderful! My kids were begging me for marshmallows at the store the other day. We will definitely make these soon. I made some years ago, but they were the typical unhealthy version. Very impressed with this recipe! Thanks so much for sharing! I love it!

  2. Chelsey Huttinga says

    my recipe is almost identical to this but I never thought of putting probiotics in them, what a great idea! Thanks!

  3. says

    I need to try this as a way to get probiotic into my son’s system. He’s a VERY picky eater, and I have a hard time getting him to try new things. Maybe he’ll try these though. Thanks so much.

  4. Kristy Kelley says

    I’m curious how you’re trying to reverse your son’s milk allergy? With the full GAPS diet? I am waiting for my GAPS diet book to arrive and hopefully will be able to do this with my son as I think he has dairy and wheat sensitivities. I definitely know he has severe egg allergy.

  5. Guest says

    Sort of disappointed … was hoping it actually had real marshmellow root or something in it. But still a better alternative to the regular ones :)

  6. Kaarin Puhala says

    Made a batch of these today and also a double-batch of your homemade jello. So my question is – what else do you use the gelatin for? I purchased two containers of it on amazon, and not sure what else I can use it for. Would love your suggestions.

        • Angela Vullo says

          Yes, from animal bones. That’s why it has so many health benefits. Making broth from bones is so nutritional and would help feed families when they didn’t have many options. Humans have been living off of animals for thousands of years!

          • Michelle Wallick says

            Just because bone broth has so much nutrients, doesnt mean the collagen from the bones (gelatin) is going to carry all those nutrients also.

          • Angela Vullo says

            Humans have been using bones to get nutrients for thousands of years. They would put the bones in a pot over a fire and use the broth for days when they didn’t have meat. It would provide them with the nutrients they needed. That is why this method is still used today. Just curious, but why do you believe this not to be true?

          • Michelle Wallick says

            Im not disputing the health benefits of bone broth, only pointing out that gelatin by itself isnt going to contain all the same good stuff thats in bone broth, like iron and such.

            “Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other complete protein sources. Gelatin is unusually high in the non-essential amino acids glycine and proline (i.e., those produced by the human body), while lacking certain essential amino acids (i.e., those not produced by the human body).” <-wikipedia

          • Angela Vullo says

            I see what you mean. I don’t plan to use this as a complete protein source or even for its nutrients, especially for making marshmallows and fruit snacks. I will give my kids bone broth if I want to achieve that. The fact that it’s healthy and not something like corn syrup is why I think so highly of it and enjoy using it in recipes like this.

  7. says

    Since I started baking, it opened my eyes on how much sugar is needed on various recipes, that I feel guilty just making them. This is definitely something that I’m going to try without feeling guilty. Are grass fed gelatin powder available on local groceries as well?

  8. says

    I have successfully made marshmallows for a while now, using similar recipes, however recently they’ve started separating…I was surprised to read your comment about putting them in the fridge makes them melt – surely it should make them too hard? Could putting in the fridge cause the separation I’m experiencing?

  9. says

    My daughter & I made these today, and the taste is great! When I tried spreading it in the glass dish, it was a big fluff ball that wouldn’t spread. It’s just a gelatinous mass. Do you think I mixed it too long? That’s what I’m thinking. Oh well, we’re still going to enjoy our ugly marshmallow ball!!!

  10. Natalie says

    I loooove that you added probiotics to marshmallows. Genius! Any chance you could recreate something like this? http://www.braintoniq.com/braintoniq/ I know I can make tea with some of the herbs, and I could use honey to sweeten, but I don’t know how to get the powdered stuff to work in a drink. I guess just put it in and shake it up a lot? I have a very picky teenager. We do have a SodaStream so I can use that to carbonate it.

    • says

      Yes, but I’d stir in the other ingredients at the end of the mixing process for the marshmallows before the set instead of re-melting them like the traditional recipe…

  11. Sue Mosier says

    I made a recipe similar to your recipe. The honey flavor was very intense. Do your marshmallows taste similar to the store brand?

    • says

      Try another type of honey.

      Honey has a large variety of flavors, depending on what flower the bees have frequented.
      Typically the color will give an idea of the intensity of flavor..
      Some honeys are nearly clear, only a slight color.. They tend to be very sweet with very little flavor…
      And some honeys are as dark as molasses, with very strong flavors.

  12. Kristy Tillman says

    Could you do this with the same amount of pure maple syrup instead of honey? It is the only sweetener we can use due to allergies. We have tons of raw local honey and can’t use it. :)

  13. leah says

    What kind of probiotics did you use? Do you use great lakes gelatin or something else? What if I wanted to use my own gelatin from a broth or something? (because it’s hard to find organic gelatin, much less grass-fed).

  14. Loren Anthony says

    Hey Wellness Mama I’m new to your blog and I love it! It’s right up my alley! Can you explain why gelatin is considered a health boosting property? Thanks!

  15. Victoria Bomberry says

    We made these today and they came out perfect!

    Can it be made “raw” by not boiling the water/honey mixture? Is the boiling to kill bacteria or required to get the marshmallow-y texture?

    Thanks for sharing!

  16. says

    If you let the marshmallow root sit overnight cold water it will be more slippery and you’ll get more health benefits. A few plants like cold water soaks marshmallow is one. I can’t wait to try this! Your blog is amazing thanks for all your hard work

  17. Rebecca says

    I am so excited to give these a try!! I’d love to use coconut sugar since it is lower in fructose than honey. Have you tried this before? And if so, did you need to adjust the amount of sweetener and/or water?
    Thank you so much!

  18. belaglik says

    I made these over the weekend using honey and some concentrated pineapple juice I made and they came out pretty good. The pineapple juice had been cooked so it disabled the papain. I wonder if I might have overdone the mixing because they are very airy. I’m just getting into natural foods so I also used regular store-bought gelatine and that may have affected the texture. My hubby called it “marshmallow tofu” LOL!

  19. Debbie says

    Hi! Do you use the actual root or powdered Marshmallow? I’m not sure which to order. Thank you! Debbie

  20. Jessica Depta says

    I meant to order marshmallow root, but I accidentally got the powder instead. How can I use this in the recipe?

  21. Amy B says

    I have a container of the Great Lakes Gelatin Collagen Hydrolysate (in the green canister), it’s the one that is supposed to dissolve in hot or cold liquids. Will this work for this recipe or do u think I need to get the regular gelatin?

  22. Ginger Hindman Toler says

    Hi Katie! Loved listening to you on the Real Food Con Summit! It certainly inspired me to visit your site and try some of your recipes–especially the child oriented ones. So, my daughter and I attempted this yummy recipe yesterday. I followed your directions and things looked good, but on checking them this morning, they have melted:(. Where did I go wrong? A few things that may help that I have considered: we live in the mountains, my mixer is ancient, I loosely sat a lid on the top before bed? Thanks!

  23. sabrina says

    Hi Katie,
    Is it possible to make these with agar agar flakes instead of gelatin? My daughters birthday is coming up this weekend and I want to make some healthy sweet treats, as she typically doesn’t have any i want to make an exception on her special day.
    Many thanks,

    Sabrina

  24. Natasha says

    Hi, this recipe looks amazing. However, I am vegan and was wondering if there is a healthy alternative to grass-fed gelatin. Thank You.

  25. Jen says

    Thanks! I have been looking everywhere for a marshmallow recipe that uses actual marshmallow root, so I was happy to find this. I’d still like to find a recipe that uses only marshmallow root sometime, just out of curiosity for what the “original” was like.

  26. Tasha says

    When I was at work today we were talking about all the awful things we liked to eat as kids. One of the things that came up were Viva Puff cookies. (I don’t know if they are a Canadian thing or not, but they are a cookie with a dab of jam, a marshmallow on top and then dipped in chocolate.) Anyways, I was challenged to try to make a healthy version of this cookie. I am going to try out your marshmallow recipe and see how I can go from there. Wish me luck!!! The people at my work are not on the same page as I am–yet!!!!

    Thanks for posting. :)

  27. Valerie says

    I used half honey and half maple syrup. I too was worried about the overpowering honey flavor. Turns out I could still really taste the honey. Which is not bad but not really a marshmallow flavor. But when they were all done setting up I sprinkle them with a mixture of arrowroot powder cinnamon and salt. It seemed to neutralize the honey flavor. I also had a gelatinous clump of goo instead of flat marshmallows. So I made some cookie cutter shapes and then used the rest of the globs for organic rice krispie treats. You can re heat the marshmallows it does
    work fine. Thank you Wellness Mama for the recipe! :)

  28. Andrea says

    Do you think you could substitute the gelatin with agar powder and the honey with either agave or pure maple syrup to make these vegan? I have been looking for a good vegan marshmallow recipe but they all seem to involved for the time I am willing to put into them. Hah. This recipe looks really simple and I was just curious. I might have to try those alterations and see if they work. Hmmm :)

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