🍯 Homemade Marshmallows (with Marshmallow Root)
A nostalgic treat that loves your gut back.
Most modern marshmallows are made of refined sugar, corn syrup, and air, far removed from their herbal origins. The traditional confection was once crafted with marshmallow root, a mucilaginous plant used for centuries to soothe the gut and throat, calm inflammation, and nourish the body from within.
These marshmallows return to that lineage, made with real marshmallow root tea, raw honey, and maple syrup. Soft, comforting, and fun to make with little hands, they’re medicine disguised as a sweet treat.
Ingredients
Marshmallow infusion
1 cup water, divided
2 tbsp dried marshmallow root (I found ours at a local herb shop, but check apothecaries too!)
Gelatin base
3 tbsp grass-fed gelatin (I love the Perfect Supplements brand - use code MOTR10 to support the pod and save!)
½ cup cooled tea infusion (for blooming)
Syrup
½ cup raw honey
½ cup pure maple syrup
½ cup marshmallow root tea (from above)
1 tsp vanilla extract
Pinch of sea salt
Optional dusting: arrowroot powder will help keep the mallows from sticking
Directions
1. Make the tea.
Simmer 2 tbsp marshmallow root in 1 cup of boiling water for 15–20 minutes. If you think ahead, letting the root steep in a glass jar of water overnight is even better! Strain and set aside ½ cup for the gelatin and use the other half for the syrup.
2. Bloom the gelatin.
In the bowl of a stand mixer, pour ½ cup cooled tea. Sprinkle gelatin evenly over top and let it sit undisturbed for 10 minutes. This recipe calls for lots of patience!
3. Cook the syrup.
This is where you need that patience! In a small saucepan, combine honey, maple syrup, marshmallow tea, vanilla, and salt. Bring to a gentle boil, watching closely as the bubbles tighten. Cook until the syrup reaches 240°F (soft-ball stage) — or until a drop in cold water forms a soft, pliable ball. Try not to over stir this as it heats up. We want the structure to develop via the bubbling. If you want to keep it mixing and moving, slightly swirl the mixture in the pot.
4. Whip it.
Turn your mixer to low and slowly stream the hot syrup down the side of the bowl into the bloomed gelatin. Gradually increase speed to high and whip for 10–12 minutes, until the mixture turns opaque, glossy, and holds ribbons.
5. Set the marshmallows.
Pour quickly into a parchment-lined 8x8 pan (lightly greased with coconut oil). Smooth the top and let it rest at room temperature for 4–6 hours, or overnight.
6. Dust + cut.
Lift the slab from the pan, and cut into squares or playful shapes. Toss lightly to coat.
Nourishment Notes
Marshmallow root coats the mucous membranes of the digestive tract, helping to calm inflammation and promote healing, a true ally for gut repair, sore throats, and gentle immune support.
Honey and maple syrup bring mineral-rich sweetness and trace enzymes, supporting balanced blood sugar and energy.
Gelatin adds gut-healing collagen and gives that signature springy texture.
If you’re looking for ways to use your marshies, we made S’mores with Hu Chocolate and Annie’s graham crackers (decent ingredients compared to alternatives, but not really “clean”). We also made a “fluffer-nutter” sandwich with peanut butter and marshmallows lightly toasted. These bad boys will also be a nice treat to add to your bone broth hot chocolate (recipe to come!).
