Honey Vanilla Bean Marshmallows

Note: This post was originally published on my site Sweet Kisses and Dirty Dishes on April 2013. I am slowly moving the recipes, with new photos or slightly edited, that work for Worth Cooking over here. 
Once upon a time there was a mommy who decided to take a nap. Her kids were “napping” so she thought it would be safe. She closed weary eyes…

“MOMMY!” Far too soon she went to get her daughter- who stood, diaper removed, in her crib. But, at least she was in her bed. Unlike her brother…

The mommy ran around trying to find her son, the other day he had crawled under the crib to sleep, but he was not there. Craft room? Nope. Toy room? Nope. Outside? Nope… panic set in. She called him and called him…

He appeared… still not sure where he was.

This mommy was tired. Exhausted. But, obviously sleeping was not an option so, what did she decided to do?


Make marshmallows of course.

Homemade Marshmallows made from Honey instead of corn syrup. They taste so much better than store bought.

Logical, right? 

Interesting enough to keep her awake, simple enough to get right while sleep deprived, and tasty enough to enjoy after a rough day. And since they are made with honey they are healthy, right? Ok… they are still just sugar. But, a better sugar is nothing to be sneezed at.

5.0 from 1 reviews
Honey Vanilla Bean Marshmallows
A marshmallow that is made from honey instead of corn syrup. It blows the store bought version OUT OF THE WATER.
  • 4 vanilla beans, or 2 t vanilla extract but it will not have the same depth of flavor
  • 1¼ cup honey
  • 1 cup water, divided
  • ¼ t salt
  • 2 T plus 1 t gelatin (preferably grass-fed beef gelatin)
  • Chopped nuts, powdered sucanat + a bit of arrowroot powder, coconut, or cocoa powder to line the parchment paper you put the marshmallows into.
  1. Prepare a sheet of parchment by putting it onto a sheet pan and sprinkling with chopped nuts, coconut, cocoa powder, or powdered sugar.
  2. Put the gelatin in the bowl of a stand mixer, pour ½ cup water over top let sit for at least 10 minutes.
  3. In a medium sized pot mix the honey, remaining ½ cup water, scrapings from the vanilla bean + the reserved beans. If you are using vanilla extract, wait to add that. You want it big enough to prevent boil overs, trust me those are a mess.
  4. Heat the honey and water mix until it reaches 240 degrees Fahrenheit (soft ball stage). It will be boiling for several minutes before that is reached. It usually takes me 15 minutes to get to temperature, but other recipes often say 7-10 minutes.
  5. Using your whisk attachment turn the mixer to it's lowest speed. Slowly pour in the hot syrup.
  6. Slowly increase the speed of the stand mixer once all the honey syrup is in.
  7. Whisk on the highest speed until the the honey mixture is very fluffy and lukewarm (10-15 minutes). When it starts to get fluffy add the extract if you are using that instead of vanilla beans.
  8. Use an oiled spatula to spread the marshmallow mixture onto your prepared landing spot.
  9. Let set up for 8 hours.
  10. Marshmallows are easiest cut with sheers.
  11. Allow the sides of the marshmallows to air dry, not touching, or toss with additional coating ingredient.

Thankfully when everything was done she had plenty of help cleaning up.

But, it did mean she would need to clean up the cleaner-up-ers.

Actually, they enjoy baths I just could not resist taking advantage of that face.

Linked to:
Waste Not Want Not Wednesdays @ Poor and Gluten Free
Real Food Wednesdays @ Kelly The Kitchen Kop
Full Plate Thursday @ Miz Helen’s Country Cottage
Thriving on Thursdays @ Domesblissity
Pin It Thursday @ Sweet Bella Roos
Fight Back Friday @ Food Renegade

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  1. Connie says

    Awww, love your daughter’s face in the last picture–classic! Marshmallows sound delicious as well. We all need a treat every now and then.

  2. says

    Your little ones are the cutest precious babies, just precious photos!! I would just love your Vanilla Bean Marshmallows, they look so good! Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
    Miz Helen


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