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These homemade healthy marshmallows are naturally sweetened with honey and flavored with freeze-dried fruit. They’re light, fluffy, and so much better than store-bought. Plus, there’s no corn syrup or refined sugar!
Looking for more marshmallow recipes? Try my rose flavored marshmallows, classic marshmallow recipe and marshmallow fluff recipe!
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Pin ItWhy These Healthier Marshmallow Are Better
Why These Are Healthier: Made with honey instead of corn syrup, no refined sugar, flavored with real fruit powder, and free from preservatives.
They’re sweetened naturally, packed with flavor, and honestly taste even better than store-bought. Plus, they melt perfectly into pink hot chocolate or can be dipped in dark chocolate for the ultimate snack!
I like eat them alone, roast them or add them to my dessert charcuterie platter as well!
Healthy Marshmallow Ingredients
- Filtered Water: Divided for blooming the gelatin and making the syrup.
- Honey: The natural sweetener that replaces corn syrup or refined sugar. I also use honey in my homemade lollipop recipe too!
- Gelatin: Helps create that bouncy, fluffy marshmallow texture. I use this when making my homemade marshmallows.
- Freeze-Dried Fruit: Adds natural flavor and color—use raspberries, strawberries, cherries, or any favorite. I use these in my Strawberry Rice Krispie Treats too!
- Salt: A pinch to balance the sweetness.
- Vanilla Extract: For warmth and classic marshmallow flavor. You can also use rose flavoring like I do in my rose flavored marshmallows.
How to Make Healthier Marshmallows
- Bloom the gelatin by sprinkling it over ½ cup of water in a stand mixer bowl.
- Prep your pan with parchment or powdered sugar so it’s ready to go.
- Blend freeze-dried fruit into a powder and sift out any seeds using a fine mesh sieve.
- In a saucepan, combine honey and the remaining ½ cup water. Boil until it reaches 235–242°F.
- Slowly mix the hot syrup into the gelatin, then add the fruit powder, vanilla, and salt.
- Then turn the mixer to high and whip until fluffy (about 8 minutes), then spread it into the pan to set.
Eden’s Healthy Marshmallow Tips
Use a Candy Thermometer: Temperature is key for the syrup to set the marshmallows. You want it between 235–242°F. You HAVE to get the mixture hot enough to work.
Prep Your Pan First: The mixture sets quickly, so have everything ready.
Watch the Boil: In my experience, the honey reaches temp in about 10 minutes. Just like when I make my honey simple syrup, you can’t walk away or it will boil over.
Don’t Skip the Whip: Whipping for the full 8 minutes gives you that fluffy, dreamy texture.
How to Store Healthy Marshmallows
- Room Temperature: Store in an airtight container at room temp for up to 5 days.
- Avoid Moisture: Keep them dry; any humidity can make them sticky.
- Optional Coating: Dust lightly with arrowroot or powdered freeze-dried fruit to help prevent sticking.
Healthy Marshmallow FAQ’s
Absolutely! Honey gives these marshmallows their signature natural sweetness and helps them set properly. If you want them a little less sweet, you can reduce the honey slightly, but keep in mind the texture may change. You can also try maple syrup for a different flavor twist—it works beautifully and gives a cozy, caramel-like taste.
That rubbery texture usually happens if the marshmallow doesn’t whip long enough or if the gelatin didn’t bloom properly.
Best kept at room temperature in an airtight container—up to about 5 days. Refrigeration isn’t recommended; the moisture can make them melt or turn sticky, as many users discovered the hard way
Yes! Lightly dust your pan with powdered sugar or powdered freeze‑dried fruit before pouring in the marshmallow mix. You can also toss cut marshmallows in arrowroot or powdered fruit for little flavor pops.
Yes! You can use different extracts or natural powders to switch up the flavor. I love adding finely blended freeze-dried fruit like strawberries, raspberries, or even bananas for a natural pop of color and taste. Just make sure the powder is super fine so it blends smoothly into the marshmallows. You can also experiment with floral extracts like rose or lavender (like my lavender cake) or try matcha (like my iced matcha) for a fun twist.
More Marshmallow Recipes
I’d love to know if you try these healthier homemade marshmallows! Leave a comment and rating below, and tag me on Instagram if you make them!
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Homemade Healthy Marshmallows
Equipment
- 1 Candy Thermometer
- 1 saucepan
- 1 8×8 or 9×9 pan
Ingredients
- 1 cup water, divided 1/2 cup + 1/2 cup
- 3 tbsp gelatin
- 1 cup honey
- 1/2 cup freeze-dried fruit, I used raspberry. You can use strawberry, cherry
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Prep the Fruit Powder: Add the freeze-dried berries to a food processor and blend until they turn into a fine powder. If there are any seeds or chunks left, sift the powder through a fine mesh sieve to keep the texture smooth.
- Bloom the Gelatin: Pour ½ cup of water into the bowl of your stand mixer, then sprinkle the gelatin over the top. Let it sit and bloom while you prep the rest—this step helps create that soft, bouncy texture we love in marshmallows.
- Prepare the Pan: Before you start whipping, get your pan ready. I like to coat an 8×8 pan in powdered sugar to keep things from sticking, but you can also line it with parchment paper.
- Make the Syrup: In a saucepan, stir together the remaining ½ cup of water and the honey. Bring it to a gentle boil over medium heat and let it bubble until it hits 235–242°F on a candy thermometer. In my kitchen, that usually takes around 15 minutes. If you don't have a candy thermometer, let the the honey bubble for 15 minutes to ensure it's hot enough to whip!
- Whip It Up: With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Add in the freeze-dried fruit powder, vanilla, and salt. Then crank the speed up to high and whip it until the mixture turns fluffy, glossy, and light pink (if you're using colored dried-fruit) about 8 minutes.
- Pour and Set: Quickly transfer the fluffy mixture into your prepared pan and smooth it out. Let it sit at room temperature for about 1 to 2 hours until it sets.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the texture of these, but they are so very very sweet. Is there any way to reduce that sweetness without compromising on the outcome?
I love making these for a healthy treat!