One of my besties had a baby at the end of 2024. We share a love of food, so I knew I wanted to gift her something delicious and homemade to celebrate her transition into motherhood. From-scratch marshmallows—made with marshmallow root tea—felt like the perfect gift, since marshmallow root is known to support lactation. After a few trial runs, I finally landed on a version that was pure magic. I’m including this recipe in this collection because it’s a fun, cozy holiday project to make with kids home from school or friends stopping by as Thanksgiving and Christmas approaches. P.S. If you want the recipe for my soft-baked einkorn graham crackers, DM me — they make the perfect companion!
Active time: 20 min • Total time: 13 –24 hrs (includes curing)
9" x 13" Tray of Marshmallows (750 grams)
Two 1½” x 2” x 1“ marshmallows — generously sized, fancy café-style
12
• Stand mixer with whisk attachment • Candy thermometer • Tall stock pot — the syrup bubbles up, so give it plenty of room • 9x13-inch baking dish • Parchment paper • Fine-mesh sieve
Ingredients
Marshmallow Root Tea (Optional)
- 1 pint water (450 ml)
- 1/4 cup dried marshmallow root (13 grams)
Honey Marshmallows
- 1 1/4 cups water -- or Marshmallow Root Tea, divided
- 5 tsp gelatin powder (15 grams)
- 1/2 cup honey (175 grams)
- 1 3/4 cups sugar (360 grams)
- 3/4 tsp sea salt (5 grams)
- 4 egg whites
- Neutral oil, like avocado oil
- 1/2 cup tapioca flour -- or cornstarch (65 grams)
- 1/2 cup powdered sugar (60 grams)
Sourcing Tips:
- You can find marshmallow root at Earth Commons — an apothecary I love in East Austin.
- Choose local honey to support nearby pollinators.
Instructions
- Make Marshmallow Root Tea, If Desired
- Set Up
- Prep Gelatin
- Prep Syrup
- Place sugar, honey, salt, and 3/4 cup Marshmallow Root Tea (or water) in a TALL stock pot over medium heat with a candy thermometer. Chef Tip: The syrup will naturally bubble up as they cook, so make sure you choose a stock pot that is plenty tall so it doesn't boil over into a sticky hot mess. Keep a close watch so that you can reduce the heat if it does bubble up too high.
- You can give it an initial stir but do not continuously stir. Chef Tip: Stirring encourages crystal formation and cause marshmallows to be grainy.
- Once the thermometer reads 250°F remove the pot from the heat and stir in the gelatin mixture. Chef Tip: Be VERY careful not to touch the mixture as it is super hot.
- Prep Egg Whites
- Whisk Hot Gelatin-Syrup into Egg Whites
- Once soft peaks form, turn the mixer up to high speed and slowly start to add the gelatin-syrup mixture in a steady stream down the side of the mixing bowl while the whisk is running. Continue until all of the mixture is added into the whites.
- Continue to let the mixer beat the marshmallow mixer on high speed, for about 10-15 minutes or until the edge of the bowl is no longer hot.
- Cure Marshmallows
- While the mixer is still going, prepare a dish for the marshmallows: Line a 9x13 baking pan with parchment paper and cover it a neutral oil.
- Mix together tapioca flour (or cornstarch) and powdered sugar, and use about half of it to coat the oiled parchment, reserving the rest for the top of the marshmallows.
- Once side of the mixing bowl has cooled down, transfer the marshmallow mixture to the prepared pan and spread it out with a spatula to make it even. Chef Tip: Do this fairly quickly before the gelatin firms up.
- Use a sieve to shake the powdered sugar mixture onto the top of the marshmallows. Reserve extra powdered sugar mixture for the next day.
- Let marshmallows set at room temperature to cure for 12-24 hours.
- After 12-24 Hours, Cut and Enjoy!
- With a long knife, cut the cured marshmallows into large squares. Roll them in additional powdered sugar mixture to keep them from sticking to each other.
- Store at room temperature in an airtight container for up to a week, or freeze and thaw marshmallows as needed.
Steep dried marshmallow root in hot water for 10-15 minutes. Or alternatively, make cold brew tea by combining the dried marshmallow root with cool water and infusing overnight in the refrigerator.
Gather ingredients and all of the equipment needed for the recipe, including the following: stand mixer, candy thermometer, tall stock pot, 9" x 13" baking dish, silicon spatula, sieve, and parchment paper.
In a small bowl, combine 1/2 cup of water (or Marshmallow Root Tea) with gelatin and whisk together well.
Place egg whites in the bowl of the stand mixer with whisk attachment, or large mixing bowl with hand beater. Turn on the stand mixer, and whisk egg whites until soft peaks form, about one minute.
Serving & Storage Suggestions
- Ideal Temp: Room temp
- Prep Ahead Optionality: These are a dream for make-ahead gifting. The marshmallows need at least 12 hours to cure, but once set, they hold beautifully for up to a week — no refrigeration required. You can also make them weeks in advance and freeze them (see below).
- Storage: Store at room temperature in an airtight container layered with parchment, or freeze for longer storage. To freeze, place cut marshmallows in a single layer on a tray until solid, then transfer to a freezer-safe container with parchment between layers. Let thaw uncovered at room temperature before serving.
- Best By: Within 7 days at room temp or 3 months frozen.
- Surplus Ingredients: You’ll have four leftover egg yolks — a perfect excuse to make lemon curd, pastry cream, or a rich custard base for ice cream.
- Favorite Beverage Pairing: Hot cocoa, of course!
- Complementary Menu Ideas:
- I love stacking these plump marshmallows in between two graham crackers with a nut butter-filled chocolate (like Hu or Brooklyn Born)
- My Soft-Baked Einkorn Graham Crackers (recipe coming soon, and even sooner if you DM me to ask for it! )
Did you make this?
Tag @centraltexasthanksgiving and @valentiful on Instagram!