Vanilla Honey Marshmallows

Soft, bouncy, and corn syrup-free — naturally sweetened with honey.

These marshmallows are made with real honey, gelatine, and vanilla — no refined sugar or corn syrup.

Please note: heating honey to high temperatures means it is no longer raw, but it is still a more wholesome choice than refined sugar for a treat.

Ingredients

250 g (¾ cup) runny honey
120 ml (½ cup) water, divided into 2 parts
3 tbsp (about 25–30 g) grass-fed gelatine powder (see notes on choosing gelatine)
1 tsp pure vanilla extract (or seeds from 1/4-1/3 vanilla bean)
Pinch of fine sea salt
Coconut flour or finely ground unsweetened dessicated coconut (for dusting)

Line your pan with parchment and lightly dust with coconut flour or finely ground dessicated coconut.
Place half the water (60 ml) in your mixer bowl. Sprinkle gelatine over the water and let bloom for 10 minutes.

In a small saucepan, combine honey, remaining water (60 ml), and salt. Stir gently to combine.
Attach thermometer and heat over medium until the mixture reaches 115–118 °C (240–245 °F) — soft ball stage. Do not stir during heating. If using a meat thermometer, make sure the tip isn’t touching the bottom of the pan to get a more accurate reading.

With mixer on low, slowly pour hot syrup into bloomed gelatine.
Once combined, increase speed to high and whip 8–10 minutes until thick, glossy, and tripled in volume.
Beat in vanilla in the final minute.

Quickly pour mixture into prepared pan, spread evenly.
Dust top lightly with more coconut flour and let set at room temperature for 4–6 hours or overnight.

Once firm, lift out of pan and cut into cubes with a sharp knife dusted with coconut flour to prevent sticking. Dust sides of each marshmallow as needed.

Use a thermometer — temperature is key to texture.
Whip long enough to hold peaks, but not so long it stiffens before pouring.
Use a mild, light honey for flavour — dark honeys can taste too strong.
Heating honey makes it no longer raw, but still natural and better than refined sugars.
Storage Notes: Store marshmallows in an airtight container at room temperature for up to 1 week. Lightly dust with coconut flour or layer with parchment paper to prevent sticking.
In warmer climates, you can refrigerate them for 1–2 weeks, though the texture may become a little firmer or chewier.
Freezing: Wrap individually in parchment, place in an airtight container, and freeze for up to 2 months. Defrost at room temperature. They may lose a little fluffiness but still taste delicious — especially melted into hot drinks.

Sugar-Free Chocolate Swirl: fold in 2 tbsp melted sugar-free dark chocolate just before pouring into the pan.
Peppermint: replace vanilla with ½ tsp pure peppermint extract.
Spiced: add ½ tsp cinnamon and a pinch of nutmeg to the syrup for warmth.
Toasted Coconut: sprinkle toasted coconut on top before setting.
Berry: whip in 1–2 tsp freeze-dried berry powder at the end for a fruity twist.

Planet Paleo (UK) — Grass-finished EU cattle, traceable and tested (planetpaleo.co.uk)
Osius (UK) — Small-batch, organic grass-fed British bones (osiufoods.com)
Great Lakes Europe — Glyphosate-tested, pasture-raised, reliable (greatlakeswellness.eu)

Perfect Supplements — 100% grass-fed & grass-finished, glyphosate-tested, no grains (perfectsupplements.com)
Vital Proteins (green tub) — Pasture-raised, hormone-free, third-party tested (vitalproteins.com)
KOS (organic) — USDA Organic, very clean, minimal additives (kos.com — check availability)

Make sure you use a gelatine suitable for gelling (not collagen peptides).