Soft, fluffy, and perfectly spiced, these Healthy, Homemade Gingerbread Marshmallows are a fall/winter dream! Not only do they taste better than store-bought marshmallows, but they’re melt perfectly in your favorite fall beverage. They are SO easy to make, require minimal ingredients, and are loved by kids and adults alike. They are made without corn syrup, artificial flavors, or any funky ingredients. This post contains tons of tips on how to make homemade marshmallows, like how to make them with or without a candy/sugar thermometer!
healthy homemade marshmallows
These Healthy Homemade Gingerbread Marshmallows are the perfect balance of festive flavor and indulgence meets wholesome. They’re naturally sweetened, dairy-free, and melt perfectly into your hot cocoa. Think fluffy, spiced clouds of joy—without the funky ingredients. If you guys frequent my blog/socials, i’m sure you’ve seen my obsession with making homemade marshmallows and this Holiday flavor just brings me so much joyyyy!
The texture of homemade marshmallows is even better than store-bought. They are full of flavor, fluffy, pillowy, and perfectly spiced & sweet! These are a great companion to your hot chocolate, chai, matcha or any cozy beverage! They are also great to snack on as-is, dipped in a little white chocolate, thrown into your favorite holiday desserts – the possibilities are endless!
Why you’ll love this recipe
- They are gut-healthy, made with grass-fed gelatin making them a healthier snack option!
- They are naturally sweetened, refined sugar-free, and paleo!
- Festive & Fun: Flavored with warm gingerbread spices that taste just like Christmas. Homemade marshmallows make a great DIY gift idea!
- Easy to Make: No candy thermometer required (though it helps!).
- They are a delicious addition to S’mores, hot chocolate, chai, or golden milk!
- These get melty in warm beverages, just like store-bought marshmallows!
Recipe video
Equipment needed
- stand mixer – I love my KitchenAid but have heard great things about this more affordable option!
- small saucepan
- loaf pan or 8×8 baking pan – a loaf pan will create thicker marshmallow and an 8×8 will create thinner marshmallows!
Ingredients you’ll need
The full measurements/steps are in the recipe card at the bottom of the post, but here’s an overview!
- Grass-fed gelatin – Not all gelatin is created equal! To receive the gut-healthy and beauty-boosting benefits of gelatin, be sure to use a high quality, grass-fed option. I love Further Foods as it’s pasture-raised, grass-fed, non-GMO and gluten-free. It’s great for healing your gut-lining and benefits your hair, skin, and nails!
- Maple syrup or honey – used to naturally sweeten the marshmallows and pairs amazingly with the gingerbread spices!
- Mollasses – one of the key ingredients that gives gingerbread cookies their signature flavor, texture, and color, so of course we had to add a just a tad into these marshmallows! You can omit it and add more maple syrup or honey.
- Spices: ground cinnamon, ground ginger, ground nutmeg, ground cloves, pinch of sea salt
- Vanilla extract
Steps to make homemade gingerbread marshmallows
Bloom the Gelatin
In the bowl of your stand mixer, combine the gelatin, spices, and vanilla with ½ cup of cold water. Let it sit for 5–10 minutes while you prepare the syrup.
Make the Syrup
In a small saucepan, combine maple syrup (or honey), molasses (if using), and ¼ cup water. Heat over medium heat until it reaches a gentle boil (around 240°F if using a thermometer). I do recommend using one, however after 10 minutes of boiling it should be good to go!
Whip it Up
Slowly pour the hot syrup into the gelatin while mixing on low speed. Gradually increase to high speed and whip for 8–10 minutes until the mixture becomes thick and glossy. Be careful not to over-beat as they’ll firm up and be hard to pour into your pan.
Set the Marshmallows
Pour the mixture into a parchment-lined 8×8-inch pan or loaf pan. Smooth the top with a spatula. Let it set at room temperature for 2-3 hours or you can pop them into the fridge for an hour or so.
Cut and Coat
Once firm, remove from the pan and cut into squares. I actually like to use kitchen scissors to cut them (so much easier!). Lightly dust with monk fruit powdered sugar, arrowroot powder, or a mix of cinnamon and cocoa powder to prevent sticking.
Tips, tricks, & FAQ’s
- Tips for cutting marshmallows: I’ve found it easiest to cut the mixture into marshmallows using scissors. Sometimes they can be difficult to cut with a knife.
- How to make marshmallows without a candy thermometer: Typically, you’d want to use a thermometer to make sure the sugar mixture reaches around 242°F, but they will also work if you can get the mixture around 220°F. This usually takes about 10 minutes of boiling. If you don’t have a thermometer, simply boil the mixture for at least 10 minutes, as this should be long enough to get them to temp!
- Can you make marshmallows vegan? You can make vegan marshmallows using agar agar. Here is a great vegan marshmallow recipe!
- Can you roast paleo marshmallows? Yes! These will roast great, they just get melty pretty quick!
How to enjoy gingerbread marshmallows
- Float them on top of homemade hot cocoa or golden milk
- Add them to holiday gift jars
- Toast them for a healthy s’mores night
- Serve them as part of a Christmas dessert platter
How to Store
Keep your homemade marshmallows in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them for up to 3 weeks.
more healthy recipes to try
- Healthy pumpkin spice marshmallows
- strawberry marshmallows
- matcha marshmallows
- snickerdoodle marshmallows
- Frozen S’mores
- Strawberry frozen S’mores
- S’mores cookie bars
- Easy S’mores Tart
If you try this recipe & love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on Instagram @danishealthyeats!
Homemade Gingerbread Marshmallows (naturally sweetened)
Ingredients
- 3 tbsp grass-fed gelatin
- 1 cup water
- 3/4 cup + 2 tbsp maple syrup or honey
- 2 tbsp molasses *optional, can add more maple/honey
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 3/4 tsp ground ginger powder
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Instructions
- Line an 8×8 baking dish or loaf pan with parchment paper. Spray the paper with spray oil and sprinkle tapioca flour all over it. This ensures the mallows won’t stick – don’t skip this step! If you want the marshmallows to be coated in a little spice, sprinkle a little over the parchment paper!
- Bloom the Gelatin: In the bowl of your stand mixer, combine the gelatin, spices, and vanilla with ½ cup of cold water. Let it sit for 5–10 minutes while you prepare the syrup.
- Make the Syrup: In a small saucepan, combine maple syrup (or honey), molasses (if using), and ¼ cup water. Heat over medium heat until it reaches a gentle boil (around 240°F if using a thermometer). I do recommend using one, however after 10 minutes of boiling it should be good to go!
- Whip it Up: Slowly pour the hot syrup into the gelatin while mixing on low speed. Gradually increase to high speed and whip for 8–10 minutes until the mixture becomes thick and glossy. Be careful not to over-beat as they'll firm up and be hard to pour into your pan.
- Set the Marshmallows: Pour the mixture into a parchment-lined 8×8-inch pan or loaf pan. Smooth the top with a spatula. Let it set at room temperature for 2-3 hours or you can pop them into the fridge for an hour or so.
- Cut and Coat: Once firm, remove from the pan and cut into squares. I actually like to use kitchen scissors to cut them (so much easier!). Lightly dust with monk fruit powdered sugar, arrowroot powder, or a mix of cinnamon and cocoa powder to prevent sticking.
