5-Minute Homemade Marshmallows.

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One time I made marshmallows and there was a double boiler involved and that made me angry. Three different stages of temperature control and heating and cooling took place and by the end of it all, I decided I'd never, ever make them again. That is until the 5-minute homemade marshmallow came into my life.

Lucky you, kids. 

Marshmallows, in my eyes, are accessories. They're not going to fill up your belly, tide you over until this next meal, or put meat on your bones. Thus, they deserve very little of my attention. After all, there are four young littles who could hardly survive by homemade marshmallow alone. 

Even better than the fact that these homemade marshmallows whip up in five minutes, they are also naturally sweetened with zero funky ingredients. Unlike some products with gelatin, these marshmallows also have a proper marshmallow texture (especially after a few days). Homemade marshmallows won't save the world or make your children be patient for the next four days while they wait anxiously for Christmas to arrive. Homemade marshmallows will make your homemade hot chocolate or honey latte all the better. And that counts for something, right? 

5-Minute Homemade Marshmallows | The Elliott Homestead

Naturally Sweetened Homemade Marshmallows

You will need: 

 - 4 tablespoons gelatin (snag it at your grocery store or health food store)

 - 2/3 cup cold water

 - 1 1/3 cups maple syrup or honey

 - Pinch of sea salt

 - 1/2 teaspoons vanilla extract or the beans from 1 vanilla pod 

 1. In a small saucepan, combine the gelatin and water. Bring up to a simmer, whisking to combine. Once it reaches a simmer, shut off the heat and set aside. 

Whipping gelatin for the homemade marshmallows | The Elliott Homestead

 2. Then, in a stand mixer, mix together the maple syrup, salt, and vanilla. Add in the gelatin mixture and turn the mixer onto low. Gradually increase the speed (so as not to splash it all out!) until the mixer reaches high. 

Soft peaks on the homemade marshmallows | The Elliott Homestead

 3. Whip the marshmallow mixture until it forms soft peaks. It should have doubled in size during this time. You can sneak your finger in to grab a little taste... no one will tell... even if your finger has leftover nail polish on it from Thanksgiving that you've yet to completely take off. What are you, Shaye? 13? Some people... 

Spreading the homemade marshmallows | The Elliott Homestead

 4. Butter a baking dish liberally, so as to keep the marshmallow mixture from sticking. Using a spatula, scrape the marshmallow mixture into the dish and smooth it out a bit. No need to be perfect, unless you're a perfectionist, in which case - good luck.

 5. Refrigerate the homemade marshmallow mixture until it's just set - about an hour. At this point, you can remove it from the refrigerator and slice it however you wish. 

Chilling the homemade marshmallows | The Elliott Homestead

I did a little of this slicing...

Slicing the homemade marshmallows | The Elliott Homestead

With a little of this slicing... 

Cutting the homemade marshmallows | The Elliott Homestead

To end up with these beautiful (though imperfect) homemade marshmallows.

Giving the cut marshmallows a toss in corn starch, arrowroot powder, or icing sugar can keep them from sticking together.

Easy, naturally-sweetened, homemade marshmallows | The Elliott Homestead

And voila! Holiday perfection in the 5-minute homemade marshmallow. It makes the dark days seem lighter, the air seem a bit warmer, and Christmas seem just a wee bit closer. 

We're preparing the house for company, putting out fresh vases of greenery, and soaking in these days together. There's been no rushing about or frantic present searching. It's been a season of rest... and anticipation of what (or who rather) is coming... and I'm so glad it's almost here! 

Joy to the World - the Lord has come! Let Earth receive her King! 

May your Christmas be blessed, my friends.

And Amen. 

Naturally Sweetened Homemade Marshmallows

• 4 tbsp gelatin ((snag it at your grocery store or health food store))

• ⅔ cup cold water

• 1 ⅓ cups maple syrup or honey

• Pinch of sea salt

• ½ tsp vanilla extract or the beans from 1 vanilla pod 

1. In a small saucepan, combine the gelatin and water. Bring up to a simmer, whisking to combine. Once it reaches a simmer, shut off the heat and set aside. 

2. Then, in a stand mixer, mix together the maple syrup, salt, and vanilla. Add in the gelatin mixture and turn the mixer onto low. Gradually increase the speed (so as not to splash it all out!) until the mixer reaches high. 

3. Whip the marshmallow mixture until it forms soft peaks. It should have doubled in size during this time. You can sneak your finger in to grab a little taste… no one will tell… even if your finger has leftover nail polish on it from Thanksgiving that you've yet to completely take off. What are you, Shaye? 13? Some people… 

4. Butter a baking dish liberally, so as to keep the marshmallow mixture from sticking. Using a spatula, scrape the marshmallow mixture into the dish and smooth it out a bit. No need to be perfect, unless you're a perfectionist, in which case – good luck.

5. Refrigerate the homemade marshmallow mixture until it's just set – about an hour. At this point, you can remove it from the refrigerator and slice it however you wish.