Caramel Marshmallows
When I was a kid, marshmallows came from a bag that crinkled like a chip wrapper and smelled vaguely of cardboard. We toasted them, squished them into s’mores, or fished them out of hot cocoa until they melted into mystery foam. And I loved them.
But I had no idea that marshmallows could be handmade — or that they could be better. Once I made my first batch from scratch, I never looked back. And then… I added homemade caramel and a pinch of sea salt, and let’s just say: things got serious.
Why Make Homemade Marshmallows?
Sure, it’s easy to buy a bag from the store. But here’s what makes these Salted Caramel Marshmallows worth the (minimal) effort:
No corn syrup. No artificial flavors. No plastic bag.
Sweetened with honey, not processed sugar
Flavored with real homemade caramel — soft, golden, and slightly salty
Naturally gluten-free and dairy-optional
Shockingly easy to make — and ten times more impressive
They’re fluffy, gooey, and absolutely beautiful when swirled with caramel ribbons and dusted in soft powdered goodness.
What Makes These Marshmallows Special?
Unlike basic marshmallow recipes, these are:
– Swirled with golden honey caramel for deep flavor
– Finished with flaky salt to bring balance and grown-up flair
– Still kid-approved (they think it’s candy — don’t tell them it’s homemade)
– Freezer-friendly and giftable
And if you’ve ever worried that homemade marshmallows are fussy, let me reassure you: they’re not. If you can boil water and stir with intention, you’re good to go.
Flavor Variations To Try
Once you fall in love with the texture and sweetness, here are a few ways to keep the magic going with flavor variations:
Chocolate Marble
Drizzle in melted dark chocolate instead of (or in addition to) caramel. Gently swirl with a skewer before it sets.
Strawberry Swirl
Puree freeze-dried strawberries and mix with honey for a fruity ribbon swirl.
Maple Nut
Use maple syrup in place of honey and add a handful of finely chopped toasted pecans.
Vanilla Chai
Add 1/4 teaspoon chai spice blend to the marshmallow base and swirl in a thick, steeped tea syrup.
You can even coat them in powdered freeze-dried fruit for color and tartness or crushed nuts for a little crunch.
Serving Suggestions
Once they’re set and cut, you can:
Toast them gently for gourmet s’mores
Drop them in cocoa (or coffee — live a little)
Wrap them in waxed paper for sweet gifts
Use them as cupcake toppers
Eat them right off the knife while whispering, “These calories don’t count…”
These also store well in an airtight container on the counter for a week, or in the freezer for months. (Spoiler: they won’t last that long.)
Faith & Food
Homemade marshmallows start as a sticky mess. Then they get whipped, stretched, and set aside to firm up. Sound familiar? Sometimes God takes us through a sticky, uncomfortable process to shape us into something sweet and strong — not just for ourselves, but to share with others. (Romans 8:28 – All things work together for good…)
Homemade Snacks Cookbook
Wholesome Snacks Made From Scratch
EBook Price
This cookbook is packed with kid-approved, real-food recipes that are easy to make, fresh-milled flour friendly, and free from the junk you’re trying to avoid.
Over 65 recipes full of homemade goodness!
Salted Caramel Honey Marshmallows
15
servings20
minutes6
minutesIngredients
- For The Marshmallows
3 tablespoons grass-fed gelatin
1/2 cup cold water (for blooming gelatin)
1 cup honey
1/2 cup filtered water (for the syrup)
1/4 teaspoon Real Salt
1 tablespoon vanilla extract
- For The Caramel Swirl
1/4 cup butter (or ghee or coconut oil for dairy-free
1/4 cup honey
Pinch of Real Salt
Optional: 1 tablespoon coconut cream for richer caramel
- For The Coating
1/4 cup arrowroot starch, powdered sugar, or powdered coconut sugar
Pinch of sea salt for topping
Directions
- In the bowl of a stand mixer, combine 3 tablespoons gelatin with 1/2 cup cold water. Let it sit to bloom while you prepare the syrup.
- In a small saucepan, combine 1 cup honey, 1/2 cup water, and 1/4 tsp salt. Heat over medium-high and bring to a gentle boil, without stirring. Use a candy thermometer and cook until it reaches 240°F (soft-ball stage) — this usually takes about 8–10 minutes.
- Start your mixer on low, then carefully pour the hot syrup into the bloomed gelatin. Increase to high and beat for 8–10 minutes, or until the mixture is fluffy, glossy, and forms soft peaks. Add vanilla extract in the last 30 seconds.
- In a small saucepan, melt 1/4 cup butter with 1/4 cup honey and a pinch of salt. Simmer for 2–3 minutes, until slightly thickened. Add optional coconut cream if desired, and stir until smooth.
- Grease an 8×8 inch glass dish and dust with half the powdered coating. Pour in the marshmallow mixture. Quickly drizzle the caramel on top and use a butter knife or skewer to gently swirl. Don’t overmix!
- Let the marshmallows sit uncovered at room temp for at least 6 hours, or overnight. Once firm, turn out onto a cutting board, slice into squares, and toss each in the remaining powder. Sprinkle with flaky sea salt if you like that sweet/salty balance.
Notes
- Chocolate Swirl: Drizzle melted dark chocolate over the top before swirling.
Strawberry Swirl: Puree freeze-dried strawberries with a bit of honey and swirl into the mixture.
Maple Nut: Use maple syrup in place of honey and swirl in finely chopped toasted pecans.
Vanilla Chai: Add 1/4 tsp chai spice to the marshmallow base for a cozy, spiced flavor.
Toasted Coconut: Sprinkle toasted coconut over the top before the marshmallows set.
Mocha Swirl: Mix a bit of espresso powder into melted chocolate and swirl for a coffeehouse twist.
Posts I think You’ll Love
Recent Posts
How To Make Beeswax Food Wraps
How To Make Your Own Beeswax Wraps I still remember the first time I used a beeswax wrap instead of…
Apple Nachos
Apple Nachos – The Perfect Snack It started as a desperate attempt to make apple slices seem more exciting. I…
Crispy Veggie Nuggets
Veggie Nuggets Even Kids Love Most nuggets you find in the store are a mystery mash of who-knows-what, flash-fried, breaded,…
