Homemade Marshmallows With Vanilla & Maple Syrup

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.


Skip the junk in store-bought marshmallows and make your own homemade marshmallows with all-natural vanilla extract and maple syrup instead! #homemademarshmallows #marshmallowswithmaplesyrup * This recipe for homemade marshmallows is sponsored by Nielsen-Massey Fine Vanillas & Flavors.

* * *

Corn syrup, sugar, modified cornstarch, dextrose, water, gelatine, tetrasodium pyrophosphate, natural and artificial flavour, Blue 1…

Those are the ingredients in Kraft marshmallows.


I have no words.

Ok, I actually have a few choice words, but I’ll bite my tongue lest there be young, impressionable minds reading this right now. If there are, however, young impressionable minds, please, PLEASE stop putting ingredients that are simply listed as “a colour” + “a number” in your body!

All of the other garbage ingredients aside, “Blue 1” is one of a number of artificial dyes that are used in many modern-day processed foods and confections (ie. candy, frozen treats, marshmallows, etc.) that have been linked to behavioural problems in children, allergies and even cancer.

According to this article by healthfully.com, “Blue 1 is a petroleum-derived triphenylmethane” that’s been linked to all sorts of health issues, including:

  • eczema
  • hives
  • puffy eyelids
  • dry skin
  • sneezing
  • recurring ear infections
  • congestion
  • wheezing
  • constipation
  • vomiting
  • bloating
  • abdominal discomfort
  • diarrhea
  • headaches
  • migraines
  • anxiety
  • crying (crying???)
  • fatigue
  • hyperactivity and behavior problems in children

Oh, and it also says that “evidence suggests, though does not prove, that Blue 1 … causes cancer in animals.”

PLEASE tell me I’m not the only one who sees a problem with this!

When did it become acceptable to call this FOOD??

But, there is a better way…

Did you know that marshmallows actually used to be made from the root of the Marsh mallow plant? Yes, it’s true. Marshmallows, like just about every other food item invented before the age of industrialization, monoculture corn and petroleum by-products, was once made from actual edible, natural ingredients.

In fact, the earliest known marshmallows were enjoyed by the Ancient Egyptians who boiled pieces of the mucilaginous roots of the Marsh mallow plant (which is also highly medicinal, btw) with honey (also medicinal) to make an herbal confection that was reserved for the enjoyment of royalty and deities only.

Skip the junk in store-bought marshmallows and make your own homemade marshmallows with all-natural vanilla extract and maple syrup instead! #homemademarshmallows #marshmallowswithmaplesyrup

Fast forward to early 19th century France and the modern day marshmallow began to take shape as French confectioners began to whip the sap from the marsh mallow root into a fluffy, spongy, soft candy reminiscent of today’s marshmallows.

Of course, like most everything else, over the course of the past two centuries marshmallows have become hyper-processed and hardly resemble real food at all. (And they definitely aren’t made with medicinal herbs anymore).

Luckily you can avoid all of the garbage ingredients that are often found in store-bought marshmallows by making your own marshmallows at home.

Even luckier, homemade marshmallows are stupidly easy to make.

The homemade marshmallow recipe I’m about to share with you takes just a few minutes to throw together and is made with just a handful of natural ingredients: water, gelatine, vanilla, pure maple syrup, sea salt and a little non-GMO cornstarch mixed with some powdered vanilla to coat the outside.

Skip the junk in store-bought marshmallows and make your own homemade marshmallows with all-natural vanilla extract and maple syrup instead! #homemademarshmallows #marshmallowswithmaplesyrup

You could make try making these marshmallows with liquid honey or simple syrup instead of maple syrup if you wanted. I just so happened to have some pure maple syrup on hand, and since summer is just wrapping up now and we’re heading into fall, there’s something about the maple flavour that just feels right this time of year!

I won’t get into the actual health benefits of some of these ingredients, and I do want to make it clear that the sugar content (although derived from pure maple syrup) is still high even in homemade marshmallows. But I will say that the ingredients in these homemade marshmallows are exponentially better for you than the modified cornstarch, tetrasodium pyrophosphate and Blue 1 food additives in commercially-processed marshmallows.

Oh, and they taste better too.

But don’t take my word for it. Try them yourself!

Seriously, they’re so easy to make that you’ll (hopefully) never buy store-bought marshmallows again. But if you do, and you happen to experience any of the side effects listed above (a little spontaneous crying perhaps??), well, don’t say I didn’t warn you.

Homemade Marshmallows With Vanilla & Maple Syrup

Homemade Marshmallows With Vanilla & Maple Syrup

Yield: 24 large marshmallows
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes



  1. Grease a 9x13-inch pan with butter to prevent marshmallows from sticking. Set aside.
  2. Mix the water and the gelatine together in a small saucepan and bring to a simmer over medium heat. Once gelatine has dissolved and the mixture has come to a simmer, remove from heat and set aside.
  3. Add the maple syrup, vanilla and sea salt to the bowl of a stand mixer (or in a mixing bowl if using a hand beater). Whisk together on low to combine.
  4. Slowly pour the gelatine/water mixture into the maple syrup/vanilla mixture and continue to whisk on low. Slowly increase the speed of the stand mixer (or hand beater) higher and higher until the marshmallow mixture begins to thicken up and form stiff peaks.
  5. Working quickly, pour the marshmallow fluff into the greased pan. Use a spatula to help transfer it from your mixing bowl and smooth it out the top as best you can. (The gelatine in these homemade marshmallows sets pretty quickly so try to get your marshmallow mixture into your pan as quickly as possible once you’ve finished whipping it).
  6. Refrigerate the pan of marshmallow mixture for at least one hour and up to 12 hours or overnight.
  7. Cut marshmallows into squares and toss in a mixture of cornstarch and vanilla powder to coat the outside and prevent them from sticking together. (The vanilla powder is optional but adds extra vanilla flavour to the coating!)
  8. Enjoy marshmallows fresh or store in the fridge for up to 3 days.


* If you want to store these marshmallows for longer than a few days, you can store them in the freezer for up to 3 months. They freeze nicely but still maintain their spongy texture. Don't store them at room temperature though as they will likely mold from the water content.


Wishing you homemade, homegrown, homestead happiness 🙂



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Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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How many ways can you think of to put a greenhouse to use in the winter?

Sure, greenhouses are a great way to extend your gardening season into fall, or to create an even warmer microclimate for heat-loving crops like tomatoes and peppers in the summer, but they also provide a warm space to grow food (and ornamental flowers and plants) right through the winter months.

But that’s not the only way you can use a greenhouse year-round! To learn more about how to put an existing greenhouse to good use in the winter (or why you should consider adding a greenhouse to your property if you haven’t yet), be sure to check out the Greenhouse Effect feature in the Winter issue of Modern Homesteading Magazine, written by contributor Lori Austin of @hollandgirlgfdf.

Subscribe to Modern Homesteading Magazine via the link in my bio or go to http://modernhomesteadingmagazine.com to gain instant access to this issue along with our entire digital library of past issues!

Do you have a greenhouse or are you considering one for your homestead? How do you put your greenhouse to use during the winter months?

Most importantly, have you subscribed to Modern Homesteading Magazine yet???

#wintergarden #wintergardening #greenhouse #wintergreenhouse #greenhouselife #greenhouses

Every year during the month of January, I challenge myself to eat as much as possible from the food that we’ve stored over the past year.

Three years ago I decided to make this a public challenge and invited anyone who wanted to participate to join me. Every year, hundreds of other homesteaders (and non-homesteaders alike!) join me in doing what has now become an annual Homestead Pantry Challenge, and this year is no different!

As homesteaders, so much of our year is spent planning and preserving food for the winter, and so it seems fitting to plan winter meals around the food we’ve worked hard to store.

Not to mention, January tends to be the time of year when most of us are feeling tapped out from the Holidays and ready to save some money, get organized and set new goals for the new year.

Kicking off the new year with a pantry challenge is a great way to accomplish all of the above goals and is, in essence, a celebration of all the hard work we’ve put into our food storage and preservation over the past year, while also showing us where we need to focus (or refocus) our efforts in the coming year.

If you haven’t joined the 2022 Homestead Pantry Challenge yet, it’s totally free to join and is VERY customizable, so even if you don’t want to eat down your entire pantry, you can still use it to get organized and put your creativity in the kitchen to the test!

In past years this challenge has been hosted mostly here on Instagram, but this year I’m hosting it via email as well for anyone who isn’t on Instagram. Due to some other personal reasons, the challenge won’t be as Instagram heavy this year, so all of the instructions, assignments, details and resources will be delivered via email when you sign up for the challenge!

You can sign up for free via the link in my bio, or by going to https://thehouseandhomestead.com/pantry-challenge/

If you’re just looking for some tips to help you eat from your pantry (at any time of year!), save money and plan meals around what you’ve got, I’ve also got a full blog post with 8 tips to help you eat from your pantry (link also in bio).

Are you participating in the Homestead Pantry Challenge this year?

What’s your signature holiday move?

In the winter issue of Modern Homesteading Magazine, @homemakerchicpodcast hosts @shayeelliott and @parisiennefarmgirl share tips and tricks to help you become the CEO of Christmas in your own home.

From menu planning to decor to packing it all up and starting with a fresh, clean slate come January 1st (or December 27th;), get homemaking advice from the pros for the holidays (and beyond) in the latest issue!

Link in bio to subscribe @thehouseandhomestead or go to https://modernhomesteadingmagazine.com to read the full interview and much more!

I don’t think I’ll ever get tired of looking out the window and seeing THIS!

For years I lived in places that had kitchens with no windows over the sink. I dreamed of having a home where I could stand in the kitchen doing dishes and look out at the world. And not just at any world, but at the NATURAL world.

I feel so at home tucked in the forest. It’s good energy out here. And it’s always beautiful, whether I’m looking out at vibrantly coloured flowers or leaves or at the Earth blanketed in snow.

My life’s a lot more mundane and humble than it used to be in my younger years when I spent most of my time travelling the world, seeing new places and meeting new friends. But today most of my joy comes from being in this place with the birds and forest critters and chickens and rabbits (and of course my family and fur babies that I share this house with!) I don’t currently feel the need to explore the world at this point in my life because there’s enough to look at right outside my window.

Today this view is what I’m grateful for. What are you grateful for today? (Remember, there’s nothing too small to be grateful for:)

Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.

But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;

A time to slow down, rest, reflect and dream;

A time to give ourselves over to the projects, hobbies, crafts and activities that we just don’t seem to have time for the rest of the year;

A time to devour books, soak up knowledge, learn new skills and sharpen old ones.

The winter issue of Modern Homesteading Magazine showcases just a few of the many unique activities, projects and opportunities that this season affords us the time to immerse ourselves in.

Here’s what you’ll find in this issue:

✨ Inspiration and ideas to help you make the most of winter on the homestead
🌱 The many ways to put a greenhouse to use all year long
🥂Homemaking tips for the holidays (and beyond!) with Homemaker Chic podcast hosts Shaye Elliott & Angela Reed
🍴Holiday recipes & comfort foods, featuring Honey Taffy, Mulled Wine and Winter Squash
🪵 Winter woodworking tutorials with The Humble Handyman and Anne of All Trades
❄️ And more!!!

To read the full issue AND get instant access to our entire library of past issues (26 value-packed issues and counting!), click the link in my bio @thehouseandhomestead or go to https://modernhomesteadingmagazine.com

P.S. When you subscribe during the month of December, you’ll also get a coupon code for a free one-year subscription that you can gift to someone you love!

Give the gift of self-sufficiency this Christmas —> https://modernhomesteadingmagazine.com

We’re all familiar with eggnog, but have you ever wondered what “nog” is anyway, or how this decadent holiday drink came to be?

The general consensus is that eggnog originated in England in the 17th Century and was made with eggs, milk and some sort of alcohol (aka. “nog”).

It may have even been enjoyed earlier than this, as a similar beverage called posset (a hot, milky, ale-based drink) has origins dating back to the 13th century.

As I was researching this topic, I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.

It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.

Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.

Eggnog has remained a favourite beverage around Christmas time; One that most of us are accustomed to buying in a carton from the grocery store. But like most processed foods, store-bought eggnog is often loaded with additives like high fructose corn syrup and thickeners.

This holiday season, why not make your own eggnog instead?

All you need are fresh eggs, milk, cream, sugar and a little nutmeg (and an optional cinnamon stick) to garnish.

If eggnog is on your list of holiday must-haves but you’d rather avoid the processed grocery store stuff and make your own with fresh ingredients, you can grab the full recipe via the link in my bio @thehouseandhomestead or by visiting https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/

What’s your position on eggnog? Do you love it or hate it? And if you spike it with alcohol, what alcohol do you prefer?

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