Honey Marshmallows and Marshmallow Cream


Marshmallows are incredibly easy to make for the Specific Carbohydrate Diet (SCD). They are light and fluffy and have a sweet marshmallow flavor. The same recipe can also be used to make a marshmallow cream.

Can you use honey to make homemade marshmallows?

Absolutely! Honey can easily be used to make marshmallows in the place of sugar. If you prefer maple syrup (not SCD), that can be used as well. Because we’re making a simple syrup to use in the marshmallows, honey is a great substitute for sugar. Just be aware the marshmallows will be a little stickier than marshmallows made with regular sugar.

SCD Marshmallows

SCD Marshmallows ready to serve



A couple of things to know about SCD marshmallows:

  1. Because we’re not using a stabilizer like cream of tartar, SCD marshmallows will be softer and more delicate than regular marshmallows – they probably can’t be placed on a stick and roasted over a campfire (though I haven’t tried!)
  2. They won’t keep for very long – store in a air-tight container in refrigerator for three to four days
  3. The fluff will turn into a big marshmallow if it is refrigerated, so to be used as a fluff it has to be used right away

What do you need to make honey-sweetened marshmallows?

These marshmallows only require a few ingredients:

  • Unsweetened gelatin
  • Filtered water
  • Honey
  • Vanilla
  • Salt

How are homemade SCD marshmallows made?

The process is simple. Gelatin is mixed with a small amount of filtered water and set aside while the honey syrup is made. To make the sryup, honey and water are heated slowly over medium heat until the temperature reaches 220 – 225°F. The hot syrup is then blended with the gelatin for several minutes. The vanilla and salt are added and then the mixture is blended again until it becomes light and fluffy.

What can SCD Marshmallow Cream be used for?

SCD Marshmallow Cream

Marshallow cream can be used to dip fruit in as a filling for cakes and cookies. It can also be used to make my Marshmallow Butter Cream Frosting.

Honey Marshmallows and Marshmallow Cream
  • ½ tbsp unflavored gelatin
  • 1 cup filtered water
  • ¾ cup honey
  • 1 tsp vanilla
  • dash salt
  • Add a ¼ cup of the water to a large mixing bowl

  • Whisk in the ½ tbsp of unflavored gelatin

  • Set aside while you make the honey syrup

  • Add ¾ cup of water to medium saucepan

  • Heat over medium heat until the mixture just starts to bubble

  • Reduce heat to keep it bubbling, but not at a rolling boil

  • Heat to 220 – 225℉ while stirring occasionally

  • Keep an eye on it because you don’t want it to get too hot and boil over – that will be messy!

  • Remove from heat once it reaches temperature

  • Use the electric (or stand) mixer on low in the gelatin mixture and slowly pour in your honey mixture

  • Gradually increase speed to high and beat for five minutes

  • Add vanilla and the dash of salt

  • Beat on high another five minutes

  • Allow to stand for five to ten minutes

  • If it is not fluffy enough, beat another few minutes

For Marshmallows

  • Pour mixture into an 8 x 8 pan

  • Cover and refrigerate for several hours or overnight

  • Cut into squares

  • Store fluff and marshmallows in air-tight container in refrigerator or up to four days

Sherry Lipp
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