Homemade marshmallows: Noémie Honiat’s ultra-easy 2-ingredient recipe

Craving a sweet treat without refined sugar? A simple two-ingredient marshmallow recipe has been making rounds online. Food creator Noémie Honiat adapted it, and her version is easy enough for a weekday experiment. Read on for the ingredient list, clear steps, and creative twists to keep these airy bites interesting.

Essential ingredients for sugar-free homemade marshmallows

• 30 cl of 100% apple juice — choose a pure juice for natural sweetness.
• 8 gelatin sheets — or the equivalent powdered gelatin per package directions.

How to make two-ingredient apple-juice marshmallows

1. Soak the gelatin sheets in cold water until soft, about 5–10 minutes.
2. Pour the apple juice into a saucepan and warm it gently on low heat.
3. When the juice starts to simmer, squeeze excess water from the gelatin and add it to the hot juice.
4. Stir until the gelatin fully dissolves and the liquid is clear.
5. Transfer the hot mixture to a blender or stand mixer.
6. Whip on high until the mixture becomes thick, pale, and cloud-like.
7. Pour the foamy mass into a lined or greased mold and smooth the surface.
8. Refrigerate for several hours until fully set.
9. Remove from the mold and cut into small squares or shapes.
10. Optionally, coat each piece in coconut, ground nuts, or a starch alternative.

Creative flavor swaps and healthier finishes

Once the apple-juice base is mastered, you can experiment without adding refined sugar. Try these natural variations:

• Switch apple for raspberry juice to get a vivid pink hue.
• Use passion fruit juice for a tangy, tropical note.
• Infuse the warm juice with a vanilla pod, verbena, or a few drops of rose water.
• Coat the marshmallows in shredded coconut or toasted hazelnut powder instead of icing sugar.

Practical tips to ensure success

• Do not overheat the juice; a gentle simmer is enough to dissolve gelatin.
• Use a high-speed mixer for the best airy texture.
• Allow ample chilling time so pieces hold their shape when cut.
• If using powdered gelatin, follow the packet conversion to match sheet strength.
• Store in a cool, dry place for a few days, or refrigerate for longer freshness.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.