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How to Make Homemade Marshmallows with Chamomile

Once you learn how to make marshmallows with a few simple ingredients, you’ll never go back to the bagged stuff!

If you’ve never made marshmallows before and you’re about to attempt it for the first time, all I have to say is brace yourself. It’s not difficult, in fact it’s quite simple, as are the ingredients in this recipe. But if you don’t know how to make homemade marshmallows already, you’re in for a fast-paced ride.

To make these homemade marshmallows, we’re keeping the ingredients fairly clean with just gelatin, honey, and steeped chamomile with a pinch of salt. We use a dusting of confectioner’s sugar to keep our tops, bottoms and edges from being sticky.

There are two big flavors happening here, which is the honey and chamomile. Together they make the most delicately flavored marshmallows. You should absolutely only use real honey for this. The honey I use even has bits of honeycomb in it and they don’t affect the marshmallows at all as long as they’re just flecks. If you’re short on honey, you can top it off with real maple syrup, in fact you can make this entirely with maple syrup!

In the recipe video I promised I’d take photos of the second batch, and so I am delivering as promised! These fellas were thick, fluffy and absolutely perfect. If you end up with ones that are a bit thinner like mine were in that batch, that’s because they got mixed too long. I say 5 minutes tops on the stand mixer when you’re using a thicker honey like I was. If it’s white and thick, it’s ready!

cocoa with camomile marshmallows


How to Make Homemade Marshmallows with Chamomile

Once you learn how to make marshmallows with a few simple ingredients, you’ll never go back to the bagged stuff!

  • Author: Amanda MacArthur
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Desserts


  • 2 tbsp dried chamomile
  • 1/3 cup boiling water
  • 2 tbsp gelatin
  • 1 cup real honey
  • 1 pinch salt
  • Confectioners sugar for dusting
  • Coconut oil for greasing


  1. Boil water, and pour ⅓ cup into a small glass. Put dried chamomile in a tea bag or cheesecloth. Let steep in hot water for 10 minutes, then let cool completely. 
  2. Remove tea bag (squeeze out the extra water in it), and pour cooled tea into the bottom of a stand mixer. Sprinkle gelatin over the top and let “bloom” for 5 minutes.
  3. In the meantime, bring honey to a simmer over low heat in a small non-stick pan and add salt. It will begin to bubble up, and at that point, it’s likely reached the ideal 240 degrees, but you can also use a candy thermometer to be sure. This should only take a couple minutes of heating. 
  4. Turn your stand mixer on its lowest speed with whisk attachment on, then start slowly pouring the honey in. Once it’s all in, turn to high and watch the magic happen.
  5. In the meantime, prepare one or two spatulas and grease them with coconut oil (preferred) or olive oil. Prep an 8×8” square baking dish with parchment paper and a dusting of confectioner’s sugar.
  6. Within about 5 minutes, your fluff should be about ready. It will be bright white and thick, easily forming stiff peaks if you try to remove the whisk attachment. The thicker your honey, the faster it will happen. 
  7. Turn off the mixer, open it up, remove the whisk and tap it on the edge of the bowl to get the excess marshmallow out, then quickly use one of your greased spatulas to scoop the marshmallow out into your baking dish, trying to smooth it in evenly. You may need your second spatula once the first gets sticky, to make the top extra smooth and even. Do this all fairly quickly, as the marshmallow will begin to set as soon as it stops being whisked.
  8. Once smoothed into a baking dish, let sit out overnight, then in the morning, bring out another piece of parchment dusted with confectioner’s sugar, and flip your marshmallows onto it. Cut the marshmallows up into squares and toss them in the extra sugar so the sides aren’t sticky and they can store more easily. 
  9. Enjoy in hot chocolate, alone, or wrap up as gifts!

These will store well in a cool dry place. I keep mine in a sealed wax bag in the pantry and they’ll keep well for a few days. If you want them to last longer, go ahead and freeze them!
camomile marshmallows with cocoa

More Chamomile Recipes

If you’re looking for more ways to enjoy chamomile, our Chamomile Gardening Guide includes a number of recipes that are delightful:

How do you like to cook with chamomile? I’d love to hear your recipes in the comments below. And if you try this recipe, let me know what you think!


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