If you used brown vanilla extract or marshmallow herb it could have caused them to be tan. Maybe they weren’t mixed enough?

Someone already answered this above. Looks like you need to let them set up and then remelt the traditional way with a little butter.

Per the recipe: “Do NOT store in the refrigerator as they will melt.”

I set out to double then realized mid way I didn’t have enough honey but had already added extra collagen and water. I still thought they were awesome but a tad firm so I’m guessing that’s because it’s missing a cup of honey. I can’t wait to make them again!

Delicious n felt medicinal in a great stomach coating way

I know it says to add the flavor the last two minutes of mixing, but I added our extract into the honey/water mixture instead and it worked very well! I made peppermint marshmallows as a topping for hot chocolate.

I don’t have a candy thermometer so I just timed my boil, and then whipped the two mixtures until my fluff was holding soft peaks.

In my base tea I added marshmallow root, clove, Mullien, and Nettle – but I think the flavour will be a bit nicer with a stronger tea so I may try to steep longer or overnight next time.

You could try it. Let us know if you do!

Well rebounding on a trampoline is good for you so there’s that 😉 Sorry the recipe didn’t work for you! The mixture may have been cooked a little too long (if the stove temp was higher) or it may have been mixed for too long. Both of these can cause the marshmallows to become too hard. Store-bought marshmallows typically use corn syrup so they might have a different consistency than what you’re used too, though they shouldn’t be that resistant.

Thanks for your comment! This is an older recipe and the instructions were in need of clarifying. They’ve since been updated so hopefully they’re not as confusing to you.

You can use maple syrup instead if preferred.

These “marshmallows” had the chewiness of a rubber tire and the delicate texture of… well, nothing delicate. Tried roasting one, but it didn’t toast—it just kind of… melted a bit and then stubbornly held its shape like some indestructible gummy. I mean, I could probably patch my bike tire with this stuff.

If you’re looking to make marshmallows with enough elasticity to power a trampoline park, this is your recipe. If you want soft, pillowy marshmallows, bring scissors… and maybe a wrestling mat.