A great recipe and science experiment to make with kids!


  • 3 TBS unflavored gelatin (tapioca powder could possibly be a vegan alternative, though we haven’t tried it)
  • 1 c. maple syrup (honey can be used instead, we tried both)
  • 7 g. wild cherry bark root
  • 7 g. elderberries
  • 14 g. marshmallow powder
  • 1/2 c. water
  • Pinch of salt
  • 1/4 tsp. cream of tartar


To Make:

Prior to starting marshmallows, you need to make the marshmallow water, herbal infused maple syrup (or honey). 

Marshmallow Infusion:

Pour the marshmallow root powder into 1/2 c. water and whisk, breaking up any clumps of powder and let sit for at least 2 hours.  If you have time to let it sit overnight, cover and put it in the fridge for the night.  The substance should have a gelatinous consistency (kind of like snot)

Herbal infused Maple Syrup (or honey):
Pour the maple syrup into a pot, then pour the elderberries and wild cherry bark into the syrup. Heat substance on low for 30 minutes to infuse.



Making the marshmallows:
Oil an available pan and sprinkle with powdered sugar.  In a bowl, blend marshmallow water and cream of tartar. Sprinkle gelatin on top of mixture and let sit for one minute. Heat to syrup to medium/high until it reaches 240*. Once the mixture is hot enough, strain off the herbs and add syrup into mallow bowl and blend on high for 10 minutes until stiff peaks form. Transfer to pan and let sit for at least 3 hours. Cut into little pieces and enjoy in an immune boosting tea, in hot cocoa, chai, between a gingerbread snap, or simply on their own!

Makes about 20 pieces.