Store-bought marshmallows are packed with fake foods. The first three ingredients are often corn syrup, sugar and dextrose. These ingredients can cause a lot of inflammation and have no place in my kitchen. Homemade marshmallows are very simple and take less than 10 minutes to make. Perfect for toppings!
Update November 9, 2021
Since this recipe was originally published, we have posted Honey Marshmallows as another variation.
Gelatin in powdered form is used to thicken desserts, snacks, sauces, and cultured dairy. It is a protein that may promote skin, joint, hair, nail, bone, heart and intestinal health. It also provides essential amino acids, and may support our sleep, mood and capacity to think! Gelatin comes from animal’s skin, bone marrow and tendons, which is one of the reasons we recommend that we eat nose-to-tail like our ancestors did.
We recommend this brand of grass-fed gelatin with a 10% off discount code nourish on your entire cart. Alternatively, we also recommend this brand or this one, produced by companies who have exhibited at our Wise Traditions conferences. Lastly, we don’t recommend chocolate, so here is a hot carob recipe you may enjoy with your marshmallows! You may see the original photo that accompanied this recipe to get a sense of what the marshmallows look like before they set.
Lastly, 1 tablespoon of marshmallow root powder may be added to the recipe!
- 1/3 cup cold water
- 2 Tbsp gelatin — see brand recommendations above
- 2/3-3/4 cup organic maple syrup, or honey
- 1 tsp vanilla extract
- ¼ tsp unrefined sea salt
- arrowroot, shredded coconut or cinnamon
- Place cold water in small saucepan and sprinkle gelatin over water to soften. Once gelatin is softened, gently heat mixture to a light simmer until gelatin is totally dissolved.
- In a large stand mixer bowl with a whisk attachment, mix maple syrup, vanilla extract and salt.
- Turn the stand mixer on low and slowly pour the hot gelatin mixture into the bowl with maple syrup blend. Turn the mixer on high. (I like to drape a kitchen towel over the top of the mixer to minimize splatter.)
- Whip on medium-high speed for 5-10 minutes or until mixture can hold a soft peak and doubles in size.
- With a wet spatula, pour into a greased (coconut oil works great) and parchment-lined 9 inch × 9 inch glass baking dish. (Grease the parchment paper.) Smooth flat on top.
- Let marshmallows sit for 2-3 hours to set up. Cut into squares and roll in arrowroot to reduce sticking. Or roll in shredded coconut or cinnamon. Store in airtight container.