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!
- 1/3 cup cold water
- 2 Tbsp gelatin
- 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.