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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!
Ingredients
- 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
Instructions
- 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.
Thank you, Dr. Allegra!
I was amazed that a marshmallow recipe would be posted here, however when I saw the gelatin ingredient then I realized the possible connection! (It’s still somewhat of a stretch IMO.) Nevertheless I agree that what you have presented here beats “store-bought marshmallows”. Have you tested these as a “roasted marshmallow” in a campfire yet? If so then there may be some happy campers who will welcome these at their next marshmallow roast!
One question: does the baking dish get greased or the parchment paper?
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I have not tried these over a campfire yet. Please give it a try and let us know!
Grease the parchment paper 🙂
Thanks for the clarification! I updated the recipe above to say – Grease the parchment paper.
We tried them over a camp fire … gave us a pretty good laugh as they instantly melted hahaha they’re sooooo yummy though ! I’m not even a marshmallow fan made them for the family . And I loved them !
Update !!***
After doing some research , you can get these to roast over a campfire if you let the edges dry out first.
disappointed there was no use of the mallow plant. Althaea officinalis.
I am planning to use the vanilla ice cream recipe from the Nourishing Traditions cookbook to make an ice cream cake for my son’s birthday, and I’m trying to find some sort of icing to decorate the top. Do you think this may work if I were to cut back or cut out the gelatin to make something along the lines of a whippy marshmallow cream?
Yes, this should work. Alternatively, you may choose buttercream or cream cheese icing. My go-to icing is always softened cream cheese, whipped to light and fluffy with a touch of honey or maple syrup, and vanilla.
Mindi,
This recipe will not work with no gelatin. Less might be ok but I have not tried it.
If you are seeking a dairy-free frosting try a cashew cream cheese (cashew butter, sweetener of choice, an extract of choice).
Enjoy your kitchen adventure!!
This recipe for honey marshmallows states that they will last in the fridge for 3 days and can be frozen: https://www.instagram.com/p/CWDZQmYqYZw/
No vegan version?
You’re on the wrongg site for vegan recipes lol
The texture took a little getting used for my kids but the taste was on point!
Thank you for the great recipe! Do you have any brand recommendations for vanilla extract? All I can get around here is so loaded with sugar.
Mine turned into jello while mixing it :/
Same here!!
Mine as well!
And then I heated some water and remelted my mixture in a double-boiler-fashion. Once the jello melted, I continued whipping, although for not as long this time.
Does anyone know how long these will last? I’m wanting to make them and send them out with some cocoa mix for Christmas presents.
I don’t own a standmixer🙄. Will this work with a hand mixer (i realize my arm may become tired)? Thx