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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!
Ingredients
- 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
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.
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!!