Paleo Homemade Marshmallows

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This easy, healthy homemade marshmallows recipe will cause you to kiss store bought mallows goodbye. They’re paleo, gluten-free, dairy-free, refined sugar free and insanely delicious!

Overhead view of a mug of hot cocoa with two Homemade Marshmallows Recipe in it

Marshmallows are a baking/treat staple for us around here. From S’mores, to rice krispie treats, to hot cocoa….dessert just wouldn’t be the same without mallows.

However, I am not a fan of the ingredient list in most commercial varieties -corn syrup, and a myriad of artificial ingredients we’d prefer not to eat.

So I set out to create a healthy and delicious marshmallow recipe with this Paleo Marshmallows Recipe! They are high protein, and have no refined sugar! Plus they taste so much better than any other marshmallow

Front view of powdered sugar being sprinkled on a stack of Homemade Paleo Marshmallows

These are so much better than the store bought varieties in both taste and texture. I am crazy about these paleo marshmallows…so I’m certain that many, many more marshmallow varieties will be coming your way in the future!

Overhead view of a stack of Homemade Marshmallows Recipe

How to make this Paleo Marshmallows Recipe

1. Equipment.

 In order to make this recipe you will need a thermometer and a standing mixer. I couldn’t live without my Thermapen, and highly recommend that every cook owns one!

2. Bloom the gelatin. 

Start by mixing the gelatin and half of the water together in your standing mixer and letting it sit for 10 minutes. This step ensures that the gelatin will dissolve evenly in the recipe!

3. Lay out ingredients/equipment. 

Line, grease and “flour” the baking pan. Set out all the ingredients. You will need to work quickly so every preparation helps!

4. No stirring.

The honey/maple syrup/water mixture needs to achieve a temperature of 240 degrees F in order for the marshmallows to set up properly. Stir for about one minute, but do not stir after the first minute of cooking. Resist the urge at all costs! Stirring will cause it to bubble over and make a huge mess!

5. Do not overmix. 

The first batch of marshmallows I made turned into a crumbly mess because I kept beating even after I thought they were done! Don’t second guess yourself! The mixture will be smooth and glossy {like the photo below}.

6. Work quickly. 

As soon as the mixture achieves the correct texture pour it into your prepared pan immediately and spread it evenly. The marshmallows set up very quickly and you will not be able to change the shape once that process begins

7. Let them set. 

It will be tempting to cut into them too early, but the texture gets better and better as they have time to set up. I left mine in the fridge overnight and they were perfection. 

Front view of the Homemade Marshmallows Recipe mixture in a standing mixer

Homemade Marshmallows Recipe: Substitutions

If you couldn’t tell by now, making this recipe takes lots of attention. As such, it’s not one I recommend tampering with too much! However here are a few potential substitutions.

  • Honey/Maple Syrup: A total of 1 cup of sweetener needs to be used. If you’d prefer to use all honey or all maple syrup or different ratios than 1:1 it will still turn out great! Just be sure the total amount is 1 cup!
  • Cinnamon. Let your imagination run wild with spices if you’d like! Just be sure to add them in the last 1-2 minutes of whipping!
  • Tapioca flour/starch. Arrowroot powder or cornstarch can be used in place of tapioca flour/starch. You can also omit the tapioca flour and just use powdered sugar!
  • Powdered sugar. To keep these paleo make your own using this recipe for  Paleo Powdered Sugar.You can omit the powered sugar completely and use more tapioca flour if you prefer.
  • Vanilla extract. Using vanilla bean paste or the seeds of vanilla beans is also a great choice in this recipe! Change up the flavor by using different extracts such as almond, lemon, etc. The possibilities are endless!
Overhead view of two Homemade Marshmallows in a mug of hot chocolate

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Paleo Marshmallows Recipe

This easy, healthy homemade marshmallows recipe will cause you to kiss store bought mallows goodbye. They’re paleo, gluten-free, dairy-free, refined sugar free and insanely delicious! 
5 from 1 vote
Course Dessert
Cuisine American
Servings 25 marshmallows
Calories 50
Prep Time5 minutes
Cook Time20 minutes
Chilling/Resting Time12 hours
Total Time12 hours 25 minutes



  • In a small bowl with a lid, combine powdered sugar & tapioca flour. Set aside.
  • Line an 8×8” or 9×9” baking pan with parchment paper. Lightly grease with spray, coconut oil, butter or ghee. Then dust the parchment-lined pan with 1-2 TBS of the powdered sugar mixture, evenly coating the bottom and sides. Set aside.
  • Combine ½ cup water and 3 TBS gelatin in the bowl of your standing mixer. Let sit for 10 minutes until the mixture becomes gelatinous.
  • Meanwhile, add ½ cup water, honey, maple syrup and salt to a medium saucepan.
  • Heat over medium-high heat and stir for the first minute of cooking.
  • After 1 minute, continue cooking over medium-high heat without stirring for 11 more minutes, or until the temperature reaches 240 degrees F.
  • Once the mixture has reached 240 degrees F, remove it from the heat and carefully pour it into the container of your standing mixture (with the gelatin mixture that has been sitting for 10 minutes).
  • Mix on high-speed for 4-5 minutes or until the mixture achieves the consistency of marshmallow fluff.
  • Add cinnamon and vanilla and beat for 1-2 more minutes or until the mixture forms stiff peaks but is still smooth and glossy. (It is VERY important that you do not overbeat)!
  • Working quickly, spread the mixture evenly into your prepared pan. Put the marshmallows in a cool, dry place for 12 hours or overnight.
  • Once the marshmallows have set up, dust the top with tapioca flour/powdered sugar mixture and turn it out onto a cutting board.
  • Dust the other side with the mixture and cut with a clean, sharp knife.
  • Serve in your favorite hot chocolate, or eat plain!
  • Store in an airtight container in the refrigerator for up to two weeks!


Serving: 1marshmallow | Calories: 50kcal | Carbohydrates: 12.2g | Protein: 1g | Sodium: 23.7mg | Potassium: 4mg | Sugar: 11.1g | Calcium: 6mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating


  1. 5 stars
    I LOVED this recipe. So much better then store bought marshmallows. The texture is on point, and you can even toast them over a fire! (Although they do get more melty, which i personally love.) A few weeks ago I made the original recipe, and yesterday I made them with peppermint extract and coco powder, both were delicious.

  2. Do they have to stay refridgerated inorder to keep the texture? I am wanting to add these to some gift food boxes for the holidays and am curious if they will “survive” being unrefrigerated.

  3. Loving this flavor combo! We usually only make marshmallows around Christmas. I don’t use the beef gelatin but I have a couple other Vital Proteins but no gelatin. I’ll have to see if there is another one they have that I can use.

  4. I’ve been so curious about homemade marshmallows but hate how much sugar they have. Love this recipe – it’s indulgent, but a little healthy, too!

  5. Wow, these are SO cool!! Now you have me craving s’mores – I’ll bet these would be awesome in those!

  6. This is weird but I think a peanut butter chocolate marshmallow would taste sooo good in hot cocoa. However maple cinnamon sounds just as good; I really need to get some Vital Proteins gelatin, because I would love to make marshmallows.

    Also I wanted to tell you that your No Bake Peanut Butter Chocolate Vegan cheesecake was a HUGE hit at our house; I don’t think people could tell that it was made with cashews. 🙂