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!
This post is sponsored by my friends at Vital Proteins. As always, all opinions are my own!
Ok people, brace yourselves because today I have a super amazing treat for you...this Homemade Marshmallows Recipe!
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 yuckiness <-- technical scientific term}. 😉
So I set out to create a healthy and delicious marshmallow recipe and oh BOY did I achieve it with this Homemade Marshmallows Recipe! They are paleo, high protein, and have no refined sugar! Plus they taste so much better than any other marshmallow I've ever had in my life...ever.
When I first set out to create this healthy fruit snack recipe {because I love making our favorite store-bought treats at home}, I was determined to create a recipe without using gelatin. I had it in my mind (for whatever reason) that gelatin was "bad."
Well, as I did some research I learned about Vital Proteins Collagen Gelatin and my whole paradigm about gelatin was forever changed! I learned that collagen gelatin actually has a plethora of health benefits. Check it out...
Collagen Gelatin benefits:
- 20 g of protein per serving. This recipe is made with 3 TBS of gelatin, which works out to be about 24 g of protein total! I am always looking for ways to sneak more protein into our diet, and if I can do it with mallows, so be it.
- Promotes bone, joint & muscle health. Since I started incorporating collagen into my diet, {check out this recipe for my favorite Collagen Matcha Latte} I have noticed that I recover much quicker after hard workouts. I love the extra nutrients it delivers to my body so I can continue being active and have the energy to chase my babies around all day long!
- My NAILS! Seriously they are growing like weeds since I started incorporating more collagen into my diet! I'm super excited about this benefit because I love having pretty nails...but my lifestyle as a food blogger and a mom of 4 kids ages 6 and under involves lots of hand washing and other activities that aren't conducive to pretty nails. 😉
- Gut health. Our digestive tracts are composed of the same amino acids that are in collagen, which means that Vital Proteins collagen helps support digestive health! I have definitely noticed a decrease in digestion issues since taking collagen!
Why Vital Proteins?
There are a ton of collagen products on the market, but none of them compare to Vital proteins. Let's dish about my favorite collagen company and check out the stats on their gelatin:
- 1 simple ingredient - gluten free, dairy free, sugar free, Whole30 Approved, and paleo friendly
- 100% pure collagen protein – clean, tasteless, and dissolves & absorbs quickly
- 3,905 mg of proline and hydroxyproline {amino acids i.e. proteins} – helps build and protect the body's collagen
- One serving has 70 calories and 17 g of protein!
I'm a firm believer that you get what you pay for when it comes to supplements. And this stuff is definitely worth the investment into your family's health!
Ok, now back to this recipe! {Phew}! I am usually not a marshmallow person, {where's the chocolate?!} but this Homemade Marshmallows Recipe changed all of that. I couldn't stop snacking on these beauties when we had them in the fridge!
My kids and husband also loved them! They 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!
How to make this Homemade 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.
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!
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Maple Cinnamon Homemade Marshmallows {Paleo}!
Ingredients
- 1 cup water divided
- 3 TBS Vital Proteins Collagen Gelatin
- ½ cup honey
- ½ cup pure maple syrup
- ¼ tsp sea salt
- ¼ tsp ground cinnamon
- ½ tsp pure vanilla extract
- ¼ cup powdered sugar or make your own Paleo powdered sugar
- ¼ cup tapioca flour/starch
Instructions
- In a small bowl with a lid, combine powdered sugar & tapioca flour. Set aside.
- Line an 8x8” or 9x9” 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!
Nutrition
Question: What's your favorite way to enjoy marshmallows?! What flavor would you like to see a recipe for?
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
This post is sponsored by my friends at Vital Proteins. Thank you for allowing me to continue creating delicious recipes for you by supporting partnerships with amazing brands that I LOVE. As always, opinions are completely my own!
Noel Hurst
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.