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!
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!