Refined sugar free, paleo, and GAPS friendly healthy homemade marshmallows. Perfect for roasting, adding to your morning coffee, or enjoying alone.
Store bought marshmallows are packed full of high fructose corn syrup and free from any health benefits. When made at home, marshmallows can be a perfect nourishing treat with the gut healing benefits.
Not only do these marshmallows taste delicious, but they are made with gelatin. Gelatin is a great source of glycine, proline, and glutamic acid, which converts to glutamine in the body. These days we don’t get a ton of these amino acids in our diet due to our focus more on muscle meats. I’m always looking for ways to get gelatin into my diet, usually by way of homemade bone broth, homemade fruit juice gummies, and these yummy marshmallows. Glutamine is especially important for those dealing with leaky gut.
These homemade marshmallows are perfect for roasting around the campfire or adding to hot chocolate. However, my very favorite way to enjoy them is added to my morning coffee. They really do just add a little something special to the start of your day!
What You Need To make Healthy Homemade Marshmallows
To make these marshmallows, you only need a few ingredients. Water, gelatin, sweetener of choice, and a mixer. A stand or hand held mixer is required to add air into the marshmallows to make them pillowy.
Water: Water is required to allow the gelatin to bloom.
Gelatin: My favorite gelatin is from Perfect Supplements. It is important to me to purchase high quality, grass-fed gelatin. This is the only company I have found that tests for glyphosate residue. Their products perform well and are so reasonably priced, especially considering the quality!
Sweetener: You can use many different sweeteners to make marshmallows. I typically use 100% pure maple syrup or raw honey to keep them free of refined sugar, and mineral rich. Light colored honey will provide a classic white marshmallow, maple syrup will give them a slightly off white color. The taste is great no matter what!
Can I Make Substitutions In The Marshmallow Recipe
With a short ingredient list, there aren’t a whole lot of substitutions to be made in this recipe, but you do have a couple of options!
To substitute sweeteners, you do have options. Coconut sugar, panela sugar, and cane sugar all work as well. Keep in mind, the sweetener you use will alter both the flavor and the color of the marshmallows. Coconut sugar and panela sugar will provide a more golden marshmallow.
To make these marshmallows vegan, you can potentially swap the gelatin for agar. I have not tried this, but it seems to be a successful alternative.
Tips For Making Homemade Marshmallows
Flavor: Marshmallows can be flavored in so many ways. Use your favorite extract like vanilla or peppermint. For a chocolate version, add in a couple tablespoons of raw cacao powder when whipping.
Storage: Store your marshmallows in the fridge, or at room temperature. They do not need to be refrigerated, however I often do for no particular reason. To keep them firm and dry, room temperature is the better option. If you are planning on roasting marshmallows, definitely keep them at room temperature to dry out a little bit.
To Prevent Sticking: To prevent sticking there are a couple of things you can do. First, line whatever dish you use, baking sheet or baking dish, with parchment paper. You can then lightly dust that parchment with arrowroot powder. After the marshmallows are set overnight, dust again with arrowroot before slicing. Add a little extra before transferring them to an airtight container for storage. I personally skip both steps, and just pour the marshmallow fluff directly into a 9×13 pan with a lid. After setting, I slice them and keep them stored in the same pan. I don’t experience too much sticking, but I also don’t mind if they don’t look perfect! The pan is easy to clean.
To Make Mini Marshmallows: Line a baking sheet with parchment paper, sprinkle with arrowroot powder, and spread the marshmallow fluff over top in a thin layer. Once set, cut into small pieces.
How To Make Homemade Marshmallows
Start by adding 1/2 cup of water to a large bowl, or the bowl of a stand mixer. Sprinkle the gelatin over top of the water and allow it to bloom.
Next, add remaining 1/2 cup of water and the honey to a sauce pan. Bring mixture to a boil, then reduce heat to a simmer for about 5 minutes.
Turn the stand mixer or hand mixer on low speed, and begin to mix the bloomed gelatin. In a slow stream, pour the sweetener mixture into the bowl while mixing. The gelatin will begin to melt into the mixture.
Turn the mixer up to high speed and beat for 8-10 minutes. Keep in mind your elevation and your mixer will play into how long you need to mix the marshmallows for. You are aiming for a glossy, thick, white marshmallow fluff.
Next, quickly transfer the marshmallow fluff to your baking sheet or baking dish. It will set quickly, so you need to work fast. To prevent sticking, you can line your dish with parchment paper and arrowroot powder. I personally just add it straight to a 9×13 dish so I can add a lid and store easily.
Allow marshmallows to set overnight, if you can wait that long!
Once set, cut marshmallows into cubes, whatever size you prefer. Next, toss with arrowroot powder to avoid sticking. Again, this is a step I skip! I just slice the marshmallows in my baking dish and store as is with a lid.
- 1 cup water, divided
- 3 tbsp gelatin
- 1 cup honey
- 1 tbsp vanilla extract
- 1 tbsp arrowroot powder (optional)
- Add 1/2 cup water to a large bowl or the bowl of a stand mixer.
- Sprinkle the gelatin evenly overtop and allow to bloom.
- Add remaining water and the honey to a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Start to mix the bloomed gelatin on low speed. In a slow stream, pour in the honey mixture.
- Add the vanilla extract.
- Turn the speed of the mixer up to high. Beat for 8-10 minutes, until it has turned into thick, glossy white marshmallow fluff. The fluff should barely drip off of the mixer.
- Quickly pour the marshmallow fluff into a parchment lined baking dish or baking sheet.
- Allow marshmallows to set overnight before slicing into squares.
- To prevent sticking, toss in arrowroot powder. I usually skip this step.
Store marshmallows at room temperature. If you plant to use for roasting, allow them to dry out on the counter for a couple of days.