As a kid and well, up until very very recently, marshmallows were a deep source of sugary satisfaction. The fluffy white, pillow-y treats satiated me in a way no other sweet treat could. And during the summer months any opportunity for a bonfire, to me, just meant a chance to roast marshmallows. There’s something so magical about pushing a marshmallow into an open fire from a safe distance and watching it transform into a gooey, crispy, skewered mess of deliciousness. But as I have started to really tune into my diet and eliminate the sugar from my diet, the marshmallow indulgences lessened to only two special occasions a year, Thanksgiving (ahem, my sweet potato casserole) and Fourth of July.
But with the creation of this blog, came a motivation to create a recipe for marshmallows using only natural ingredients and is even a bit healthy! And truly, these marshmallows, while yes having some sugar from the coconut syrup, do not feel like a massive indulgence from the processed sugars in the store bought ones an even reap the health benefits of the gelatin.
I use and love Great Lakes gelatin, it comes from grass-fed cows and is at a really good price point for the high quality. Any gelatin will do, but collagen will not work. I used coconut syrup, but feel free to use any other type of liquid sweetener such as honey or maple. Just keep in mind the color may be a little off white.
paleo, gluten free, dairy free, naturally sweetened
These homemade marshmallows are a delicious healthified version of the classic fluffy treat. They use only natural ingredients and even have some health benefits from the gelatin.
dairy free, naturally sweetened, paleo
- 1 cup water
- 3 tbsp gelatin
- 1 cup coconut syrup (or other liquid sweetener)
- 1 1/2 tbsp vanilla
- 1/4 tsp salt
- 1 tbsp coconut oil
- 2-3 tbsp tapioca starch
In the bowl of a stand mixer, mix 1/2 cup water with the gelatin and let bloom for about 5 minutes.
Meanwhile, in a medium pot, over medium high heat, bring to a boil the remaining 1/2 cup of water and the liquid sweetener.
Using a candy thermometer, let boil until it reaches 240 degrees (about 10 minutes).
Meanwhile, prepare an 8x8 baking dish. Coat with coconut oil and add in 2-3 tbsp of tapioca starch and shake it around the bottom and up the walls of the baking dish so it it well coated.
Once it reaches 240 quickly remove the pot from the heat. Turn the mixer (with the whisk attachment) to medium and slowly pour the sugar mixture down the side of the bowl. Once all the mixture is in the bowl turn the speed up to high.
Continue to whisk until it triples in volume and is glossy, white, and fluffy. About 8 minutes. Then add in the vanilla and salt and mix on high again for another 2 minutes.
You will know it's done when you pull out the whisk and the marshmallow forms stiff peaks.
Using a rubber spatula pour the mixture into the prepare pan and spread out into a evenly distributed layer.
Let rest for at least 8 hours in a dark and cool place. Then cut into desired shapes and enjoy!
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna
If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.