Homemade Marshmallows Recipe (2024)

By Laura

Posted Oct 23, 2017, Updated Feb 07, 2023

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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!

Homemade Marshmallows Recipe (2)

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 tasteso much better than any other marshmallow

Homemade Marshmallows Recipe (3)

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

Homemade Marshmallows Recipe (4)

How to make thisPaleo 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 andhalf 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!

Homemade Marshmallows Recipe (5)

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, butdo 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 wereperfection.

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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. Tokeep 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!
Homemade Marshmallows Recipe (7)

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Homemade Marshmallows Recipe (8)

Homemade Marshmallows Recipe (9)

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Paleo Marshmallows Recipe

Laura

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!

Course Dessert

Cuisine American

Servings 25 marshmallows

Calories 50

Prep Time5 minutes minutes

Cook Time20 minutes minutes

Chilling/Resting Time12 hours hours

Total Time12 hours hours 25 minutes minutes

Ingredients

Instructions

  • 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!

Nutrition

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!

This post contains affiliate links, which means that if you purchase aproduct through a link you clicked on here, I receive a portion of the sale.Thank you for supporting JoyFoodSunshine!

Homemade Marshmallows Recipe (2024)

FAQs

What are the ingredients in marshmallows? ›

Marshmallows are made of sugar, corn syrup (sugar), water and gelatin. They can have other things added for flavor and color, but that's it. The magic is how the ingredients are combined. Marshmallows are a scaffolding of sugar and gelatin that stays rigid enough to become a network of stable air bubbles.

How long will homemade marshmallows last? ›

Storing. Marshmallows have a nice, long shelf life. Keep them in an airtight container with a little extra confectioners' sugar. They should last for up to 3 weeks at room temperature.

Why are my homemade marshmallows not fluffy? ›

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

Can Muslims eat marshmallows? ›

Foods like jellybeans, marshmallows, and other gelatin-based foods also typically contain pork byproducts and are not considered Halal. Even products like vanilla extract and toothpaste can contain alcohol! Muslims will generally not eat meat that has also come in contact with pork.

How are marshmallows made step by step? ›

Mix gelatin with water, set aside. Over the stovetop, melt sugar/corn syrup with water, then heat to 240 degrees Fahrenheit. Pour sugar mixture into the bowl with gelatin and beat until the batter is thick. Pour into a pan and let sit for 6 hours.

Can I freeze homemade marshmallows? ›

You can freeze marshmallows for up to 4 months. You should make sure to keep them well wrapped to prevent freezer burn. This will protect the marshmallows from getting more sticky.

What is the powder on marshmallows? ›

Cornstarch and powdered sugar.

This makes up the dusting mixture, which we'll be sifting over the top of the marshmallows while they set and rolling them in after they've been cut.

Can you freeze marshmallows to keep them fresh? ›

To keep marshmallows fresh, set the opened marshmallows in a container with a tight-fitting lid or in a freezer-safe, Ziploc plastic bag. Avoid packing too many marshmallows into the container or bag because it will squish them together. Seal the container or bag securely. Then store the bag in the freezer.

What were old marshmallows made of? ›

In the 19th century, marshmallows were made by mixing mallow root sap, egg whites and sugar into a fluffy mold. The French added cornstarch to help speed up the production and give the candy its unforgettable form. Today the manufacturing of marshmallows is quite different. Mallow root sap has been replaced by gelatin.

How did the Egyptians make marshmallows? ›

Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, then used as intended.

What are the three main ingredients in marshmallows? ›

The Key to a Gooey Marshmallow

A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison.

Can dogs eat marshmallows? ›

Marshmallows, regardless of their sweetener content, are loaded with sugar, which should never be given to your pet. Even if your dog consumes marshmallows without artificial sweeteners, you should still be cautious as the high sugar levels can lead to an upset stomach, pancreatitis, and vomiting.

Can you over whip marshmallows? ›

If you mix too long, the marshmallow becomes stubborn. Instead of being a flowing goo, it is already resilient enough to resist your attempts to spread it evenly across your pan. If you overwhip and the gelatin sets quicker than anticipated, your marshmallow will not spread as easily as you hoped.

What's in marshmallows that is animals? ›

So, are marshmallows vegan? Unfortunately, they're not. “Marshmallows are not vegan because they contain gelatin, an animal protein derived from the ligaments, tendons, and skin of animals, such as cows and pigs,” explains registered dietician Grace Pascale.

What ingredient in marshmallows is pork? ›

Although most gelatin is obtained from pigs bones, there is no meat present in sweet marshmallows. Most marshmallows contain gelatin which is a substance obtained from collagen found in the bones of various animals, including cattle, pigs and fish.

What are the ingredients in jet puffed marshmallows? ›

CORN SYRUP, SUGAR, DEXTROSE, MODIFIED CORNSTARCH, WATER, CONTAINS LESS THAN 2% OF GELATIN, TETRASODIUM PYROPHOSPHATE (WHIPPING AID), NATURAL AND ARTIFICIAL FLAVOR, BLUE 1.

What is gelatin made from today? ›

What is gelatin made of, and is it good for you? Gelatin is made of animal bones, cartilage, and skin. It is a common ingredient in soups, broths, sauces, gummy candies, marshmallows, cosmetics, and medications. This common thickening and gelling agent is an animal-based product that contains high levels of protein.

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