Give this paleo marshmallows recipe a try for a more delicious, more natural way to enjoy this popular treat.
- 1/2 cup (120 ml) cold water
- 3 Tablespoons (18 g) gelatin powder
- 1/4 cup (60 ml) honey (with additional stevia, to taste)
- 1/2 cup (120 ml) warm water
- 1 teaspoon (5 ml) vanilla extract
- Dash of salt
- Coconut oil, for greasing everything
- Electric whisk (or stand mixer)
- Parchment paper
- Sharp knife
- 9-by-9-inch container
- Small pot
- The marshmallow mixture is really sticky, so you’ll need to line your 9-by-9-inch container completely with parchment paper and then grease the parchment paper with coconut oil.
- Pour the 1/2 cup of cold water into a mixing bowl. Add the gelatin in by sprinkling it over the top. This process is called “blooming” and it softens the gelatin.
- While the “blooming” happens, place the other 1/2 cup of water into a small pot on the stove.
- Slowly stir in the honey making sure it mixes in well. You can add more honey if you prefer your marshmallows to be sweeter. Add in the vanilla extract and salt as well. When it just starts to boil, remove from the stove.
- Now you can use the electric whisk or stand mixer to whisk the gelatin mixture. Slowly add in the hot liquid from the small pot.
- After whisking for around 10 minutes, you should end up with a white and foamy gelatin mixture. Keep whisking!
- You’ll need to whisk for around 10 more minutes for the mixture to double in volume and become a thick white sticky cream.
- Pour this mixture quickly into the lined container and refrigerate overnight to set.
- Carefully remove the large piece of marshmallow from the container and use a sharp greased knife to cut the marshmallow into small cubes.
All nutritional data are estimated and based on per serving amounts.
- Calories: 23
- Sugar: 4 g
- Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 2 g