How To Make Paleo Marshmallows - Sugar Free Marshmallow Recipe (2024)

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So guess what? I finished my first Whole30! Today is Day 31, and I did it, I actually did it. You can read about my Whole30 experience here, which also includes a full food journal of what I ate every day.

Paleo Marshmallow Recipe

How To Make Paleo Marshmallows - Sugar Free Marshmallow Recipe (1)

Now, I’m not like some ridiculous ravenous sugar-craving monster after 30 days without sweets looking for some refined sugar, but I could go for a little something naughty, like dark chocolate, especially considering it was Easter 2 days ago and everyone in the house was shoving jelly beans and Reese’s PB Eggs in their mouths while I sat and watched. I certainly could have just saved some for myself or gone out and bought my own post-Easter-sale-candy, but I didn’t want to just dive off the wagon head first into a pile of candy. So I thought of something deliciously satisfying that wasn’t ridiculously loaded with junk, like some homemade marshmallows.

How To Make Paleo Marshmallows - Sugar Free Marshmallow Recipe (2)

I have been saving this paleo friendly marshmallow recipe on Pinterest for a while now, and knew it would be one of the first things I made once I was done with the Whole30, i already was seeing myself making homemade marshmallows, with vanilla extract, and of course, gluten free. It did NOT disappoint! Next up is different flavors and ingredients, I’m thinking either mint or mint/chocolate, with cocoa powder, will be next. Or maybe toasted coconut. Or strawberry, or peanut butter (fluffernutter!!!), or pumpkin, or blueberry, or cinnamon. I should stop now. And make more paleo marshmallows. Ha!

PS: You should probably most definitely dip the paleo marshmallows in chocolate. I did this as an afterthought and it. YUM.

How To Make Paleo Marshmallows - Sugar Free Marshmallow Recipe (3)
How To Make Paleo Marshmallows - Sugar Free Marshmallow Recipe (4)

Paleo Marshmallows

Prep Time: 20 minutes

Cook Time: 30 minutes

Inactive Time: 4 hours

Total Time: 4 hours 50 minutes

Ingredients

  • 1 cup Water, divided into 1/2 cups
  • 3 Tbsp Grass Fed Beef Gelatin
  • 1 cup Honey
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • Coconut Oil
  • Arrowroot starch, you can also use other coatings such as cocoa, toasted coconut, cinnamon, etc, to coat the outsides of the marshmallow
  • Chocolate, any kind you want, we used Enjoy Life Chocolate Chips

Instructions

  1. Line an 8×8 pan with parchment paper in both directions, leaving overlay on all sides to use as handles to remove the marshmallows when they're done.
  2. Lightly grease the parchment paper with coconut oil and sprinkle with a layer of arrowroot starch or other coating of choice.
  3. In the bowl of a stand mixer, add the gelatin with 1/2 cup of water. If using a hand mixer use a large bowl for this.
  4. While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey and the salt. Turn the burner on medium heat. Slowly bring the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 242 degrees (or the soft ball stage). Don't go over 245 degrees. *NOTE* If you're making these at elevation, decrease the cooking temperature by 2 degrees per 1,000 ft.
  5. This could take about 10 min up to 25 minutes depending on how hot the burner is and the size of your pot.
  6. Note: If your pot is too big the sugar syrup will be more likely to burn as the temp will rise too quickly and the thermometer will have trouble reading correctly. If the honey mixture foams up, watch it closely so that it doesn't over flow. You can use a spoon to break up the foam but try not to stir the actual syrup.
  7. When it reaches 240-242 degrees, immediately remove the sauce pan from the heat.
  8. If using a stand mixer, turn it on to low/med. Pour the honey mixture into the bowl in a slow steady stream down the side of the bowl, combining it with the softened gelatin. Pouring "slow" here is very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it.
  9. Be sure that the syrup and the gelatin are well combined before moving to the next step. If you need to you can even stop and stir the gelatin when half of the sugar syrup is poured, making sure it is getting mixed in and resume pouring.
  10. If using a hand mixer you may want to let the sugar syrup cool down to 225-230 degrees before adding to the gelatin. This is because it is much harder to pour at a slow steady stream while holding a hand mixer.
  11. Turn the mixer to high and continue beating until it becomes thick like marshmallow creme (about 7-10 min). These times will vary depending on the mixer and event the size of bowl used. Either way the marshmallow creme should be cooled down.
  12. Add the vanilla a few minutes before it's done mixing giving it enough time to mix in completely.
  13. Turn off the mixer and transfer the marshmallow creme to the prepared pan. Smooth the top (add more coating if using one). Pat to smooth again if needed.
  14. If you are not using a coating then lightly grease your hands with oil and pat smooth.This will help keep the marshmallow cream from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.
  15. Leave the marshmallows to set anywhere from 1 hour to 4-6 hours depending on your gelatin, temp of the syrup and how set you want them. If you want them to look nice and clean after cutting, wait at least 4 hours, even if they seem set.
  16. When set, remove the marshmallows by lifting from the parchment paper flaps.
  17. Cut to desired size and add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
  18. For best results allow marshmallows intended for roasting to dry extra long. Once cut, leave them out, covered with a cheese cloth overnight.
  19. Store in an airtight container (jar, bag, container, etc) for 5-7 days, not that they will last that long...
  20. Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.
  21. Note: Using a starch works best for coating marshmallows that will be used for roasting or topping sweet potatoes. It helps them to dry out faster and the extra starch helps with the browning process.
  22. If you want to dip the marshmallows in chocolate, melt you chocolate of choice, let cool slightly, and either dip the bottoms or drizzle the chocolate on top. Stick in the fridge for about 5 minutes to let the chocolate harden, then store as mentioned above.
Nutrition Information

Serving Size 1 grams
Amount Per ServingCalories 1113Unsaturated Fat 0gSodium 648mgCarbohydrates 279gSugar 278gProtein 19g

Nutrition is calculated by a third party and may not be 100% accurate

How To Make Paleo Marshmallows - Sugar Free Marshmallow Recipe (2024)

FAQs

Are sugar-free marshmallows ok for diabetics? ›

Are sugar free marshmallows ok for diabetes? Most sugar free desserts or snacks are suitable for those with diabetes. My father, who has type 2 diabetes, regularly enjoys these as part of his diet. However, it is always best practice to speak with a certified medical professional before changing anything in your diet.

What are sugar-free marshmallows made of? ›

Many sugar free marshmallows contain artificial sweeteners such as aspartame and sucralose. Other use maltitol, which can spike blood sugar. However, this recipe is made with natural keto sweeteners, gelatin, water, and a little vanilla extract.

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.

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.

What is the ratio of sugar to corn syrup in marshmallows? ›

This will give the gelatin time to soften, or "bloom." Add one quarter cup of cold water, one half cup of sugar, and one third cup of corn syrup to the saucepan. (This is a 3:2 ratio of sugar to corn syrup.) Put the lid on the saucepan and turn the stove to medium-high heat.

What is the downside of allulose? ›

The Drawbacks of Allulose

In addition, some research shows that allulose may promote the growth of certain bacteria associated with poor effects on gut health. In either case, allulose could cause GI symptoms of discomfort, gas or bloating similar to those with other sugar substitutes. Moderation is always the key.

Will marshmallows raise your blood sugar? ›

One study suggests marshmallow may lower blood sugar levels. So people with diabetes should talk to their doctors before taking marshmallow.

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 long will homemade marshmallows last? ›

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

What's the difference between regular marshmallows and vegan marshmallows? ›

What Is the Difference Between Vegan Marshmallows and Regular? Traditional marshmallows are made with gelatin, which is an animal product derived from bones. Vegan marshmallows are made without gelatin—but the exact ingredients they use to replace the gelatin vary from one brand or recipe to the next.

What will you add to marshmallow to retain the moisture? ›

In the Refrigerator

Remove the marshmallows from the original package and place them in an airtight container or plastic Ziploc bag. At this point, sprinkle a dash of powdered sugar or cornstarch over the marshmallows. The extra powder will collect the bit of extra moisture from the refrigerator's air.

How do you make marshmallows taste better? ›

8 Creative Ways to Dress Up Your Homemade Marshmallows
  1. Dip Them in Chocolate All Fancy-Like. ...
  2. Dip Them in Chocolate Then Put Stuff On Top. ...
  3. Give them the Seattle Treatment. ...
  4. Substitute Fruit Juice for Water. ...
  5. Dust Them in Granulated Sugar. ...
  6. Double- or Triple-Decker Them. ...
  7. Create a Marbled Effect. ...
  8. Really Put Your Heart Into Them.
Jun 4, 2021

What makes the sugar in a marshmallow become fluffy? ›

Air bubbles make marshmallows light and fluffy

They contain a lot of tiny air bubbles which are surrounded and stabilized by sugar and proteins from egg whites and gelatin. Since air doesn't weigh much, adding it into a product decreases its density. That is, the same volume of that product will weigh less.

What is a substitute for glucose syrup in marshmallows? ›

  • ¹Corn syrup. May substitute glucose syrup.
  • ²Mixer. If you don't have a stand mixer, a powerful electric mixer will work, but it will take much longer and will be quite an arm workout. I don't really recommend trying this by hand.
  • Storing. Store marshmallows in an airtight container at room temperature for up to a month.
Feb 28, 2022

Why is corn syrup used instead of sugar? ›

This was primarily because of its sweetness comparable with that of sucrose, improved stability and functionality, and ease of use. Although HFCS use today is nearly equivalent to sucrose use in the United States, we live in a decidedly sucrose-sweetened world: >90% of the nutritive sweetener used worldwide is sucrose.

How do you get sugar to stick to marshmallows? ›

:: Dip marshmallow in water at an angle. :: Dip marshmallow in sugar, rolling a bit to get sugar to stick to dipped part. :: Let dry. Sugar will adhere to marshmallow.

Are sugar-free products safe for diabetics? ›

Sugar substitutes don't affect your blood sugar level. In fact, most artificial sweeteners are considered "free foods." Free foods contain less than 20 calories and 5 grams or less of carbohydrates, and they don't count as calories or carbohydrates on a diabetes exchange.

What is a good sugar-free snack for a diabetic? ›

Fruit and vegetables contain a good mix of nutrients like vitamins, minerals and fibre. Other snacking options include unsalted nuts and seeds, oatcakes, rice cakes, wholegrain crackers, or unsweetened yogurts.

Are sugar-free sweets safe for diabetics? ›

Bottom line. Yes, children and adults with diabetes can and do eat candy. The key is moderation and making sure to track the number of carbohydrates and calories eaten. Sugar-free candies can be better for blood sugar levels, but they still contain carbs and calories.

Can diabetics have sugar-free treats? ›

So if you have diabetes, it's important to focus on portion control and moderation when you select these foods. In other words, you can eat treats even if you have diabetes. But you need to account for the carbohydrate and calorie content they provide in your diet whether they are sugar-free or not.

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