Updated: Nov 15, 2020
Fluffy, easy-to-make, and SO DELICIOUS! Cozy up with a warm, toasted paleo marshmallow--you'll thank me later!
You guys...these marshmallows, and these marshmallows when toasted = perfection! I just knew I had to share this recipe with you guys after I made them about a year ago, I just never got around to it until now! So, feast your eyes...and your tastebuds! ;)
They're actually fun to make, plus, you feel like a professional candy-maker, so that's extra fun, haha! The ingredients are super simple and minimal, and all paleo-approved! Whoop-whoop!
So, if you're looking for a paleo version of one of your childhood-favorites, gather your ingredients, and let's get baking!
- Yields 10-12 marshmallows -
1 cup filtered water, divided
1 cup pure maple syrup
3 Tbsp gelatin
1/4 tsp salt
2 tsp real vanilla extract
Paleo powdered sugar
1. Grease and line with parchment paper your 8x8 baking dish. Greasing it generously is best for easy removal!
2. In an electric stand mixer, add in 1/2 cup of your water. Sprinkle your gelatin on top, and just let it sit there until you use it next.
3. In a saucepan over medium-heat, heat your maple syrup, other 1/2 cup of water and salt. Stir occasionally. And with a candy thermometer, heat this until it reaches 238F.
4. Once it hits the 238F mark, slowly drizzle the mixture down the side on your electric stand mixer, with the mixer on low. Slowly bring the speed up to high on your mixer, while continuing to slowly pour your maple syrup mixture in.
5. Let it whip on *high speed* for 6-8 minutes--it'll have tripled in volume when it's done, and will be nice and fluffy! Once done, fold in your vanilla.
6. Pour and smooth your mixture into your prepared pan--work quickly here as the gelatin will begin to thicken fast, and it's easiest to work with when it's still soft and spoonable.
7. Let it set (room temp) for at least 4 hours, or overnight! Once set, slice into squares, and top with paleo powdered sugar to prevent them from sticking, if desired. Enjoy!!