Does the thought of homemade marshmallows immediately sound complicated and scary? I thought so, too! In fact, from start to finish, the marshmallow – ing process takes about 15 minutes and only has a few steps. *BUT BEWARE* Once you eat homemade marshmallows, you’ll never want the store bought ones again!
I used monkfruit sweetener in place of cane sugar to lower the glycemic index of this recipe. I try to limit my added sugar intake due to my personal history of PCOS and my family history of heart disease. You can certainly use any granulated sugar you’d like.
Another interesting thing about this recipe is the gelatin. This is a protein product that comes from collagen. COLLAGEN! The same item flooding the market and touting a variety of health benefits including boosting healthy hair, skin, and nails! Since it is an animal product, I try to purchase it from a pasture raised animal. I linked some products below, or you can find them all here.
- 1 cup water, divided in 2- 1/2 cup measurements
- 3 packets (or 2 1/2) tbsp) unflavored gelatin
- 1 cup granulated monkfruit or sugar
- 1 cup agave nectar
- 1 tsp vanilla
- Coloring agent is optional: Natural food dyes, turmeric, blue spirulina, or any other creative food dyes.
- For the dish: 1 tbsp coconut oil, 1 tbsp tapioca starch or corn starch, 1 tbsp sugar of choice.
- In a stand mixer bowl, add gelatin and 1/2 cup water. Let sit while you make your simple syrup.
- Add 1/2 cup water, sugar, and agave to a small sauce pan. Simmer until all of the sugar has COMPLETELY dissolved.
- Turn the mixer with whisk attachment on low and begin to add simple syrup to the gelatin.
- BE CAREFUL!
- Once the syrup all added to the bowl, turn the mixer on high and whisk for 12 minutes. The mixture should be thickening up and fluffing up.
- While the mixture is whisking, prepare your dish. I used a glass, 8×13 pyrex dish.
- Rub 1 tbsp of coconut oil or oil of choice to thinly cover the bottom and sides of the dish.
- Mix together tapioca starch and sugar in a small bowl.
- Pour powdered mixture into the dish and move/ rotate the dish to spread the powder around. It should cover all of the oil.
- This dish prep will help ensure your marshmallows release easily from your dish. The mixture is very sticky!
- Tap the excess oil out onto a cutting board. This is where you will cut the marshmallows.
- By this time, your gelatin fluff should be almost done.
- Add vanilla to the mixing bowl and whisk for 1-2 more minutes.
- Add coloring agent and whisk until incorporated, 1-2 minutes.
- Carefully, using a spatula, transfer your fluffy mixture into the prepped dish. Smooth over the top with the spatula so it looks even and as flat as you are able.
- Lick the spatula. A very important step!
- Let marshmallows sit for 2-3 hours or until completely cool.
- Once cool, flip the dish and allow the marshmallows to fall out of the dish. Use a clean spatula as needed.
- Using a large butcher knife, cut the marshmallows into desired size.
- Use powdered sugar or sugar or choice to cover all sides of the marshmallows as they will be sticky.
- Eat and enjoy!
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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.