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Recipe: Homemade Paleo Marshmallows
- Yield: Makes 15–20 1x
Description
When you discover how easy it is to make marshmallows at home, you’ll never want to buy them again. The trick is transferring them into the prepared dish as soon as they’re fluffy and still slightly warm, but before they’ve set entirely. Don’t worry if you miss the window; they’ll still taste delicious.
Ingredients
Units
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- Arrowroot powder, tapioca powder, or cacao powder for dusting pan and marshmallows (optional)
- 2 Tbsps grass-fed gelatin
- 2/3 cup honey or maple syrup
Instructions
- Line a 8-by-8-inch baking dish with parchment paper and dust with arrowroot powder, tapioca powder, or cacao powder if you have it. Set aside.
- In the bowl of a stand mixture or a large bowl if using a handheld mixer, pour 1/2 cup cold water over the gelatin and leave to “bloom” for 5 minutes.
- Meanwhile, heat the honey or maple syrup along with 1/2 cup water and bring to a gentle boil. Reduce to a simmer and cook for 8 to 10 minutes, or until a thick syrup forms.
- While whisking, slowly pour the syrup mixture over the gelatin. Whisk until the mixture becomes pale, fluffy, and tripled in volume. Working quickly, transfer to the lined baking dish, dust the top with powder, and leave to set in the fridge for at least 1 hour or until firm.
- Cut the marshmallows and dust with more powder before serving. Marshmallows will last up to 6 days, tightly covered, in the fridge if they don’t get eaten first!
Use this recipe in a DIY Hot Cocoa Bar, and find more cozy, planet-friendly recipes for snow days.
