Most kids grow up eating marshmallows – pillowy soft and sweet, but from a plastic bag. We did and so did our kids – until we realized, of course, what they were made of. Take a look at the ingredients (should you be near a bag) – corn syrup, sugar, dextrose, modified cornstarch, gelatin, tetrasodium pyrophosphate, natural and artificial flavor and blue #1 (a synthetic dye produced from petroleum). Nope, no thank you.

In addition to being genetically modified, corn syrup and white sugar are not your body’s friend. And while one could argue that sugar in general (including maple) can wreak havoc on the body, sweeteners like maple, honey, molasses, coconut and date sugar are much healthier options, offering nutritional benefits and a slower spike in blood sugar.

So, when you want marshmallows, I say – make ’em. Plus, you won’t have a bag – you’ll have a batch. I know all too well how damn easy it is to eat your way through more than a half-pound of those sugar bombs.

These maple marshmallows are great for campfires and hot cocoa; plus they make a great gift. No crap – just 5 simple ingredients (which includes a dose of healthy grass-fed gelatin). The result – pillowy, soft, delightful marshmallows. And, I would argue they taste ten times better than those found in a bag.

Take to the kitchen, with a candy thermometer and some patience. Within a half-hour, you’ll have marshmallows that won’t make you cringe. But always remember, sugar is sugar – best to enjoy in moderation 😉

Maple Marshmallows

gluten, grain, soy, dairy & egg free
paleo friendly
yields 20

Use This

1/2 cup water

3 tablespoons gelatin

1½ cups (8.5oz) maple syrup

1 tablespoon vanilla

1/4 teaspoon sea salt

2-4 tablespoons arrowroot

Do This

1. In a stand mixer bowl (or medium bowl), add water and sprinkle gelatin over top; set aside.
2. Line an 8×8 baking dish with parchment. Sprinkle 1-2 tablespoons of arrowroot onto parchment, dusting bottom and sides; set aside.
3. In a medium pot, over medium-high heat, add maple, vanilla and salt. Whisk to blend; bring to a boil. Attach candy thermometer to pot, heat to 240°-242°F (takes about 15-20 minutes).
4. When syrup is ready, carefully pour into the gelatin mixture. Beat on high for 4 minutes. Depending on your mixer it may take longer – look for soft peaks (which matters more than time).
5. Working quickly, use a rubber spatula to pour marshmallow into prepared pan; smooth out as evenly as possible. Allow to cool and set 6-8 hours (or overnight) on counter.
6. When ready to cut desired size and shape, use remaining 1-2 tablespoons of arrowroot, dusting top and sides of marshmallows (helps with the stickiness when cutting and storing).
7. Store in a sealed container in a cool, dry place for 5-7 days.

Quick Tips: If you over-whip the syrup mixture, you’ll wind up with a globby marshmallow mixture unable to spread. On occasion, it takes me 2 tries to get them right. There’s nothing wrong with the imperfect batch – it’s just not as pretty. So pull pieces off and throw in hot cocoa. Also, you can use the whipped marshmallow fluff to frost a cake – try it, so good!

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