These Gluten Free Marshmallows have only 5 ingredients, no corn syrup and are made in under 20 minutes. They are naturally sweetened and taste amazing.
Ingredients for marshmallows
Maple syrup- These are sweetened with maple syrup, no corn syrup at all, making them completely naturally sweetened. Honey can also be used, but the flavor is stronger whereas maple syrup is more mild.
Grass-fed gelatin- This is the key ingredient for the marshmallows to give them their bounce and texture. I highly recommend using high quality gelatin that you trust, it comes from a trusted source and even has health benefits. It's good for your skin, hair, nails and gut health.
Water- half is added to the maple syrup to boil and the other half is added to the mixer to allow the gelatin to bloom.
Salt- just a little is needed and helps balance the sweetness.
Vanilla extract- This adds the classic vanilla flavor and these are vanilla marshmallows after all!
Tips for marshmallow success
- Get a good candy thermometer to measure the heat. It's recommended to get the mixture to 242°, but I couldn't get mine past 220° even after 10 minutes of boiling. I do think it's possible to do this without a thermometer, but it's always good to have one when heating sugar.
- Another tool you'll need is a stand mixer for beating the gelatin and sugar mixture together until it's fluffy and perfect.
- Pan size- The smaller the pan, the thicker the marshmallows. Using a 9x9 will give you the thickness shown. Use a 13x9 for thin marshmallows that you can cut into minis.
Roasting homemade marshmallows
These can be used for roasting over the fire, but they need to be made ahead and cut and left out so a "skin" forms. If they are roasted fresh, they will just melt over the fire.
Storing marshmallows
These can be left uncovered for a few days if desired, or keep them covered at room temperature. They stay good for a couple weeks.
Enjoy these gluten free marshmallows on their own, add them to a cup of hot cocoa, or use them to make the most delicious s'mores you've ever tasted. They're a treat the whole family will love, and they're made with ingredients you can feel good about. Also try my:
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Gluten Free Marshmallows
Ingredients
- 1 cup water, divided
- 1 cup maple syrup
- 3 tablespoons grass-fed gelatin
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Place ½ cup water in a bowl of the stand mixer. Sprinkle the gelatin on top and let it bloom while you make the syrup.
- Add the other ½ cup water to a small sauce pan and add in the maple syrup. Turn to medium heat and bring to a boil. Boil until mixture gets to 242°. I boiled mine for 10 minutes and it wouldn't go above 220° and it still set okay, but try to get to 242°.
- Turn off the heat and let the bubbles stop. Turn the stand mixture on low to let the gelatin mix with the water. Slowly pour the hot mixture in and then turn the speed up to high. Add in the vanilla and salt. Beat until triples in size and light and fluffy- about 6 to 8 minutes. You don't want to beat longer than that or the marshmallow will get cool and hard to spread.
- While that is mixing, prepare a 9x9 pan by lining it with parchment paper. This will help them not stick to it. Once mixture is done beating, scoop into prepared pan and smooth on top. Let sit to cool and then cut into squares. Mine was set within 30 minutes, but it may take longer.
- Store covered at room temperature for up to 2 weeks. Leave uncovered for a couple days if wanting to use to roast.
Nutrition Information
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