These Paleo Chocolate Marshmallows are easy to make and so delicious! Only 4 ingredients and the best tasting marshmallows you’ll ever have. Gluten free, dairy free, and maple syrup sweetened.
I’ve been wanting to make marshmallows for a long time and I’m so glad I finally did. These are soft, sweet and taste amazing. I remember eating chocolate marshmallows out of the bag as a kid so this recipe is kind of nostalgic for me, but these are way better and of course great ingredients. I couldn’t quit eating them and they are definitely one of my favorite desserts I’ve made.
It may seem a little intimidating to make with the sugar mixture coming to temperature, but it’s actually super easy. I bought a long thermometer after reading bad reviews for candy thermometers. It works great and is affordable.
Low FODMAP Marshmallows
These are naturally low FODMAP as long as you stick to maple syrup as the sweetener. Honey is another common sweetener that will work, but they will no longer be low FODMAP if it’s used. The only other ingredients are grass-fed gelatin and cacao powder and both those are low FODMAP.
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, not those Knox packets in the baking aisle that come from a questionable source. I always use Perfect Supplements (use code JAY10 for 10% off) and buy a few at a time to make them super affordable. It’s 100% grass-fed and very high quality. You can get it on Amazon as well, it’s just a little more expensive.
Tips
If you’re feeling intimidated like I was, here are some tips:
- Get a good thermometer to measure the heat. HERE is the one I bought. It’s reccomended to get the mixture to 140°, but I couldn’t get mine past 125° even after 10 minutes of boiling. It still get great, but try to get to 140° if possible.
- Another tool you’ll need is a stand mixer. Beating the gelatin and sugar mixture together until it’s fluffy and perfect.
- Pan size- I used a 10.5×7.5 pan, but you can use what size you want. The smaller the pan, the thicker the marshmallows. Using a 9×9 will give you about the same thickness. Use a 13×9 for thin marshmallows that you can cut into minis.
These are good for snacking on and would also be so good in some hot cocoa. I haven’t tried roasting them, but I’ve heard you need to cut them and let them sit out a day or two before roasting or they’ll just melt.
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Paleo Chocolate Marshmallows
Ingredients
- 1 cup filtered water, divided
- 1 cup maple syrup
- 3 tablespoons grass-fed gelatin
- 3/4 cup cacao powder, sifted
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Place 1/2 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 1/2 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 140°. I boiled mine for 10 minutes and it wouldn’t go above 125° and it still set okay, but try to get to 140°. (UPDATE, try to get to 242°, but after 10 minutes of boiling it should work. I couldn’t get mine that high)
- Turn off the heat and let the bubbles stop. Stir in the cacao powder slowly and then add in the salt and vanilla. 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. 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 pan. Grease the bottom of a small pan with coconut oil and then line 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.
Nutrition Information
Valerie says
Is there a way to make it sugar free. Like using swereve sweetener?
Jessica DeMay says
Hi Valerie- I don’t think it’s that simple. I suggest maybe trying this recipe (a great low carb blogger) and adding some cacao powder if you want chocolate. Hope that helps:https://alldayidreamaboutfood.com/sugar-free-marshmallows/
Nicole says
Have you tried making s’mores with these?
Jessica DeMay says
Hi Nicole- I haven’t, but I’ve heard people say to cut them and let them sit a day or two to kind of get a crust on the outside so they don’t just melt.
Doris says
Hey! I was wondering if I could substitute the maple syrup with something else, as I’m from Romania and we don’t really have it here. Love your recipes btw!!
Jessica DeMay says
Hi Doris- you can use honey. And thanks- so glad you like my recipes.
Justine says
Hi, can you make this without a thermometer? Thanks!
Jessica DeMay says
Hi Justine, you can try, but there’s a chance they won’t turn out. They could be too soft or too stiff.
Sara says
I’ve made these twice, so far, within the past few weeks and am in love! I used honey, instead of maple syrup, due to dietary restrictions. I’ve made a similar recipe before but without the cacao powder and was so surprised how much the cacao powder changes the taste and makes it even yummier! Pro tip: if you pop these in the freezer, they become chewy (similar to store bought marshmallow texture) and taste even better!
Thank you for this recipe! It’s in my regular rotation now.
Jessica DeMay says
Thank you for making them and for the great feedback! I’m so glad you love them and great tip! I love a chewy marshmallow! You’re welcome 🙂