These Paleo Chocolate Marshmallow recipe is 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. No corn syrup!
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.
Naturally Sweetened Chocolate Marshmallows
This 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.
Tips for marshmallow success
If you're feeling intimidated like I was, here are some tips:
- Get a good candy thermometer to measure the heat. It's reccomended 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. Beating the gelatin and sugar mixture together until it's fluffy and perfect.
- Pan size- I used a 10.5x7.5 pan, but you can use what size you want. The smaller the pan, the thicker the marshmallows. Using a 9x9 will give you about the same thickness. Use a 13x9 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. If you want to roast them, cut them and let them develope a slight skin that will help them not just melt when over the fire.
Here are my strawberry marshmallows and vanilla marshmallows as well to try.
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Chocolate Marshmallows Recipe
Ingredients
- 1 cup filtered water, divided
- 1 cup maple syrup
- 3 tablespoons grass-fed gelatin
- ¾ cup cacao powder, sifted
- 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. 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
Divina says
Do these marshmallows melt if I were to make rice crispy treats with them?
And could I add marshmallow root powder?
Jessica DeMay says
They will melt down, yes! I'm not familiar with marshmallow root powder but a quick search says yeah that would work. Hope you love them!
Laura says
I have just made these paleo chocolate marshmallows and WOW!!! They are amazing! Already started following the strawberry recipe but adapting it to raspberry. THANK YOU!!
Jessica DeMay says
You're welcome! Thanks for making them 🙂
Court says
These are incredible and oh so rich! I personally think they're too much for me on their own but I put two one-inch squares in a mug, poured hot milk overtop, and it made incredible hot chocolate!!! 😍 This recipe is a keeper.
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 🙂
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.
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.
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.
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/