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.
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.
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
- 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
- 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.
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