These homemade marshmallows are a delicious healthified version of the classic fluffy treat. They use only natural ingredients and even have some health benefits from the gelatin. Dairy free, naturally sweetened, paleo.
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- Makes:1 pan
- Time: 30 minutes prep, 8 hours rest
Ingredients
- 1 cup water
- 3 tbsp Great Lakes Culinary Gelatin
- 1 cup coconut syrup (or other liquid sweetener)
- 1 1/2 tbsp vanilla
- 1/4 tsp salt
- 1 tbsp coconut oil
- 2-3 tbsp tapioca starch
Directions
- In the bowl of a stand mixer, mix 1/2 cup water with the gelatin and let bloom for about 5 minutes.
- Meanwhile, in a medium pot, over medium high heat, bring to a boil the remaining 1/2 cup of water and the liquid sweetener.
- Using a candy thermometer, let boil until it reaches 240 degrees (about 10 minutes).
- Meanwhile, prepare an 8x8 baking dish. Coat with coconut oil and add in 2-3 tbsp of tapioca starch and shake it around the bottom and up the walls of the baking dish so it it well coated.
- Once it reaches 240 quickly remove the pot from the heat. Turn the mixer (with the whisk attachment) to medium and slowly pour the sugar mixture down the side of the bowl. Once all the mixture is in the bowl turn the speed up to high.
- Continue to whisk until it triples in volume and is glossy, white, and fluffy. About 8 minutes. Then add in the vanilla and salt and mix on high again for another 2 minutes.
- You will know it's done when you pull out the whisk and the marshmallow forms stiff peaks.
- Using a rubber spatula pour the mixture into the prepared pan and spread out into a evenly distributed layer.
- Let rest for at least 8 hours in a dark and cool place. Then cut into desired shapes and enjoy!
