Homemade Marshmallows
These Homemade Marshmallows are soft, fluffy and so easy to make! Homemade marshmallows are the perfect addition to cookies, hot chocolate, or any other holiday treat! Gluten-free, paleo, dairy-free with low carb and keto sweetener options.
Ingredients
- 3 tbsp gelatin , leave out for vegan marshmallows and use 1/2 cup aquafaba (the liquid from a can of chickpeas and whip it into stiff peaks - about 15 minutes in a stand mixer) *see note below for instructions
- 1 cup water , divided (leave out for vegan marshmallows)
- 1/2 cup maple syrup , For Keto, sub with ⅓ cup Lakanto sugar-free maple syrup
- 1/2 cup coconut nectar syrup , or sub with yacon syrup for low carb/keto
- 1/2 tsp fresh lemon juice
- 1/4 tsp vanilla extract
- 1/8 tsp fine sea salt
For the Coating BEFORE Cutting
- 1 tbsp arrowroot powder
For the Coating AFTER Cutting
- 1 tbsp arrowroot powder , sifted if necessary to remove any clumps
- 1/2 tsp gingerbread spice
Instructions
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Lightly grease an 8x8 square baking pan and line with parchment paper. Sprinkle with a little bit of arrowroot powder and set aside.
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To the bowl of a stand mixer with the whisk attachment, add 3 tbsp of gelatin with 3/4 cup of cold water (reserving the remaining 1/4 cup for later). Mix together and let sit while you prepare the rest of the ingredients.
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In a medium saucepan, add the remaining 1/4 cup water along with sweeteners, vanilla, lemon juice and sea salt over medium-high heat. Bring the mixture to a boil, then lower heat to a soft boil for 8-10 minutes, or until the temperature reaches 240°F.
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Remove from heat and carefully add to the stand mixer bowl with the gelatin mixture. Turn the mixer to medium and beat it for about 2 minutes, or until everything is incorporated. Then, turn the mixer to medium-high speed for 7-8 minutes, or until it begins to thicken and resemble marshmallow fluff.
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Quickly pour into the lined pan and smooth with a spatula. Lightly dust top of marshmallow mixture with arrowroot powder.
Cover the pan and allow the marshmallows to set up and thicken, either in the fridge or on the counter, for about 2-3 hours.
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Once the marshmallows are firm, use a sharp knife and cut evenly into small squares.
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Lightly sprinkle arrowroot powder over the marshmallow squares, making sure to coat all sides. Drizzle with melted chocolate, if desired.
Recipe Notes
*For Vegan Marshmallows:
- Lightly grease an 8x8 square baking pan and line with parchment paper. Sprinkle with a little bit of arrowroot powder and set aside.
- To the bowl of a stand mixer with the whisk attachment, beat the aquafaba on high until it forms stiff peaks, about 10-15 minutes.
- In a medium saucepan, add the sweeteners, lemon juice over medium-high heat. Bring the mixture to a boil, then lower heat to a soft boil for 8-10 minutes, or until the temperature reaches 240°F.
- While waiting for it to boil, dissolve 1 tablespoon of agar agar powder in 4 tablespoons of cold water and then stir that mixture into the saucepan.
- Whisk the syrup continuously until it reaches a rolling boil, then add the salt and vanilla to the saucepan. Whisk to combine then remove from heat.
- Carefully add to the stand mixer bowl with the aquafaba mixture. Turn the mixer to medium and beat it for about 2 minutes, or until everything is incorporated. Then, turn the mixer to medium-high speed for 7-8 minutes, or until it begins to thicken and resemble marshmallow fluff.
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Quickly pour into the lined pan and smooth with a spatula. Lightly dust top of marshmallow mixture with arrowroot powder.
Cover the pan and allow the marshmallows to set up and thicken, either in the fridge or on the counter, for about 2-3 hours.
- Once the marshmallows are firm, use a sharp knife and cut evenly into small squares.
- Lightly sprinkle arrowroot powder over the marshmallow squares, making sure to coat all sides. Drizzle with melted chocolate, if desired.