Sugar Free Marshmallows (Easy!)
We never would have considered marshmallows to be a healing food until we discovered the paleo way of eating – but they are! Needless to say, we were pleased to discover that home-made sugar free marshmallows are a great way to incorporate more grass fed gelatin into the diet.
Gelatin has SO many health benefits. It improves our gut health, makes our skin more supple and glowing (due to its role in the production of collagen) and improves the health of our joints.
Of course, the same can’t be said about store-bought mallows…unfortunately these are laden with sugar, gluten and other bits like preservatives and binding agents.
It’s a good thing that whipping up a batch of sugar free marshmallows at home is easier than you’d think! Nope, you don’t have to be a whiz at baking or confectionary cooking – we certainly aren’t! It’s more a question of having the right tools. We recommend using a stand mixer or a food processor (if you have a whipping type attachment).
This sugar free marshmallow recipe takes about 20 minutes to prepare, and a couple of hours to set. To keep it 100% sugar free, we like to use stevia powder, although alternatively you could use honey. This won’t be sugar free but, the honey makes for a delicious treat too! The method differs a little when using honey, so we’ve also included details for that in the recipe below.
- 3 tablespoons grass fed gelatin powder (we use Great Lakes gelatin)
- 1 cup water
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon of vanilla essence)
- pinch of salt
- 1/3 cup stevia powder (alternatively, 2 – 3 tablespoons honey)
- shredded coconut, for dusting
- Line a small baking tray or tupperware container with baking paper (it depends what shape you want to create – we use a smaller container to get bigger, taller marshmallows).
- Put the gelatin powder into a stand mixer bowl or food processor (if you have a whipping type attachment) and add half of the water.
- While the gelatin is softening, add the other half cup of water, vanilla bean paste, and salt to a small pan and bring to the boil. If you’re using honey as a sweetener instead of stevia, add the honey to the pan at this step.
- If using stevia, once the mixture is boiling you’re good to go. Start your stand mixer / food processor containing the gelatin and then slowly (and carefully!) add the hot mixture. Add the stevia powder in after the hot mixture. If using honey, once the mixture is boiling, turn the heat down to a simmer for about 8 minutes. Then start your stand mixer / food processor as above and slowly add the hot mixture.
- Whip your marshmallow mixture for a good ten minutes – this is key to getting a nice fluffy texture!
- After ten minutes, the mixture should be fluffy and light like meringue. If not, let it mix for a few more minutes. Pour the marshmallow mixture out into your lined tray or container. It’s best to work quickly and gently with it, as the gelatin will start to set and we don’t want to squash out the air by overworking it. Once it’s looking nice and even, sprinkle on the shredded coconut.
- Leave to rest on the kitchen counter for a couple of hours, until fully set. Then you’re free to carve them up and enjoy! Keep your marshmallows in a container in the cupboard and eat within 2 – 3 days.
Enjoy! Let us know if you make a batch of sugar free marshmallows!
Get access to a printable copy of our sugar free marshmallows recipe