I don’t know about you, but there is something nostalgic and childlike about marshmallows. Addie gets giddy going over to her friend Mary Alice’s house because she gives her little mini marshmallows as a treat. But I just can’t get behind the refined white sugar and nasty preservatives in standard store-bought versions.

And while there is a bit of a waiting process in making the healthier version yourself, they are SUPER EASY. It’s only four ingredients, honey, water, grass-fed gelatin, and vanilla, which most paleo folks probably already have.

And these marshmallows are easily customizable. I had some sprinkles leftover from a birthday cake I topped 1/3 of them with, some mini chocolate chips on the other 1/3, and I left the rest plain. If I were to make these again, I would try adding cinnamon on the tops of the plain for a spiced version.

Another great thing about these marshmallows – like they need any other reasons to be great- is that they are perfect for your favorite warm winter drink. So whether you’re sipping coffee, hot chocolate, or an alternative tea version like me, these marshmallows will add just the right level of sweetness to your holiday drink.

Paleo Marshmallows

These paleo marshmallows are a fun go-to, sweet treat sure to please all ages

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Prep Time 15 mins

Cook Time 10 mins

Setting Time 6 hrs

Equipment

• Stand Mixer
• Cookie Sheet
• Parchment Paper
• Saucepan
• Candy thermometer
• Stove

Ingredients

  

• 1 cup water
• 1 cup raw honey
• 1 tsp vanilla extract
• 3 tbsp grass-fed gelatin
• Coconut oil
• arrowroot starch

Instructions

 

• First, start by adding 1/2 cup of water to your mixing bowl and sprinkle your gelatin over the water, allowing it to absorb all the liquid. Let this sit for approx. 10 minutes
• Line a large baking sheet with parchment paper. Use coconut oil to grease the parchment and then dust with arrowroot powder to keep the marshmallow from sticking
• While your gelatin is blooming, add the other 1/2 cup of water to a saucepan, along with your honey and vanilla extract
• Heat your honey mixture until it boils and comes to about 240 degrees
• Once it reaches this temperature, turn your mixer on low and slowly pour your honey in with the gelatin
• Once all of the honey is added, turn your mixer up to medium-high, and mix for approx 10 minutes until your fluff turns white and nearly triples in size
• Quickly spread your marshmallow fluff onto your prepared sheet pan and let sit for approx 6 hours, or you can put in the fridge to shorten the time
• Before cutting, remove the parchment paper and marshmallow from the pan, and dust the top of your marshmallow with arrowroot powder
• Using coconut oil on your knife, carefully cut your desired size marshmallows (I like to make some small and some large)
• After cutting, take a small bowl and add a few tablespoons of powder. Then dust a spatula with powder and use to remove marshmallows from the parchment paper, dropping them directly into the powder mixture to get rid of any stickiness remaining on the sides
• store in an airtight container for up to a week.