Homemade Paleo Maple Marshmallows
  • 1 cup water (split in 2)
  • 3 tablespoons pasture-raised gelatin
  • 1 cup grade B maple syrup (or other liquid sweetener like honey or coconut nectar)
  • pinch of salt
  • 2 teaspoons vanilla extract
  • ⅛ cup arrowroot powder or tapioca starch
  • 1 tablespoon ghee or coconut oil
  1. Grease a parchment-lined 9x9 pan or similar with ghee or coconut oil. Dust the bottom of the pan with half of the arrowroot or tapioca.
  2. In a large bowl or stand mixer, combine gelatin and ½ cup water. Allow to sit.
  3. In the meantime, combine all remaining ingredients, other than arrowroot powder (and the fat you used to grease the pan) in a medium sauce pan.
  4. Bring to a boil and using a thermometer, cook until the temperature of the mixture reaches 240°. This should take about 12-15 minutes.
  5. Once desired temperature is reached, slowly and carefully pour heated mixture into the gelatin and water while slowly increasing the speed of the stand mixer or, while using a hand mixer.
  6. After about 6 minutes in a stand mixer or 10 or so minutes using a hand mixer, your marshmallow mixture should start to resemble marshmallow fluff. Once this happens, turn off your mixer.
  7. Quickly pour marshmallow mixture into your previously parchment-lined pan and spread evenly.
  8. Dust remaining arrowroot or tapioca onto the top of the marshmallow mixture and allow to sit for 3-4 hours.
  9. After a few hours have past, use the parchment paper to pull and remove the mixture from the pan.
  10. Carefully slice marshmallows into 1-inch square pieces.
  11. Place marshmallows into a bowl and add just a pinch or two more of your tapioca or arrowroot to fully coat the marshmallows and prevent them from sticking.
  12. Wipe off any excess flour and store in the refrigerator or freezer.
Recipe by Anya's Eats at http://www.anyaseats.com/homemade-paleo-maple-marshmallows/