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With all of the cold weather and snow happening across the country, it seemed fitting to post a marshmallow recipe! Because let’s be honest, what is hot chocolate without marshmallows??

You might be asking yourself, why would I make marshmallows when they’re so easy to find pre-made at the store? Well, I have several answers to that question. First off, homemade marshmallows are SO different than their store bought counterparts. They have an almost fluffier texture and taste a lot more flavorful. They also melt so much better than any store-bought marshmallow I’ve tried. Plop a few on top of your next cup of hot chocolate and you will be amazed at how much delicious, marshmallow-y foam appears on the top of your mug. Not only will these marshmallows wow you in terms of flavor and texture, but they’re also a whole lot easier to make than you might think. AND, in case you needed even one more reason to try these out… best of all, you can prepare them with high-quality gelatin from pasture-raised beef, which you’d be hard pressed to find in any store-bought brand.



Not only are these marshmallows delicious, they are also super beneficial for gut health because of the gelatin. Sure, I consider these “treats” but I also pop one or two of these in my mouth guilt-free knowing I am treating my gut well! For someone that has a long history of digestive issues, I am a big fan of anything to support gut health, especially when it tastes so good!

I absolutely love maple syrup so I decided to sweeten these with only maple syrup. However, if you’re not a huge maple syrup fan or if you want these to taste a bit more mild, feel free to sub the maple syrup for any other sweetener or do half and half. Honey or coconut nectar would also be great options.




a01bddc9a844908d4bc8883a75b2f75d?s=30&d=mm&r=gAnya Kaats
Prep Time 5 mins
Cook Time 5 mins


  • 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


  • 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.
  • In a large bowl or stand mixer, combine gelatin and ½ cup water. Allow to sit.
  • 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.
  • Bring to a boil and using a thermometer, cook until the temperature of the mixture reaches 240°. This should take about 12-15 minutes.
  • 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.
  • 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.
  • Quickly pour marshmallow mixture into your previously parchment-lined pan and spread evenly.
  • Dust remaining arrowroot or tapioca onto the top of the marshmallow mixture and allow to sit for 3-4 hours.
  • After a few hours have past, use the parchment paper to pull and remove the mixture from the pan.
  • Carefully slice marshmallows into 1-inch square pieces.
  • 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.
  • Wipe off any excess flour and store in the refrigerator or freezer.





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Anya Kaats

Hi! I’m Anya, a San Diego-based Holistic Health Coach and Marketing Consultant on a mission to share good food, health & happiness with as many people as possible. I am a graduate of the Institute for Integrative Nutrition (IIN) and have worked in the natural & organic products industry for my entire professional career with companies such as Suja Juice, Brad’s Raw Foods, and Mamma Chia. While my life may be totally consumed with healthy food now, nutrition wasn’t always a passion of mine.

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