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Anya 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.