Light & Fluffy Homemade Paleo and AIP Marshmallows Recipe
These light and fluffy homemade marshmallows are Paleo and AIP diet friendly, gluten-free, and made without refined sugar. Using just five simple ingredients including gelatin and maple syrup, this recipe takes about 15 minutes of active prep before setting for 6 hours or overnight to achieve the perfect soft, airy texture. Dusting with arrowroot or tapioca starch ensures the marshmallows don’t stick, making these treats irresistibly delightful for any occasion.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours 20 minutes (including setting time)
- Yield: About 36 marshmallow squares
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Marshmallow Mixture
- 3 tablespoons gelatin
- 1/2 cup maple syrup
- 1 1/4 cups water (divided)
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
For Dusting
- Tapioca or arrowroot starch, for dusting marshmallows
- Coconut oil or palm shortening, for greasing
Instructions
- Prepare the pan: Line a 9×13 inch baking dish with parchment paper. Generously sprinkle the entire surface with arrowroot or tapioca starch to prevent sticking. Lightly grease a spatula with coconut oil or palm shortening to use later.
- Bloom the gelatin: Pour 1 cup of cold water into a bowl and evenly sprinkle the gelatin over the top. Let it sit undisturbed for about 5 minutes until the gelatin fully absorbs the water and blooms.
- Heat the syrup mixture: In a small saucepan over medium heat, whisk together the maple syrup, remaining 1/4 cup water, sea salt, and vanilla extract. Bring the mixture to a vigorous boil and let it boil for at least 60 seconds until it is very hot.
- Whip the marshmallow base: Using a stand mixer fitted with a whisk attachment or a hand mixer in a large bowl, start beating the bloomed gelatin on high speed. Slowly pour the hot syrup mixture down the side of the bowl into the gelatin. Continue beating on high speed for 3.5 to 5 minutes until soft peaks form, the mixture triples in volume, and becomes light and fluffy.
- Set the marshmallows: Quickly pour the fluffy marshmallow mixture into the prepared pan. Use the greased spatula to spread it evenly and smooth the top. Dust the top lightly with arrowroot or tapioca starch using a sifter or fine-mesh sieve.
- Allow to set: Cover the pan with plastic wrap and leave it on the countertop to set for at least 6 hours or overnight. The marshmallows will firm up during this time.
- Cut and finish: Once set, lightly grease a sharp knife with coconut oil or palm shortening and slice the marshmallows into squares. Toss the cut marshmallows in additional starch to prevent sticking if needed.
Notes
- Blooming gelatin is essential for the texture, so don’t skip resting it in water before use.
- Boiling the syrup mixture ensures it reaches the correct temperature to properly whip into marshmallows.
- Use a stand mixer for best volume and fluffiness, but a hand mixer will work if whipped long enough.
- Let marshmallows set uncovered at room temperature for at least 6 hours or overnight, do not refrigerate.
- Dusting generously with starch keeps the marshmallows from sticking to each other and to your hands.
- Store marshmallows in an airtight container at room temperature to keep them fresh and soft.
