I had to put the exclamation point at the end of this recipe title because, seriously, this recipe IS happiness. So far, in the past, I have always felt a bit tepid about the idea of typical marshmallows. S’mores have been the only context where I ever really enjoyed eating them. Enter Homemade Paleo Marshmallows and now everything has changed. Everything. Nothing can prepare you for how much fun these are to make and how incredibly delicious they are. Dip them in chocolate for an extra special treat or enjoy them atop homemade hot chocolate! Oh, and by the way, this recipe is featured in my new eBook 17 Holiday Recipes for the Paleo, Primal, and Gluten-Free Inclined… now available on Amazon.com!
Homemade Paleo Marshmallows!
Makes about 25 to 50 marshmallows
- 1 tablespoon coconut oil or palm oil for pan
- 2 tablespoons tapioca flour for pan
- ¼ cup water
- 1/3 cup honey
- 1/8 teaspoon salt
- 3 envelopes unflavored gelatin
- 1/2 cup cold water
- 4 large egg whites, room temperature
- 1 tablespoon vanilla extract
- Prepare a 13 x 9 inch pan by greasing with coconut oil and dusting with tapioca flour, removing the excess.
- In a small saucepan mix the honey and salt with ¼ cup water. Place over medium-to-high heat.
- In a medium or large mixing bowl, sprinkle the gelatin over the top of the cold water. Set aside.
- Using a candy thermometer, check the temperature of the honey mixture. When it reaches 240ºF, remove from heat and pour over the top of the gelatin mixture.
- Place egg whites in the bowl of an electric stand mixer. Beat on low speed until frothy.
- Meanwhile, using a hand-held electric mixer, beat the honey and gelatin mixture until it triples in size and becomes thick and white.
- Start beating the egg whites again and raise the speed of the stand mixer to high and continue beating until the whites just start to hold stiff peaks (they should still be moist).
- Beat the vanilla into the honey mixture.
- Now, add the egg whites to the honey mixture and beat until just combined.
- Using an offset spatula, spread the marshmallow mixture in an even layer over the entire pan.
- Refrigerate uncovered for 3 hours, then leave out at room temperature, still uncovered, to dry overnight.
- Loosen the edges of the marshmallow and invert the pan over a cutting board, releasing the marshmallow. Use a large knife to cut into 1-inch cubes or whatever shape you desire.
- Store in an airtight container.