01/23/2026
Homemade Marshmallows are such a hit and honestly so bomb. These are from our new book available for preorder!
Next time you’re at the store, take a look at the marshmallow ingredients—yikes! Skip the corn syrup and make these instead. Naturally sweetened with maple and gut-supportive, these marshmallows are made with just a few pantry staples. Grass-fed gelatin supports the gut lining and gives that perfect bouncy texture. Use them for s’mores, melt into your morning coffee or tea.
Ingredients
1 + ⅔ cup water
½ cup grass-fed gelatin (not collagen)
1 cup maple syrup
1 tablespoon vanilla extract
1 tablespoon arrowroot powder, plus more for coating (optional, helps prevent sticking)
Method
1 Pour water into a small saucepan. Sprinkle the gelatin evenly over the top and let it bloom (absorb) for 5 minutes until thick and jelly-like.
2 In the bowl of a stand mixer, whisk together the maple syrup, and vanilla.
3 Warm the bloomed gelatin over medium heat stirring to mix just until fully dissolved (do not boil). Remove from heat.
4 With the mixer running on medium-low speed, slowly pour the dissolved gelatin mixture into the bowl with the sweetener.
5 Increase to medium-high speed and whip for 8-10 minutes until fluffy, opaque, and forming firm peaks. Once it peaks you are done, do not over mix.
6 Line an 8×10-inch (or similar size) dish with parchment paper and coat it with arrowroot to prevent sticking. Spread mixture into dish immediately.
7 Leave at room temperature for 4 hours or overnight to set up. Cut into squares and coat the edges with extra arrowroot to prevent sticking.
8 Store in an airtight container on the counter for up to 1 week. If you are using this for s’mores let them sit on the counter a couple days to get dried out a bit. You can also store in the freezer for up to 2 months (they do not freeze due to the gelatin).
NOTE: Get it in your dish to set right away or its hard to layout evernly and becomes clumpy.