Super easy, ultra fluffy and perfect for charring (i.e. s'mores!), these homemade maple marshmallows are completely refined-sugar free.
Prep time: PT5M
Cook time: PT10M
Total time: PT735M
Rating
4.89 stars (9 reviews)
Keywords
homemade maple syrup marshmallows, maple marshmallows, paleo marshmallows
Ingredients
1/3 cup cold water
1 1/2 tablespoons gelatin (preferably grass-fed)
1 cup maple syrup
pinch kosher salt
dark chocolate ((salted for the win imho!))
keto graham crackers
Categories
Dessert
Cuisine
American
European
Steps
(Pretty please!) watch the video and read post for thorough details and tips. You also want to have *all* your ingredients handy, measured out, and make sure you won’t be disturbed for 15 minutes. Seriously! They’re easy and quick, but you need to work through the steps continuously and quickly.
Line a 8x8-inch pan with parchment paper and set aside. If using a stand mixer, fit it with the whisk attachment; otherwise have your hand mixer handy and ready to go.
Add gelatin and water to your mixer bowl, mix thoroughly with a fork, and allow to bloom for 10 minutes while you heat up the maple syrup.
Add maple syrup to a saucepan and bring to a boil over medium heat until it reaches soft ball stage. If you've got a thermometer, temperature reaches about 210ºF/100ºC. But don't worry if you don't have one; just be sure to keep it on a rolling boil for about 2 minutes to ensure maximum temperature is reached (in my experience maple syrup doesn't heat up past a certain point).
Turn your mixer on low to break up the gelatin, and quickly pour in your hot syrup to avoid losing heat. Increase your speed to high, and whisk non-stop for about 10-13 minutes (I do 12). Sprinkle in the pinch of salt at about minute 8. When ready, the mixture will be stiff and hold it's shape well, and if you're using a glass bowl it will feel only lightly warm to touch.
Turn mixer off and quickly pour the marshmallow batter onto your prepared dish. Don't worry too much about what's left behind in the whisk etc, or your marshmallows will likely set in the bowl itself!
Allow marshmallows to dry, uncovered and at room temperature, for 6 hours though preferably overnight. Gently remove from pan and cut with a greased knife. In my experience maple marshmallows don't need dusting as they're not overly sticky, and a touch of coconut oil does wonders if need be.
Store in a cool, dry place for a couple weeks and in the freezer after.
Nutitrion
Serving Size: 1 marshmallow
Calories: 44 kcal
Carbohydrates: 10 g
Protein: 0.4 g
Fat: 0.001 g
Saturated Fat: 0.001 g
Sodium: 2 mg
Sugar: 9 g
Unsaturated Fat: 0.001 g
Reviews
Amy on 2025-08-05 (4 stars): These are very good marshmallows and taste a little bit like meringue! However, when I tried to toast them, they just melted and disintegrated and fell apart into a pile of goo. It was delicious goo, but they definitely didn't toast! Do you know what I might have done wrong? I did try and figure it out and read the comments and tips and everything like that, but I just can't figure it out. All in all, very delicious! Will definitely make again!
kraven decock on 2024-07-22 (5 stars): who asked
Sarah Chun on 2024-06-25 (5 stars): Oh my, these are yummy! Sad I have to wait the whole six hours to eat them! Lo
critical on 2024-02-09 (5 stars): you tell em sister!
critical on 2024-02-09 (5 stars): Its 9 not 10 and its still good
Halima on 2024-01-31 (5 stars): Thank you for the recipe Paola ! You never miss ^-^
C. D. on 2023-12-26 (5 stars): These were sooo so good! I made 1.5 recipe’s worth and used part of it as a topping to a coconut cream pie in the place of whipped cream. Soooooo decadent. Will be making these again 😍
Sarah on 2022-08-29 (5 stars): Hi Paola, do you think these can be made with fish gelatin? I cannot use beef gelatin for kosher reasons. Thanks!
