These AIP marshmallows are so easy to make you will wonder why you’ve never thought to try them before! They’re paleo, gluten free, refined sugar free, light, fluffy and delicious.
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These AIP marshmallows are made with just 5 ingredients (plus water) that you probably have in your pantry AIP pantry right now:
- gelatin
- maple syrup
- pure vanilla extract
- sea salt
- tapioca or arrowroot starch
Making these AIP Marshmallows is super easy too:
Begin by blooming your gelatin in cold water. In a small saucepan, add maple syrup, water, sea salt and vanilla over medium heat. You want the mixture just hot enough that it begins to simmer but you don’t want a boil. Once simmering, remove from heat. Add the bloomed gelatin to the bowl of a stand or hand held mixer and turn beaters on. Slowly pour in the hot maple syrup mixture and beat on high for about 5-7 minutes, until very soft peaks begin to form. You want to be careful not to overbeat or the mixture will begin to set too quickly and will no longer be pourable/spreadable. See reel below for desired consistency.
Lay a piece of parchment paper out onto a 9 x 13 inch baking dish and sprinkle with tapioca or arrowroot starch. Pour the marshmallow mixture into the dish and dust the top with additional starch. Allow to set covered on the countertop overnight or at least 6 hours. Slice into squares with a sharp knife (if it’s too sticky it helps to dip your knife in some coconut oil). Toss with additional tapioca/arrowroot starch if necessary.
FAQs about these AIP Marshmallows
Want to add some flavors to your marshmallows?
Try adding 1/8 tsp peppermint extract to these for peppermint marshmallows. Make these chocolate with the addition of a TBSP of carob powder or cacao powder (AIP-reintro).
Want to add colour?
I have created a pinkish/red swirl by squeezing the juice from raw, grated beets into the marshmallow mixture before it it hardened. Experiment with other natural food dyes like carob powder, turmeric or matcha powder.
Can you toast these?
Yes, but if you want to toast these, you are going to want to leave them to dry out at for a significantly longer period of time. Cut them into squares as above after 6 hours and then leave them out on a piece of parchment paper in a dry area for a full day. This allowed them to firm up some more to withstand the heat. I have successfully toasted them after drying out by using my oven’s broiler function for 30-45 seconds.
Can you use honey instead of maple syrup?
Yes, both honey and maple syrup work in this recipe, though the maple syrup lends a more neutral taste than the honey which I prefer here.
Can you make these vegan?
I haven’t tried a gelatin substitute in this recipe to make these vegan so can’t recommend one.
How do you store these?
Store in a sealed container on the countertop in a cool, dry area for up to 4 days or they last in the refrigerator for about a week.
If you try this AIP Marshmallow recipe I would love if you gave it a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious
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AIP Marshmallows (paleo, gluten free)
- Total Time: 15 minutes
- Yield: 1 9 x 13 baking dish 1x
Description
These AIP marshmallows are so easy to make you will wonder why you’ve never thought to try them before! They’re paleo, gluten free, refined sugar free, light, fluffy and delicious.
Ingredients
- 3 TBSP gelatin
- 1/2 cup maple syrup
- 1 1/4 cup water (divided)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- tapioca or arrowroot starch for dusting marshmallows
Instructions
- Add 1 cup cold water to a bowl and sprinkle gelatin on top to allow to bloom.
- In a small saucepan whisk together maple syrup, remaining 1/4 cup water, sea salt and vanilla over medium heat and bring to a simmer then remove from heat. *
- Add the bloomed gelatin to the bowl of stand or hand held and beat on high. Slowly pour in the hot maple syrup mixture and beat on high for about 5-7 minutes, until soft peaks begin to form. Be careful not to overbeat or the mixture will begin to set too quickly and will no longer be pourable/spreadable. See desired consistency in video embedded above in the blog post.
- Lay a piece of parchment paper out onto a 9 x 13 inch baking dish and sprinkle with tapioca or arrowroot starch. Pour the marshmallow mixture into the dish and dust the top with additional starch.
- Cover the dish and allow marshmallows to set on countertop overnight or at least 6 hours.
- Slice into squares with a sharp knife (if it’s too sticky it helps to dip your knife in some coconut oil). Toss with additional tapioca/arrowroot starch if necessary.**
Notes
* You want the mixture just hot enough that it begins to simmer but you don’t want a boil.
** If you want to toast these, you will have to leave your marshmallow squares to dry out at least an additional 24 hours in a cool, non humid environment.
- Prep Time: 15 minutes
Keywords: aip, marshmallows, vanilla, gelatin, paleo, homemade marshmallows
Can these be used to make other desserts (like rice crispie treats)?
Hi Caitlyn, we haven’t tried making rice krispie treats with these marshmallows, but they should be fine. If you do try, let us know how it turns out!
I need to make these.