RECIPE: Real Food Marshmallows


There really is no substitute for homemade marshmallows made with grass-fed gelatin. Once you’ve had them, there’s no going back to the store-bought ones. Cut up small and added to a crispy nut trail mix or eaten by themselves, these make for a real nourishing treat! They are sweet, so only as a treat.


1 C filtered water (split into 1/2 cups)
3 TBSP Great Lakes Gelatin (Red Can)
1/2 C Maple Syrup
1/2 C Light-colored Honey (or use all maple syrup 1 tsp vanilla extract
1/4 tsp sea salt
1/4 C arrowroot starch to coat the marshmallows


  1. Grease an 8”x8” baking dish and line completely with parchment paper, leaving flaps above the edge of the dish to grab to remove the marshmallows later.

  2. Sprinkle parchment paper with light layer of arrowroot powder.

  3. In your mixing bowl, sprinkle gelatin over 1/2 C water. Allow to hydrate (bloom) for about 5 minutes.

  4. While the gelatin is blooming, add the other 1/2 C water, maple syrup, honey, and salt to the sauce pan. Bring the mixture to a boil at medium heat, stirring occasionally.

  5. Continue to boil the mixture until it reaches 240-242 ̊F, measured on an instant read meat thermometer or candy thermometer. At sea level, it will take about 5 minutes to reach 220 ̊ and will hover there until it suddenly shoots up after about another 5 minutes. Watch it carefully.

  6. Turn the stand mixer or hand mixer to medium speed. In a steady stream, pour the hot syrup into the bowl with the gelatin while the mixer is on, being careful not to splatter yourself.

  7. Turn the mixer up to high speed and beat until mixture triples in volume, is almost white, and the cream is cool to the touch. This can take up to 10 minutes, or as little as 2 minutes, so don’t leave the room! Add the vanilla just as you think the marshmallow cream is ready. When ready, it will hold its shape for a moment before falling back on itself.

  8. Turn off mixer, and use a rubber spatula to transfer the creme to the prepared baking dish. Work quickly, and smooth the top with the back of a spoon. Sprinkle arrowroot powder over the top if necessary.

  9. Allow to sit and cure on the counter for 1 hour or more. The longer you wait, the easier they are to cut. If you can wait overnight to cut them, it's much easier, but you can cut them in about an hour if needed.  They'll just be more sticky.

  10. When set, transfer the giant block of marshmallow from the pan by grabbing the flaps of parchment paper and lifting. Set it on a cutting board or counter. Carefully peel away the sides and slice with sharp knife, dusting with arrowroot powder as needed.  

  11. Toss them in a bowl with arrowroot powder and shake in a strainer to remove excess powder. Store in a cool, airtight location (or in your mouth).

  12. They can be frozen or kept on the counter if you’ll be eating them within a week.

Check out my Videos

See my tongue-tie journey, Vivos DNA appliance updates, Nemechek protocol, Weston A Price Cooking Videos and more...

Visit My Youtube Channel