Paleo Maple Marshmallows
Recipe type: paleo, nut-free, grain-free, dairy-free
Cuisine: dessert, snacks
Prep time: 
Cook time: 
Total time: 
Serves: 25
These Paleo Maple Marshmallows are like magic. They taste and feel like traditional marshmallows, but they are healthy.
  • 1 cup water, divided
  • 3 Tbs grass-fed gelatin
  • 1 cup pure maple syrup
  • ¼ tsp fine salt
  • ¼ cup tapioca flour
  • For Powdered Sugar:
  • ½ cup coconut sugar
  • 2 tsp tapioca flour
  1. Make your powdered sugar: In a small container, stir together the coconut sugar and tapioca flour. Set aside.
  2. Line an 8 x 8 inch pan with parchment paper and sprinkle the bottom with a few Tablespoons of the powdered sugar. Set aside.
  3. Pour ½ cup water into a mixing bowl (I used my stand mixer).
  4. Sprinkle the gelatin on top of the water and let it sit while you continue with the recipe.
  5. Pour the remaining ½ cup water into a medium pot set over medium heat.
  6. Add the maple syrup and salt and stir to combine. Continue stirring for 1-minute, then do not stir again.
  7. Place your candy thermometer in the mixture for the remaining cooking time.
  8. Cook, over medium heat until the mixture reaches 240°F. This is the "soft ball" stage.
  9. Beat the gelatin on low to break it up.
  10. Carefully add the maple mixture, and continue beating until it resembles marshmallow fluff. Start on low, then gradually increase the speed of your mixer to high, this can take anywhere from 5 to 10 minutes. You can tell if it's done by touching the mixture -- it should be fairly cool when you touch it.
  11. Pour the mixture into the prepared pan and quickly smooth out the top.
  12. Sprinkle the top with more powdered sugar.
  13. Let the pan sit at room temperature for at least 5 hours or until set.
  14. Cut the marshmallows into squares, using a sharp knife.
  15. Then, you can put them in a bowl and toss with more powdered sugar if desired.
  16. These marshmallows will keep for several days in a sealed container at room temperature.
  17. Enjoy!
Recipe by Kitchen of Youth at