Home Made Marshmallows (GAPS, Paleo, SCD)


In this last month before Husband returns home from his deployment I’m visiting my parents in North Carolina, letting them get in another visit with Little Man. This of course means that I’m away from my kitchen- sad face. In lieu of my own experimentations, I figured I could share some of my favorite posts from other bloggers I’m inspired by. So, I absolutely love this blogger, Mommypotamus (a.k.a. Heather). She is such an inspiration for taking care of your family by doing the research and making things from scratch. She just did a “Top 10” post for 2013, which is where I found her home made marshmallow post (see today’s photo and recipe). If you’ve landed on my blog, you’re sure to like hers too- I highly suggest you check her out! Happy holidays!


• 1 cup filtered water (split into half cups)
• 3 Tbls Grass fed beef gelatin
• 1 cup organic honey
• 1 tsp organic vanilla extract (or other) gluten free organic extract
• 1/4 tsp sea salt


• Pan, 8×8 or larger
• unbleached parchment paper
• stand mixer or hand mixer
• candy thermometer
• mixing bowl

1. Grease an 8×8(or larger) pan and line with unbleached parchment paper in both directions.  Leave some length to use as handles when removing your finished marshmallows.

2. In your mixer bowl, add the gelatin with 1/2 cup of water

3. While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.

4. Turn your standingmixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).

5. Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating, add it to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating if using one). Pat to smooth again.

6. If you are not using a coating then lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.

7. Coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa….

Also try adding spices, coca and different flavored extracts to your boiled mixture.

The possibilities are really endless!

When set, remove the marshmallows by lifting from the parchment paper flaps.  Cut to desired size and enjoy!


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