Homemade Marshmallows – with sugar free option

Homemade Marshmallows? Yes, please! Fun to make, these marshmallows are sugar-free, paleo, and autoimmune protocol/AIP compliant.  No dyes or artificial flavors.

I’m always trying to make healthier versions of processed foods – like Homemade Chocolate Chips, Homemade White Chocolate Chips, Taco Seasoning, Hamburger Helper, and Chocolate Frosting.

This week on Facebook, I mentioned that I ended up staying up ’til 12:30 making homemade marshmallows and gluten free graham crackers for my kids.

There was a ton of really fun and thoughtful responses, including a number of readers asking for the recipes.

Well, here is marshmallow recipe, that just happen to be sugar free!

The graham crackers weren’t quite really what we wanted, so…back to the drawing board on those :-).

By the way, in case you aren’t plugged in with our Facebook community, I’d love you to join us.   I share great finds, articles, recipes, and Free E-Books that I find throughout the day.  And sometimes we deal with real-life health questions that readers are dealing with.

But – onto the important matter at hand – the marshmallow recipe.

Back in my eating-way-too-much-sugar days, I first made Homemade Marshmallows with my son.  What fun!  To see water, sweetener and gelatin turn into white fluffiness in a bowl and then turning into marshmallows that tasted much better than anything I’d ever bought in a bag.

The reason we made them in those days was to avoid blue food coloring.  Yes, blue food coloring is in almost every package of marshmallows.  Well, of course you could use my natural blue food coloring and add a bit to your own marshmallows if you want.

Why else might you make your own marshmallows?

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Why Make Homemade Marshmallows

Avoid food coloring (the blue food coloring is in there to make the white look brighter.  Sheesh!)
Avoid corn syrup (first of all, I want to avoid corn syrup due to almost all corn being GMO these days, but also because a lot of corn syrup has mercury in it due to the method of processing.  (source)
Avoid Sugar – Sugar is just a huge problem, according to TONS of info on the web these days.  And if you have candida, like I do, then sugar is a complete no-no.  Many of you are eating Sucanat, coconut sugar, honey, etc.  All, in my opinion are much better than white sugar.   I plan to share more info on this soon.
Fun with kids (and even if you don’t have kids, it’s super fun for us adults too!)
– And—if you are off sugar and have ever bought sugar free marshmallows, then you’ll save a TON of money with these.  I just saw a measly 2.7 oz bag of sugar free marshmallows for $1.99.  Eek!!

We made these in August with some Grain Free Graham Crackers and my Homemade Chocolate / Carob Chips and made our own sugar free, grain free S’mores.  They were great!  We shared them with a special visitor from Australia.  She didn’t know what S’mores were, prior to coming to the US, but she does now :).

Grain Free Sugar Free S'mores

I’ll be sharing the grain free graham cracker recipe soon….so make sure you subscribe to my email updates so you don’t miss a post.

This past week, since the grain-free experiment is done for now in our household (too much work for mom and really no apparent results), we tried gluten free graham crackers, but they weren’t a real winner.  So it’s back to the drawing board on those.

And if you do decide to use xylitol and roast these in a fire, they don’t really roast – but they do soften up.  Just enough for S’mores :-).  And if you use Sucanat, the marshmallows will of course be a brownish color.

About Stevia and these Marshmallows:

Stevia is super sweet so you only need a tad.  I bought these (the links are affiliate links) scoops and use the 2nd smallest as “1 scoop”, or 1/32 of a tsp.

Norpro Mini Measuring Spoons

Yes, it’s THAT sweet!  And if you’re wondering about whether it’s OK to eat stevia or not this post should help.

This post on Stevia – What it is and how to use it should help too.

Are you vegan?

For a vegan marshmallow option, use agar powder in a 1:1 substitution for the gelatin.  I personally haven’t done this but it is supposed to work out just fine.  Enjoy!

Homemade Marshmallows? Yes, please! Fun to make, these marshmallows are sugar-free, paleo, and autoimmune protocol/AIP compliant.  No dyes or artificial flavors.

3.5 from 2 reviews
Homemade Marshmallows - with sugar free option
Recipe type: Desserts - Candy
Cuisine: Sugar-Free
Homemade Marshmallows are super fun to make and have no artificial flavors or colors. Make them sugar free for a low carb treat.
  • 2 tablespoons gelatin (I highly recommend Great Lakes - it's made from pastured cows w/ no antibiotic in their feed.)
  • ½ cup cold water
  • 1½ cup of granulated sweetener per your dietary needs. You could also sub in approx. 12 scoops (12/32 of a tsp) of stevia. See below for more info.
  • ½ cup hot water
  • ½ cup liquid sweetener (I used vegetable glycerine. You could also use ½ cup of a granulated sweetener as well - read substituting sweeteners first. If you're on the THM diet, use xylitol or ¾ cup erythritol.)
  • 2 teaspoons vanilla extract
  1. In a medium to large-sized bowl, sprinkle the gelatin over the cold water. Allow to sit for at least 5 minutes.
  2. In a heavy bottom sauce pan, stir sweeteners and remaining (hot) water.
  3. Heat sweeteners and water over high heat until the mixture reaches 240 - 245 degrees Fahrenheit, or the soft ball stage.
  4. Gradually (and carefully :-)!), while mixing constantly, add the hot mixture to the water and gelatin mixture.
  5. Slowly add the vanilla to the mixture while beating.
  6. Beat on high until the mixture form stiff peaks (almost like beaten egg whites).
  7. Pour into a lightly greased 8x8 pan. You can use whatever size pan you like to make either thick or thin marshmallows. The 8x8 pan will make pretty nice-sized thick marshmallows.
  8. Allow marshmallow to set. Then cut into desired sized. This can take 6-24 hours (I've never had it take that long), but you can put them in the freezer to speed it up -- just don't forget they're in there :).
  9. If desired, coat with cocoa, raw or toasted coconut, ground up nuts, - have fun with your toppings!
  10. Store in an airtight container and try to keep your kiddos out of them!


You can also get adventurous and spoon your marshmallowey mixture into a plastic bag, snip off the ends and make fun shapes for holidays.

By the way, I’ve checked out a number of other recipes on the internet and a lot of them use just a 1:1 ratio of water to sweetener so it looks like that will work too.  I just didn’t try it.


If you are on the THM eating plan, vegetable glycerine is off plan so choose a different sweetener.


Interested in some other Processed Food Replacements?  How about:

Powdered Sugar / Powdered Sugar Substitute
Powdered Egg-Replacer (like Ener-G)
Homemade Taco Seasoning
Soft Pumpkin Cookies (these taste amazingly like Enjoy Life)
Homemade “Almond Joy” Bars 

Are you a S’more or marshmallow lover too?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


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  1. I’m sorry but I don’t “get” the instructions for making sweetener substitutions and would appreciate your help in figuring out the amount of sweetener I need to use and the amount of water for the substitute sweetener I need to use. In this marshmallow recipe I want to use a granulated sweetener from Wheat Free Market called “Virtue”. It is a mixture of monk fruit extract and Erythritol. It is 4 times as sweet as sugar. So, 1/4 cup Virtue is equal to 1 cup of sugar. Is the 1 1/2 cup of granulated sweetener in the recipe the same as 1 1/2 cup of sugar which means I would substitute 6 Tablespoons of Virtue sweetener for it? I also want to substitute granulated Virtue sweetener for the 1/2 cup liquid sweetener in the recipe. Is the 1/2 cup liquid sweetener in the recipe the same sweetness as 1/2 sugar meaning I would use 2 Tablespoons of Virtue sweetener? Would this substitution necessitate any increase in the amount of water I would need to use? Thank you for your help.

    • I see that I made a boo-boo in my post above. The sentence about the liquid sweetener, should read: Is the 1/2 cup liquid sweetener in the recipe the same sweetness as 1/2 cup sugar meaning I would use 2 Tablespoons of Virtue Sweetener? Sorry for the confusion.

    • I don’t think you need to change the liquid for a marshmallow recipe. I made these w/ stevia and I don’t think we altered anything. Maybe try a small batch and see :).

  2. Hi!
    I tríed making these tonight. First put cold water and gelatin together to bloom. Then in a saucepan I put rice syrup and stevia together with hot water. Got it up to 240 and still didn’t see it turning into the soft ball stage. Let it rise to 250 still nothing. I waited it out for a bit but never seemed to get it. So I added them together and hoped for the best. Guess I was t lucky. What did I do wrong? It’s just a liquid consistancy. Thanks!

  3. Could I use the honey in place of the liquid sweetener, and if so would I use less honey and add water to make it thinner?

  4. do you think you could use silicone molds to make them? Or would it stick too much?

  5. I got all excited when I saw this recipe for vegan marshmallows, but was very disappointed when I saw that the first ingredient was gelatin.. Gelatin is not vegan! It is made from the bone marrow of cows. No thank you. I will keep looking.. You do have some great recipes th Hough.

  6. This recipe is a total dud. I’ve made regular marshmallows many times, as well as ones where I leave the corn syrup but sub in Splenda or erythritol in for the granulated sugar (Splenda tastes much better and no bloating). I tried this recipe exactly as stated using Splenda for the granulated sugar with the vegetable glycerine for the liquid, accept adding a pinch of salt as recommended by Alton brown. The vegetable glycerine, besides being quite bitter, is much much sweeter than sugar. The marshmallows turned out sickeningly sweet, and slightly bitter, which were inedible. I’m a huge fan of sweet deserts and have eaten chocolate frosting from the can, so “too sweet” is not something you’ll normally hear me say.

    I tried again using an extra half cup Splenda instead as instructed as an alternate for the liquid sugar. The flavor was much better. However, you need to add about a 1/2-1/4 cup extra water since your not using a liquid sugar. And, while the mixture did heat up to 240 with the vegetable glycerine, it does not go past 200 with just Splenda. The first time I tried, leaving the pot covered, the water ended up boiling off without ever getting hotter than 200 and I had to start over.

    Thirdly, most recipes with 3 packets/tbsp gelatin for this amount of water which I believe works better.

    Lastly, do not try mix-ins like peanut butter powder or cocoa powder which work well with the regular or reduced sugar marshmallows. The volume drops to about half after adding anything in and doesn’t return.

    Ultimately, I’ll be going back to the corn syrup/Splenda marshmallows. Even the best version of the sugar free marshmallows was not at all satisfying, while the ones with corn syrup are very close to real.

    • Hi Anna. I’m so sorry you felt that way. Can I ask, however, don’t you think that real marshmallows are also too sweet? As for Splenda, I am very concerned about the health issues that I have read about that sweetener – they are a big red flag to me, plus did you notice that there are sweeteners in there that are an issue for diabetics? I know several diabetics who have had diabetic symptoms after eating Splenda.

      Sorry again – we do like this recipe albeit that they are too sweet. But to us, so are regular marshmallows. Thanks and hope to hear back from you.

      • Hi Adrienne, thanks for the reply. I don’t find regular marshmallows or the ones I make with corn syrup and Splenda to be too sweet, but the one with glycerine to me was inedible. I didn’t realize when I initially made it that glycerine still has a ton of calories. My primary concern is keeping sugar/calories down and your recipe would definitely be better for diabetics, so that may explain our differing opinions. Maybe not a bad recipe, just not what I was looking for! Sorry to judge so harshly initially.

  7. Fourester says:

    I made the recipe using erythritol as the granular sugar substitute and liquid sucralose as the liquid (12 drops=1/2c sugar). They came out very sweet and grainy. I have some pure powdered stevia, but it leaves such a bitter aftertaste. I also have some powdered erythritol. I wonder if that would take away the graininess. Anyway, I need to try this vegetable glycerin. That is a new one on me, but my online research shows it is most popular with the vaping crowd.

    • Yes, powdering should help -sounds like it didn’t dissolve. I’m not recommending vaping, but glycerine is helpful for desserts that don’t feed candida.

  8. Fourester says:

    Thanks for the recipe. I will have to try it. I don’t have a stand mixer, so I hope my ancient hand mixer will do the trick. As for a low carb, gluten free “graham” cracker, here is a recipe I came up with that worked really well. I used my food dehydrator to get them to the “cracker” state, but you may be able to do it in the oven at very low heat for a couple of hours.
    Ingredients: 2 cups golden flax meal, 1/2 t salt, 1 t cinnamon, 1 c sugar equivalent (I use liquid sucralose), 2 T coconut oil (kind that is liquid at room temp.), 1/2 c (or a bit more) water, 5 large eggs.
    Directions: Mix dry ingredients in medium mixing bowl. Beat liquid ingredients in a separate bowl until well mixed. Mix wet and dry and stir well. Let sit about 5 minutes while oven preheats to 350 Degrees F. Line a cookie sheet with parchment paper. Spread batter onto paper as evenly as possible, pushing all the way to the edge. Bake at 350 for 25 minutes. When cool, cut into cracker sized pieces. Place on food dehydrator at 145 degrees F for a few hours until they reach a cracker-like crispness. Store in air tight container.

  9. About how long did you have to beat the mixture for it to form peaks?

  10. Sally Brennan says:

    Can this marshmallow mixture (non-sugar) be used in Krispy Treats?

  11. Thanks for this great recipe! Looks fantastic. Just have one question. If I use the erythritol in place of the liquid sweetener, do I need then to add any additional liquid/water to the recipe?

  12. Can’t wait to try these! I just got my cute tiny mini measuring spoons yesterday (thanks for the link!) Now to get the pure stevia powder. I don’t have kids, but I am a big kid at heart!

  13. I made your marshmallows today, and I think it went ok. But my real quest was rice crispy squares. Those turned out terrible. They were more like rice soggy squares. Would you please share how you make rice crispy squares using this marshmallow recipe. It seems I’m not the only one who wants to know. Thanks!!! ~Kim

  14. oh yum!! we love making sugar-free marshmallows!! they make for a great snack

  15. Do you think this recipe can be used to make cereal bars in the style of Rice Krispie treats if the extra ingredients are stirred in before letting the marshmallows set up? Do they hold together strongly enough for that?

  16. Monique Stam says:

    I have a recipe that needs marshmellow cream. Would you have any changes you would make to this recipe to be able to change it for that purpose?

  17. Margaret says:

    Hi! I just found your blog, wonderful stuff! its exciting to find more and more people who eat like i do these days : )
    I’m hoping to try this recipe as soon as possible, but the wording of all the different sugars listed has me confused about the basic liquid content necessary to make this recipe correctly.
    I’m interested in experimenting with yacon syrup, glycerine and stevia in different ratios. but I don’t understand how much liquid/water there is for the recipe, because of all the different sugar options.

    • I think that it’s a pretty forgiving recipe so don’t worry about it too much. Just mix whatever you like to get the appropriate sweetness and I would think it will turn out OK. We’ve even done it w/ all stevia. A little “odd” but it worked! Blessings to you as well!

  18. Trying those tomorrow. Excited 🙂

  19. What is THM and what is vegetable glycerine?

  20. These were so easy and came out great. I cut out heart shapes for hot chocolate. Thank you for the tutorial and the info on sugar substitution. I think I will try vegetable glycerine in the future.