Homemade Marshmallows – with sugar-free option

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

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 homemade marshmallows 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?

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

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 Made with Homemade Marshmallows!

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 homemade 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.

Homemade Marshmallows? Yes, please! Fun to make -- Sugar free and low carb to boot!
These Homemade Marshmallows are super fun to make and have no artificial flavors or colors. Make them sugar free for a low carb treat.

Homemade Marshmallows - with sugar free option

Homemade Marshmallows are super fun to make and have no artificial flavors or colors. Make them sugar free for a low carb treat.

Ingredients

  • 2 tablespoons gelatin (I highly recommend Great Lakes - it's made from pastured cows w/ no antibiotic in their feed.)
  • 1/2 cup cold water
  • 1 1/2 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.
  • 1/2 cup hot water
  • 1/2 cup liquid sweetener (I used vegetable glycerine. You could also use 1/2 cup of a granulated sweetener as well - read substituting sweeteners first. If you're on the THM diet, use xylitol or 3/4 cup erythritol.)
  • 2 teaspoons vanilla extract

Instructions

  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!

by

Recipe Notes

If you are attempting to make a vegan option, be aware that you might have varying results. You do need to let the agar sit on the water for about 1 hour before using it. Also, the results with agar can be variable so please be aware. I am going to try to do some experimenting to see if I can figure out what makes them work vs. not work.
4 reviews

 

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.

Notes:

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.

Comments

    Speak Your Mind

    *

  1. Kathy Charest says:

    Hello, I’d love to try these, but I’m a little confused.
    You note that you can sub 1/2 C. for the 1/2 C. liquid sweetener, but wouldn’t this throw off the wet to dry ratio? Or does it not matter with this recipe?

    Thanks! 🙂

  2. Can you use these to toast over a campfire?

  3. I made these with Lakanto classic sweetener and they were awesome. No after taste like stevia.

  4. I’m not clear on how vegetable glycerine acts the same as liquid sweetener?

  5. can this beq used as marshmallow creme as well?

  6. HETTY STUART says:

    Should you change the stevia measurement to be 3/8 of a cup, rather than 3/8 of a tsp? Thanks.

  7. Has anyone had any success in making these with agar? I tried a different recipe which produced a frothy mixing bowl which reduced to a clear liquid. Today I tried your recipe which took a lot of mixing time but started looking promising…until putting it in the pan aka its final resting place. Within an hour or 2 I had a square pan filled with a brown liquid and varying texture resembling nothing close to a marshmallow. I am starting to think vegan marshmallows are a myth, they aren’t possible without witchcraft.

    Am I alone????

    • Hi there. I’m looking around and seems you might have to let the agar sit on the water for about 1 hour. I will see if I still have this in my cabinet and try it. I am reading some say it works and some not so perhaps there is another variable.

    • I made these they came out perfect you need to beat it for like 10 minutes until very stiff peaks form then place in pan also makes great fluff

  8. Is it 1 1/2 cups of sweetener AND 3/4 cup erythritol? How would I make this with ONLY erythritol? Recipe looks great!

  9. My youngest has been begging for marshmallows since we started following a keto lifestyle in November. I found your recipe this morning and made a batch to surprise her. They are wonderful!! My only issue with them is that they set before I could smooth out the top…oh well!! Keep the recipes coming, please!

  10. Hello, I have a recipe asking for 24 oz marshmallows, how much does 1 batch of these make? Thank you!

  11. Hello, I made these and they turned out great! Now the question, I have a recipe that calls for 24 oz marshmallows, what would this batch (oz) be considered? Thank you

  12. Re: comment above about agar version of recipe not working –

    – following are 2 links to GMO vegan versions (contains corn & sugar) (*check their ingredients tho: they add xnathan or guar gum, & baking powder etc, I presume that helps to make the “vegetarian gelatin” or agar work maybe (?)) –

    http://veganmarshmallows.blogspot.ca/2009/04/vegan-marshmallow-recipe.html

    http://www.vegparadise.com/news84.html

  13. RE: rice crispy squares, FYI, I happened to find the following recipe:

    NonGMO, gluten free, vegan crispy rice squares, nut free (sweetened with rice syrup or coconut syrup) –

    https://juliedaniluk.com/recipes/nut-free-vegan-rice-crispy-squares.html