These fluffy, pillowy healthy homemade Snickerdoodle marshmallows are made without corn syrup and are sweetened naturally with maple syrup or honey! They come together effortlessly and quickly, require just 4 ingredients, and are paleo-friendly! This post contains tons of tips on how to make homemade marshmallows, like how to make them with or without a candy/sugar thermometer!
Now that i’ve made homemade marshmallows at home for a few years, I feel so spoiled. Anytime I have a store-bought marshmallow, they just taste so artificial and stale. There is truly nothing better than a homemade option! I also love that making them at home allows total control over the ingredients and you can customize the flavors, which is so fun!
The texture of homemade marshmallows is even better than store-bought. They are full of flavor, fluffy, pillowy, and perfectly sweet! With the holidays around the corner, I wanted to create a fun, fall festive flavor and Snickerdoodle ultimately came to mind first. These are a great companion to your hot chocolate, chai, or any cozy beverage! They are also great to snack on as-is, dipped in a little white chocolate, thrown into your favorite holiday desserts – the possibilities are endless!
If you want another fun flavor to try, my strawberry marshmallows are delicious!
Why you’ll love these healthy homemade snickerdoodle marshmallows
- They are gut-healthy, made with grass-fed gelatin!
- They are naturally sweetened and high in protein.
- Snickerdoodle marshmallows are fun for fall time and the holidays!
- These melt great, just like store-bought marshmallows!
- Homemade marshmallows make a great DIY gift idea!
- Great for hot cocoa, matcha, or dipped in chocolate!
- Perfect healthier sweet snack or dessert.
- They are a delicious addition to S’mores!
- Lower sugar option than classic marshmallows.
Homemade marshmallow recipe video
How to make Homemade snickerdoodle marshmallows
Full recipe and measurements are in the recipe card at the bottom of the post!
Equipment
- Stand mixer or hand mixer: I recommend using a stand mixer for best (and easiest) results, but you can also use a hand-held electric mixer. I love my KitchenAid stand mixer, but this more affordable option is also great!
- Spatula
- Square baking dish: I like to use a 9×9 for thicker marshmallows, but you can also use a larger rectangle pan and cut them into mini marshmallows!
- Small sauce pan
- Candy thermometer (optional!): You’ll want to boil the sugar mixture until it reaches at least 220F. Using a candy thermometer works great for this, however i’ve made them plenty of times without one! I’ll leave notes in the recipe card.
Ingredients & substitutions
- Grass-fed gelatin: Not all gelatin is created equal! To receive the gut-healthy and beauty-boosting benefits of gelatin, be sure to use a high quality, grass-fed option. I love Further Foods as it’s pasture-raised, grass-fed, non-GMO and gluten-free. It’s great for healing your gut-lining and benefits your hair, skin, and nails!
- Sweetener: Honey or maple syrup are used to sweeten these marshmallows.
- Coconut sugar: Just a tad is used to sprinkle over the marshmallows to create the cinnamon sugar coating!
- Baking staples: Vanilla extract, sea salt, cinnamon
Steps to make Homemade Snickerdoodle marshmallows
- Line a 9×9 pan with parchment paper. Spray the paper with spray oil and sprinkle tapioca flour all over it. This ensures the mallows won’t stick – don’t skip this step! In the bowl of your stand mixer, add the 1/2 cup water and gelatin. Give it a mix and let it sit while you make the syrup.
- In a small pot, add the water and honey or maple syrup. Bring the mixture to a boil and let it bowl for about 10 minutes. If you have a candy thermometer, you want it to reach between 220-240F. If you don’t have a thermometer, no stress. Letting it boil for 10 minutes at a high heat is usually enough!
- Remove the pot from the heat. Attach the bowl to your stand mixer with the whisk attachment. With it going on low, drizzle in the syrup mixture. Allow the mixer to whip on high until the mixture triples in size and gets super thick and fluffy. This usually takes 5 minutes.
- Once it’s done, use a spatula to pour the marshmallow mixture into the pan. You can use the spatula to press it in firmly and smooth them out, but i’ve found that wetting my hands with some water and using them is a bit easier.
- Cover the pan and let it sit at room temperature for 30-60 minutes until they’re firm. Then cut into marshmallows (I like to use scissors to make it easiest!).
serving suggestions
- Use them on S’mores – add them to classic s’mores or even use a peanut butter cup.
- Add them to your favorite warm beverage like hot cocoa or matcha (strawberries and matcha are delicious together!)
- Use them to create snickerdoodle rice crispy treats.
- Dip them in chocolate or some white chocolate and store them in the freezer for a sweet treat!
- Package them up in cute treat boxes or cellophane bags and give as a DIY birthday or Christmas gift or even as a party favor!
- Place them on lollipop or cake-pop sticks for a sweet marshmallow pop!
- Add them to chocolate chip cookies or make S’mores cookies!
- Toss a few in your hot chocolate!
Tips, tricks, & FAQ’s
- Tips for cutting marshmallows: I’ve found it easiest to cut the mixture into marshmallows using scissors. Sometimes they can be difficult to cut with a knife.
- How to make marshmallows without a candy thermometer: Typically, you’d want to use a thermometer to make sure the sugar mixture reaches around 242°F, but they will also work if you can get the mixture around 220°F. This usually takes about 10 minutes of boiling. If you don’t have a thermometer, simply boil the mixture for at least 10 minutes, as this should be long enough to get them to temp!
- Can you make marshmallows vegan? You can make vegan marshmallows using agar agar. Here is a great vegan marshmallow recipe!
- Can you roast paleo marshmallows? Yes! These will roast great, just like store-bought marshmallows.
how to store strawberry marshmallows
Store marshmallows in a covered container at room-temperature for up to two weeks!
More healthy recipes to try
- Gut-healthy homemade fruit gummies
- Raw vegan cinnamon rolls (Erewhon copycat!)
- Strawberry frozen yogurt bites
- Strawberry shortcake ice cream bars (vegan, paleo)
- Dairy-free homemade ice cream sandwiches
- Strawberry almond joy bites
Homemade Snickerdoodle Marshmallows without Corn Syrup
These healthy homemade Snickerdoodle marshmallows are made without corn syrup and are instead sweetened naturally with maple syrup or honey! They come together effortlessly and quickly, require just 4 ingredients, and are paleo-friendly! These marshmallows are fluffy, sweet pillows of goodness!
Ingredients
- 1 cup water, divided
- 3 tbsp grass-fed gelatin
- 1 cup maple syrup or honey
- 1 1/2-2 tsp cinnamon
- 1 tsp vanilla extract
- pinch sea salt
- 2 tbsp coconut sugar *optional
- 2-3 tbsp tapioca flour
Instructions
- Line a 9×9 square baking pan with parchment paper. Spray the parchment paper with spray oil. Then, sprinkle 2 tablespoons arrowroot powder on the bottom of the parchment paper in an even layer. Be sure not to skip this – it helps ensure the marshmallows don't stick!
- In the bowl of your stand mixer, add 1/2 cup water and the cinnamon. Using the whisk attachment, let it whisk for a few seconds to incorporate. Then sprinkle the gelatin over top. Let it sit while you start the syrup.
- In a small saucepan over medium-high heat, add the other 1/2 cup water, maple syrup or honey, and vanilla. Let the mixture boil until it reaches a temperature of 240F. This usually takes about 10 minutes, if you don't have a thermometer – this should be sufficient time!
- Turn the mixer on low, then slowly pour the syrup mixture into the bowl. Once it's all poured in, turn the mixture to high and let it beat for about 5 minutes until it triples in size and is super fluffy. You'll know it's done when you lift the head of the mixer and the marshmallow fluff sticks like peaks to the whisk attachment.
- Working quickly, pour the marshmallow fluff into the lined baking pan. You'll need to use a spatula to do so. You can use the spatula to help smooth the top of the marshmallows.
- Place the marshmallows in the fridge for an hour or two or leave them on the counter for at least 2-3 hours until they're set and not super sticky. In a small bowl, combine 1 tbsp tapioca flour, coconut sugar, and 1/2 tsp cinnamon. Sprinkle it over the top of the marshamllows.
- Then use a sharp knife to cut them into squares. I like to cut the edges off to make cleaner squares.
- Store marshmallows in a covered container at room-temperature for up to two weeks!
Video
Notes
- Tips for cutting marshmallows: I’ve found it easiest to cut the mixture into marshmallows using scissors. Sometimes they can be difficult to cut with a knife.
- How to make marshmallows without a candy thermometer: Typically, you’d want to use a thermometer to make sure the sugar mixture reaches around 242°F, but they will also work if you can get the mixture around 220°F. This usually takes about 10 minutes of boiling. If you don’t have a thermometer, simply boil the mixture for at least 10 minutes, as this should be long enough to get them to temp!
- Can you make marshmallows vegan? You can make vegan marshmallows using agar agar. Here is a great vegan marshmallow recipe!
- Can you roast paleo marshmallows? Yes! These will roast great, just like store-bought marshmallows.
