Paleo Strawberry Marshmallows (gut healing)
These healthy strawberry marshmallows are incredibly easy to make and even provide gut-healthy benefits! Sweetened with honey or maple syrup, they are lower in sugar than store-bought options but are still fluffy, fruity, & melt perfectly! These paleo marshmallows work great for hot cocoa or matcha, enjoy them straight up, dip them in chocolate, or use them to make healthier rice crispy treats!
Ingredients
Gelatin mixture
- 3 tbsp gelatin
- 1/2 cup water
Syrup mixture
- 1 cup honey or maple syrup
- 1/2 cup water
- 1 tsp vanilla extract
mix-in's
- 1 1.2oz bag freeze dried strawberries
Instructions
- 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 thermometor, 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!
- In the meantime, add the strawberries to a blender and blend until powder form. You don't want ANY lumps or chunks.
- 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 sugar water. Add in the strawberry powder, vanilla, and salt.
- Allow the mixer to whip on high until the mixture triples in size and gets super thick and fluffy. This usually takes 2-3 minutes. Be careful to not over-whip or it’ll thicken too much & turn into what looks like “brains”. The mixture should have tripled in size and stick to the whisk when you remove it while still being pourable.
- While the marshmallows are whipping, line a 9x9 pan with parchment paper. 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!).