Homemade Marshmallows.


Every time my children ask for hot cocoa they MUST have their Marshmallows too… except my 100% organic, no refined sugar or corn syrup brain secretly despises purchasing them. Thanks to Danielle Walker of Against All Grain, Celebrations- we now have a Paleo/healthy version of these delectable puff balls.

I’m sharing her recipe because #1… its awesome and #2… because I want my children to have a book of our favorite family recipes when they grow older, and this blog is a perfect way of keeping them all in one place. So without further ado, here’s our new favorite Marshmallow recipe.



  • 2-3 TBSP Arrowroot powder, for coating.
  • 1 cup water
  • 3 TBSP unflavored gelatin powder
  • 1 cup light-colored Raw Honey (we purchase ours at Costco)
  • 1 TSP pure vanilla extract


Line a baking sheet with parchment paper, and spread 1 TBSP of arrowroot powder evenly over the parchment to cover.

Into the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld mixer, pour 1/2 cup of the water and sprinkle the gelatin over the top. Allow the gelatin to bloom, or absorb the water, for 10 minutes.

Combine the remaining 1/2 cup water and the honey in a saucepan. Bring to a boil over medium-high heat and boil for 15 minutes, or until a candy thermometer reads 240°F.

Turn the mixer on low, and with it running slowly pour the hot honey syrup down the side of the bowl. Add the vanilla, then increase the speed of the mixer to medium-high and beat for 8-10 minutes. The mixture will turn from brown to white, and triple in volume.

Turn the marshmallow crème out onto the prepared baking sheet, and smooth it with an offset spatula. You need to work quickly here, before the marshmallow starts to set. Allow the crème to cool and set at room temperature for 6 hours.

*PERSONAL NOTE: Remember you’re making Marshmallows here, don’t spread the layer too thin on your baking sheet, you want them nice and plump. I ended up spreading them too thin, and once I realized it, folded the sheet over to combine both layers into one – letting it dry like a sandwich instead.

Rub the top of the marshmallows all over with 1 TBSP of the arrowroot powder. Lightly grease a sharp knife with coconut oil, and slice the marshmallow into 24 pieces. If the marshmallows are still sticky, toss the pieces gently in the remaining 1 TBSP of arrowroot to coat them. Serve Immediately, or store in an airtight container at room temp for up to 2 weeks.




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