I’m pulling out all the stops with these fluffy, sweet, vanilla squares of fun! Being Paleo, gluten-free, refined-sugar free, dairy-free, and nutritious is not something marshmallows are known for … until now. Let’s give a warm welcome to these sinless Paleo marshmallows to Sabrina’s Sinless Secrets!
Now that I’ve created a nourishing marshmallow I feel like it’s kind of dangerous. Who doesn’t like marshmallows? Plus, the flavor combos with these are endless—more variations to come on triple S!
If you read my about me sections, you’ll notice that I wrote how my mom used to buy my brother and I the best snacks growing up. Don’t let me forget to mention that “the best” doesn’t mean the healthiest; it means processed, high-sugar, fattening, unhealthy snacks—that are, of course, scrumptious (however that works). I’m sure you’re all familiar with Oreos, fruit roll-ups, chips, candies and chocolates, and, the star of the day—MARSHMALLOWS!
I broke up with these horrid, masked monsters a while back, but that doesn’t mean I forgot how delightful they used to taste. It’s like any bad addiction—once you try it and experience how euphoric it makes you feel, you don’t want it out of your life. Luckily for me, I’m a warrior against nasty food.
Let me delve into my childhood a little. My mom is truly the most amazing mother ever!!! I know people say that, but my mom is the best. It’s not an opinion; it’s just a fact. She’s also the most selfless person I’ve ever known, not to mention, insanely giving, caring, optimistic, enjoyable to be around, funny, beautiful, and just an overall incredible human being. I’m so beyond lucky to have her in my life and as my mother, for that matter!
Since I have the best mom ever, growing up she would do anything she could to make my brother and my life enjoyable—even if it killed her. She’s a little out of control when it comes to generosity. One of the things she did for our pleasures was not only cooking super delicious food, but also buying us awesome snacks.
Now, I don’t want you to think she’s one of those parents that doesn’t look out for the safety of their children—believe me, she does. She’s all about motherhood. To cut her some slack, nearly everyone during the 90’s and early 2000’s ate like we did. When choosing foods and snacks my mom didn’t necessarily think of the badness in the food; she just knew that we loved it and it made us happy. Back in the 90’s and early 2000’s, healthy eating and the dangers of foods/ingredients weren’t recognized as much as they are today. I think the internet has hugely impacted our society, given the fact that people have information so easily accessible compared to back in that time.
Anyways, during school breaks and weekends, Michael and I would always have our late-night snack attacks. We had these little hand-held trays (his was blue and mine was pink) for our food. We’d load up our trays from the cabinet homing our sinful snacks. It was separated by two sections: the top shelf had savory snacks like chips, crackers, pretzels, and such, while the bottom self held all the sweets. I’ll be sure to recall back to this reminiscence when explaining other recipes. Nonetheless, one of our staples was taking a pretzel and sticking a mini marshmallow on each end or just making a pretzel-marshmallow shish kabob. It sounds strange, but it was tasty!
With that being said, can you image my expression when I discovered there was a way I could make my own sinless Paleo marshmallows?! I was exultant.
These turned out perfectly the first time I made them, and I’m so happy I get to share them with you guys! They match the texture and taste of traditional marshmallows; you’ll feel like you’re indulging in a sugar-filled treat!
I shared some with my cousin, Tiffany, and her boyfriend, Kyle, and they loved them and couldn’t believe they weren’t bad for you. I also gave my parents some. My dad didn’t hesitate to try one out over the fire (my preferred way of enjoying marshmallows). They also loved them and couldn’t believe I made them healthy.
Besides the simplicity of making these, something I especially love about these is that I’m able to get more gelatin into my diet. Gelatin is so beneficial to the human body. Here are some reasons why I take gelatin everyday and why I promote other people to take it:
- It helps with digestion and gut health
- Protects joints and lowers pain
- Cognitive boosting and mood amplifier
- Heals and protects skin (scarring, aging, protects against UV light damage, etc.)
- Increases collagen—promoting hair, skin, and nail growth
- Keeps heart healthy
- Aides in strong bones and muscle development
- Helps with a good nights sleep
- Regulates the bodies metabolism
- High in protein, which allows the body to feel fuller longer
Needless to say, it’s super amazing! I’ll provide a link to the gelatin I use in the recipe card. For your information, I’m not affiliated with this brand; I’m just purely offering you this knowledge for your own benefit. 🙂
Well, I hope you enjoy these marshmallows! Additionally, another tempting reason to make them is that they’re a year-round treat, especially when playing around with different flavor combos. Also, you can utilize them in other recipes, like Paleo rocky road ice cream, Sinless S’mores, toasted marshmallow cupcakes … endless!
- 1 cup filtered water
- 1 cup pure maple syrup or honey (or a mix of both)
- ¼ cup tapioca starch or arrowroot starch
- 3 tablespoons plus ½ tablespoon unflavored grass-fed gelatin
- 2 ½ teaspoons pure vanilla extract
- ⅛ teaspoon sea salt
- Line an 8x8 or 9x9 pan with parchment paper, lined both ways.
- Spread 2 tablespoons of tapioca starch on the bottom of the pan to prevent sticking.
- If using a stand mixer, put your whisk attachment on. If using a hand mixer, put on your whisk attachment and get out a large mixing bowl.
- Add ½ cup of water to your mixing bowl and then sprinkle the gelatin over the surface. Allow it to sit while you make the marshmallow mixture.
- In a medium saucepan with high edges, add the remaining ½ cup of water, maple syrup/honey, and sea salt. Attach your candy thermometer on the edge of your pan.
- Over medium-high heat, allow mixture to simmer; stir constantly to prevent burning and overflow.
- If using a stand mixer, let mixture reach 240°-242°F (about 8 minutes). If using a hand mixer, let the temperature cool down to 238°F.
- After the mixture reaches the correct temperature, remove from heat and VERY slowly and carefully pour the hot mixture to your mixer/bowl, letting it run down the side of the bowl in a small stream. As you’re pouring, turn your mixer on low, allowing it to whisk as you pour. If you’re using a hand mixer, it’s easier to have someone pour it in for you for safety and ease. This whole process should take about two minutes. Don’t forget to pour SLOWLY. If you don’t, the gelatin mixture won’t merge properly with the honey/maple syrup concoction.
- After you’re done pouring, turn the mixer on high and whisk until it almost triples in volume and becomes stiffer and creamy (about 8-10 minutes). Towards the end, pour in vanilla extract.
- Transfer the fluffy smooth mixture to the pan and level evenly with a spatula.
- Dust the top with the remaining 2 tablespoons of tapioca/arrowroot starch.
- Allow marshmallows to set for 6-8 hours or overnight before cutting.
- When completely set, carefully remove from the pan and cut with a serrated or sharp knife to desired size. You can use more tapioca/arrowroot starch or coconut oil on your knife to help with cutting.
Store these on the counter, at room temperature, for about 5 days or so uncovered; if you cover them, they will become gooey and won't hold like traditional marshmallows.