Paleo Marshmallows (refined + cane sugar-free, dairy-free)



1 cup filtered or spring water (split into 2 half cups)
2.5 tbsp. grass-fed pure beef gelatin powder (buy some HERE)
1 cup honey
1/2 tsp pink salt
1-2 tbsp arrowroot powder

Optional: 1 tsp pure vanilla (powder, liquid, beans etc)


Kitchen Gadgets + Items:


Square container or large loaf tin

Candy thermometer

Silicon spatula

Large saucepan

Large heavy mixing bowl

Electric hand mixer

Baking paper





Please read through all steps thoroughly before you begin so you have a good understanding of what to do


1. Grab loaf tin or container, place a sheet of grease-proof paper (the good quality variety such as Glad) in so some paper is hanging out the sides to use as handles later and sprinkle some arrowroot flour in the bottom

2. In the large mixing bowl place 1/2 cup water

3. Gently and evenly sprinkle gelatin powder over the surface of the water. Allow to bloom for 5 minutes or until all powder is translucent and soft

4. In the meantime, pour the other 1/2 cup of water into a large saucepan along with the honey and salt. Bring to medium-high heat, place a candy thermometer in but not letting it touch the bottom, and let the mixture reach 240-242 degrees Fahrenheit / 115.5-116.5 Celsius. It’s important the mixture reaches this temperature, no less and no more, in order to create the sugar syrup needed to allow the marshmallows to rise. This usually takes about 15 minutes (give or take) depending on how hot the burner is, size of saucepan and even the humidity in the air

5. Once the mixture has reached the needed temp, grab a hand mixer, turn it to low speed, place it in the container with the bloomed gelatin mixture and SLOWLY, pour in the sugar syrup but be sure not to let it touch the beaters or it’ll spray up on the sides of the container, wasting some of it.

At first it’ll mix in chunks, but slowly and surely it’ll all mix in and start becoming a smooth and fluffy ‘goop’. Once all the sugar syrup is mixed into the gelatin, turn the hand mixer to high and keep on for around 10 minutes, give or take. It’s OK to have a few seconds break every so often so your mixer motor doesn’t burn out but it usually takes around 10 minutes all up to get the mixture to a taller, smooth and shiny consistency. 

It’s ready when the mixture has good volume and holds its shape for a moment before falling back on itself when scooped up with the beaters

6. Turn the hand mixer off, grab a spatula and quickly transfer the mixture to the tin or container lined with baking paper. The setting process begins immediately so you need to be very quick here!

7. Once all the mixture is in and smoothed over as much as possible, leave on the bench for about 6 hours to let it set right through. DO NOT place in the fridge. You can leave a dry tea towel over it but it’s not necessary

8. Once it’s set (best to leave overnight, so you’re not tempted during the day to cut it before it’s properly set!) hold onto paper edges, remove entire thing from tin/container, grab a knife and cut into squares

9. Place into a bag with arrowroot powder and shake well. This will coat all the sticky edges and give the ‘real marshmallow’ effect. Congratulations! You have successfully made healthy marshmallows!

10. Store in an air-tight container (if they last longer than a day of course!)

TIP: to be able to toast these marshies over the fire or coals you need to let them DRY OUT for a few days, so they need to be made in advance and left on the bench to dry a little for 3-4 days.


They still taste nice to eat without toasting but become a tad rubbery. This allows them to take longer to melt over the fire and to get their edges a little toasted. Not quite like chemical-laden commercially made varieties but still good!

Free from: gluten / grains / dairy / nuts / seeds / refined sugar / legumes



marshmallows  new 2.jpg

Did you make and like this recipe?

Or other recipes of ours?

Let us know! Please pop a 5-star review on our Google page!