These corn-free, coconut-free Paleo AIP Marshmallows are a sweet & spongy Autoimmune Protocol homemade candy! Great for Halloween, Easter, or any occasion.
Looking for an allergy-friendly treat for yourself or to serve to your kiddos? These marshmallows are Paleo AIP friendly and refined sugar-free! That means no corn syrup, cane sugar, or unnatural preservatives. Feel confident that you are serving safe and gluten-free candies to your loved ones when you make this simple recipe.
With clean ingredients like grass-fed gelatin, pure maple syrup, pure vanilla extract, sea salt, and arrowroot starch, these goodies are guilt-free. These are to be enjoyed as an occasional indulgence alongside a nutrient-dense diet in an effort to lower inflammation.
Read on for the yummy, fluffy, and chewy recipe that’s ready in about 15 minutes (plus resting time)!
What Ingredients are in Corn-Free Marshmallows?
You’ll love how clean the ingredients are in these yummy fluffy treats! There are no preservatives or artificial colors since every ingredient is all-natural. Let’s take a look:
Filtered Water
This might be the most “lackluster” ingredient…but it’s important! Filtering your water or using spring water to make your marshmallows ensures there are no impurities like fluoride or chlorine in your homemade candy.
Grass-Fed Gelatin
This creates that gummy texture we all have come to love from marshmallows. Plus, grass-fed gelatin is rich in protein and gut-loving collagen. Win-win!
Pure Maple Syrup
Be sure to stick to 100% pure maple syrup (like this one) so you aren’t accidentally purchasing corn syrup that is flavored with artificial flavorings. Yikes!
Fine Sea Salt
I love Redmond Fine Sea Salt and also their Powdered Sea Salt. These are finer grinds which not only enhance the flavor of sweets, but also dissolve better when heated versus coarser varieties.
Pure Vanilla Extract
This adds that “sweet cream” flavor and aroma we all come to expect from marshmallows. Cooking the extract renders it compliant for the Paleo AIP since the alcohol burns off when heated. Choose pure varieties to avoid artificial flavors and creepy ingredients!
Coconut or Maple Sugar (optional)
If you want to keep this recipe coconut-free, you’re in luck! Coconut sugar is optional as a decorative agent, and is not integral to the dish. You could also use maple sugar instead!
Arrowroot Starch
This is super important to have on hand for many different uses in the kitchen! In this recipe, arrowroot starch helps to keep the marshmallows from sticking together after you slice them into those cute little squares. A little bit goes a long way.
Coconut Oil (or other AIP fat)
You only need a dab to (carefully!) glide onto a sharp knife. This helps to keep your knife from sticking when you slice your ‘mallows. You can keep this recipe coconut-free and use tallow, lard, or sustainable palm shortening instead!
Can’t be Bothered to Make These at Home? No Worries!
If measuring, whisking, pouring, and waiting for your marshmallows to set sounds like too much work, I totally get it!
Get ready to jump for joy because Sweet Apricity has created a WHOLE LINE of AIP compliant candies and confections for people like you and me.
Ready for More Anti-Inflammatory Treats Like These Paleo AIP Marshmallows?
Check out the treats and desserts section in the blog archives! I’ve got everything from cookies, cake, and nice cream to grilled fruit, banana bread…and more. Enjoy!
Paleo AIP Marshmallows (Homemade Candy)
Equipment
- 1 Stand mixer or hand beaters
- 9” x 13” baking dish
Ingredients
- 1 ¼ cups room temperature filtered water, divided
- 3 Tbsp grass-fed gelatin
- ½ cup pure maple syrup
- ¼ sp fine sea salt
- 1 tsp pure vanilla extract
- 1-2 Tbsp coconut sugar (for sprinkling), optional
- 2-3 Tbsp arrowroot starch (for dusting), divided
- ¼ tsp AIP fat, like coconut oil, tallow, or lard
Instructions
- Add 1 cup of the water to a small mixing bowl. Evenly sprinkle the gelatin on top of the water then allow it to bloom.
- Add remaining ¼ cup of water, maple syrup, sea salt, and vanilla extract to a medium pot over medium heat. Bring to a gentle simmer, then remove pot from heat.
- Transfer bloomed gelatin to a stand mixer or large mixing bowl. Use the stand mixer or hand beaters on high speed.
- Slowly trickle in the maple syrup mixture, beating for 5-7 minutes or until soft peaks form.*
- Line a 9” x 13” baking dish with parchment, then dust with 2 Tbsp arrowroot starch.
- Use a rubber scraper to transfer marshmallow mixture into the prepared dish. Sprinkle the top of the marshmallow mixture with coconut sugar, if using.
- Sprinkle the top with 1 to 2 Tbsp more starch.
- Use cling wrap or a silicone food seal to cover the baking dish.
- Rest at room temperature for 6 hours or overnight.
- Spread a small amount of AIP fat to grease a sharp knife, then slice the firmed mixture into 1” squares.
- Toss sliced marshmallows with additional starch if necessary to prevent them from sticking together.
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