Paleo Marshmallows - Our Paleo Life

Paleo Marshmallows

So guess what? I finished my first Whole30! Today is Day 31, and I did it, I actually did it. You can read about my Whole30 experience here, which also includes a full food journal of what I ate every day.

Now, I’m not like some ridiculous ravenous sugar-craving monster after 30 days without sweets, but I could go for a little something naughty, especially considering it was Easter 2 days ago and everyone in the house was shoving jelly beans and Reese’s PB Eggs in their mouths while I sat and watched. I certainly could have just saved some for myself or gone out and bought my own post-Easter-sale-candy, but I didn’t want to just dive off the wagon head first into a pile of candy. So I thought of something deliciously satisfying that wasn’t ridiculously loaded with junk.

I have been saving this marshmallow recipe on Pinterest for a while now, and knew it would be one of the first things I made once I was done with the Whole30. It did NOT disappoint! Next up is different flavors, I’m thinking either mint or mint/chocolate will be next. Or maybe toasted coconut. Or strawberry, or peanut butter (fluffernutter!!!), or pumpkin, or blueberry, or cinnamon. I should stop now. And make more marshmallows. Ha!

PS: You should probably most definitely dip the marshmallows in chocolate. I did this as an afterthought and it. Was. Amazing!



Paleo Marshmallows

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Kendra


  • 1 cup Water divided into 1/2 cups
  • 3 Tbsp Grass Fed Beef Gelatin
  • 1 cup Honey
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • Coconut Oil
  • Arrowroot starch you can also use other coatings such as cocoa, toasted coconut, cinnamon, etc, to coat the outsides of the marshmallow
  • Chocolate any kind you want, we used Enjoy Life Chocolate Chips


  1. Line an 8×8 pan with parchment paper in both directions, leaving overlay on all sides to use as handles to remove the marshmallows when they're done.
  2. Lightly grease the parchment paper with coconut oil and sprinkle with a layer of arrowroot starch or other coating of choice.
  3. In the bowl of a stand mixer, add the gelatin with 1/2 cup of water. If using a hand mixer use a large bowl for this.
  4. While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey and the salt. Turn the burner on medium heat. Slowly bring the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 242 degrees (or the soft ball stage). Don't go over 245 degrees. *NOTE* If you're making these at elevation, decrease the cooking temperature by 2 degrees per 1,000 ft.
  5. This could take about 10 min up to 25 minutes depending on how hot the burner is and the size of your pot.
  6. Note: If your pot is too big the sugar syrup will be more likely to burn as the temp will rise too quickly and the thermometer will have trouble reading correctly. If the honey mixture foams up, watch it closely so that it doesn't over flow. You can use a spoon to break up the foam but try not to stir the actual syrup.
  7. When it reaches 240-242 degrees, immediately remove the sauce pan from the heat.
  8. If using a stand mixer, turn it on to low/med. Pour the honey mixture into the bowl in a slow steady stream down the side of the bowl, combining it with the softened gelatin. Pouring "slow" here is very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it.
  9. Be sure that the syrup and the gelatin are well combined before moving to the next step. If you need to you can even stop and stir the gelatin when half of the sugar syrup is poured, making sure it is getting mixed in and resume pouring.
  10. If using a hand mixer you may want to let the sugar syrup cool down to 225-230 degrees before adding to the gelatin. This is because it is much harder to pour at a slow steady stream while holding a hand mixer.
  11. Turn the mixer to high and continue beating until it becomes thick like marshmallow creme (about 7-10 min). These times will vary depending on the mixer and event the size of bowl used. Either way the marshmallow creme should be cooled down.
  12. Add the vanilla a few minutes before it's done mixing giving it enough time to mix in completely.
  13. Turn off the mixer and transfer the marshmallow creme to the prepared pan. Smooth the top (add more coating if using one). Pat to smooth again if needed.
  14. If you are not using a coating then lightly grease your hands with oil and pat smooth.This will help keep the marshmallow cream from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.
  15. Leave the marshmallows to set anywhere from 1 hour to 4-6 hours depending on your gelatin, temp of the syrup and how set you want them. If you want them to look nice and clean after cutting, wait at least 4 hours, even if they seem set.
  16. When set, remove the marshmallows by lifting from the parchment paper flaps.
  17. Cut to desired size and add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
  18. For best results allow marshmallows intended for roasting to dry extra long. Once cut, leave them out, covered with a cheese cloth overnight.
  19. Store in an airtight container (jar, bag, container, etc) for 5-7 days, not that they will last that long...
  20. Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.
  21. Note: Using a starch works best for coating marshmallows that will be used for roasting or topping sweet potatoes. It helps them to dry out faster and the extra starch helps with the browning process.
  22. If you want to dip the marshmallows in chocolate, melt you chocolate of choice, let cool slightly, and either dip the bottoms or drizzle the chocolate on top. Stick in the fridge for about 5 minutes to let the chocolate harden, then store as mentioned above.

Recipe Notes

Recipe from


Paleo & Keto Recipes Delivered!

* indicates required

34 Comments on “Paleo Marshmallows

  1. Monica

    Where does one find Grass Fed Beef Gelatin?? Did you have to make it from the beef yourself? Help? Thx!

    1. Amanda

      I found my grass fed gelatin at a local cake-making supply store. Gelatin is often used by cake bakers to get icing to set up better.

  2. Andy

    Curious if honey can be left out of the recipe. I’m a T1 Diabetic and have been trying to find a good healthy carb-friendly recipe. Any suggestions?

    1. Kendra

      I have not personally tried it with anything else, but since agave nectar is lower on the glycemic index, you could try it with that. Maybe try a half batch, just in case. You would definitely want something in there to sweeten it otherwise I don’t think it would taste too good. If you do try it, let me know how they turn out. Good luck!

      1. Frasier Linde

        Agave nectar is lower glycemic because it’s higher fructose! NOT a healthy option for anyone. The recipe might work with stevia or another safe sweetener, but your best bet is probably to give up your sweet tooth completely, however hard that may seem at first.

        1. Kendra

          Thanks, Frasier. Since I wrote that comment, I have learned a lot more about agave and definitely stay away from it (not that I used it before anyway). Thanks for your insight 🙂

  3. Laura Hofstetter

    I’ve made these with the toasted coconut and they are absolutely scrumdidliocious! And even though the directions look long…they are surprisingly easy to make 🙂

    1. Kendra

      The toasted coconut does sound good. I still have yet to make different variations, just for lack of time. I would like to try the coconut though. And you’re right, the directions are deceptive, they are really easy.

    1. Kendra

      Yes, I have! They work best as roasting marshmallows if you let them dry out a little longer, like a full 24 hours, before storing them in an airtight container. They roast just like a store-bought marshmallow, although I would say these are immensely more delicious 😉

  4. Jackie

    Can these be frozen? We are headed to the beach and I am trying to make food ahead of time so I don’t spent my entire days in the kitchen like I do at home!

    1. Kendra Benson

      I have never tried to freeze them, but I’m thinking they wouldn’t tolerate it well. They can last in an airtight container for a few weeks. And actually, the longer they dry out, the better they are for roasting. I’ve tried roasting fresh marshmallows, maybe 3 days old, and they didn’t do as well as the week or so old ones. So they should be just fine in a ziploc bag.

  5. Elizabeth

    Thank you so much for this recipe! We made some amazing Paleo Marshmallow and then turned them to the best Primal Rice Krispy Treat while the marshmallow was still warm.

  6. sheryl

    hi – ! i am going to make these this weekend — 2 questions:
    1) can i “dry” them more efficiently/quicker using my dehydrator?
    2) can they be frozen? — i was buying maple marshmallows from a small place in maine that has now disappeared and those were made with the beef gelatin and could be frozen for up to 3 months so i’m curious…

    1. Kendra Benson

      I have never tried either the dehydrator or freezer for this recipe. I would imagine that you could set the dehydrator pretty low and leave them in for a couple hours, but I’m not sure how long.

      As for freezing them, if you had frozen some previously (albeit a different type), maybe try freezing just a couple of these to see how it works out.

      And then, most importantly, you’ll have to come back and let me know how it turns out! I’d love to be able to share that with everyone up in the recipe so they know there are other options for storage. Thanks and good luck!

      1. sheryl

        okay – i made them! i didn’t bother with dehydrator since it is so dry here anyway – just left overnight to dry. i took some of them and put them in the freezer overnight in a ziploc bag. i tried one of those this morning and it was fine – the “frozen” marshmallows were all still soft. i stuck the bag back in the freezer and will test another later tonight or tomorrow, but i can’t imagine it is going to change much. i will report back! otherwise – the others are all in a glass airtight container and i hope they last until thursday when i put them on top of the sweet potatoes! 🙂

        1. Kendra Benson

          Thank you so much for reporting back. I will definitely try freezing a batch next time. I never even thought about doing that. And I certainly hope they last until Thursday. I’d have to hide them so my husband and kids couldn’t find them, there’s no way they’d keep their hands off of them. happy (early) Thanksgiving!

          1. Sheryl

            they were great on top of the sweet potatoes! AND the ones from the freezer that i totally forgot about (!!) came in handy for the leftover sweet potatoes – they roasted and melted the same as the non-frozen ones so the freezing really does work! tomorrow i am going to make a batch using 100% organic maple syrup instead of the honey as part of my gifts (giving along with homemade hot cocoa mix!) — i felt the honey did impart a “honey” flavor (it isn’t bad, but i’d rather just get the “sweet” and vanilla without the “honey” flavor). this was also from feedback i received from some people who tried them. otherwise, they are awesome. i hope the maple syrup works! i will let you know… how did the freezing go for you? hope you are enjoying your holiday preparations! 🙂

            1. Kendra Benson

              Awesome, I love that freezing works so well. I still haven’t made another batch, but I was actually wanting to make them with maple. I ran out of my local honey (which is so delicious!) and have some that I’m not wild about the flavor. And you’re right that the flavor of the honey really comes through. Maple and Ceylon cinnamon are my current favorite flavors so I was thinking of making some maple-cinnamon marshmallows. Guess I’ll make double and freeze them now.

    1. Kendra Benson

      Yes, I do. They might stick a little, but i coat all the cut edges with more starch and they’re fine. They actually cut very easily. After the first cut, toss a little starch on the knife just to help a little.

      1. Rashel

        The simple syrup try was a fail. I think it was too thin because it never heated past 225 degrees. Anyway, I made them with honey and they’re perfect!! Thanks!

  7. Julie

    I’m sooo happy I made these! I’m going camping and wanted to enjoy roasting marshmallows too. I was nervous to try the recipe because I’ve never made marshmallows before. The instructions were perfect and easy to follow! Thank you!!

    1. Kendra Benson

      Yes, absolutely! I’ve actually made them with a root beer extract and it was amazing. I’ve also done peppermint and it was great.

  8. Cristie

    Thank you so much! I recently converted our whole family to Paleo for health reasons (I have 2 children with lyme disease) and one of the big disappointments for them is no s’mores over a campfire this summer. This will be a game changer and brighten their day. Thanks!!

  9. Brook Tacheff

    These are AMAZING! With my 9 year old’s new eating plan due to her diagnosis of UC. I have been spending hours trying to find amazing recipes. We are headed to camp and thought smore’s would be fun. You saved the day with this recipe. Thanks so much!


Leave a Reply

Your email address will not be published. Required fields are marked *