Naturally-Sweetened Homemade Marshmallows



  1. Generously grease an 8×8 pan (I used coconut oil) and dust it with arrowroot powder (or other dusting option of your choice).
  2. In the bowl of your stand mixer (or regular mixing bowl if you are using a hand mixer), mix the water, vanilla extract, and cream of tartar. Sprinkle the gelatin over the top and set aside.
  3. In a small saucepan, heat the maple syrup and salt until it reaches 240 degrees. Use a candy thermometer to monitor the temperature and stir frequently to prevent it from boiling over.
  4. Once the correct temperature has been reached, pour the maple syrup into the gelatin mixture. Beat the mixture on high for 8-10 minutes, or until stiff peaks form, and the marshmallow “batter” will hold its shape.
  5. Spread the marshmallow mixture in the pan, loosely cover, and allow to set for 3-4 hours.
  6. Remove the set marshmallow block from the pan, and cut into squares (or whatever shape you want). You may need to sprinkle your cutting surface with arrowroot powder to prevent a sticky mess.
  7. Dredge the freshly-cut marshmallows in more arrowroot powder.
  8. Store loosely covered. I usually leave mine on the counter, and they will last 5-7 days easily. Otherwise, the freezer works great for long-term storage.