I. Love. Marshmallows.  When I got the idea to make a "cleaner" version, I was shocked to see just how much granulated sugar and corn syrup is used in a traditional recipe!! Though marshmallows are always going to be glorified sugar cubes, here is a version that uses lower-glycemic and more natural forms of sugar to top off your sweet desires!

Refined Sugar-free Marshmallows

Prep:  20 minutes   Ready in: 8 hours   Total time: 8 hrs, 20 min

Yield: About 3/4 cup mini marshmallows



1.  In a medium mixing bowl, combine 1/5 cup of cold water with the gelatin and set aside.

2.  Mix other 1/5 cup water with coconut sugar, maple syrup, and salt in a pot on the stove.  Heat on low until the coconut sugar is dissolved, then increase the heat and allow to warm for about 2 more minutes.  It will begin to simmer and this will mean it's time to stop.

3.  Take sugar mixture off of the heat and pour into the mixing bowl with the gelatin.

4.  Whisk contents of the mixing bowl together, slowly at first so it's evenly distributed and then quickly until the consistency becomes very thick and jelly-like, which will take about 15 minutes (I'd recommend using an electric mixer, unless you're trying to make some gains on those forearms).

5.  Once the gel has formed, add in vanilla and mix that in thoroughly.

6.  Generously coat a casserole dish or other pan with edges with tapioca starch.  Pour the marshmallow gel into the dish and top with more tapioca starch.

7.  Allow the gel to sit, uncovered and in room-temperature, in that dish overnight so that it dries out and will hold form.

8.  The next day, cut the sheet of marshmallows into pieces as big (or small) as you want, then coat with more tapioca starch.  Serve with whatever your heart desires, like some Superfood Hot Cacao!

1 packet unflavored gelatin

2/5 cup cold water

1/2 cup coconut sugar

1/3 cup grade B maple syrup (or agave, if you want the final product to have a lighter color)

Pinch of sea salt

1 tsp vanilla

Tapioca starch, for coating