I’m on a hot mission to help you balance your hormones & live your best life.
Become a SFNSG insider to get my monthly newsletter packed with the latest hormone-healthy recipes + tips. No spamming or junk mail, EVER.
If you’re looking for a simple way to take your hot chocolate and holiday desserts to the next level, look no further than these gut-healthy homemade marshmallows!
Not only do they taste like little fluffy puffs of a vanilla bean cloud, but they’re naturally paleo and refined-sugar-free (aka no weird additives or chemicals) and contain gut-boosting benefits thanks to the use of bovine gelatin.
Learn more about the gut-healthy benefits and snag the recipe + insider tips on how to make your own homemade marshmallows below.
Instead of purchasing store-bought marshmallows, which tend to include inflammatory ingredients like corn syrup, artificial flavoring and processed sugars like dextrose, I opt to make my own, and here’s why:
Inflammation is a common disruptor of both gut and hormonal health, thus this recipe only uses five natural, anti-inflammatory ingredients and leaves out any refined sugars, flavorings or artificial ingredients found in most store-bought marshmallows.
These homemade marshmallows are a great source of the amino acid glycine via gelatin, which helps to improve the mucosal lining of the digestive tract, thereby preventing intestinal permeability that can lead to digestive issues and hormonal imbalances.
The primary ingredient in homemade marshmallows is gelatin, a crucial thickening agent. Not only does it provide the chewy, elastic texture, but it’s loaded with amino acids that work to heal and seal your intestinal lining and promote optimal digestion. Make sure to opt for a brand that uses grass-fed beef in order to get the full amino acid profile and health benefits. I love this brand and you can use the code SOFRESH10 to save 10% off your order.
Real talk, I would never classify any type of sugar as “healthy” no matter how clean or unrefined it is. That being said, I believe sweetening agents are needed to bring out the depth and flavor in recipes, so that you’ll actually eat them and reap the benefits of all of the other nutrients (like gelatin!) I always opt for less refined or processed forms in order to keep it as anti-inflammatory as possible, and swapping honey and maple syrup for highly inflammatory corn syrup, dextrose and artificial flavoring works to do just that.
Blooming or hydrating your gelatin basically means soaking or slowly sprinkling your gelatin in cold liquid prior to cooking. This helps to avoid any clumps of gelatin or a lumpy texture in your marshmallows.
While it’s an annoying extra step, using a thermometer to measure the temp of your boiled honey/maple syrup mixture ensures you’ll end up with the right texture you want with your marshmallows, aka “soft-ball stage.” This means the texture will remain soft and fluffy while also being flexible and easily shaped into a marshmallow mold.
You’ll want to use coconut oil or an unflavored oil like avocado to lightly grease your pan before pouring in your marshmallow batter. This way you’ll be able to easily remove it without sticking when it’s time to cut. I also recommend an 8×8 inch square baking pan for thicker marshmallow.
I’ve seen some homemade marshmallow recipes that require refrigeration, however this method hardens the texture of the marshmallow, making it less soft/fluffy as a result. I’ve found the texture is best when you leave it out at room temperature overnight (or minimum 6 hours) to set.
I like to coat my marshmallows with a little tapioca flour to avoid stickiness without affecting the taste and giving it that nice powdery finish, however you can go the more traditional route and coat with confectioner’s sugar, just note they will no longer be “refined-sugar-free.”
This recipe swaps corn syrup for a mixture of honey and maple syrup, in order to cut down on inflammation that can disrupt gut and hormone health.
These marshmallows are naturally paleo, thanks to the use of unrefined sugar and no additives/flavorings, however you’ll want to leave off any coating with confectioner’s sugar at the end and opt for tapioca flour.
If wanting a different flavor of marshmallow other than vanilla (which this recipe uses) you can use a 1:1 swap for an extract like peppermint, cinnamon, etc.
This post contains affiliate links. We may receive a small commission for purchases made through these links. Thank you for your support!
These healthy homemade marshmallows taste like fluffy vanilla bean clouds, are paleo + refined-sugar-free & contain gut-boosting benefits!
Author: Lauren Chambers
Servings: 20-30, depending on cut
Recipe Type: Dessert
I’m honored to support you on your journey to optimal hormone health + happiness. Thanks for being here babe.