Healthier marshmallows

You asked for it and I’m giving it up.

This is how you can make your very own MARSHMALLOWS!


If you’ve ever picked up a bag of marshmallows at the supermarket, you’re well aware they’re not typically considered a health food. Sugar in multiple forms, often wheat-derived, artificial flavours and colours, and gelatin that’s likely from a less than healthy or ethical source. No thanks.

These ones are different. They contain only 4 ingredients, minimal sugar, zero fructose whatsoever, and provided you use a good brand of gelatin, they’re wonderful for keeping little tummies healthy and happy. Perfect for a lunchbox treat.

The best part? THEY’RE SO EASY! (Which you would have seen last week if you’re following my Instagram when I made them step-by-step and filmed the lot. If you’re not following, what are you waiting for?! Search for @lunchboxland)

Okay, okay. Let’s get to the good bit. The recipe!

You’ll need:

  • 1 cup of water
  • 1 cup of rice malt syrup or syrup of choice
  • 35g of grass fed gelatin (I love Vital Proteins!)
  • 1 tablespoon of vanilla extract
  • Tapioca starch (optional)

To make:

  1. Place your gelatin in the bowl of a stand mixer fitted with a balloon whisk attachment. Pour water into a small saucepan and heat on low-medium until it comes to the boil. While you wait, line a square baking tin with baking paper.
  2. Once the water is boiling, measure out half a cup and pour it over the gelatin. Turn your mixer on med-high speed and mix for a couple of minutes until the water and gelatin are mixed together well.
  3. Pour your rice malt syrup into the saucepan which should still have half a cup of water in it and put the saucepan back on the heat. Simmer for 10 minutes. 
  4. Pour the syrup and water mixture into your measuring jug. Turn your stand mixer onto medium speed and slowly pour the syrup in, in a steady stream, with the motor running. 
  5. Add the vanilla and turn the mixer up to high. Beat for approx. 10 minutes until the mixture is white, thick and really fluffy. At this point it should be starting to cool and set slightly.
  6. Quickly pour your marshmallow into your prepared tin and set aside for a few hours to completely set. If you’d prefer, you can put your mixture in a piping bag and pipe them into nice shapes, like the ones in this picture, but that takes some practice given how quickly the mixture sets once you take it out of the bowl.
  7. Once ready to slice, turn your marshmallow out and slice with a knife that’s been dipped into coconut oil. Cut into small squares. You can serve it as is or dust it in tapioca starch to get rid of the stickiness on the outside and make them feel a little more like shop-bought marshmallows.Store them in an airtight container for up to 3 days

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