Try your hand at a fun new cooking project with Homemade Snickerdoodle Marshmallows!
Made with just a few ingredients, marshmallows from scratch are easier than you might think and 100% worth the effort!
This recipe is paleo and gluten free — no corn syrup in these marshmallows!
Are homemade marshmallows worth it?
Absolutely!
I make homemade marshmallows a few times a year and share them with friends. They all look forward to the occasion — and those who haven’t tried them yet are shocked at how incredible homemade marshmallows are.
Here are a few things that make them WAY better than store-bought marshmallows:
- They’re fresh. These marshmallows haven’t been sitting on a shelf for months or years.
- You can customize them. That’s what this Snickerdoodle Marshmallow recipe is all about! The flavor possibilities are near endless — for example, Gingerbread Marshmallows!
- They keep well. I like them best within the first day or two, but I’ve kept homemade marshmallows as long as 2 months at room temperature and they’re still incredible.
- The texture rocks! These marshmallows are softer and lighter than most store-bought marshmallows.
How do you make marshmallows from scratch?
Marshmallows are all about gelatin and syrup. The first step is to let the gelatin “bloom” — that just means sprinkling it into water and letting that gelatin do it’s thang and expand.
Meanwhile, you begin heating up the sweetener (maple syrup and honey), until you reach the perfect temperature.
I wouldn’t guess here — make sure you use a candy thermometer! You have a few degrees’ wiggle room around the 240 degree F mark, but it would be next to impossible to know when the syrup is ready when you’re making marshmallows for the first time.
Once the syrup reaches the right temperature, you pour it into the bloomed gelatin, turn on the mixer, and watch as magic slowly happens.
The first time I made homemade marshmallows, I thought I completely screwed it up. How does a dark syrup become pillowy, snow-colored clouds of sweetness?
Well, it happens. Science, my friend! This magic trick beats the cliche baking-soda-and-vinegar-volcano thing anyday.
Do I need a candy thermometer for this recipe?
Yes.
At least, it’s highly recommended. It would be INCREDIBLY hard to guesstimate when the syrup is ready without a candy thermometer. Unless, of course, you’ve made marshmallows dozens of times and know exactly what to look for.
Do yourself a favor and bust out the candy thermometer!
Save some headache with a clip-on thermometer
Currently I have a cheap little thermometer that cost me less than $15.
But if I were to replace it, I’d get a thermometer with a clip so I wouldn’t have to creatively suspend my thermometer in the pot each time.
So if you’re buying a thermometer because you want to try these snickerdoodle marshmallows, go ahead and get one with a clip — it’ll make the process much more of a breeze!
More festive paleo desserts
- Homemade Gingerbread Marshmallows (Paleo, Gluten Free)
- Paleo S’Mores Bars with Homemade Marshmallows
- Paleo Graham Crackers
- Maple Pecan Bars
- The Best Gluten Free Snickerdoodle Cookies
Homemade Snickerdoodle Marshmallows
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16 marshmallows 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Made without corn syrup, these paleo snickerdoodle marshmallows incorporate vanilla, cinnamon, and coconut sugar for that distinctive flavor!
Ingredients
- 1/4 cup arrowroot powder, divided, for dusting
- 1 cup water, divided
- 2 teaspoons cinnamon, divided
- 2 1/2 tablespoons Vital Proteins gelatin
- 1/2 cup raw honey
- 3/4 cup real maple syrup
- 1/4 teaspoon sea salt
- 1 vanilla bean OR 2 teaspoons pure vanilla extract
- 2 tablespoons coconut sugar
Instructions
- Prep a 9×9 square baking pan by lining it with parchment paper. Sprinkle 2 tablespoons arrowroot powder on the bottom of the parchment paper in an even layer. Don’t skip this — the marshmallows will stick to parchment paper and won’t release uniformly without arrowroot on the bottom.
- Pour 1/2 cup of water into the bowl of a stand mixer. Whisk in cinnamon until incorporated. Sprinkle the gelatin overtop and set aside to allow the gelatin to bloom.
- In a large pot or saucepan, combine the remaining 1/2 cup water, honey, maple syrup, and sea salt. Attach a candy thermometer to the pot with the tip of the thermometer immersed in the liquid but not touching the bottom of the pot. Bring the mixture to a boil over medium-high heat. Continue to boil until the temperature on the candy thermometer reaches 240 degrees F. This takes about 10 minutes. Keep a watchful eye on the pot, as the syrup tends to foam and bubble up.
- If you’re using fresh vanilla bean for the marshmallows, cut the bean lengthwise and scrape out the innards with the back of a knife. Set aside for later.
- As soon as the thermometer reads 240 degrees F, remove the pot from heat. Turn the stand mixer on low and carefully pour the syrup into the bowl. Avoid pouring directly onto the beaters, as that will cause splatters. Once you pour the syrup in, turn the mixer up to high speed. Beat for 5-7 minutes as the mixture increases in volume and lightens in color. You’ll know the marshmallow cream is ready when you stop the mixer, lift up the beaters, and the marshmallow slowly drips from the beaters and gradually melts back into the marshmallow in the bowl. Add the vanilla, scrape down the sides of the bowl with a spatula, and beat just until combined.
- Working quickly, pour the marshmallow cream into the prepared baking pan. Use a rubber spatula to smooth out the top of the marshmallows. Let set at room temperature for at least 4 hours or overnight.
- When ready to cut, combine the remaining 2 tablespoons arrowroot powder with 1 teaspoon cinnamon and 2 tablespoons coconut sugar. Sprinkle the top of the marshmallows with the arrowroot mixture before slicing into cubes. Toss in the excess arrowroot flour mixture to prevent sticking.
Keywords: marshmallows, snickerdoodle, paleo, gluten free
