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You are here: Home / Candies, Cookies & Bars / Fluffy Corn-Free Marshmallows with Coconut Sugar

Fluffy Corn-Free Marshmallows with Coconut Sugar

October 20, 2014 by Mēgan 45 Comments

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The girls and I decided to pitch homeschool out the window today after a busy morning of running errands. Well, we’re watching the old classic movie, Annie, instead. Maybe we can consider it a lesson in social studies and history??! I’ll let you decide. It’s been so long since I’ve seen this movie – it sure is fun to watch it again with my girls!

Speaking of homeschool, the girls and I have a few book recommendations for you:

My recommendation: In The Ladies Room by Carolyn Brown

Abbi’s (age 6) recommendation: A Is For Musk Ox by Erin Cabatingan – This book is SO silly! I can’t tell you how many times we’ve read it, and while it’s recommended for children ages 5-8, I think children ages 0-99 is more appropriate! 😉

Kylie’s (age 9) recommendation: The Witch of Blackbird Pond by Elizabeth George Speare

What have you been reading lately? Anything you’d recommend?

Fluffy Corn Free Marshmallows with Coconut SugarSince posting my recipe for Gluten-Free Chocolate Cupcakes with Toasted Marshmallow Frosting, it occurred to me that my children have never had hot cocoa topped with marshmallows.

True story.

And since the weather continues to get colder (it was snowing earlier this morning) I decided it was time. These Fluffy Corn-Free Marshmallows with Coconut Sugar are such a treat. They taste like store bought marshmallows with a hint of maple. They are absolutely delicious and airy, with the perfect chewy texture.

And in cocoa? These marshmallows will turn any cup of hot cocoa into a dreamy, creamy, sweet cup of chocolate decadence.

Try them with my Dairy Free Peppermint Hot Cocoa.  😉

All my love,
Megan (with a long E)

Fluffy Corn Free Marshmallows from Allergy Free Alaska-1

Fluffy Corn-Free Marshmallows with Coconut Sugar

Fluffy Corn-Free Marshmallows with Coconut Sugar

Ingredients

  • 3 tablespoons unflavored beef gelatin powder
  • 1 cup cold water, divided
  • 1 cup coconut sugar (or organic cane sugar)
  • 1 cup organic cane sugar
  • 1/2 cup pure maple syrup
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/3-1/2 cup arrowroot starch

Instructions

  1. In the bowl of an electric mixer, add 1/2 cup cold water and sprinkle in the unflavored beef gelatin powder. Set aside so the gelatin can soften for at least 10 minutes. Have the mixer’s whisk attachment out and ready to go.
  2. Line a 9” x 13” baking pan with parchment paper and lightly grease. Generously dust all sides and the bottom of the pan with 1/4 cup arrowroot starch.
  3. In a saucepan over medium heat, combine the remaining 1/2 cup cold water, organic coconut sugar, organic cane sugar, pure maple syrup, and sea salt. Bring to a boil and then reduce heat to medium-low, or as needed so the syrup remains at a constant simmer. Use a candy thermometer and bring the mixture up to a temperature of 245 degrees (F). This should take 6-8 minutes.
  4. Remove from heat, and carefully pour the syrup mixture down the sides of the mixer bowl while mixing on low (it’s hot, so please be careful!).
  5. Gradually increase speed to high and whisk for 12-15 minutes, or until the marshmallow mixture is glossy, light and fluffy, and nearly triple in volume.
  6. Immediately place the marshmallow mixture in the baking pan and use a greased spatula to spread it out evenly.
  7. Dust the top of the marshmallows with 1-2 tablespoons of arrowroot starch and let the mixture set for 4-8 hours, or overnight.
  8. Turn the marshmallows out onto a large cutting board, and use a pizza cutter to cut the marshmallows into 1-2 inch pieces. Roll the sticky edges of the marshmallows in additional arrowroot starch, and store in an airtight container. Consume within 3 weeks.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Pure Vanilla Extract, Certified Organic
    Pure Vanilla Extract, Certified Organic
  • Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz
    Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz
  • Wholesome Organic Cane Sugar, Fair Trade, Non GMO & Gluten Free, 10 Pound (Pack of 1)
    Wholesome Organic Cane Sugar, Fair Trade, Non GMO & Gluten Free, 10 Pound (Pack of 1)
  • Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 3)
    Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 3)
© Mēgan Ancheta

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Filed Under: Candies, Cookies & Bars, Gluten Free, Sweet Treats Tagged With: beef gelatin, coconut sugar, corn free marshmallows, gluten free marshmallows, maple syrup, marshmallow recipes

Previous Post: « Gluten-Free Chocolate Cupcakes with Toasted Marshmallow Frosting
Next Post: Hot Chocolate Mix with Powdered Goat Milk »

Reader Interactions

Comments

  1. Michelle @ My Gluten-free Kitchen.com

    October 20, 2014 at 8:06 pm

    I’m always excited to see what you’ll create next! These blow me away! I can just imagine your kiddos excitement over having these!
    Also, snow?!? Wow! We were sweating in the sun today. Wish we could trade for just a few days! 🙂

    Reply
  2. Kelly // The Pretty Bee: Cooking & Creating

    October 21, 2014 at 4:38 am

    These look amazing! I haven’t tried making marshmallows yet, but I need to. Love that they are free of corn.

    Reply
  3. Judy Mason

    October 21, 2014 at 6:46 am

    You mentioned books? I am currently re-reading the assembled letters of John & Abigail Adams (our 2nd President and his wife). With astonishing vocabulary and literary references, their letters are considered (by historians) to be the best first-person observation of the Revolutionary War era available. Their love of each other, family, friends and God shine through clearly and they sacrificed many years together for the creation of our country. Quite appropriate for families, plus making historical figures into “real” folks. I found them gripping, and their lives were well lived. Their son, John Quincy was President later too! She wrote to all the Presidents and had decided views upon rights for women which was fascinating and refreshing to me.

    Thanks for the recipes, I find them interesting and tasty!

    Reply
  4. Didi

    October 21, 2014 at 6:59 am

    You can substitute the beef gelatin with one from this website: http://www.gobiofood.com
    It’s organic!

    Reply
  5. Megan from Wyoming

    October 21, 2014 at 7:38 am

    Wow, these look fantastic. You just might have inspired me to try making marshmellows again. I tried a Martha Stewart recipe years ago but it failed horribly. Could be 2 things, one I got the sugar too hot so it was at the hard crack stage and solidified to the side of my bowl when I was pouring or two, I didn’t let it mix nearly long enough.

    If you don’t mind me asking, what elevation are you at? I am at nearly 7000′ above sea level and the ladies in my community say that we should heat things lower because water boils at a lower temp? I have figured out the conversion before, but I just wondered what your expereince with that was.

    Also, what’s your favorite candy thermometer? Thanks!
    Megan (great name right?!)

    Reply
  6. Nina

    October 21, 2014 at 8:19 am

    I loved the Witch of Blackbird Pond, it was a great book. I like JoJo Meyers books and recently read The Girl You Left Behind. It was a good read. (adult book).

    Reply
  7. Laura @PetiteAllergyTreats

    October 21, 2014 at 10:33 am

    Marhmallows are still a thing on my To-Do List… But these look fantastic!

    Reply
  8. Joanne Peterson

    October 21, 2014 at 1:00 pm

    This is marvelous! We can eat marshmallows again! Thank you Megan!!!

    I used to make homemade marshmallows and then use smaller cookie cutters to cut out into shapes, put them in a cute bag, with some homemade hot cocoa mix and all of it tucked into a mug for a fun gift.

    You could count making the marshmallows as Home Ec :)!

    Reply
  9. Laura @ Gluten Free Pantry

    October 21, 2014 at 2:28 pm

    Yes please! If we can sneak one more camping trip in this year, I’m making these babies to use in the evening. Thanks Megan. Love your new blog look too–Gorgeous!

    Reply
  10. Shirley @ gfe & All Gluten-Free Desserts

    October 23, 2014 at 7:13 pm

    I think yours are the prettiest homemade marshmallows I’ve ever seen, Megan! Would love to sample one! 🙂 Thanks for sharing on Gluten-Free Wednesday!

    xoxo,
    Shirley

    Reply
  11. Erlene

    October 24, 2014 at 1:57 am

    I’ve always wanted to make my own marshmallows. I’m going to give this one a try. Thanks for sharing it. Came over from FoodieFridays.

    Reply
  12. megan @ NoSmallLife

    October 25, 2014 at 3:56 am

    Thanks so much for sharing! I have a corn allergy, so I can’t wait to try these 🙂

    Reply
  13. GiGi Eats

    October 30, 2014 at 5:10 pm

    I have tried to make my own marshmallows multiple times and have failed every time! ha! I don’t know how the heck to do it even though all the directions are listed above! LOL!

    Reply
  14. Raia

    October 31, 2014 at 6:25 am

    Well, don’t these look amazing? I should probably make them. 😉

    Thanks so much for sharing them with us at Savoring Saturdays, they were the most popular linkup and will most definitely be featured at this weekend’s party. 🙂 Hope to see you there again, Megan!

    Reply
  15. Serene @ House of Yumm

    October 31, 2014 at 10:13 am

    These are wonderful 🙂 Pinning! Thanks so much for linking up to Saturday Night Fever link party. By the way, love your book recommendations. I homeschool two of my girls right now, 10 and 8, so those books are right up our alley! I’m going to have to look into the A is for Musk Ox. Have a Happy Halloween! XO

    Reply
  16. vegetarianmamma

    November 3, 2014 at 2:41 pm

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply
  17. Amanda

    November 14, 2014 at 7:35 pm

    I’ve been wanting to make my own ‘mallows! I’m determined – I WILL get around to it sometime this winter 😀 Thanks for sharing at the Homestead Blog Hop!

    Reply
  18. Stephanie

    November 17, 2014 at 10:49 am

    These look SO good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
  19. Dorothy Greco

    December 12, 2014 at 5:29 pm

    Im also cow free. Have you ever tried making these without beef gelatin? Agar Agar maybe?

    Reply
    • Megan

      December 14, 2014 at 9:56 pm

      Hi Dorothy,
      No, I have not tried making these without the gelatin. I don’t think that agar agar would work well (it behaves differently than gelatin), but that’s just a hunch. I would look for another recipe specifically written using agar agar. Good luck!
      Megan

      Reply
  20. Celebes Coconut

    August 30, 2015 at 8:52 am

    Coconut sugar is a good alternative and definitely healthier sweetener. I’ll definitely give these a try soon.

    Reply
  21. Hannah

    March 13, 2016 at 4:22 pm

    Woohoo! I’m so excited to find this recipe! We have a tradition of making “Resurrection Rolls” every Easter, where you wrap bread dough around a marshmallow, then bake. But since corn and soy are no-no’s for us now, I haven’t been able to find a marshmallow that would work. Will try these!

    Reply
  22. myrna

    April 29, 2016 at 10:38 am

    Great recipe!! Making them for the second time now. Have you tried roasting them on a fire?

    Reply
    • Megan

      May 2, 2016 at 1:12 pm

      Hi Myrna,
      I’m so glad you enjoy them! Not over an open flame, but we have roasted them indoors using a kitchen torch. 😉 That works well!

      Reply
  23. Sarah

    May 29, 2016 at 8:43 pm

    Hi! My child cannot have white sugar and we use coconut sugar as an alternative, would this recipe work if we used both cups as coconut sugar instead of one of coconut sugar and one of white sugar?

    Reply
    • Megan

      June 1, 2016 at 10:11 am

      Hi Sarah,
      Yes, it will still work, the marshmallows will just be darker (brown) and will have more of a caramel like flavor. 😉

      Reply
  24. Rose

    November 1, 2016 at 6:20 am

    These are just so very wonderful!!! Thanks for the recipe!

    Reply
  25. renee

    September 15, 2017 at 4:46 pm

    Can these be made with a hand held blender instead?
    Thanks!

    Reply
    • Megan

      September 25, 2017 at 9:10 am

      Hi Renee, I don’t think a hand held blender would work, but I haven’t tried it before. My gut thinks the marshmallow would be too hard to handle, and that it would climb the beaters.

      Reply
  26. Ginny Gillespie

    August 21, 2018 at 3:56 pm

    Hi hi ? I have gluten free crispy rice cereal and want to make rice crispies! Maybe less gelatin? Have you ever done this? Gettin excited about gooey crispies ???????????

    Reply
    • Megan

      September 5, 2018 at 12:52 pm

      Hi Ginny,
      No, I haven’t tried it yet with this recipe, but I’ve always wanted to! You might have to experiment, but I think I’d still go with the same amount of gelatin, otherwise the rice crispy treats may never set up.

      Reply
  27. Susy

    June 7, 2019 at 10:27 am

    Hi all,
    This is my go-to marshmallow recipe. I have experimented and wanted to share my successes and failures:
    Agar Agar does not work in this recipe. I will keep experimenting to make a vegan marshmallows for my vegan friends.
    You can sub honey for the maple—I did that today and it’s still totally delicious.
    You can roast these over a flame but watch it because they start to melt if held over the flame too long. We had a ceramic plate for drips.

    Also, these freeze exceptionally well! After cutting and dusting, you can freeze a bunch in a large mason jar, and just pull them out of the freezer as needed. They taste so delicious and can be eaten straight from the freezer.

    Also I forgot the vanilla extract this time around and don’t miss it ?

    Reply
    • Megan

      June 27, 2019 at 6:57 am

      Thank you so much for all of your recipe notes! This is very helpful, Susy! 🙂

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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