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Fluffy Corn-Free Marshmallows with Coconut Sugar

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.

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Susy

Friday 7th of June 2019

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 ?

Megan

Thursday 27th of June 2019

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

Ginny Gillespie

Tuesday 21st of August 2018

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 ???????????

Megan

Wednesday 5th of September 2018

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.

renee

Friday 15th of September 2017

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

Megan

Monday 25th of September 2017

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.

Rose

Tuesday 1st of November 2016

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

Sarah

Sunday 29th of May 2016

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?

Megan

Wednesday 1st of June 2016

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