Thursday, February 26, 2015

Paleo Strawberry Burst Marshmallows - Red-Dye Free

I love making marshmallows!  There is something about watching that hot bubbling liquid transform to a thick white fluff right before my eyes.  (Or in the case of Paleo mallows, a thick off-white fluff).  They really are not that hard to make and they taste 1000x better than the store-bough variety.  Not to mention, you can rest easy knowing the ingredients you are using are also much healthier.  (But, not so healthy to count as a meal or eat ALL. DAY. LONG.).  ;)  This recipe is for Strawberry Burst (so named because they literally burst with strawberry flavor) however, you can omit the berries and just have plain mallows (though your peaks won't get quite as stiff, it will still set into mallows).  I want to try this out with other freeze dried fruit like blueberries, bananas etc.  If you try it before me, leave a note here and let me know.  Please forgive my photos.  I will update as soon as I'm able with better photos.  I was just excited about this recipe and wanted to post it sooner than later.  So, let's get on with the recipe shall we?

Paleo Strawberry Burst Marshmallows


  • 4 tbsp (1/4 C) Gelatin (grass-fed is best for health reasons)
  • 1 C Honey (raw, unfiltered, local if possible)
  • 1 C Maple (pure, organic)
  • 1 tbsp Vanilla
  • 1 C cold water
  • 1/2 C water (room temp is fine)
  • 2 OZ. Freeze-dried strawberries (crushed in a food processor)
  • Soy-free, Organic Shortening for greasing pans
  • Apx. 6 Tb.Sp. arrowroot or tapioca flour for dusting


  1. First coat an 9 x 13 pan or 2 8x8 pans with shortening and coat with a light dusting of arrowroot or tapioca flour.  Set this aside.
  2. Bloom your gelatin & 1 C cold water in the mixing bowl on a stand mixer.  I like to give it a quick whisking to prevent any clumps from forming.
  3. Meanwhile, whisk the 1/2 C of water, with the honey, maple, and vanilla in a pot and turn heat to med/high.
  4. Insert your candy thermometer (this is a MUST) and wait for the temperature to reach the softball stage (apx. 240 degrees).  I like to whisk the mixture as it gets close to 240 to ensure the temperature is even throughout the pot.
  5. Once it reaches 240, immediately remove from the heat, turn your mixer on low (allow the gelatin to break up a bit) and slowly pour the mixture into the mixing bowl with the bloomed gelatin.
  6. Next, turn the mixer all the way up.  "Aerating".   *If you don't have a splash-guard, hold a towel around the mixer to prevent it from splashing it all over the walls until the mixture thickens to the point of not splashing out.
  7. You will see a beautiful white fluff start to form w/in 5-7 min.
  8. It will be thick and fluffy anywhere from 10-15 min.  This is the time that you want to add the ground strawberry powder until it's mixed really well.  You should have a beautiful, pastel pink color.  Go ahead and take a's SO good and BURSTING with strawberry flavor.  :)  (unless your keeping them plain of course). 
  9. Once it forms stiff peaks, scoop your fluff into your prepared pan/container and smooth out corner to corner.   Cover and let cure for at least 6 hours.  If I'm making mallows for an occasion, I like to make it the night before and then they can sit all night.
  10. Lightly coat your knife with some shortening and cut your mallows into about 1 inch cubes
  11. Put cubes into a large ziplock (I do half at a time to make it easier) and toss with a small amount of arrowroot or tapioca flour.
  12. ENJOY!

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