- Lightly grease a 9×13″ baking dish with coconut oil then line with parchment paper lengthwise, leaving a little overlap on each end (you may have to trim your paper a bit to fit nicely) then grease the bottom of the pan again (this time on the paper) and line the pan going the opposite direction – again leaving a little overhang to use as a handle to turn cooled marshmallows out of the pan for cutting later on.
- Dust the pan lightly with arrowroot or tapioca starch/flour.
- Pour water into the bowl of a stand mixer with whip attachment (or into a large glass or metal bowl if using a hand mixer).
- Sprinkle gelatin over the water and allow it to “bloom” for 5-10 minutes while you make the honey-maple syrup.
- In a medium saucepan set over medium-high heat, whisk together 1 cup water and the honey and maple syrup. Clip the candy thermometer to the side of pan so that the bulb of the thermometer is in the liquid.
- Bring mixture to a boil, turn down heat slightly to keep syrup mixture from foaming up and boiling over. You may need to adjust the temperature occasionally to prevent boil-overs.
- Allow the mixture to simmer rapidly until it reaches 240℉ on a candy thermometer (soft-ball stage).
- Turn the mixer to medium speed and slowly pour the hot sugar syrup into the bowl over the bloomed gelatin, being careful not to pour directly onto the beater or it will splatter all over the place. Be patient. Pouring too fast can cause the mixture to “break” when you try to spread it into pan.
- Once all of the syrup has been added, add the vanilla and sea salt and turn the mixer to high speed and beat for 5-10 minutes or until the mixture is fluffy, white and nearly tripled in volume. When you dip a spoon into the mixture and pull it back out, the “peaks” formed should stay upright momentarily before collapsing onto themselves (“soft peak” stage).
- Pour the fluffy marshmallow cream into the prepared pan and gently smooth using a rubber spatula.
- Allow marshmallows to cool, uncovered and undisturbed for 6 hours or overnight. Use overhanging parchment paper to transfer marshmallow to a cutting board dusted with starch. Peel away the parchment paper and dust all sides with starch.
- Using a sharp knife, cut into 36 squares using a sharp knife. Dust cut sides with additional starch to prevent them from sticking together.
- Store in a covered container at room temperature for up to 2 weeks.
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- Serving Size: 1 marshmallow
- Calories: 56
- Fat: 0g
- Sodium: 18mg
- Carbohydrate: 14g
- (Fiber: 0g
- Sugar: 13g)
- Protein: 0g