Coconut Sugar Marshmallows
My kids love adding marshmallows to a warm cup of hot chocolate—especially these ones. They’re naturally sweetened with coconut sugar, which gives them a gorgeous golden colour and a lovely caramel flavour.
These marshmallows are soft, fluffy, and completely free from gluten, dairy, nuts, and eggs. They're simple to make and so much better than anything you'll find at the store.
Coconut Sugar Marshmallows
Gluten free, dairy free, nut free, egg free
Makes 15-20 depending on size
Ingredients:
1 cup water plus 2 tablespoons (I use a 15ml tablespoon)
3 tablespoons gelatin
1/2 - 2/3 cup coconut sugar (adjust to your liking)
1/4 tsp salt
1 tsp vanilla extract (optional)
Instructions (Stovetop Method)
Bloom the gelatin: Add the water to a medium saucepan and sprinkle the gelatin over the top. Let it sit for about a minute to absorb the liquid.
Heat the mixture: Add the coconut sugar, salt, and vanilla (if using). Whisk over medium heat for 8–10 minutes, until the gelatin has completely dissolved and the syrup has slightly reduced.
Cool: Pour the mixture into the bowl of a stand mixer and allow it to cool to room temperature. Don’t skip this step—if the mixture is too warm when whipped, the marshmallows may separate or lose their fluffiness.
Whip: Using the whisk attachment, start beating on medium-low speed, gradually increasing to high. Beat for 5–7 minutes, or until the mixture is thick, glossy, and holds its shape.
Set: Pour the mixture into a baking tray lined with baking paper and smooth the top. Place in the fridge to set.
Slice and enjoy: Once fully set, cut into squares. Enjoy on their own or add to a cozy cup of hot chocolate.
Store in an airtight container in the fridge for up to 1 week.
Thermomix Instructions
Add all ingredients to the mixing bowl. Insert the butterfly whisk.
Cook for 12 minutes / 115°C / speed 1. (Remove the measuring cup and place the steaming basket on top instead.)
Allow to cool to room temperature.
Beat at speed 4 for 5–7 minutes, or until thick and glossy. Pour into a lined tray and refrigerate until set.
Notes and tips
These marshmallows are best enjoyed fresh and chilled—they do not toast well over a fire, as they melt quickly.
If you prefer, you can substitute the coconut sugar with honey for a lighter flavour and colour.
Loved this recipe?
If you give these coconut sugar marshmallows a try, I’d love to hear how they turn out! Leave a comment below or tag me over on Instagram @its_scarlett_lee so I can see your creations. It always makes my day!
