Eat the Fluff! Paleo Honey Marshmallows — Off Kilter Brownies
Gluten free, grain free, brownies, GF, premium
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Eat the Fluff! Paleo Honey Marshmallows

Paleo Honey Marshmallows


Marshmallows!!!! Those delicious, fluffy, slightly gooey, orbs of sugary fluff. Favorite of children everywhere, and loved by many parents as well. Marshmallows are certainly a piece of Americana – whether you’re burning your hand trying to make s’mores or just popping them into your mouth before your mom microwaves them for rice krispies. Buuuut, like many of our favorite childhood treats, store bought marshmallows are full of corn syrup and other nasty junk. The solution? Make them! They are really quite easy to make, and once you have had homemade you will NOT want to go back. Really. You’re going to be AMAZED. Even better than homemade is when we can make them out of honey and avoid all refined sugars! If someone in your household doesn’t like ‘mallows, make them this recipe – we dare them to not like these! Enjoy this recipe for paleo honey marshmallows!

Before we get into the recipe, I want to make a note. The original recipe from A Modern Homestead calls for everything to be sprayed with pan spray. Check out our post here for our preferred pan spray.

Note: I highly recommend a stand mixer, though a hand mixer will make do.

Paleo Honey Marshmallows

3 Tablespoons gelatin (pastured is best)

½ cup cold water + ¼ cup water

1 cup honey

Pinch salt

2 tsp Vanilla Extract

1 Tblsp starch (corn, arrowroot, or tapioca all work)



  1. Prep your pan: Take a 8×8 pan and line it with parchment paper. Spray the paper with pan spray well.
  2. Combine your gelatin and the half cup of water in a mixer bowl and let bloom. Blooming is essentially the gelatin soaking up the water and becoming pliable. The gelatin will form one big mass when it’s done.
  3. Bring the honey, ¼ cup of water and salt to a rolling boil in a sauce pan for 3 minutes. This will bubble up a ton so make sure you keep an eye on it and use a large saucepan.
  4. Turn mixer on to low using the whisk attachment and slowly pour in the honey syrup. Gradually raise the speed to high once it is well incorporated. You DON’T want to splatter this stuff!
  5. Add vanilla and continue to beat on high, until it looks similar to marshmallow cream (or soft peaks). Which is when you take out the whisk and flip it upside down and the peak gently folds a bit.
  6. Pour into your prepared pan smoothing it as well as possible.
  7. Gently coat the top with a thin layer of starch (corn, arrowroot, or tapioca all work fine). The easiest way to do this is by using a fine sieve with a tablespoon of starch. Tap the sieve to shake down a tiny dusting of starch and continue this all over the pan. If you don’t have a fine mesh sieve, then you can use a flour sifter, or you can simply shake it on with a spoon, doing so as lightly and evenly as possible.
  8. Lift the whole paper out of the pan and pull it down from the sides of the mallows. Cut carefully with a large smooth knife blade (your chef’s knife will work well for this) into small squares.
  9. Eat them!

This is what the soft peaks should look like!

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