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Raspberry Marshmallows

Fluffy Raspberry Marshmallows for a Sweet Paleo Treat

These Raspberry Marshmallows are a gluten-free, paleo treat, naturally sweetened and perfect for desserts.
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Prep Time 15 minutes
Cook Time 10 minutes
Setting Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Desserts
Cuisine: Paleo
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Puree
  • 1 cup Frozen Raspberries Natural fruit flavoring and color
  • 1 cup Freeze-Dried Raspberries Enhances raspberry flavor and color
For the Marshmallow Base
  • 2 tbsp Grass-Fed Gelatin Provides structure and chewiness
  • 1 tbsp Vanilla Extract Opt for pure vanilla for best results
For the Syrup
  • ½ cup Water For raspberry puree, use filtered water
  • ½ cup Water For syrup, use filtered water
  • ¾ cup Honey or Maple Syrup Natural sweetening agent

Equipment

  • blender
  • stand mixer
  • Medium saucepan
  • Candy thermometer
  • 9x9-inch pan

Method
 

Preparation
  1. Line a 9x9-inch pan with parchment paper, extending above edges. Lightly spray with oil.
  2. In a blender, combine ½ cup of water with frozen raspberries and freeze-dried raspberries. Blend until smooth.
  3. Strain the raspberry mixture into a stand mixer bowl to remove seeds.
  4. Add the grass-fed gelatin and vanilla extract to the raspberry puree. Let sit for 10 minutes.
  5. In a saucepan, combine the remaining water with honey or maple syrup and heat to a gentle boil (220-240°F).
  6. While syrup is boiling, whisk raspberry mixture on low speed. Slowly drizzle in syrup and whisk at high speed for 2-3 minutes until tripled in volume.
  7. Pour the whipped marshmallow mixture into the prepared pan, smoothing the top.
  8. Cover with a kitchen towel and let sit for 30-60 minutes until firm.
  9. Cut the marshmallows into squares with scissors.

Nutrition

Serving: 1squareCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 10mgPotassium: 30mgSugar: 9g

Notes

Store marshmallows in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer and transfer to an airtight container for up to 3 months.

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