Marvellous Maple Marshmallow Recipe

Dairy-Free • Gluten-Free • FODMAP Friendly

Morning koko with marshmallows in Maitri Studio Brighton

There’s something magical about marshmallows made from scratch—soft, fluffy, and delicately sweet, without the artificial aftertaste of store-bought versions. This simple recipe transforms a few wholesome ingredients into pillowy delights that are naturally sweetened with maple syrup, scented with vanilla, and crafted with high-quality gelatin.

Whether stirred into your morning koko or enjoyed straight from the fridge, these marshmallows are a treat you can feel good about.

A Note on Gelatin

Gelatin is a form of protein. I encourage you to use a good-quality gelatin, ideally organic and grass-fed if available. The structure of collagen—gelatin’s source—can vary depending on the animal and season, which may affect its gelling ability and nutritional profile. Research has shown that collagen and its hydrolysates may support skin, joint, and gut health through their interactions with the body’s extracellular matrix. This adds another layer of nourishment to these already delightful treats.(Source: Annual Review of Food Science and Technology, 2015)

Ingredients:

• 1 cup (250 ml) water

• 80–120 g pure maple syrup (adjust to taste)

• 3 tbsp good-quality gelatin powder

• Tiny pinch of fine sea salt

• ½–1 tsp pure vanilla extract

  
  

Directions:

1. Line a 26 x 19 cm dish or baking tray with baking paper.

2. In a small saucepan, or in your Thermomix, add the water and maple syrup. Give it a gentle stir to help prevent scorching later.

3. Sprinkle in the gelatin, sea salt, and vanilla extract. Stir gently and bring to a low boil.

   • Stovetop: Slowly bring to a gentle simmer, stirring continuously, for about 10 minutes.

   • Thermomix: Heat for 10 mins at 100ºC, speed 2.

   ⚠️ Tip: Avoid overheating or letting the mixture sit still too long while heating—it can easily burn.

4. Remove from heat and allow the mixture to cool to room temperature. If it cools down too much it can turn into jelly, you can gently reheat to liquid form if this happens.

5. Using an electric mixer, beat the cooled mixture for 5–7 minutes, starting on medium-low and increasing to high speed, until thick and fluffy.

   • Thermomix: Use the butterfly whisk on speed 4 for 5–7 minutes.

   The mixture should become glossy and hold soft peaks—just like marshmallow fluff.

6. Transfer the mixture into your lined tray, smoothing the top with a spatula. Refrigerate until firm.

7. Once set, slice into squares of your preferred size.

   • Store in the fridge for up to 3 days

   • Or freeze for up to 3 months

     
     

Serving Ideas:

• Add a few marshmallows to your morning koko or hot cacao

• Use in homemade rocky road

• Enjoy them straight from the fridge! (our boys do)

...And I couldn't resist adding this old photo, taken over 10 years ago, of one of our boys enjoying a hot chocolate with marshmallows 😘

Please let us know how you go with your marshmallow making and how you enjoy them best 😋.

With love and blessings,

Freya xx