Nikki Yelton is an Integrative & Functional Medicine Registered Dietitian Nutritionist serving clients worldwide. She offers a personalized functional medicine approach to helping women with GI distress and autoimmune conditions to get to the root cause of the symptoms holding them back so that they can start living the extraordinary life they dream of with more energy, purpose, and joy!
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These marshmallows are so much better than store-bought! They melt in your mouth, have that classic fluffy marshmallow feel, and taste delicious.
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Making homemade marshmallows is easier than you think!
I used to eat Kraft Jet-Puffed marshmallows as a snack on a daily basis. Yup, I said it. This isn’t something I am proud of and is even a little embarrassing to write based on my career choice but I share this with you because at one point in my life, I was addicted to sweets and foods with a lot of chemicals.
As a kid growing up, I wasn’t concerned with chemicals, preservatives, or added sugars. I just wanted what I thought tasted good! And it wasn’t until I hit rock bottom in my health that I started to look into the food I was putting into my body more closely.
Fast forward many years and being on the other side of my GI distress and autoimmunity, the only time I look back on my marshmallow eating years is to get a good laugh and reminisce on how much I didn’t know back then.
I now know that those Kraft Jet-Puffed Marshmallows make me feel crummy and it’s just not worth it. But I also know there are so many healthy alternatives out there to my favorite snacks that will satisfy the craving and make me feel GOOD.
That’s why I’m so pumped to share this recipe with you today!
I love marshmallows but I know all the corn syrup and preservatives are not good for my gut. Instead, I decided to go the old fashioned route and make some homemade marshmallows from scratch.
And let me tell you… they came out so yummy. These marshmallows are so much better than store-bought! They melt in your mouth, have that classic fluffy marshmallow feel, and taste delicious. I added a few surprise ingredients in there to up the taste factor to a whole new level.
And aside from them being perfectly sweet and tasty, these homemade marshmallows are GREAT for your gut. This is because they contain quality gelatin!
In baking or cooking, gelatin products are used to thicken— like in this case, it’s used to thicken up those marshmallows! But gelatin has other uses when it comes to health benefits…
Due to its impressive amino acid content, gelatin is known for healing and improving skin, hair, and nails. But, that’s not all. The collagen and amino acids found in gelatin are also proven to improve integrity of the gut.
Gelatin works to heal and seal the gut lining, while reducing inflammation and supporting healthy digestive function. Many of the amino acids found in gelatin restore gut mucosa and encourage healthy enzyme production– both of which are essential for a healthy, strong microbiome!
While there are many gelatin products on the market, I suggest using this Perfect Bovine Gelatin in these homemade marshmallows. This gelatin brand is sourced from pasture-raised cows, free of heavy metals and GMO’s, and third-party tested for quality.
Homemade marshmallows are a fantastic easy treat to have on hand when you’re craving a little something sweet.
Prepare a baking pan with parchment paper and sprinkle half of the arrowroot powder all over. Set aside.
In a saucepan, add the maple syrup and half of the water on medium-high heat. Bring to a boil and boil for 12 to 13 minutes. Stir occasionally.
While the maple syrup and water are on the stove, add the remaining water to the bowl of a stand mixer. Stir in the gelatin and let it bloom for ten minutes.
When the syrup is ready, let it cool for 20 to 30 seconds. Start the mixer on low and gradually pour in the hot syrup, increasing the speed as you pour. Mix on medium-high for seven to eight minutes or until it becomes white and fluffy. Around the six-minute mark, add the vanilla, cinnamon, and sea salt.
Pour the fluffy marshmallow mixture into the pan and spread it out with a greased spatula. Let sit at room temperature for six to seven hours.
Once set, sprinkle the remaining arrowroot powder on top. Cut the marshmallows into squared pieces with a greased sharp knife. Enjoy!
Notes
Leftovers: Store in an airtight container at room temperature for up to one week.
Serving Size: An 8 x 8-inch baking dish was used to make 12 servings. One serving is two marshmallows.
You can throw one in your hot coffee in the morning (I especially like doing this on rainy spring days as a little pick me up). You can roast them around a fire on one of the warm summer nights. Or— you can just keep them handy in your pantry to pop a little something sweet on the go!
They’re easy, delicious, and good for you! My favorite combo 🙂
"When it comes to balancing our body, healing the gut, reversing autoimmunity, and achieving optimal health—we are a lot like a car that won’t run right. In order to fix the problem once and for all instead of relying on jumper cables, we must get underneath the hood, run the diagnostics, and replace the battery so that it runs good as new."
-Nikki Yelton, RD
a note from nikki:
If you are ready to stop wasting precious time, get off the never-ending hamster wheel, and finally surrender trying to figure things out on your own—this is your moment.
You don’t have to settle for just getting by and hoping tomorrow is a better day. We both know you are a woman who deserves better and are made for so. much. more.
are you ready?
Ready to resolve your GI distress, reverse autoimmunity, and live your extraordinary life?
