Failsafe Marshmallows
Baking, Desserts, Healthy Snacks, Lunchbox Friendly Food

healthy vanilla marshmallows

{gluten, dairy, soy, egg and nut free}

Hello good lookin’! These beauties are a healthier version of the ones you can buy at the supermarket. They are super, super easy to make and are simply made with gelatin, rice malt syrup, vanilla and rolled in arrowroot flour. That’s it!! Failsafe and healthy…perfect for birthday parties, lunch boxes, afternoon teas, toasting on the fire or melting in a cup of hot chocolate. Mmm.

I use Great Lakes gelatin which is really good for gut health. It’s kind of like eating a probiotic. Sort of.

It may sound a tad scary to make your own marshmallows… but it’s surprisingly easy and pretty quick (although you need to allow a few hours for it to set in the fridge).

Give these bad boys a try and let us know how you go. You can also add food colouring if you can find some that is failsafe. The only natural failsafe vegetable food colouring I can think of would be red cabbage…not sure cabbage tasting marshmallows would be a big hit thought. Just saying.


Laura McDonald - Simply Failsafe author and creator

healthy marshmallows
Recipe Type: Dessert, Snack
Prep time:
Total time:
Serves: 8
Delicious and healthy fluffy clouds of mallow. Perfect for birthday parties, lunch boxes, afternoon tea, toasting on the fire or in a cup of hot chocolate. When you see how easy they are to make, you won’t need to buy them ever again! [gluten, dairy, soy, nut and egg free]
  • 3 tbsp gelatin*
  • 1 cup rice malt syrup**
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup water
  • Arrowroot flour (tapioca starch) to dust
  1. Line a 20 x 20cm tin with baking paper (I actually had to use two as my mixture wouldn’t fit in one).
  2. Place 1/2 cup water and gelatin in a small bowl and leave to thicken.
  3. Meanwhile heat the rice malt syrup, salt and remaining 1/2 cup of water on the stove.
  4. Bring to the boil and let it bubble for 7-8 minutes (it’s ready when you drop some into a cold glass of water and it forms little balls). Take off the heat.
  5. Pour the gelatin mix into a mixmaster bowl (should be thick/gluggy now) and start to beat slowly.
  6. Carefully and slowly drizzle the hot rice malt syrup in as its beating.
  7. Once all the rice malt syrup is added, pour in the vanilla and increase the speed to high.
  8. Beat for 10-12 min or until the mixture is thick, glossy and has stiff peaks (similar to egg whites).
  9. Pour into the prepared tins and smooth over with a wet spatula.
  10. Cover with cling wrap (not touching the mixture or it will stick) and place in the fridge for 1-4 hours (or overnight) until set.
  11. Take the marshmallow out of the tin (it should be set enough to hold in your hands).
  12. Use a pair of scissors to chop into pieces. You could cut squares or triangles with a knife, or cut circles or different shapes with a cookie cutter^ They should be a tad sticky but not wet.
  13. Dust the bottom of a large bowl with arrowroot and in batches tosh them around to coat. Use a sieve to sprinkle more arrowroot so it doesn’t clump.
Store in an airtight container at room temperature for 3 days. Any leftovers can be frozen and eaten straight from the freezer (they’ll be toffee like) or defrosted back to their former pillow like glory.[br][br]*gelatin: I use Great Lakes gelatin as it’s really good for gut health. This can be found online or in health food stores. [br][br]**rice malt syrup: you could substitute with maple syrup. [br][br]^cutting the marshmallow into shapes: it would use a larger baking tin so the marshmallow is thinner, more spread out. Otherwise, you may have trouble cutting through thick mallow. Dip the top of the cookie cutter or round glass into arrowroot flour between each time to stop the marshmallow from sticking.


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