Vanilla Bean and Maple Toasted Pecan Marshmallows {Paleo} are a fun and festive treat to have on hand during the holidays or any time a sweet tooth strikes.
I’m about to tell you something that I hope doesn’t change your opinion of me: I’ve never been a huge fan of marshmallows (gasp!). I wouldn’t by choice top my hot cocoa with marshmallow instead of whipped cream. I’ve always hated those yellow peeps things at Easter. And when s’mores time rolls around I’m always happiest roasting a marshmallow or two for someone else and just snagging a little piece of chocolate for myself.
My one exception to that rule is fluff, the creamy marshmallow spread that is sugary perfection paired with peanut butter. Forget the bread, a spoonful of fluff and creamy peanut butter is salty sweet bliss in my book.
But despite my strange marshmallow habits, I’ve come to realize that I actually do enjoy great quality marshmallows, particularly the homemade variety with intriguing flavor profiles. Which most likely means I’m stuck making my own when I’m in the mood for them…but that’s ok, it deters me from eating them too frequently!
If you’ve never tried your hand at homemade marshmallows, you’ll be surprised at just how easy they are to make. If you enjoy dabbling in homemade candy around the holidays, this is one recipe you’ll want to add to your repertoire! Package these marshmallows up in festive little cellophane bags and they’d be lovely as stocking stuffers or party favors.
More homemade candy ideas…
Chocolate-Covered Sponge Candy
Crispy Toasted Puffed Quinoa Dark Chocolate Candy Bars
Is there a type of candy you make homemade every holiday season?
- ½ cup toasted pecans, very finely chopped
- 1 cup (240 ml) water, divided
- 2½ tablespoons powdered gelatin (such as Knox or Vital Proteins)
- 1 cup (240 ml) maple syrup
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- Line an 8 by 8-inch pan with 2 pieces of parchment paper so it hangs over all 4 sides. Spray the sides with coconut oil, and sprinkle the bottom with ½ of the very finely chopped toasted pecans.
- Add ½ cup water to the bowl of a stand mixer and sprinkle the gelatin on top; let it sit for 5 minutes.
- Meanwhile, add the remaining ½ cup water, maple syrup, and salt to a 3-quart saucepan over medium to medium-high heat. Bring to a boil, and continue to boil until it reaches the soft ball stage (about 235-240F), about 12 to 15 minutes.
- Start the stand mixer on medium and gradually pour the syrup in to the bowl with the mixer running. Once the syrup is fully added, turn the speed up to high and beat until the marshmallow is tripled in volume and cool (the bottom of the bowl should not feel warm), about 10 minutes. Add the vanilla after 5 minutes of mixing.
- Spray coconut oil on a rubber spatula and use it to scrape the marshmallow into the prepared dish, spreading it out as evenly as possible and smoothing out the top. Sprinkle the remaining ½ of the pecans on top in an even layer, pressing them down lightly.
- Let the marshmallows sit for 4 hours before cutting and serving. Store in an airtight glass container at room temperature for up to 5 days.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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