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Paleo Salted Caramel & Toasted Coconut Marshmallows

Light, fluffy, and deliciously sticky, these Real Food homemade marshmallows have a unique grown-up flavor in a hand-held, kid-friendly treat! These Paleo Salted Caramel & Toasted Coconut Marshmallows are refined sugar-free and full of nourishing grass-fed gelatin. So squishy and a truly fun, healthy treat!

CourseDessert
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings 16 large marshmallows
Author Lindsey Dietz

Ingredients

Instructions

  1. Add 1/2 cup of water to a large bowl or bowl of a stand mixer.
  2. Sprinkle the gelatin over the water and set aside to bloom.
  3. Lightly grease an 8"x8" baking dish with coconut oil and line with unbleached parchment paper. Let some paper stick out of the dish so you have "handles" to remove the marshmallows later.
  4. To a medium saucepan, add the remaining 1/2 cup water and coconut syrup.
  5. Place a candy thermometer in the saucepan and bring the syrup mixture to a boil.
  6. Boil, stirring occasionally, over medium-high heat until the syrup reaches 242 degrees Fahrenheit (soft ball stage). This may take up to 15 minutes.
  7. While you wait for the syrup to get to soft ball stage, toast the coconut flakes in a dry cast iron skillet over medium-low heat. Keep an eye on it! Coconut flakes can easily burn!
  8. When the syrup has reached soft ball stage, immediately remove it from the heat.
  9. Turn the stand mixer (or hand beaters) on medium-high speed and pour the hot syrup into the gelatin while the mixer runs. Pour in a steady stream, keeping the mixture in the middle of the bowl so it doesn't splatter all over the sides and cool too quickly.
  10. Beat until it triples in size and becomes a stiff marshmallow fluff. When you raise your whisk (or beaters) the fluff should barely move down the whisk. If it flows or drops off heavily, keep beating.
  11. As soon as the fluff is ready, work quickly to transfer it to the prepared baking dish.
  12. Smooth the top with a spatula or pallet knife.
  13. Cover the top of the marshmallow with about 1/3 cup of the toasted coconut. Then, put the rest of the toasted coconut into a gallon-size zip-top bag and set aside.
  14. The marshmallows need to set for at least 4 hours before cutting into your desired cube size.
  15. Once cut, drop the marshmallows into the bag of toasted coconut and shake gently to completely coat all sides of the marshmallows.
  16. Serve and enjoy!
  17. Store in an airtight container for up to 2 days.