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Posted by on Feb 5, 2013 in Autoimmune Protocol, dairy free, dessert, gluten free, Holidays, paleo, snack, Valentines day | 4 comments

Maple Sweetened Raspberry Marshmallows



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This is such a simple, sweet treat for Valentine’s Day! We love them at my house!

I made this Raspberry variation of Maple Marshmallows for the first time last year at my birthday. I used it as the icing on my birthday cake (less gelatin). I made the Marshmallows again with homemade graham crackers and brought them up to the cottage for Smores… OMG they were amazing paired with chocolate! I will have to share the cracker recipe with you this summer.

When thinking about Valentine’s Day recipes, I knew this would be a wonderful time to share this perfectly pink raspberry marshmallow recipe with all of you.


Stay tuned later this week; I plan to share the perfect Chocolate Recipe to pair with these Marshmallows.




Once the Raspberry Marshmallows have set for a couple of hours, you can easily cut into them with cookie cutters. I just greased the cutter with coconut oil. I also used a bit of ground coconut to coat the marshmallows, so they would be easier to handle. I then dusted them with Arrowroot FlourArrowroot Flour is actually quite sweet and it worked perfectly here.

You can insert Lollipop sticks and turn them into Heart Shaped Marshmallow Pops.

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Maple Sweetened Raspberry Marshmallows

Serves: 15-20
Prep time:
Cook time:
Total time:

  • 1 pint fresh raspberries
  • 1 tablespoon pure maple syrup
  • 3 tablespoons of gelatin
  • 2 cups of pure maple syrup
  • ½ teaspoon creme of tartar
  • pinch of salt
  • coconut and/or arrowroot flour for dusting

  1. In a sauce pan, combine the raspberries and 1 tablespoon of maple syrup. Heat on Medium High heat until the raspberries have released all of their juice.
  2. Press the raspberry puree through a fine sieve to remove the seeds (approx. 1 cup of raspberry liquid)
  3. Place the raspberry liquid in the bowl of your stand mixer. Add the 3 tablespoons of gelatin, mix briefly with the whisk attachment, and set aside.
  4. Grease a 9×13 baking dish (I used glass) with coconut oil and dust it with a little coconut or flour.
  5. In a medium pot combine the 2 cups of maple syrup, creme of tartar and salt. Heat on Medium-High heat until the maple syrup reaches 250F (hard-crack stage) Be careful not to overflow or burn the maple syrup.
  6. Once the syrup is at the right temp, turn on your stand mixer with whisk attachment and start slowly stirring the raspberry again.
  7. Quickly and carefully add the HOT maple syrup.
  8. Whisk on high speed for about 10 minutes.
  9. Pour mixture into baking dish and let it sit in the fridge for a few hours until set firm.
  10. Cut with cookie cutters or into squares.


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  1. These are so cute and sweet! Also your photos – simply perfect!

  2. I am picking raspberries at my dads tomorrow and will make the berry syrup with a vanilla bean and freeze whatever is left over to add to my water kefir for flavor. I have always wanted to make marshmallows! Thanks for the recipe!


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