Sugar-Free Marshmallows for Christmas Gifts

Jump to Recipe ↓

As a clinical nutritionist and chef, I love creating homemade gifts that feel thoughtful, festive, and a little healthier than what you’d find in the shops. These sugar-free marshmallows are the perfect handmade Christmas treat, soft, bouncy, and naturally sweetened with maple syrup instead of refined sugar.

They are a great base for so many festive recipes. Swirl them through homemade Rocky Road, gift them in glass jars tied with ribbon, or flavour them with a gingerbread spice mix for a Christmas twist. They also toast beautifully over a campfire or BBQ, which feels so Australian Christmas to me.

Sugar-Free Marshmallows

Ingredients

• 250 mL water (divided in half)

• 250 mL maple syrup

• 1 tsp vanilla extract

• 3 tbsp (24 g) gelatin powder or gelatin sheets

Method

1. Prepare the gelatin:
   Add half the water (125 mL) to a mixing bowl and sprinkle the gelatin evenly over the surface. Leave it for around 5 minutes to bloom until it absorbs the water and becomes sponge-like.

2. Melt the gelatin:
   Once softened, microwave the gelatin mixture for 10 to 20 seconds until fully dissolved. Transfer this mixture to the bowl of a stand mixer fitted with a whisk attachment and keep it whisking gently on low speed so it does not set.

3. Make the syrup:
   In a small pot, add the remaining 125 mL of water and the maple syrup. Bring to a gentle boil over medium-high heat. Use a thermometer to heat the mixture until it reaches between 112°C and 115°C, then remove from heat immediately.

4. Combine and whip:
   While the mixer is running on low, slowly pour the hot maple syrup mixture into the gelatin. Once fully combined, increase the speed to high and whip until the mixture becomes thick, glossy, and almost tripled in volume (around 8 to 10 minutes). You will know it is ready when it holds soft peaks and looks cloud-like.

5. Add vanilla:
   Add the vanilla extract and whip for one more minute.

6. Set the marshmallows:
   Spray a baking tray lightly with coconut oil. Line with cling wrap, pressing it into the corners, then spray again. Transfer the mixture into the tray using a spatula sprayed with coconut oil. Smooth the top evenly.

7. Let it set:
   Cover loosely with cling wrap and allow to set overnight at room temperature.

8. Cut and store:
   Once set, remove from the tray and cut into squares using a hot knife. Keep the marshmallows separated in an airtight container.

   Note: You can dust with cornflour or a mix of cornflour and icing sugar if you prefer a classic finish, but for a completely sugar-free version, just skip this step and store them individually.

Recipe Notes

• Gelatin sheets or powder both work, as long as you use 24 grams, they will produce the same result.

• Try flavouring with gingerbread spice, peppermint extract, or freeze-dried berries for a Christmas twist.

• Perfect for adding to Rocky Road, hot chocolate, or wrapping in cellophane as a festive handmade gift.

Nutritional Focus (for women’s health)

These marshmallows use maple syrup, a natural sweetener rich in trace minerals like manganese and zinc, instead of refined sugar. Choosing whole-food sweeteners helps support stable blood sugar levels and reduce inflammation, which benefits hormone balance, energy, and skin health.

If you are looking for more ways to make balanced treats that align with your hormonal and metabolic goals, explore my nutrition consultations and meal plans to find support tailored to you.

Serving Ideas

• Wrap them in parchment and twine for homemade Christmas gifts

• Stir into melted chocolate and nuts for Rocky Road

• Toast over the BBQ for an Australian summer twist

• Drop into a mug of sugar-free hot chocolate

© 2025 Feminalysis. All rights reserved. No part of this recipe may be reproduced without written permission.