How to make low sugar homemade beet marshmallows. A fun Valentine’s treat.
Here is the marshmallow recipe so many of you have been waiting for!
Just in time for Valentine’s Day too!!
How to make a homemade pink marshmallows from beets!
To your surprise the recipe only contains four ingredients (we don’t count water!) and were so easy to make –> thanks to our Kitchen Aid mixer.
We have a few more flavor ideas running through our heads that we can’t wait to make and share. Just like our carob coffee marshmallows these are super tasty and addictive, in a good way of course. And by using grass-fed beef based gelatin in them makes them super easy to make and enjoy daily.
These marshmallows are super easy to make and last awhile in the fridge. Making them a great and healthy grab-n-go ‘gut’ friendly snack. We really enjoy eating our gelatin rich marshmallows as a snack for helping with our gut.
And these pink marshmallows are so pretty too! You are going to love this recipe. Promise!
These are sweet, fluffy, chewy, homemade marshmallows with burst of pink to them. It is pure decadence.
Homemade low sugar beet marshmallows made with stevia.
You all know we adore our beets.
They are perfect for making foods red or pink colored.
And making these pink marshmallows are perfect for giving to a loved one this Valentine season. You could even use a heart-shaped cookie cutter to make them heart shaped marshmallows to really impress your loved one.
We practiced this recipe twice just to make sure it was what we wanted.
These marshmallows went way passed our expectations. They are light, spongy and perfectly sweet. Eating them kinda brings out the kid in us.
Did you like marshmallows growing up?
Homemade marshmallows taste sooooo much better than any store bought! We could not stay away from these pink beet marshmallows.
Now most marshmallow recipes you probably have seen them use corn syrup and/or egg whites along with a few other ingredients making them complicated in our eyes. Marshmallows do not need to be complicated folks! We have seen some recipes use honey which we like that idea, but today we used maple syrup as our sweetener of choice.
Who knew making homemade marshmallows could be so easy and FUN! Yes FUN! You will have fun making them. Once you get the hang of making homemade marshmallows you will be whipping them up all the time.
We know already that the 10 minutes beating time might seem like a daunting task, but it really isn’t as time-consuming as it seems. And they are worth the wait!
This is the gelatin we use. (no affiliation)
Pair these beet marshmallows with sugar-free low calorie chocolate marshmallows.Print
Homemade pink beet marshmallows (no sugar, paleo, gluten-free)
Homemade pink marshmallows made from beet juice and sweetened with stevia. A fun Valentines day treat! Gluten-free. Low sugar. Paleo. Gut friendly.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: serves 1 - 2 1x
- 2/3 cup beet juice (juice from one large beet)
- 1/3 cup water
- 2 1/2 tablespoons gelatin powder (grass-fed beef gelatin would be best)
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- First you will need to juice your beet. If your beet juice does not make 2/3 cup just top it off with water. Pour into a large bowl.
- Place the gelatin into the bowl of a stand mixer along with your beet juice.
- Mix together. Let sit for 8-10 minutes. Have the whisk attachment standing by.
- Next step you can do in a small saucepan over medium high heat or heat up the water in the microwave. Basically you are looking for just about boiling water.
- Once you decide which way you are heating up your remaining 1/3 cup water and 1/3 cup maple syrup, begin to heat the mixture.
- Once the mixture reaches just about boil temperature immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the maple water down the side of the bowl into the gelatin mixture.
- Once you have added all of the syrup, add in vanilla extract and increase the speed to medium-high. Beat at medium-high for 1-2 minutes than increase speed to high.
- Continue to whip until the mixture becomes slightly thick, approximately 10 to 13 minutes.
- While the mixture is whipping prepare the pans as follows.
- We used a 6 inch circle pan. You can use anything you like.
- Lightly grease your pan with some coconut oil.
- You could put done wax paper instead if you wanted.
- Once your marshmallow mixture is starting to look like it has some body to it (thick like marshmallow creme), pour the mixture into the prepared pan, using a spatula for spreading.
- Allow the marshmallows to sit uncovered for at least 4-5 hours.
- Once marshmallows have set for a few hours you can start to cut into desired shapes using a sharp knife.
- Store in an airtight container. We stored ours in refrigerator.
Now go off and make these deliciously fluffy pink marshmallows!
Making homemade marshmallows are something to brag about. Go ahead. We recommend it.