Collagen Marshmallows are a simple and delicious alternative to store-bought mallows usually laden with dextrose, corn syrup, artificial flavors, and food dye. Before I discovered their collagen counterpart last year, I always considered marshmallows to be a very unhealthy, overly sweet, and processed treat that I wanted nothing to do with. It wasn’t until I started to learn more about collagen that I discovered marshmallows could be filled with nourishing and delicious ingredients, so of course I had to try them myself.
These collagen marshmallows are incredibly fluffy, chewy, soft, and flavorful. They come together in about 10 minutes before they set up in the fridge. They will last a few weeks stored in an airtight container in the fridge, but I doubt it will take you that long to eat them!
Benefits of collagen
- Improves joint health
- Increases bone density
- Increases muscle mass
- Supports the gut lining
- Improves skin elasticity
Collagen Marshmallows are more than just for s’mores:
I love to add mine to my coffee or bone broth hot chocolate instead of sugar for some added collagen and a touch of sweetness. They taste great in ice cream, cookies, brownies, or on a sweet potato casserole. I’ve also been known to eat a few on their own to fix an afternoon sweet tooth.
A few of my favorite (optional add-ins):
- A few tablespoons of cocoa powder for chocolate marshmallows
- A few whipped egg whites for an even fluffier result (also a great way to use up egg whites)
- Lavender simple syrup instead of sugar for lavender marshmallows
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Ingredients you will need:
- Grass-fed bovine gelatin-My favorite is from Perfect Supplements
- Filtered water- The British Berkefeld is my top choice for filtering water
- Organic, unbleached sugar, maple syrup, or honey
- Organic vanilla extract
Supplies you will need
Tips for making this recipe:
- Do not over mix-If you over mix the consistency will be all wrong! Read the below recipe carefully and follow the instructions exactly for best results.
- Transfer quickly after mixing- after your marshmallow fluff is ready to be transferred to the baking dish, work quickly before the mixture sets up!
- Remember that the size of the pan you pour the marshmallow fluff into will determine their size. The mallows in the pictures shown were poured into a baking paper-lined sandwich bread loaf pan so they are pretty tall. If you pour the mixture into a shallow, wider baking pan they will be shorter and can be cut into smaller sizes.
Collagen Marshmallows
Ingredients
- 5 tablespoons bovine gelatin
- 1 cup cool filtered water
- ¾-1 cup organic cane sugar or sweetener of choice the amount depends on how sweet you like it!
- 1 TBS vanilla extract or bean paste
Instructions
- line a baking dish or heat safe tray with baking paper. I have used loaf pans, cookie sheets with sides, and 9×9 brownie pans with great results. See the note above for more information about this.
- Add the water to a small heavy-bottomed saucepan, but do not turn on the heat yet
- Bloom 5 TBSP of collagen in 1 cup filtered water by sprinkling the gelatin in an even layer over the water. Don't stir at this stage. Let sit for about 5 minutes, or until it looks very thick and gelatinous
- Turn on the heat to medium-low and add sweetener. Stir until the gelatin, sugar, and water are one homogenous mixture, fully melted, and create a ribbon when drizzled with a spoon.
- Remove from heat and transfer to a stand mixer bowl (you can also use a handheld mixer or mix by hand). Now is the time to add your vanilla or any other flavorings. Be careful at this stage not to over mix. Only whip until the mixture just hits marshmallow fluff consistency
- Using the whisk attachment, whip the mixture until it becomes light, fluffy, and a light cream color. You will know it is done when it looks like store bought marshmallow fluff
- Quickly transfer the fluff to a baking dish (remember, the smaller the dish, the thicker and taller your marshmallows will be). Gently shake and shift the dish to smooth out the top of the fluff and remove any air bubbles
- Place in the refrigerator for a few hours to set
- After the mallows are set, cut them into squares and dust in powdered sugar so they will not stick to each other
- store mallows in a glass container in the fridge for a week or in the freezer for several months
Also, when sprinkling the gelatin to the water, should you stir as it falls? Or let it sit as it falls and let it bloom alone ?
Don’t stir the gelatin in at that stage. I just sprinkle an even layer over the water and let it sit and bloom for a few minutes.
Hope you enjoy,
R
Can you clarify step 3: when “blooming” the gelatin, are you to do this in separate 3/4 cup water than the 1 cup water in step 2 (that is called for in ingredient list)? I just made these for first time and originally I had understood the directions as I was to bloom the gelatin in the 1 cup water that I had put in pot on stove not yet heated, then turn on heat and add sweetener… but when I did that and then transferred it to mixing bowl, it turned its a big gelatinous ball and never the right consistency… so I put it back in pot and added another 3/4 water thinking that is where I had gone wrong, and it seemed to solve the problem I had when mixing and then whisking, though, I’m still not sure it came out quite right. We’ll see in a few hours when I take out of fridge !
Hey there, your original assumption was correct! Bloom the gelatin in the pot then turn on heat and add sweetener. Gently heat while stirring just until the sugar is melted and everything is incorporated. Then you will whip. Id it was too gelatinous in the bowl, you might not have gotten it hot enough. It should be pretty runny and translucent after heating. I will also check my instructions to make sure this is clear! Thanks so much and I hope you enjoy your marshmallows!
R
Hi! I am also confused with the instructions saying to add the gelatin to 3/4 of water. But the recipe calls for 1 cup of water.
Could you please clarify? I would love to make these tonight.
Good catch! I recently updated the recipe and missed that. I have now updated the recipe to reflect the new measurements 🙂