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 scoops of collagen in ¾ cup filtered water by sprinkling the gelatin in an even layer over the water. 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
- 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 few weeks
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