We’re milking every last drop out of summer around here. As the temperatures begin to cool down and late summer evenings call for moments of relaxation and enjoyment, these Healthy Collagen Marshmallows are the perfect complement to all your outdoor gatherings. From watching sunsets to gathering around bonfires, these healthy marshmallows offer a delightful treat that also helps support skin, joint, and gut health!*
Making your own marshmallows is easier than you think. This Healthy Collagen Marshmallow recipe relies on just a few wholesome ingredients: gelatin, Collagen Peptides, honey or maple syrup, and vanilla extract. The result is a soft, fluffy, squishy, delicious marshmallow that’s perfect for roasting around the fire or adding to desserts. Once you try these homemade marshmallows, you’ll never go back to the store-bought kind.
These Healthy Collagen Marshmallows are soft, fluffy, and easier than you think! Plus, they have the added benefit of Collagen Peptides to help support overall wellness.*
Grease a glass or ceramic dish with coconut oil and dust it with tapioca starch. The size of the dish will dictate the size of the marshmallows. For large, thick marshmallows, use a loaf-size pan. For more standard-sized marshmallows, use a 9x9-inch dish. Set aside.
In a bowl, combine the gelatin powder, Collagen Peptides, and 1 cup hot water. Whisk to combine, then let sit for 10 minutes.
Place the remaining 1 cup of water and the honey or maple syrup in a medium saucepan. Bring to a boil over medium heat. Continue to boil, stirring regularly, until thickened—about 3-5 minutes.
Reduce heat to low and whisk in the gelatin mixture. Whisk over low heat until well blended. Remove from heat.
Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment or into a heat-proof bowl using a hand mixer. Whisk the mixture, carefully increasing speed to medium-high, for 10 minutes.
Add the vanilla extract and continue whisking until you reach a thick, ribbony consistency — about 10-15 minutes.
Pour the mixture into the prepared dish, spreading it out evenly.
Refrigerate for 3-5 hours, until fully set.
Sprinkle a bit of tapioca starch on a sheet of parchment paper. Then carefully invert the set marshmallows onto the parchment. Dust all sides of the marshmallows with a bit of tapioca starch before slicing into desired shapes. Use immediately or store in an airtight container in the fridge for 2-3 days.
