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Ultra Collagen Marshmallows

cook:

1 h

16 servings

I amped up the collagen content in my homemade marshmallow recipe and dare I say, it's the best marshmallow recipe I've ever made.

Ingredients

• 1 1/2 cups boiling/hot water

• 1/4 cup gelatin

• 1/4 cup collagen powder

• 1/2 cup maple syrup and/or honey

• 1 tsp vanilla extract or vanilla bean paste

• 1/4 tsp salt

• arrow root powder for coating the pan and oil to make it stick

Directions

1.

Begin by adding boiling water the bowl of a stand mixer or a heat proof bowl that you will be whipping by hand.

• 1 1/2 cups boiling/hot water

2.

Sprinkle over the gelatin and let it bloom for one minute.

• 1/4 cup gelatin

3.

Add in the remaining ingredients (aside from arrow root and oil) and whisk to combine.

• 1/4 cup collagen powder

• 1/2 cup maple syrup and/or honey

• 1 tsp vanilla extract or vanilla bean paste

• 1/4 tsp salt

4.

Whisk on low for 10ish minutes to allow the mixture to cool without the gelatin solidifying.

5.

While that's whisking prepare your flat bottomed dish by coating it in a little bit of oil or butter and dusting with the arrowroot - this ensures the marshmallows release from the pan. If you want THICK marshmallows go for a 9x9 dish, anything larger will yield thinner marshmallows.

• arrow root powder for coating the pan and oil to make it stick

6.

After 10 minutes increase to medium high speed and whisk another 5 minutes. At this point the mixture should be cooled, light in color, and starting to fluff up.

7.

Here is the tricky part. You need to whisk on high at 30 second intervals to check for thickness. You want to stop mixing once the mixture is incredibly fluffy, light in color, and forms soft peaks when the whisk is flipped over.

8.

Quickly pour into your prepared dish and working quickly smooth it out without compressing the mixture too much.

9.

Sprinkle more arrow root powder over the top.

• arrow root powder for coating the pan and oil to make it stick

10.

Allow to chill for at least 30 minutes before cutting into it. I like big ol' marshmallows!

11.

After cutting toss in a little more arrow root powder to keep them from sticking together.

• arrow root powder for coating the pan and oil to make it stick

12.

Store in the fridge.

Ultra Collagen Marshmallows

thetessasmith

Cook

1 hr

I amped up the collagen content in my homemade marshmallow recipe and dare I say, it's the best marshmallow recipe I've ever made.

16 servings

US

original

metric

16 servings

US

original

metric

Ingredients

1 ½ cups boiling/hot water

¼ cup gelatin

¼ cup collagen powder

½ cup maple syrup and/or honey

1 tsp vanilla extract or vanilla bean paste

¼ tsp salt

arrow root powder for coating the pan and oil to make it stick

Directions

Step 1

Begin by adding boiling water the bowl of a stand mixer or a heat proof bowl that you will be whipping by hand.

1 ½ cups boiling/hot water

Step 2

Sprinkle over the gelatin and let it bloom for one minute.

¼ cup gelatin

Step 3

Add in the remaining ingredients (aside from arrow root and oil) and whisk to combine.

¼ cup collagen powder

½ cup maple syrup and/or honey

1 tsp vanilla extract or vanilla bean paste

¼ tsp salt

Step 4

Whisk on low for 10ish minutes to allow the mixture to cool without the gelatin solidifying.

Step 5

While that's whisking prepare your flat bottomed dish by coating it in a little bit of oil or butter and dusting with the arrowroot - this ensures the marshmallows release from the pan. If you want THICK marshmallows go for a 9x9 dish, anything larger will yield thinner marshmallows.

arrow root powder for coating the pan and oil to make it stick

Step 6

After 10 minutes increase to medium high speed and whisk another 5 minutes. At this point the mixture should be cooled, light in color, and starting to fluff up.

Step 7

Here is the tricky part. You need to whisk on high at 30 second intervals to check for thickness. You want to stop mixing once the mixture is incredibly fluffy, light in color, and forms soft peaks when the whisk is flipped over.

Step 8

Quickly pour into your prepared dish and working quickly smooth it out without compressing the mixture too much.

Step 9

Sprinkle more arrow root powder over the top.

arrow root powder for coating the pan and oil to make it stick

Step 10

Allow to chill for at least 30 minutes before cutting into it. I like big ol' marshmallows!

Step 11

After cutting toss in a little more arrow root powder to keep them from sticking together.

arrow root powder for coating the pan and oil to make it stick

Step 12

Store in the fridge.

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Notes

According to google you can keep them in the fridge for 3-4 weeks or frozen for 2-3 months.