Description
Delight in homemade marshmallows crafted without corn syrup, using natural ingredients like gelatin, collagen, pure maple syrup, and vanilla bean paste. These fluffy treats are perfect for toasting or adding to your favorite desserts, offering a wholesome alternative to store-bought marshmallows.
Ingredients
Scale
Marshmallow Base
- 1 cup water (divided)
- 3 tbsp gelatin powder (I used Great Lakes Wellness)
- 1/4 cup collagen powder (optional)
- 1/2 cup pure maple syrup
- 1 tbsp vanilla bean paste
Coating
- 1/4 cup tapioca flour
- 1/2 cup powdered sugar
Instructions
- Prepare Coating Mix: Combine powdered sugar and tapioca flour in a bowl and set aside for later use.
- Prepare Baking Dish: Line an 8x8 baking dish with parchment paper and dust the bottom and sides generously with the powdered sugar and tapioca mixture to prevent sticking.
- Bloom Gelatin: In a large bowl, add 1/2 cup water. Sprinkle the gelatin powder evenly over the surface and let it sit for a few minutes to absorb the water and thicken.
- Heat Maple Syrup Mixture: In a small saucepan, combine the remaining 1/2 cup water and 1/2 cup pure maple syrup. Heat gently on low heat for about 5 minutes or until it starts to simmer; do not boil.
- Mix Gelatin and Collagen: Using a stand mixer, whisk the gelatin mixture along with the collagen powder on low speed for 1 minute until it forms a thick paste.
- Combine and Whip: Gradually pour the warm maple syrup mixture into the gelatin paste while continuing to mix. Add the vanilla bean paste. Increase the mixer speed to high and beat the mixture for 6-7 minutes until it thickens and becomes a fluffy marshmallow cream. Be careful not to overmix.
- Set Marshmallows: Quickly pour the marshmallow mixture into the prepared baking dish. Spread it evenly using a spatula and dust the surface with more of the powdered sugar and tapioca mixture.
- Chill: Refrigerate the marshmallows for 4 hours or preferably overnight to set completely.
- Cut and Serve: Once set, dust the top with the powdered sugar mix, cut the marshmallows into 12 equal cubes, and enjoy your homemade treat.
Notes
- Use grass-fed gelatin and collagen for a guilt-free, wholesome version.
- The tapioca flour and powdered sugar coating prevents sticking and helps achieve the classic marshmallow texture.
- Be careful not to over-whip the marshmallow mixture as it could become grainy.
- These marshmallows can be toasted just like store-bought ones and make a perfect holiday treat.
- Store marshmallows in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 70 kcal
- Sugar: 9 g
- Sodium: 5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
