Collagen Marshmallows

April 19 2024 – Sophie Ward

Collagen Marshmallows

Collagen Marshmallows

I'm convinced marshmallows bring us back to our best core memories. Drinking hot chocolate on a cold day. Someone handing you a hot-sweet-crispy roasted marshmallow by the warmth of a smoky campfire, or finally being old enough to cook one yourself (probably charred black but still tasting like gold.) 
Marshmallows bring us a lot of joy.
Have you ever made them at home? Now you can! We've swapped the ingredients you don't want (corn syrup, white sugar, starches) for the simple ingredients you do want. 
I like to add extra collagen for protein, and like to use organic maple syrup in place of industrial sugars. I would advise against using honey as a substitute, since Ayurvedic practitioners advise against eating honey that has been heated to high temperatures. 
Why? “Honey [...] contains lots of enzymes which get activated when mixed with hot substances or heated and becomes toxic,” says Dr Prabhu, when asked why honey should not be heated. A study on mice has shown that heating honey changes the antioxidant and other beneficial properties of the liquid.
Why collagen? The word “collagen is derived from the Greek word “kolla” meaning glue, and "gen" meaning producing. So, collagen is essentially the “glue” that holds your body together; it's the building block for healthy joints, hair nails and skin. This protein is essential for maintaining the normal structure, strength and integrity of connective tissue such as bones, skin, cartilage and blood vessels.
Gelatin also contains collagen, but we like to increase the dosage per marshmallow to make sure you're receiving lots of protein alongside the sugar content of these treats. 
After giving birth, I can't think of a more important nutrient! 
Here's to "keeping it together" and savoring the sweet moments:  






3 tablespoons unflavored gelatin 
3 tablespoons collagen powder
1 cup ice-cold filtered water, divided 
1 cup organic maple syrup 
1 teaspoon vanilla or other organic extract (use only ½ tsp if using vanilla powder) 
¼ teaspoon sea salt 
Coconut oil or ghee, for greasing  
  1. Thoroughly grease an 8 by 8 inch pan and line with paper, bottom and sides. Leave some length to use as handles when you remove the finished marshmallows. 
  2. In the bowl of a standing mixer, soften and dissolve the gelatin and collagen with ½ cup of the water. Mix on low to incorporate. 
  3. Meanwhile, pour the other ½ cup water into a saucepan along with the maple syrup, vanilla and salt. Bring the mixture to a gentle boil over medium-high heat. Place a candy thermometer in the saucepan and continue to boil, whisking periodically until it reaches 240F. It may seem to hover around 225F for a while but then suddenly will shoot to 240F. This will take approximately 7 to 8 minutes. Remove the pan from the heat. 
  4. With your mixer on low, slowly pour the honey mixture into the bowl, combining with the softened gelatin. Turn the mixer to high and continue beating for about 10 minutes, until it becomes thick like marshmallow crème. 
  5. Turn off the mixer, and pour the marshmallow crème into the parchment-lined pan. You can lightly grease your hands with coconut oil or ghee to smooth out the top (this will keep the crème from sticking to your fingers) or just use a spatula to level it out. Let set on the counter or in the fridge for a few hours or overnight. 
  6. When set, remove the marshmallows by lifting the parchment paper. Cut to your desired sizes. Serve with your favorite warm drink. Be careful when toasting, as they do melt rather than crisp up. 
Recipe adapted from The Heal Your Gut Cookbook, by Hilary Boynton and Mary G. Brackett 



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