RECIPE: Beef Gelatin Homemade Marshmallows
5 Ingredients, perfectly sweet, fluffy, and best of all you know what's in it!
I’m always on the hunt for healthier swaps, and I can’t believe it took me this long to make homemade marshmallows! I’ve been living under a rock avoiding rice crispy treats, topping my hot cocoa with marshmallows, and probably my biggest sweet tooth pairing, graham crackers, chocolate and marshmallows for a campfire s’mores.
I was remarking to my husband the other night that I wanted to make a take on a rice crispy (because hello, those cereals are FULL of glycophosphates and I avoid them at all cost) but had just purchased a bag of Siete’s grain free holiday Buñelos and how those would make for a great alternative base for a rice crispy when he suggested making marshmallows at home.
After a quick search I found a recipe and realized I had all the ingredients at home already and decided to whip some up… all in it took me about 20 min of prep and then another 6 hours - overnight to let them set. So I do recommend making them in advance, unless you use the creme right away as a smearable topping which is TOTALLY doable.
But I was shocked at how easy, delicious, and wiggly these homemade beef gelatin marshmallows actually are, and decided to tweak the recipe and post here on Mother Acres in case you’re inspired and looking for something to whip up this week.
I’ll admit, the marshmallows are so good I’ve been eating them as a standalone snack without any regrets because they’re gluten free, dairy free, and made with honey and beef gelatin!
Let me know if you try your hand at making them and what other flavor concoctions you might add to the mix. I could see for the holidays adding in a peppermint extract for that peppermint marshmallow flavor.
Remember, MA knows best!
INGREDIENTS:
3 TBSP Beef Gelatin (I like using the Vital Proteins brand)
3 TBSP Arrowroot powder (I like using the Bob’s Red Mill brand)
1 cup Honey (I prefer sourcing local honey for the added allergy benefits)
1 tsp pure vanilla extract
1 cup water
RECIPE:
Line a half-pan baking sheet OR 1.5-quart glass baking dish (which is my preference for thick goey marshmallows) with parchment paper and then evenly coat with 1 TBSP arrowroot powder.
In a bowl (if you have a stand mixer + whisk attachment with a bowl this is ideal since you will be whipping the gelatin for ~10 min but you can use a hand mixer as well), pour 1/2 cup of the water and sprinkle the gelatin over the top. Allow the gelatin to absorb the water and bloom for 10-15 min — which I do while I’m going on to the next step.
Combine the remaining 1/2 cup of water and 1 cup of honey in a saucepan. Bring to a boil over medium-high heat and then reduce to low to boil for 15 min.
Turn the mixer with the blooming beef gelatin on low, and while it’s running, slowly pour the hot honey syrup. Add the vanilla extract and then increase the speed of the mixer to medium-high and beat for 8-10 minutes until the mixture triples in volume and looks whipped.
Move the marshmallow cream into the prepared baking sheet or glass and smooth with a spatula. Allow to cool and set at room temperature for 6 hours.
Rub 1 TBSP of the arrowroot powder over the top of the marshmallows. Grease a sharp knife with coconut oil and slice the marshmallows into even pieces. Once cut, you can toss the pieces gently in the remaining 1 TBSP arrowroot to coat them.
Store in an airtight container at room temperature for up to 2 weeks.