I never thought I would be interested in making homemade marshmallows, but after seeing a few recipes online I decided to dive in. Once I started my internet search, I found a wealth of resources about the health benefits of gelatin. Some of the top benefits I discovered (check the bottom of this post for references):
- Decent source of protein
- Beneficial for joint health and has been shown to help re-grow joint cartilage in mice.
- Potential to improve cellulite (woohoo!) AND tighten skin (woot!)
- Supports digestion
These are more moist than normal marshmallows, but they are sweet and squishy and fun to snack on. Inspired by this recipe at Purely Twins, I give you:
Maple Vanilla Marshmallows
2 cups water
6 tbsp gelatin
5 tbsp maple syrup
2 tsp vanilla
- Add the gelatin to 1/2 cup water and set aside.
- Heat the remaining 1 1/2 cups of water in a medium sauce pan.
- Add the maple syrup and vanilla and heat to just to below boiling.
- Add the gelatin/water slurry to the pan and stir until all of the gelatin is dissolved.
- Remove from heat and beat with an electric hand mixer for a very, very long time (really, it is ~10 minutes, but it seems like forever). The end goal is a foamy mixture that does not settle out, and the pan will likely not be warm to the touch when you reach this point.
- Pour into a lined or greased glass dish. I greased my with some coconut oil.
- Pop it into the fridge and wait for the magic (gelatin setting) to happen.
- Slice into “marshmallow-sized” pieces and store in a ziplock bag in the fridge.
- Eat them with your breakfast! Now that you know the many health benefits of gelatin, feel justified in eating marshmallows with breakfast…just make sure you also eat something else.
I captured a few photos during the process…