Glycine-rich marshmallows
Glycine-rich marshmallows
Fluffy, gut-friendly marshmallows made with gelatin, honey, and vanilla — a wholesome twist on a classic treat.
Servings
-1
Prep time
Cook time
Recipe
Ingredients
- 3 tbsp grass-fed gelatin
- 1 cup cold filtered water, divided
- ½ cup raw honey
- ⅛ tsp sea salt
- 1 tsp vanilla extract
Method
- In a large mixing bowl, sprinkle gelatin over ½ cup cold water. Let sit for 5–10 mins to allow the gelatin to bloom (absorb the liquid).
- In a small saucepan, combine honey, remaining water and sea salt. Heat over medium heat, stirring occasionally, until it reaches 115°C, which visually looks like a light boil.
- Using a hand or stand mixer, start whipping the bloomed gelatin on low speed. Slowly drizzle in the hot honey mixture while mixing. Gradually increase the speed to high and beat for 5–10 mins until the mixture becomes fl uff y and white, resembling marshmallow fluff .
- Mix in the vanilla extract.
- Pour the mixture into a greased or parchment-lined 20cm × 20cm pan and smooth the top.
- Place in the fridge until it has set.
- Once set, remove from the pan and cut into squares.
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