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How to Make Homemade Marshmallows with Beef Gelatin

Homemade Beef Gelatin Marshmallows are soft, fluffy and delicious. They have all the sweetness and fluffy magic of regular marshmallows but a much healthier alternative. Avoid the extensive list of chemicals and high fructose corn syrup in store-bought versions and try making your own!

beef gelatin marshmallows

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I am a newly minted “hockey mom“. My 6 year old son is in his second season of competitive hockey and let me tell you- It’s really cute. However it require as lot of very early mornings in a freezing arena. Little sisters and I spend most of our time huddled under a blanket desperately trying to stay warm. I started a tradition of bringing a large thermos of homemade hot chocolate to the games which really helps to keep us toasty warm.

I personally LOVE the creaminess of melted marshmallows though and since I long ago deserted ultra-processed foods, I feel like I’ve really been missing out on the ultimate hockey-game-day-treat. Well, NO more because these homemade marshmallows are EXACTLY the ticket to traditional sweet and creamy hot beverages!

beef gelatin marshmallows

If you’ve ever wanted to enjoy soft, fluffy marshmallows without refined sugar or high fructose corn syrup, you’re in the right place! This homemade marshmallow recipe uses grass-fed beef gelatin for added health benefits. Perfect in hot chocolate or sandwiched between graham crackers, these marshmallows are healthier, tastier, and easier than you might think.


Why You’ll Love These Healthy Marshmallows

  • Healthier alternative: These healthy marshmallows are free of high fructose corn syrup + other additives and chemicals in store-bought versions.
  • Soft and fluffy texture: You don’t have to lose the delicious texture of traditional marshmallows when making your own. These turn out so deliciously light and fluffy!
  • Versatile use: Enjoy them in hot cocoa, on s’mores, or straight out of the airtight container as a snack.
  • Kid Favorite: I’m always looking for healthier versions of snacks to make for my kiddos. They love these marshmallows with hot chocolate or a Golden Milk Latte!
baby eating marshmallows

Why Beef Gelatin?

Here at The Ancestors Table, we are big fans of ancestral eating. Food quality has declined greatly in recent years and much of this is due to losing the slow cooking methods that our ancestors used in exchange for quick food that fits hectic lifestyles.

One of the ways our diets have changed from ancient times is that we have access to already butchered meats and do not have to consume all the parts of an animal to meet our protein requirements. Our ancestors used to butcher a cow and eat the entire animal, nose to tail. This meant they consumed a good amount of tendons, ligaments, and organ meats. These parts of an animal contain a high amount of collagen which is an essential protein for healthy skin, hair, nails, and joints. 

Want More Beef Gelatin Recipes?! Check out these:

Health Benefits of Beef Gelatin:

Collagen (and gelatin which is a degraded form of collagen) has been linked to the improvement of leaky gut syndrome, lowering blood sugar, and preventing/improving osteoporosis (source). With so many fantastic health benefits, adding gelatin to your daily diet is a no-brainer!

beef gelatin

Tips and Tricks for the Best Results

  • Use a candy thermometer: This ensures your sugar mixture reaches the right temperature for perfectly set marshmallows.
  • Make sure you use unflavoured gelatin so you don’t get a beef flavor in your gummies! This gelatin is the only one I’ve ever used. It is grass fed bovine gelatin and it is highly reviewed by many nutritionists!
  • Work quickly: Once the hot mixture is ready, combine it with the gelatin mixture and whip immediately.
  • Best cutting method: Use a sharp knife and coat it in arrowroot powder or powdered sugar to make clean cuts.
  • Store properly: Place your marshmallows in an airtight container to keep them fresh and fluffy.

Ingredients

  • Cold water: Helps the gelatin bloom correctly.
  • Beef gelatin: I love this one: Grassfed, organic + unflavored.
  • Sugar: I use organic white sugar but you can also use turbinado
  • Hot water: Helps dissolve the sugar to create the candy mixture
  • Salt + Vanilla: The perfect marshmallow flavor
  • Butter + Powdered sugar: To grease the pan!

Supplies

  • Hand mixer or Stand mixer with the whisk attachment
  • Mixing bowl and large bowl
  • Small saucepan
  • Candy thermometer
  • Cookie sheet
  • Whisk
  • Sharp knife

Step-by-Step: How to Make Beef Gelatin Marshmallows

1. Prepare the Baking Sheet

Generously grease a cookie sheet with butter, including the sides. Sprinkle a thick layer of powdered sugar over the butter. Set the tray aside.

beef gelatin marshmallows

2. Bloom Gelatin

 Combine cold water and beef gelatin in a small bowl. Mix well. It will form a thick, gel paste which will be dissolved later. Set aside. (Blooming is the process of letting the gelatin absorb water).

beef gelatin marshmallows

3. Make Syrup

Combine water, sugar, and salt in a small saucepan and bring to a boil, whisking continuously. Use a candy thermometer to bring the mixture to a temp of 240 degrees Farenheit. It should look slightly thickened and drip from the whisk.

beef gelatin marshmallows

4. Whip Until Fluffy

Once the candy mixture reaches 240 degrees Fahrenheit, immediately transfer it to the bowl of your stand mixer with the whisk attachment. Be cautious as the liquid is extremely hot! Turn your stand mixer on, starting on low and progressing to high over 2-4 minutes. Add 1 TBS of vanilla and continue to mix on high for another 3-4 minutes. The mixture will go from a caramel color to white and become somewhat stiff and fluffy.

5. Transfer to a Prepared Pan

Once the mixture if thickened and sticky, immediately transfer it to your prepared baking sheet. Spread the marshmallow mixture evenly into the pan, smoothing the top with an rubber spatula.

beef gelatin marshmallows

6. Coat With Powdered Sugar

Using a fine mesh sieve, liberally sprinkle the tops of the marshmallows with powdered sugar. You will need more for later so set aside.

beef gelatin marshmallows

Allow the marshmallows to set at room temperature for at least 4 hours or overnight in the refrigerator.

7. Cut and Store

Once set, use a very sharp knife to cut the marshmallows into squares. Gently peel the squares up and toss in a bowl of powdered sugar until they no longer feel sticky. Store your marshmallows in an airtight container for up to 2 weeks.

beef gelatin marshmallows

Enjoy!

Use your homemade marshmallows as a topping for hot cocoa, or melt them with dark chocolate for a sweet treat. You’ll never want to go back to regular marshmallows from the grocery store again!


FAQs

What makes these marshmallows healthier?

These marshmallows are made with grass-fed gelatin, organic sugar, and are free from high fructose corn syrup and artificial additives/preservatives.

Can I use a hand mixer instead of a stand mixer?

Yes, but it may take a bit longer to achieve the desired fluffy texture. Be sure to use the whisk attachment for best results.

How do I make vegan marshmallows?

Replace the bovine gelatin with agar agar and follow the same steps.

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Healthier Beef Gelatin Marshmallows


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  • Author: Cassia Egerdahl
  • Total Time: 35 minutes
  • Yield: 30 marshmallows 1x

Description

Homemade Beef Gelatin Marshmallows are soft, fluffy and delicious. They have all the sweetness and fluffy magic of regular marshmallows but a much healthier alternative. Avoid the extensive list of chemicals and high fructose corn syrup in store-bought versions and try making your own!


Ingredients

Units Scale
  1. 1/2 cup cold water
  2. 2 1/2 TBS grass fed beef gelatin, unflavored
  3. 3/4 cup water
  4. 2 cups organic sugar
  5. 1/4 tsp salt
  6. 1 TBS vanilla
  7. Softened butter + powdered sugar for greasing pan + more for dusting

Instructions

  • Generously grease a cookie sheet with butter, including the sides. Sprinkle a thick layer of powdered sugar over the butter. Set the tray aside.
  • Combine 1/2 cup cold water and 2 1/2 TBS beef gelatin in a small bowl. Mix well. It will form a thick, gel paste which will be dissolved later. Set aside
  • Combine 3/4 cup water, 2 cups sugar, and 1/4 teaspoon salt in a small saucepan and bring to a boil, whisking continuously. Use a candy thermometer to bring the mixture to a temp of 240 degrees Fahrenheit. It should look slightly thickened and drip from the whisk.
  • Once the candy mixture reaches 240 degrees Fahrenheit, immediately transfer it to the bowl of your stand mixer with the whisk attachment. Be cautious as the liquid is extremely hot! Turn your stand mixer on, starting on low and progressing to high over 2-4 minutes. Add 1 TBS of vanilla and continue to mix on high for another 3-4 minutes. The mixture will go from a caramel color to white and become somewhat stiff and fluffy.
  • Once the mixture if thickened and sticky, immediately transfer it to your prepared baking sheet. Spread the marshmallow mixture evenly into the pan, smoothing the top with an rubber spatula.
  • Using a fine mesh sieve, liberally sprinkle the tops of the marshmallows with powdered sugar. You will need more for later so set aside.
  • Allow the marshmallows to set at room temperature for at least 4 hours or overnight in the refrigerator.
  • Once set, use a very sharp knife to cut the marshmallows into squares. Gently peel the squares up and toss in a bowl of powdered sugar until they no longer feel sticky. Store your marshmallows in an airtight container for up to 2 weeks.

Notes

  • Work quickly when pouring whipped marshmallow onto the baking sheet. The mixture starts to firm up and becomes harder to work with.
  • Use cute cookie cutters to make marshmallow shapes!
  • Dust with a combo of cocoa powder and powdered sugar for a chocolate version
  • If marshmallows are sticking, coat fingers in powdered sugar and toss in a bowl of powdered sugar until coated.
  • Be sure to use LOTS of butter + powdered sugar on your baking sheet to avoid sticking!
  • Prep Time: 30 min
  • Cook Time: 5 min
  • Category: dessert

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