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
- 1/2 cup cold water
- 2 1/2 TBS grass fed beef gelatin, unflavored
- 3/4 cup water
- 2 cups organic sugar
- 1/4 tsp salt
- 1 TBS vanilla
- 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