Sugar-Free

Maple Marshmallows with Collagen

Naturally sweetened with maple syrup, these marshmallows are a fun, fluffy snack. Boosted with collagen, these sweet treats can help improve gut, joint, bone, and blood vessel health.

Collagen Powder

There’s good reason to infuse your food and drinks with collagen powder: It’s been shown to promote skin elasticity and reduce wrinkles, prevent muscle decline with aging and protect joints and bones. It’s also a key supplement in a gut-healing plan as it contains important amino acids to help repair the intestinal lining. Stir collagen powder into any soup, stew or broth; combine with warm coconut milk, matcha powder, ginger and honey for a green tea latte. Or try collagen-boosted overnight oats: Mix almond milk with rolled oats, chia seeds, goji berries and collagen powder, refrigerate overnight then top with chopped pistachios for an instant breakfast. These better-for-you marshmallows are made with pure maple syrup and boosted with collagen powder for a nostalgic, grown-up treat.

Servings
30 to 40 Marshmallows
Prep Time
20 min
Duration
30 min

Ingredients

  • safflower oil, for brushing
  • ½ oz unflavored gelatin powder
  • ¾ cup pure maple syrup
  • ¼ cup coconut sugar
  • 1/8 tsp sea salt
  • 4 scoops (1/4 cup) collagen powder (TRY: NeoCell Super Collagen)
  • 1 tsp pure vanilla extract
  • 1 cup potato starch

Preparation

  1. Lightly brush bottom and sides of an 8-inch square baking pan with oil. Line pan with parchment paper, with edges hanging over pan. Lightly brush parchment with oil; set aside.
  2. Pour ½ cup cold water into the bowl of a stand mixer and sprinkle gelatin over top; let stand.
  3. While gelatin is dissolving, in a heavy saucepan, combine maple syrup, ½ cup cold water, coconut sugar and salt; stir to mix well. Bring to a boil then reduce heat to medium and boil without stirring until a candy or digital thermometer measures 240°F, 7 to 8 minutes.
  4. Remove from heat and turn mixer to low speed; slowly pour hot maple mixture into gelatin and water. Increase speed to medium- high and whip for 10 to 12 minutes, until mixture is very thick, white and glossy. With mixer running, add collagen and vanilla and whip for 1 minute more.
  5. Using a lightly oiled rubber spatula, scrape mixture into prepared dish. Smooth top and let mixture stand at room temperature for 4 to 6 hours, until firm.
  6. Pour potato starch into a wide shallow dish. Lightly coat a very sharp knife (not serrated) with starch. Using the edges of the parchment, lift marshmallows from baking pan and transfer to a cutting surface. Trim uneven edges from outside then cut remainder into 1-inch squares, coating knife with starch as needed to prevent sticking.
  7. Toss marshmallows several at a time into dish with starch and coat all sides completely. Shake off excess starch. Serve immediately, or store in a sealed, airtight container at room temperature for up to 1 week.

Related: Cinnamon Collagen Milk

Nutrition Information

  • Serving Size 2 marshmallows
  • Calories 95
  • Carbohydrate Content 21 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 0 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 21 mg
  • Sugar Content 11 g