Marshmallow recipe!

Grass fed beef gelatin is the star of the show! It’s super simple to make you just need a mixer because you have to spin it for 10-12 min! I started leanings about the gut and the importance of beef gelatin in our diet and this has been a staple in my home! I even throw a marshmallow in my coffee and it melts into the loaf delicious cold foam!🫶🏻🫶🏻

1 cup of water

3 cups of sugar or honey to taste

Vanilla

Grassfed beef gelatin! I can send you a link with the good quality one I found! Quality is key!

Cinnamon sugar can be optional!

#healthylifestyle2024 #recipe #healthylifestyle #health #cooking #weightlosstips #weightlossjourney #beefgelatin

2024/2/2 Edited to

... Read moreAfter making these homemade grass-fed beef gelatin marshmallows a staple in my kitchen, I often get asked, 'Why beef gelatin?' or 'Do marshmallows usually contain beef?' The truth is, many commercially produced marshmallows use pork-based gelatin or synthetic alternatives. I personally opt for grass-fed beef gelatin because it's packed with amino acids that support gut health, joint function, and even skin elasticity. Plus, knowing exactly what's in my homemade treats gives me peace of mind! It's incredible how something so simple can contribute so much to your overall well-being. Collagen, which is abundant in beef gelatin, is a building block for so many parts of your body, and getting it from a high-quality, grass-fed source makes a noticeable difference. I've personally found it helps with digestion and just feeling more balanced overall. This isn't just a sweet treat; it's a functional food! When I say 'spin it for 10-12 minutes,' I mean really whip it! You'll definitely need a stand mixer with a whisk attachment to achieve that perfect airy texture. First, you'll bloom your gelatin in a portion of the water, then gently dissolve your sugar or honey mixture with the remaining water over low heat. The magic happens when you slowly pour the hot syrup into the whipping gelatin mixture in your mixer. Keep that mixer running on high speed! You're looking for a thick, glossy, and airy marshmallow fluff that holds stiff peaks. It should feel warm but not hot to the touch, indicating it's cooled enough to hold its shape. One common question I get about this homemade marshmallow recipe is about stickiness. Dusting your pan generously with a mix of powdered sugar and cornstarch (or that optional cinnamon sugar!) is absolutely key to preventing them from sticking. Don't be shy with the dusting! If your marshmallows don't seem to set properly, it might be due to not whipping long enough, or perhaps issues with your gelatin quality – remember, quality is key, as mentioned in the original recipe! Finding a good quality grass-fed beef gelatin really does make all the difference. Some brands dissolve better, and you can truly taste the purity. If you're struggling to find one, there are many reputable sources online that prioritize ethical sourcing and high collagen content. Don't get discouraged if your first batch isn't perfect; practice makes perfect with homemade marshmallows! Once set, usually after a few hours or overnight, simply cut your homemade marshmallows into squares using a greased knife or pizza cutter and dust them again to prevent sticking in storage. I store mine in an airtight container at room temperature, and they typically stay fresh and wonderfully soft for about a week. While tossing one in coffee for a 'cold foam' effect is absolutely divine, you can also try adding them to your hot cocoa for an elevated treat, making gourmet s'mores by toasting them, or simply enjoying them as a guilt-free sweet snack. You can even experiment with adding different extracts like almond, peppermint, or orange blossom water for seasonal variations or a unique twist to your beef gelatin marshmallows. Don't be intimidated if this is your first time making marshmallows. The stand mixer does most of the hard work! Just be patient with the whipping process, and you'll be rewarded with fluffy, delicious, custom homemade treats that are far superior to anything store-bought, especially since you control the sugar content and ingredients. Your gut will thank you!

43 comments

Dixie12's images
Dixie12

Please do thank you

Lex Vidal's images
Lex Vidal

could you use these to make rice crispy treats?

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