Cardamom Collagen Marshmallows
Summer nights and bonfires are calling for s'mores, and I found myself obsessing over a DIY version of this nostalgic squishy treat. My desire for a healthier marshmallow was on! I came across this amazing marshmallow recipe by the Wellness Mama, but I wanted to use maple syrup instead of honey for a real, marshmallowy flavor, and some cardamom to elevate the taste!
But, I'm sure you might be asking yourself, why would I make marshmallows when they’re so easy to find pre-made at the store? For starters, these are much healthier than the store bought version. Plus, they are super easy to make, and you can make them your own with different flavors.
And, if you are going to attempt this recipe, a candy thermometer is necessary! A few hiccups along the way, The Urbane Poser has great troubleshooting tips.
What You'll Need
1 cup water, divided
4 tbsp Vital Proteins Beef Gelatin
1 cup maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
1 tbsp of Marshmallow Root tea
1/4 tsp ground cardamom
½ cup Arrowroot Powder
What You'll Need To Know
Line a 9×9 pan with parchment paper and sprinkle with arrowroot powder.
Mix together 1 cup of warm water with 1 tablespoon of Marshmallow Root and let sit for 5 minutes. Stir well and strain, making sure that the liquid makes a whole cup.
Pour 1/2 cup of marshmallow root water into the bowl of a stand mixer and sprinkle the gelatin on top, and let it grow for at least 10 minutes.
Add the remaining 1/2 cup marshmallow water, maple syrup, and salt to a small pot with a candy thermometer. Heat over medium heat and stir the mixture for the first minute only, keeping a close eye that it doesn’t boil over, cooking until the mixture reaches 240F, about 15 minutes.
Turn your stand mixer to a low setting to break up the gelatin and slowly add in the liquid mixture on top. Gradually increase the speed to high and beat until the mixture resembles marshmallow fluff. This step should take about 8-10 minutes. Add the vanilla extract and cardamom.
Pour the marshmallow into the pan and flatten the top with a spatula. Sprinkle some arrowroot powder on top and allow to set overnight.
Remove parchment paper from the pan and invert it onto a cutting board. Remove the paper and dust with more arrowroot powder. Cut the marshmallow into squares and add more arrowroot powdered as necessary to prevent any sticking.
These hold up for about 2-3 days in the refrigerator.
