- 4 Tablespoons Bulletproof Collagelatin
- 1 cup water
- 1 cup raw honey
- 1 teaspoon of vanilla (you can use other flavors such as peppermint extract, lemon extract, almond extract)
Directions
- Pour ½ cup of water into a metal bowl or mixer bowl and add Bulletproof Collagelatin. Whisk slightly to incorporate and let sit.
- Pour the other ½ cup of water and 1 cup of honey into the small saucepan.
- Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.
- Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
- Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.
- When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
- Add any flavor ingredients for the last 2 minutes of mixing (except cocoa powder which can be added to the honey mix in the saucepan).
- Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
- When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
- Let sit at least 4 hours (overnight is better).
- Flip on to a cutting board and cut with a well oiled pizza cutter or knife.
- Store in an airtight container.
Notes
Do NOT store in the fridge as they will melt. Store in an airtight container at room temperature.
*Recipe Adapted from Wellness Mama Website.