holi (mane) collagen marshmallows
* 6 tablespoons gelatin powder
* 2 scoops of holi mane (about 4 tablespoons)
* 2 cups water
* 1 ½ cups honey or maple syrup
* 3 teaspoons vanilla extract
* Tapioca starch
Directions
1. Grease a glass or ceramic dish with coconut oil and dust it with tapioca starch. The size of the dish will dictate the size of the marshmallows. For large, thick marshmallows, use a loaf-size pan. For more standard-sized marshmallows, use a 9x9-inch dish. Set aside.
2. In a bowl, combine the gelatin powder, holi mane, and 1 cup hot water. Whisk to combine, then let sit for 10 minutes.
3. Place the remaining 1 cup of water and the honey or maple syrup in a medium saucepan. Bring to a boil over medium heat. Continue to boil, stirring regularly, until thickened—about 3-5 minutes.
4. Reduce heat to low and whisk in the gelatin mixture. Whisk over low heat until well blended. Remove from heat.
5. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment or into a heat-proof bowl using a hand mixer. Whisk the mixture, carefully increasing speed to medium-high, for 10 minutes.
6. Add the vanilla extract and continue whisking until you reach a thick, ribbony consistency — about 10-15 minutes.
7. Pour the mixture into the prepared dish, spreading it out evenly.
8. Refrigerate for 3-5 hours, until fully set.
9. Sprinkle a bit of tapioca starch on a sheet of parchment paper. Then carefully invert the set marshmallows onto the parchment. Dust all sides of the marshmallows with a bit of tapioca starch before slicing into desired shapes. Use immediately or store in an airtight container in the fridge for 2-3 days.
Perfect to dip in matcha, coffee, or melt on top of sweet potatoes!
