Animal-Based Marshmallows

Prep time: 15 mins      Cook time: 15 mins      Rest time: 2-3 hrs+     Total time: 3 hrs 30 mins

Makes: A lot of marshmallows. 🙂

These animal-based marshmallows are made with just three ingredients: maple syrup (or honey), beef gelatin, and water.

Note: this is not my recipe. Credit to Heart & Soil Supplements. Their original recipe uses honey. I use maple syrup in this one, but it is the same recipe.

animal-based marshmallows

What you need to make Animal-Based Marshmallows

Ingredients:

Equipment:

(for the full recipe, scroll to the bottom)

Substitutions

Maple syrup or honey will work. Use whichever one you prefer the taste of (or whichever one you tolerate better).

animal-based marshmallows

How to make Animal-Based Marshmallows

Note: this is not my recipe. Credit to Heart & Soil Supplements. Their original recipe uses honey. I use maple syrup in this one, but it is the same recipe.

If a visual will help, watch the Instagram Reel for this recipe.

animal-based marshmallows

Bloom the gelatin.

Pour 1/2 cup cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).

Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.

Make the base.

In your small cooking pan, add the maple syrup (or honey), sea salt (ASHLEYR for 15% off), and the other 1/2 cup of water. Bring to a boil, then simmer for 7-8 minutes, stirring frequently to prevent burning. Using your cooking thermometer, track the temperature and make sure it does not get over 240 degrees.*

*Note: The Heart & Soil recipe says to not allow the mixture to get over 240 degrees. The first time I made these marshmallows, I didn’t track the temperature and the marshmallows came out great. When I filmed the reel for this recipe, I didn’t track the temperature, but I think the maple syrup got too hot as the marshmallow fluff thickened quickly after whipping. The marshmallows come out great either way, but pay attention to temperature if you’re looking for a smooth, classic marshmallow. Pictures in the “Tips to make the best…” section below for comparison.

animal-based marshmallows

Make the marshmallow fluff.

Once the maple syrup-salt-water mixture is done simmering, add it to your mixing bowl along with the bloomed gelatin.

Beat on high with a hand mixer until it is the consistency of marshmallow fluff, about 8-10 minutes or so.*

*Note: One reader recommended decreasing the beat time to about 5 minutes if using maple syrup. Over-whipping my maple syrup batch could have also been the reason why my marshmallow fluff turned out a bit chunky.

Spread the marshmallow fluff out in an even layer on top of a piece of parchment paper on your baking sheet.

animal-based marshmallows

Refrigerate, then serve and enjoy.

Place in the fridge for 2-3 hours to set, then using your kitchen shears, cut into whatever size and shape you prefer your marshmallows to be.

Store in the fridge in an airtight container for 4-5 days.

animal-based marshmallows

animal-based marshmallows

animal-based banana pudding

Tips to make the best Animal-Based Marshmallows

  • The Heart & Soil recipe says to not allow the mixture to get over 240 degrees. The first time I made these marshmallows, I didn’t track the temperature and the marshmallows came out great. When I filmed the reel for this recipe, I didn’t track the temperature, but I think the maple syrup got too hot as the marshmallow fluff thickened quickly after whipping. The marshmallows come out great either way, but pay attention to temperature if you’re looking for a smooth, classic marshmallow. Pictures below for comparison.

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Animal-Based Marshmallows

Animal-Based Marshmallows

These animal-based marshmallows are made with just three ingredients: maple syrup (or honey), beef gelatin, and water.
Prep Time15 mins
Cook Time15 mins
Resting Time3 hrs
Total Time3 hrs 30 mins
Food Type: Dessert, Holiday, Snack
Cuisine: American
Diet Preference: AIP, Candy, Dairy-Free, Desserts, Egg-Free, Gluten-Free, Low FODMAP, Nightshade-Free, Nut-Free, Paleo, Pastry, Snack
Author: Ashley Rothstein

Equipment

  • 8″ cast iron pan (or similar cooking pan)
  • Cooking thermometer
  • Parchment paper
  • Large baking sheet (or similarly sized plate with large surface area)
  • Kitchen shears
  • Hand mixer
  • Mixing bowl

Ingredients

  • 1 cup maple syrup (or raw honey (ASHLEYR for 10% off)…I recommend local or Manuka)
  • 3 tbsp beef gelatin (ASHLEYR for 10% off)
  • 1/4 tsp sea salt (ASHLEYR for 15% off)
  • 1 cup water

Instructions

Note: this is not my recipe. Credit to Heart & Soil Supplements. Their original recipe uses honey. I use maple syrup in this one, but it is the same recipe.

    If a visual will help, watch the Instagram Reel for this recipe.

      Bloom the gelatin.

      • Pour 1/2 cup cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).
      • Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.

      Make the base.

      • In your small cooking pan, add the maple syrup (or honey), sea salt (ASHLEYR for 15% off), and the other 1/2 cup of water. Bring to a boil, then simmer for 7-8 minutes, stirring frequently to prevent burning. Using your cooking thermometer, track the temperature and make sure it does not get over 240 degrees.*
      • *Note: The Heart & Soil recipe says to not allow the mixture to get over 240 degrees. The first time I made these marshmallows, I didn't track the temperature and the marshmallows came out great. When I filmed the reel for this recipe, I didn't track the temperature, but I think the maple syrup got too hot as the marshmallow fluff thickened quickly after whipping. The marshmallows come out great either way, but pay attention to temperature if you're looking for a smooth, classic marshmallow. Pictures in the "Tips to make the best..." section above for comparison.

      Make the marshmallow fluff.

      • Once the maple syrup-salt-water mixture is done simmering, add it to your mixing bowl along with the bloomed gelatin.
      • Beat on high with a hand mixer until it is the consistency of marshmallow fluff, about 8-10 minutes or so.*
      • *Note: One reader recommended decreasing the beat time to about 5 minutes if using maple syrup. Over-whipping my maple syrup batch could have also been the reason why my marshmallow fluff turned out a bit chunky.
      • Spread the marshmallow fluff out in an even layer on top of a piece of parchment paper on your baking sheet.

      Refrigerate, then serve and enjoy.

      • Place in the fridge for 2-3 hours to set, then using your kitchen shears, cut into whatever size and shape you prefer your marshmallows to be.
      • Store in the fridge in an airtight container for 4-5 days.

       

      Looking for some more easy sweet eats? Try one of these recipes:

      Strawberry Truffles

      Crunch Bars [with Beef]

      Jumbo Chocolate Cups with Salted Chunky Date Filling

      Flourless Lemon Blueberry Muffins

      Spongey Cake Bars

      Maple Bacon Doughnuts

      Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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      Ashley Rothstein
      Ashley Rothstein

      Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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