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.
What you need to make Animal-Based Marshmallows
Ingredients:
- Maple syrup (or raw honey (ASHLEYR for 10% off)…I recommend local or Manuka))
- Beef gelatin (ASHLEYR for 10% off)
- Sea salt (ASHLEYR for 15% off)
- Water
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
(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).
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.
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.
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.
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:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Animal-Based Marshmallows
Animal-Based Marshmallows
Equipment
- Large baking sheet (or similarly sized plate with large surface area)
Ingredients
- 1 cup maple syrup (or raw honey (ASHLEYR for 10% off)…I recommend local or Manuka)
- 3 tbsp gelatin, certified glyphosate-free (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:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based 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. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
