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If You're Not Making Easy, Gut-Healing Marshmallows, You're Losing At This Whole S'mores Thing

Liz Moody
Author:
July 20, 2019
Liz Moody
Author & Podcaster
By Liz Moody
Author & Podcaster
Liz Moody is the host of the top-rated The Liz Moody Podcast, author of bestselling books "100 Ways to Change Your Life," "Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships," and "Glow Pops," and a popular online content creator who has helped millions of people transform their lives. A regular speaker, panelist, and podcast guest, Liz shares her own deeply personal anxiety journey that led her to where she is now as well as actionable, fun, and science-based ways for everyone to live their best lives.
Image by Taylor Kampa / Stocksy
July 20, 2019
We carefully vet all products and services featured on mindbodygreen using our commerce guidelines. Our selections are never influenced by the commissions earned from our links.

Nothing says summer quite like a s'more. Simply the name conjures up the crackling sound of a fire, sticky fingers, the chirping of crickets, and laughter of friends on a July evening. But did you know that hidden between the crunchy graham cracker and melty chocolate is a secret gut-healer that we should all be taking advantage of? I'm talking, of course, about the marshmallow.

Sometime in the last few years, you've likely encountered collagen, a family 1of fibrous proteins that help make up the structure of our skin, bone, cartilage, and muscle. Collagen peptides are renowned for their gut and skin health benefits, a reason that many people mix the flavorless powder into smoothies and baked goods. But collagen is actually a slightly more processed version of gelatin—and gelatin is what makes marshmallows possible.

Collagen, essentially, starts as gelatin before undergoing a hydrolysis process that eliminates its ability to gelatinize (this is why your smoothie doesn't become Jell-O). All of the aforementioned benefits of collagen? Gelatin has them too—and it has the ability to fundamentally change the structure of your food. With gelatin, you can make gummies, flan, and, yes, marshmallows.

Marshmallows are shockingly simple to make at home—you essentially just bloom some gelatin and whip it with honey. As the whipping aerates it, those air bubbles are locked into place as the gelatin sets, making the white fluffy marshmallow texture you know and love. You can also add in a ton of fun flavorings—I love dried lavender, vanilla bean paste, orange zest, cacao powder (chocolate 'mallows!), and rose water. Watch and see how impressed your friends are when you're suddenly able to make Honey Lavender S'mores at your next campfire!

Whenever possible, purchase grass-fed gelatin—brands like Great Lakes and Vital Proteins make great options.

Gut-Healing Marshmallows

Ingredients

  • 3 tablespoons gelatin
  • 1 cup honey
  • ¼ teaspoon fine-grain sea salt
  • Any flavor-boosting mix-ins you'd like, optional

Method

  1. Line an 8-by-8-inch pan with parchment paper so it overhangs on all edges. In a large bowl, sprinkle the gelatin over ½ cup of water and whisk with a fork to combine. Set aside for 10 minutes.
  2. Combine the honey, another ½ cup of water, and the salt in a small pot. Bring to a simmer over medium heat, then reduce the heat to low and cook for exactly 7 minutes, or until the mixture reaches 240°F on a candy thermometer. Using a stand mixer or electric beaters, beat the gelatin on medium while you drizzle in the honey mixture.
  3. Add any flavorings, then beat on high until the mixture is white and fluffy with soft peaks. Scrape it into your prepared pan and let it set for 2 to 3 hours at room temperature before cutting into squares with a knife.

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