🍁High-Protein Maple Marshmallows

These pro-metabolic maple marshmallows are everything store-bought marshmallows aren’t: no corn syrup, no additives, no seed oils, no refined sugar.
Just maple syrup, gelatin, water, vanilla, and salt — plus an optional collagen boost for extra protein.

They whip up exactly like classic marshmallows, but with a mineral-rich sweetener and a protein upgrade.

Why Gelatin Marshmallows?

Gelatin gives marshmallows their signature bounce, and it’s naturally rich in glycine — a pro-metabolic amino acid that supports gut lining, thyroid conversion, sleep, and collagen repair.
By increasing the gelatin (and adding a little collagen), you get a marshmallow that actually contributes to your protein intake while still being soft, fluffy, and perfectly sweet.

Ingredients

Base recipe:

• 1 cup maple syrup

• 2 tbsp grass-fed gelatin (for higher protein; see notes)

• 1/3 cup water (for blooming)

• 1 tsp vanilla extract

• Pinch of salt

Optional protein boost:

• 2–4 tbsp collagen peptides, added during final whipping

Instructions

1. Bloom the gelatin

Add 1/3 cup water to the bowl of a stand mixer.
Sprinkle 2 tbsp gelatin evenly over the top and let it bloom for 5–10 minutes.

2. Heat the maple syrup

Pour 1 cup maple syrup into a small saucepan with a pinch of salt.
Bring to a gentle boil over medium heat and cook for 6–8 minutes, or until it reaches 240°F (soft-ball stage).
If you don’t want to use a thermometer, heat until it’s bubbling vigorously and thickening slightly.

3. Whip it

Turn the mixer to low to break up the bloomed gelatin.
Slowly pour the hot maple syrup down the side of the bowl.
Once everything is in, turn the mixer to high.

4. Whip until fluffy

Whip for 7–10 minutes until the mixture becomes light, glossy, and tripled in volume.
Add vanilla extract in the last 30 seconds.

Optional: Add 2–4 tbsp collagen peptides in the final 60 seconds of whipping for extra protein without changing the texture.

5. Pour and set

Line an 8×8 pan with parchment and lightly grease it.
Spread the marshmallow mixture evenly into the pan using a greased spatula.
Let it set at room temperature for 4 hours, or overnight.

6. Slice and store

Cut into squares with a knife dusted in arrowroot or gelatin (optional, but keeps edges clean).
Store in an airtight container for up to 5 days.

Protein + Macro Breakdown

With 2 tbsp gelatin + 4 tbsp collagen (protein-boost version):
Full batch:

• Calories: ~966

• Protein: 26g

• Carbs: 210g

• Fat: 0g

Per marshmallow (cut into 16 squares):

• Calories: ~60

• Protein: 1.6g

• Carbs: ~13g

• Fat: 0g

If you want to hit a different protein per piece, I can customize ratios.

Tips for Perfect Maple Marshmallows

• Use Grade A dark maple for the richest flavor.

• For a softer marshmallow, add 2 extra tablespoons of water to the bloom.

• For a firmer, higher-protein marshmallow, increase gelatin to 3 tbsp (gummier and great for cocoa).

• Maple scorches faster than sugar — if roasting, keep the flame low.

• Mini cubes freeze beautifully for topping smoothies or hot chocolate.

FAQ

Can I make these without a stand mixer?
Yes — a powerful hand mixer works, you’ll just whip 1–2 minutes longer.

Can I use honey instead of maple?
Yes, but the flavor becomes stronger and they set a bit firmer.

Do marshmallows really need collagen?
No — it’s optional. Gelatin provides the structure; collagen simply bumps the protein without affecting texture.