Homemade Marshmallows (Made with Grass-Fed Gelatin) & How to Roast Them

This simple maple vanilla marshmallow recipe is from Noelle Kovary (you can find the recipe and more on her instagram @noellekovary).

The great thing about these marshmallows is that the main ingredient is grass-fed beef gelatin. Traditional nose-to-tail diets contained a lot more gelatin. Today’s modern diet contains mostly muscle meats. To counterbalance that, it’s a good idea to add gelatin to your life, especially with a meat-based meal. A diet high in gelatin will improve your skin, hair, joints and gut. It’s also a good source of copper and protein. If you want to learn more, Chris Kresser has a great article about the benefits of gelatin (click here).

Two brands of gelatin that I like:

• Perfect Supplements gelatin
• Aspen Naturals gelatin

Roasting adds a depth of flavor to these already delicious marshmallows.

To roast: put your marshmallows on a heat-safe plate and remove all flammable items from the surrounding area. Keeping the flame at a distance, slowly roast the top of the marshmallows until golden brown using a culinary torch. Keeping the flame at a distance will help warm the entire marshmallow without the top browning too quickly.

Use these roasted marshmallows to make s’mores indoors or make a delicious cup of espresso hot cocoa.

• A small saucepan
• A small bowl
• Measuring spoons
• A stand mixer or hand mixer
• A storage container (I used a 9″ x 6″ baking dish)
• A culinary torch (for roasting)