Whip up these Salted Caramel Collagen Marshmallows for a sweet treat that actually pulls its weight. They’re light, fluffy, and loaded with our Salted Caramel Collagen Peptides for a sneaky hit of support for your skin, joints and recovery. Perfect post-training or just because.
Step 1: Bloom the Gelatine
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Add ½ cup of cold water to a large mixing bowl.
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Sprinkle the gelatine over the top and let it sit for at least 5 minutes to bloom.
Step 2: Prep Your Pan
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Line a 9x9” square baking pan with parchment paper and give it a light spray of oil.
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Dust 2 tbsp of arrowroot starch evenly over the bottom.
Step 3: Cook the Syrup
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In a small saucepan over medium-high heat, add the other ½ cup of water, honey (or agave), vanilla and sea salt.
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Bring to a boil and let it simmer for around 10 minutes.
Step 4: Combine & Whip It Good
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With your stand mixer on low, slowly pour the hot syrup into the bloomed gelatin.
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Once it’s all in, turn it up to high and whip for 2–3 minutes – you're aiming for fluffy, thick and triple the volume.
Step 5: Add the Collagen
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Sprinkle in your Salted Caramel Collagen Peptides and mix for another 30 seconds or so – just until it's all combined.
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Real ingredients, no fuss.
Step 6: Set & Chill
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Pour the marshmallow fluff into the prepped tin and smooth the top.
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Pop it in the fridge for 2 hours until set and no longer sticky.
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Optional (but highly recommended): drizzle caramel and finish with flaky sea salt.
Step 7: Slice & Store
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Cut into squares with a sharp knife.
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Store in a covered container at room temp for up to a week (or 5 days if you’ve subbed in agar).
