I’ve always been intimidated by the idea of making marshmallows from scratch. Something about boiling sugar and using gelatin seemed way too technical for my kitchen skills. But after finding myself with an extra scoop of protein powder and a serious craving for something sweet but still somewhat nutritious, I decided to give it a try. These honey vanilla protein marshmallows are a game-changer – they’re pillowy soft with a subtle honey sweetness and a protein boost that makes them feel almost virtuous. The best part? They’re actually so much easier to make than I expected! Now, I keep a batch in my fridge for a quick sweet treat or to elevate my morning coffee or hot chocolate.
Making Honey Vanilla Protein Marshmallows
Making these protein-packed marshmallows is surprisingly straightforward, though you do need to work quickly once you start. I recommend reading through the entire recipe first and having all your ingredients measured and ready to go.
First, prepare your loaf pan by thoroughly coating it with cooking spray. This step is crucial—marshmallows are incredibly sticky, and you’ll thank yourself later for being generous with the spray. Next, combine water and beef gelatin in your stand mixer bowl. The gelatin gives marshmallows their signature bounce and texture while also adding a protein boost.
While the gelatin blooms, you’ll cook your sugar mixture. This is where a candy thermometer comes in handy, though I’ve included some visual cues if you don’t have one. Once your sugar syrup reaches the right temperature, you’ll add it to the gelatin and let your mixer do the hard work. The transformation is almost magical – watching the mixture go from a thin liquid to a thick, glossy cloud is so satisfying!
The addition of vanilla extract and protein powder or collagen peptides enhances the flavor and increases the nutritional value. After mixing until fluffy and opaque, you’ll need to work quickly to transfer the mixture to your prepared pan. After an hour in the refrigerator, you’ll be ready to cut and coat your marshmallows with powdered sugar.
These marshmallows are perfect on their own as a sweet protein-packed snack, but they’re also amazing melted into hot chocolate or coffee, or even used in s’mores for a slightly healthier twist on the classic treat. Store them in the fridge, and they’ll keep beautifully for up to a week – if they last that long!
Honey Vanilla Protein Marshmallows
Equipment
- Stand Mixer
- 9×5 Loaf Pan
Ingredients
- 1/2 cup water divided
- 1/2 cup sugar
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1 tbsp beef gelatin
- 1 scoop collagen peptides or protein powder
- 2 tbsp powdered sugar
Instructions
- Spray your 9×5 loaf pan well with cooking spray, ensuring it’s coated everywhere with a thin layer. Set aside.
- Combine 1/4 cup water and 1 tbsp beef gelatin in the bowl of a stand mixer (or use a metal bowl and hand mixer) and stir together until no lumps remain.
- In a small saucepan, combine remaining 1/4 cup of water, sugar, and honey and bring to a gentle boil. Cook until it reaches 240°F (it should take 6-8 minutes, be patient)! Use a candy thermometer to check the temp, or if you don’t have one, time it for closer to 8 minutes and watch that the texture becomes like a thick syrup (similar to how the honey started – as you pull the spoon from the mixture it should start to almost make strings resembling hair).
- Once boiled down to 240°F, add it into your gelatin mixture in your stand mixer and mix on medium-high for 7-8 minutes, until thick and glossy.
- Add in vanilla and protein powder and continue mixing for another 2-3 minutes, until the mixture is opaque, fluffy, and sticky.
- Work quickly to scoop the marshmallow mixture into the prepared pan, using an oiled spatula to smooth the top if needed.
- Let chill in the fridge for at least an hour before cutting.
- To cut, use a sharp knife and cut into cubes. Toss each marshmallow in powdered sugar to prevent them from sticking to everything.
- Store in an airtight container in the fridge for up to a week. Enjoy!
