If you’ve ever wished marshmallows could be gut-friendly, refined sugar-free, and actually benefit your skin and joints—you’re in luck. These Healthy Collagen Marshmallows are naturally sweetened with honey, made with just 5 simple ingredients, and come together with no corn syrup. They’re the perfect healthy treat!
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Why You’ll Love These Healthy Collagen Marshmallows
Easy to Make: No candy thermometer needed—just a simple boil and whip!
Packed with Protein: Thanks to collagen peptides, these marshmallows aren’t just fluff—they have a little substance too.
No Refined Sugar: Naturally sweetened with honey.
Good for Your Gut & Skin: Collagen supports healthy skin, joints, and digestion.
Perfect for Healthy Snacks or Desserts: A fun, nostalgic treat that won’t spike your blood sugar.
Melts perfectly: in your coffee or hot choc!!
Ingredients You’ll Need to Make Healthy Collagen Marshmallows:
1 cup water
3.5 tbsp gelatin (about 35g)- I use Nes Proteins Grass Fed Beef Gelatin
70g honey
30g collagen peptides – I use Nutra organics (vanilla flavour)
1 tsp vanilla extract
Macros for Healthy Collagen Marshmallows
Each batch makes around 42-48 marshmallows (depending how big you make them):
Macros per Marshmallow (42):
Calories: 10
Carbohydrates: 1g
Protein: 1g
Fat: 0g
Macros per Batch:
Calories: 440
Carbohydrates: 63g
Protein: 52g
Fat: 0g
Cooking Tips for Perfect Healthy Collagen Marshmallows
- Use a Candy Thermometer (if you can)
While you can eyeball it, using a candy thermometer ensures your honey mixture reaches the “soft ball stage” (around 112–115°C / 235–240°F) — this creates that perfect fluffy marshmallow texture.
*If you’re not using one, boiling for exactly 12 minutes on medium heat usually gets you close!
2. Bloom Your Gelatine First
Mix the gelatine with water first (let it sit 5–10 minutes) before adding the hot honey — this helps prevent clumping and ensures a smoother texture.
3. Use a Stand Mixer (If You Have One)
Whipping hot sugar syrup takes effort — a stand mixer is ideal. But you can use a hand mixer! I use my trusty old Kitchen Aid Stand Mixer
4. Whip Until Thick and Glossy
Beat for around 6-8 minutes or until the mixture triples in volume and forms thick, glossy peaks. It should hold its shape like meringue. Don’t stop too early!
5. Work Quickly When Pouring
Once whipped, immediately pour into your lined tray — it starts to set fast! Use a silicone spatula sprayed with a little oil to spread it evenly.
6. Let Them Set Undisturbed
Leave the marshmallows to set at room temperature for at least 6 hours or overnight. OR refrigerate for 1-2 hours (will give a more firm texture)
7. Dust to Prevent Stickiness
Finish with a dusting of arrowroot flour, coconut flour, or even protein powder to keep them from sticking to each other.
How to Store Homemade Marshmallows
Room Temperature (Ideal Conditions):
If stored in an airtight container, in a cool, dry place– they can last 2–3 weeks
Fridge:
Will last up to a month, but may get slightly more firm or “sweaty” due to moisture. If storing in the fridge, layer with parchment paper.
Freezer:
Yep — they freeze really well! Store for 1–2 months and thaw at room temp before serving.
Important Notes:
- Because there’s no corn syrup or stabilizers, they are a bit more sensitive to humidity and temperature swings.
- If it’s hot or humid, shelf life will shorten, and they may melt, become sticky, or grow mold faster.
- A sprinkle of starch (like tapioca, arrowroot, or coconut flour) can help extend shelf life and prevent sticking
Serving Tips for Homemade Healthy Marshmallows
- Dust with a bit of coconut flour or tapioca starch to prevent sticking.
- Pair with dark chocolate or use in healthy s’mores.
- Great in hot drinks—add to coffee or hot chocolate!
- Slice into fun shapes using cookie cutters.
FAQ
Are collagen marshmallows good for you?
Yes! These marshmallows are made without refined sugar, and the collagen offers benefits for skin, hair, nails, and joint health.
What’s the difference between gelatin and collagen in this recipe?
Gelatin gives the marshmallows their signature bounce, while collagen peptides boost the protein and health benefits without changing the texture.
Can I swap honey for maple syrup or other sweeteners?
You can try maple syrup, but the texture may be slightly softer. I recommend sticking to honey for best results and stability.
Inspired by Dani’s Healthy Eats
Healthy Collagen Marshmallows- No Refined Sugar & High Protein!
Ingredients
- 1 cup water divided into two 1/2 cups
- 3.5 tbsp gelatine powder 35g
- 1 tsp vanilla extract
- 35 g collagen powder vanilla or unflavoured
- 70 g honey
Instructions
- In a large mixing bowl, add 1/2 cup water, gelatine, and collagen powder. Stir and let it sit for 5–10 minutes to bloom.
- In a small saucepan, combine the remaining 1/2 cup of water with honey. Bring to a boil over medium heat. Let it gently boil for 12 minutes. (Optional: Use a candy thermometer and stop when the mixture reaches 112–115°C / 235–240°F — soft ball stage.)
- Remove the honey mixture from heat and add the vanilla and collagen powder, mix until well combined.
- Carefully pour the hot honey mixture into the bloomed gelatine mixture. Immediately start whipping on high speed using a stand or hand mixer for 8–10 minutes, until the mixture becomes thick, glossy, and triples in volume.
- Pour into a lined or lightly greased square baking tin (8×8” works well). Smooth the top with a silicone spatula. Let it set at room temperature for at least 6 hours or overnight.
- Once fully set, use a hot, sharp knife to slice into 42-48 squares. Dust with arrowroot starch or protein powder to prevent sticking.
Notes
If stored in an airtight container, in a cool, dry place– they can last 2–3 weeks Fridge:
Will last up to a month, but may get slightly more firm or “sweaty” due to moisture. If storing in the fridge, layer with parchment paper. Freezer:
Yep — they freeze really well! Store for 1–2 months and thaw at room temp before serving.
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