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Malt Caramel Marshmallows

with Collagen Beauty Caramel & Australian Gelatin
Gluten Free No Dairy Added
recipe-difficulty
Not too tricky
recipe-serves
12
ready-in
2.5hrs

Soft, fluffy and perfectly chewy, these homemade Malt Caramel Marshmallows are infused with Collagen Beauty for a rich malt caramel flavour while containing over 40g of protein in the batch! They're a fun treat to make, even more fun to share, and almost impossible to stop at just one.


Nutrition Information (per serve):
Protein: 4.3g
Carbohydrates: 16.3g
Fat: 0g

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric
  1. Line a 8 × 8 inch pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with tapioca flour so that the marshmallow doesn’t stick to the bottom.
  2. Place the Australian Gelatin and 1/2 cup of water in a mixing bowl to bloom.
  3. Heat the malt syrup, 1/2 cup water, vanilla, Caramel Beauty Collagen and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at soft boil stage. Remove from the heat. 
  4. Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. 
  5. Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes. 
  6. Pour mixture into the pan or container, and dust with tapioca flour on top.
  7. Refrigerate for 2 hours or until set.
  8. Once set, remove from the container and cut into (giant) squares. Enjoy!