Homemade protein marshmallows perfect for all your holiday treats 🎄🍭
Ingredients
5 tablespoons unflavored gelatin (about 3 packets)
2 scoops ProDough Protein Powder
Pinch of salt
1 cup cold water (for blooming gelatin)
3/4 cup water (for syrup)
1 1/2 cups granulated sugar (Allulose sugar substitute works nicely)
1 tablespoon honey or corn syrup
1 teaspoon clear vanilla extract
2 tablespoons cornstarch + 2 tablespoons powdered sugar (mix together to prevent sticking)
Directions
1.Line an 8x8 inch pan with parchment paper. Lightly grease it and dust with cornstarch & powdered sugar mixture
2.Bloom the Gelatin: Pour 1 cup cold water into the bowl of a stand mixer. Sprinkle gelatin evenly over the surface. Let sit for 5-10 minutes to bloom. (It will thicken and absorb the water)
3.Make the Sugar Syrup: In a medium saucepan, combine: ¾ cup water + 1 ½ cups sugar + 1 tbs honey/corn syrup +
pinch of salt.
4.Stir gently over medium heat until sugar dissolves.
5.Increase to medium-high and cook until the syrup reaches 240 F (soft-ball stage) on a candy
thermometer - this takes about 7-9 minutes.
6.Remove from heat and stir in vanilla extract.
7.Whip the Marshmallow Base: Start the stand mixer on low speed. Slowly pour the hot syrup into the bloomed gelatin while mixing. Gradually increase to high speed and whip for 8-10 minutes, until it becomes thick, white, and
glossy and forms soft peaks. Add ProDough protein powder during the last 2 minutes of mixing to fully incorporate without
clumping.
8.Immediately pour the mixture into your prepared pan and smooth the top. Let it sit uncovered at room temperature for 4-6 hours, or overnight, until set.
9.Dust your cutting board with the cornstarch + powdered sugar mixture. Lift the marshmallow slab out, cut into squares, and toss each in the coating mixture.
10. Keep in an airtight container at room temperature for up to 1 week.