MAKES 30 TO 40 MARSHMALLOWS. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 30 MINUTES.
*PLUS 4 TO 6 HOURS RESTING TIME. safflower oil, for brushing ½ oz unflavored gelatin powder ¾ cup pure maple syrup ¼ cup coconut sugar 1∕8 tsp sea salt
4 scoops (1∕4 cup) collagen powder (TRY: NeoCell Super Collagen)
1 tsp pure vanilla extract 1 cup potato starch
1. Lightly brush bottom and sides of an 8-inch square baking pan with oil. Line pan with parchment paper, with edges hanging over pan. Lightly brush parchment with oil; set aside.
2. Pour ½ cup cold water into the bowl of a stand mixer and sprinkle gelatin over top; let stand.
3. While gelatin is dissolving, in a heavy saucepan, combine maple syrup, ½ cup cold water, coconut sugar and salt; stir to mix well. Bring to a boil then reduce heat to medium and boil without stirring until a candy or digital thermometer measures 240°F, 7 to 8 minutes.
4. Remove from heat and turn mixer to low speed; slowly pour
hot maple mixture into gelatin and water. Increase speed to mediumhigh and whip for 10 to 12 minutes, until mixture is very thick, white and glossy. With mixer running, add collagen and vanilla and whip for 1 minute more.
5. Using a lightly oiled rubber spatula, scrape mixture into prepared dish. Smooth top and let mixture stand at room temperature for to hours, until ārm.
6. Pour potato starch into a wide shallow dish. Lightly coat a very sharp knife (not serrated) with starch. Using the edges of the parchment, lift marshmallows from baking pan and transfer to a cutting surface. Trim uneven edges from outside then cut remainder into 1-inch squares, coating knife with starch as needed to prevent sticking.
7. Toss marshmallows several at a time into dish with starch and coat all sides completely. Shake off excess starch. Serve immediately, or store in a sealed, airtight container at room temperature for up to 1 week. PER SERVING (2 marshmallows): Calories: 95, Total Fat: 0.5 g, Sat. Fat: 0 g, Carbs: 21 g, Fiber: 0 g, Sugars: 11 g,
Protein: 2 g, Sodium: 21 mg, Cholesterol: 0 mg