Probiotic Marshmallow Creme
This is a fabulous creamy marshmallow topping. You can use it in hot chocolate – try my Prebio Hot Chocolate. It's wonderful for my homemade gelatin and is also wonderful spread on my Sourdough Chocolate Graham Crackers. Gelatin has made such a difference in my life. Collagen peptides, or powdered gelatin, are 98–99% protein and abundant in amino acids. They are the richest food source of the amino acid glycine. Glycine is used by your body to create proteins, needed for the growth and maintenance of tissue and for making important substances such as hormones and enzymes. Glycine even helps us sleep and reduce inflammation. Studies show that your body can make it, but most people won't make enough to cover their needs. Just wait till you taste the gelatin topping that tastes like marshmallows and is so good for you! Who knew that something so yummy could be so good for you. You can even freeze it so you always have it on hand!
- ½ cup water
- 1 cup honey
- 1 teaspoon Celtic Sea Salt
- 2 teaspoons Vanilla extract
- 2 teaspoons unflavored gelatin powder – grass fed
- ⅛ teaspoon Cutting Edge Cultures – optional
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- Add honey, water, vanilla, and salt to a saucepan. Heat on medium-high until the mixture gets to 220°F on a candy thermometer. It will boil and have big bubbles.
- Pour the mixture into a stand-up mixer bowl. Let it cool for 10 minutes and then add gelatin, mix a little, and let sit for 5 minutes.
- Turn on the mixer and beat with the whisk attachment. After 6 minutes, add the Cutting Edge Cultures (if you're using it) and continue to beat longer for 10 -15 minutes, or until the color changes to white and it gets thick and you can form a peak with a spoon. This can take a while so be patient. It's worth it.
- Store in the refrigerator for up to 4 days or in the freezer for a month. It will be soft and ready to use within minutes of removing it from the refrigerator