Why Use Beef Gelatin Instead of Regular Gelatin?

Most supermarket gelatin, including the Knox brand found on almost every grocery shelf, is derived from pork. For anyone following halal or kosher dietary guidelines, or simply avoiding pork, that is a problem. Beef gelatin behaves identically in this recipe and gives you the same billowy, bouncy texture.

Grass-fed beef gelatin also brings a small nutritional bonus. It is rich in glycine and proline, two amino acids that support gut lining, joint health, and skin elasticity. You are not going to turn marshmallows into a superfood, but if you are going to eat them anyway, you might as well use an ingredient that does something useful. For more on that, see our full guide to beef gelatin benefits.

Not sure exactly what beef gelatin is or where it comes from? Our complete guide to beef gelatin covers everything from source to nutrition.

Ingredients

This recipe makes approximately 40 marshmallows in a standard 9×13 inch pan.

• 3 tablespoons grass-fed beef gelatin powder (halal certified if needed, such as NOW Foods or Hearthy Foods)
• 1 cup cold water, divided into two half cups
• 1 and a half cups granulated white sugar
• 1 teaspoon pure vanilla extract
• Powdered sugar and cornstarch for dusting (equal parts, about a quarter cup each)

For a refined sugar-free version, replace the granulated sugar with 1 cup of raw honey or pure maple syrup. The texture will be slightly softer and the flavor will be richer. The method stays exactly the same.

Equipment You Will Need

• Stand mixer or hand mixer with whisk attachment (this is not optional, you cannot whip marshmallow by hand)
• Medium saucepan
• Candy thermometer (strongly recommended)
• 9×13 inch baking dish
• Parchment paper or butter for lining
• Sharp knife or kitchen scissors for cutting

How to Make Beef Gelatin Marshmallows (Step by Step)

Step 1: Bloom the Gelatin

Pour half a cup of cold water into the bowl of your stand mixer. Sprinkle the 3 tablespoons of beef gelatin powder evenly over the surface of the water. Do not stir. Let it sit for 10 minutes. The gelatin will absorb the water and swell into a thick, spongy mass. This step is called blooming, and it is what makes the final marshmallow light and airy rather than dense. Do not skip it and do not rush it.

Step 2: Cook the Sugar Syrup

While the gelatin is blooming, combine the remaining half cup of water and the one and a half cups of sugar in a medium saucepan. Stir once to combine, then place over medium-high heat without stirring again. Clip your candy thermometer to the side of the pan. Cook until the syrup reaches 240 degrees Fahrenheit (115 degrees Celsius). This is called the soft-ball stage. It takes about 8 to 10 minutes.

If you do not have a thermometer, you can test the syrup by dropping a small amount into a glass of cold water. If it forms a soft, flexible ball that flattens when you remove it, it is ready. That said, a thermometer is worth the small investment for consistent results every time.

Step 3: Combine and Whip

With the stand mixer running on low speed, slowly pour the hot sugar syrup in a thin, steady stream down the side of the bowl onto the bloomed gelatin. Pouring down the side rather than directly into the whisk prevents the syrup from splattering. Once all the syrup is in, increase the speed to high.

Whip on high for 10 to 12 minutes. The mixture will go from a thin, pale liquid to a thick, white, glossy fluff that holds stiff peaks. Add the vanilla extract in the last minute of mixing. The bowl will feel warm to the touch throughout. This is normal.

Step 4: Transfer to the Pan

While the mixer is running, prepare your 9×13 inch pan. Grease it generously with butter, then dust with a thick, even layer of the powdered sugar and cornstarch mixture. This coating keeps the marshmallows from sticking without leaving a floury taste.

When the marshmallow fluff is ready, work quickly. Using a spatula greased with a little butter, scrape the mixture into the prepared pan and spread it into an even layer. It will be sticky. Smooth the top as best you can, then dust the surface with more powdered sugar and cornstarch.

Step 5: Set and Cut

Leave the marshmallows uncovered at room temperature for a minimum of 4 hours. Overnight is better. The gelatin needs time to fully set. Covering them while they are still warm traps steam and makes them sticky on top.

Once set, dust a cutting board with more powdered sugar. Run a butter knife or bench scraper around the edges of the pan, then turn the slab out onto the board in one piece. Use a sharp knife or kitchen scissors to cut into squares. Toss each piece in the powdered sugar mixture immediately after cutting to prevent sticking.

Tips for Perfect Beef Gelatin Marshmallows Every Time

Do not let the syrup go past 245 degrees. If it overheats, the marshmallows will be firm and chewy rather than soft and pillowy. Pull it off the heat the moment your thermometer reads 240.

Pour the syrup slowly. If you dump it in all at once the gelatin will cook unevenly and the texture will suffer. A thin, steady stream over 20 to 30 seconds is ideal.

Whip the full 10 to 12 minutes. Under-whipped marshmallows are flat and dense. The long whip time is what incorporates air and builds the structure.

Use cold water for blooming. Hot or even warm water starts dissolving the gelatin before it has properly hydrated, which weakens the set. Cold water only.

Be generous with the powdered sugar coating. This is the only thing standing between you and a sticky mess. Coat every cut surface immediately.

Are These Marshmallows Halal?

They can be. The halal status of this recipe depends entirely on which beef gelatin powder you use. If you use a halal-certified beef gelatin such as NOW Foods Beef Gelatin Powder or Hearthy Foods Beef Gelatin Powder, the marshmallows are fully halal. Both are widely available online and at health food stores.

The other ingredients in this recipe, water, sugar, and vanilla extract, are all halal by default. Just double-check that your vanilla extract is alcohol-free if you are being strict, as some vanilla extracts are made with a small amount of alcohol as a carrier. Look for pure vanilla powder or a halal-certified extract as an alternative.

For a full breakdown of which beef gelatin brands are halal certified and which are not, see our guide to is beef gelatin halal.

How to Store Homemade Beef Gelatin Marshmallows

Store cut marshmallows in an airtight container at room temperature for up to one week. Place a sheet of parchment paper between layers to prevent them sticking together. Do not refrigerate them as the moisture in the fridge makes the coating sticky and the texture rubbery.

For longer storage, marshmallows freeze well. Lay them in a single layer on a parchment-lined tray, freeze for two hours until solid, then transfer to a freezer bag. They keep for up to three months and thaw in about 20 minutes at room temperature.

Ways to Use Homemade Beef Gelatin Marshmallows

These marshmallows work in every situation where you would reach for the store-bought bag. Float two or three in a mug of hot cocoa and watch them melt into a creamy foam. Sandwich them between graham crackers with a square of dark chocolate for proper campfire-style s’mores. Toast them under a broiler for 30 seconds for a golden crust that cracks when you bite through it. Add them to rice crispy treats using the same ratio as the packet version.

If you enjoy making things from scratch with beef gelatin, try our beef gelatin gummies recipe next. Same approach, different result, equally good.

Which Beef Gelatin Powder Should You Use?

Any unflavored beef gelatin powder works in this recipe. For the best results and halal compliance, we recommend NOW Foods Beef Gelatin Powder as a reliable everyday choice, or Hearthy Foods Grass-Fed Beef Gelatin for a certified halal and kosher option. Great Lakes Wellness Beef Gelatin is also excellent for cooking and carries a kosher certification.

Avoid Knox gelatin, which is pork-derived. For a full side-by-side comparison of every major brand including price and performance, see our best beef gelatin powder buyer’s guide.

Frequently Asked Questions

The Bottom Line

Homemade beef gelatin marshmallows are one of the most satisfying things you can make from scratch. The process is simple once you have done it once, the result is genuinely superior to anything store-bought, and using a halal-certified beef gelatin powder means the whole family can enjoy them without any ingredient concerns. Bloom the gelatin, cook the syrup to 240 degrees, whip for 12 minutes, set overnight, and cut. That is the whole recipe.