HOMEMADE MARSHMALLOWS

Who says marshmallows are just for campfires and hot chocolate? These homemade marshmallows are secretly working overtime to support you during pregnancy and postpartum. Thanks to the superstar ingredient, gelatin, they’re packed with collagen to promote tissue elasticity and recovery. But don’t let their nutritional benefits fool you — they’re fluffy, sweet, and totally indulgent. Think of them as a treat with a mission.  

INGREDIENTS:

- 3 tablespoons gelatin  

- 1 cup cold water, divided  

- 1/2 cup maple syrup  

- 1/4 teaspoon vanilla powder  

- Pinch of salt  

METHOD:

1. In a mixing bowl, sprinkle the gelatin over 1/2 cup of cold water. Let it bloom for 10 minutes — yes, that’s what it’s called, and yes, it’s as fancy as it sounds.  

2. Meanwhile, in a saucepan, combine the maple syrup, remaining 1/2 cup of water, and salt. Bring it to a boil and then let it cool slightly (you’re making molten sugar, not candy napalm).  

3. With the mixer on low speed, slowly pour the warm syrup into the bloomed gelatin. Prepare to witness some science magic.  

4. Crank up the mixer to high and let it whip until the mixture becomes thick, fluffy, and marshmallow-like (around 10 minutes). If you’ve ever dreamed of whipping clouds, this is your moment.  

5. Add the vanilla powder and mix until combined.  

6. Pour the marshmallow mixture into a greased or parchment-lined pan, smoothing the top with a spatula. Try not to eat half of it off the spoon (but if you do, I won’t judge).  

7. Let it set at room temperature for 4 hours or until firm. Good things come to those who wait.  

8. Once set, cut into squares and prepare for your taste buds to do a happy dance.  

These marshmallows aren’t just a treat — they’re a little bite of collagen-packed, tissue-repairing goodness. Perfect for pregnancy and postpartum, they’re proof that self-care can (and should) taste delicious. So go ahead, enjoy a few — your body will thank you.