Handmade Marshmallows Sugar Free Recipes

SUGAR FREE MARSHMALLOWS RECIPE (3 INGREDIENTS ONLY!)

Steps:

• Line an 8 x 8-inch pan with parchment paper and set aside.
• In a small bowl, add half your water and sprinkle the gelatin powder over the top. Let it sit for 10 minutes, for the gelatin to soak up some of the liquid and become slightly gooey.
• In a small saucepan, bring the remaining water and sweetener to a simmer on medium heat. Stir regularly, until it begins to boil. Let it boil for several minutes, before removing from the heat.
• Add the gelatin mixture into the bowl of a stand mixer. On low speed, turn the mixer on and mix for 30 seconds. Slowly add the boiling water/sweetener mixture, along with the vanilla extract, and beat for 10-12 minutes, or until stiff peaks form.
• Transfer the marshmallow mixture into the lined pan and use a rubber spatula to smooth it out as much as possible. Refrigerate it for at least 2 hours, or until set.
• Once set, use a slightly wet knife to cut pieces. Dust with keto powdered sugar and enjoy.

HOW TO MAKE SUGAR FREE MARSHMALLOWS

Steps:

• Prep a non metal baking dish with sugar free powdered sugar and then set this aside.
• In a mixing bowl (that you will be using with a mixer later on), combine together the gelatin packets and 1/2 cup of the cold water. Allow this to sit while you continue to work.
• Meanwhile, in a sauce pan set on medium, combine together your sugar alternative, optional salt and the remaining water. Stirring as you go, allow this to just about bubble( 8-10 minutes). Remove this from heat and stir in the vanilla extract.
• Now, start your mixer on slow (whisk attachment works best for me) with the first bowl that you had set aside. Gradually pour the contents of the second bowl along the inside of the mixing bowl. Allow the mixture to double in size- takes about 12-14 minutes in the mixer.
• Once the mixture has doubles in size, you can pour it into your prepped baking dish. Some folks like to sprinkle additional powdered sugar (alternative) on top of this. Allow it to cool uncovered before cutting into squares.

SUGAR-FREE MARSHMALLOWS RECIPE (KETO MARSHMALLOWS)

Steps:

• Line an 8x8 in (20x20 cm) pan with parchment paper. Set aside.
• Pour 1/2 cup (118 mL) warm water into a large bowl (it will barely cover the bottom of the bowl). Sprinkle gelatin over the water and whisk immediately. Set aside.
• Meanwhile, add remaining 1/2 cup (118 mL) water, powdered sweetener, and sea salt to a large saucepan. Heat over low to medium heat for a few minutes, stirring frequently, until the mixture is hot, but not boiling, and sweetener dissolves. (The color will change from opaque to slightly translucent, and remove immediately as soon as you see bubbles starting to form at the edges.)
• Remove from heat. Stir in vanilla extract. Pour the hot liquid into the large bowl with gelatin, while whisking constantly.
• Using a hand mixer on high power, beat the mixture for about 12-15 minutes, until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks. (The time could take longer depending on the size of your bowl and how powerful your mixer is.)
• Transfer the marshmallow mixture into the prepared pan.
• Refrigerate for at least 8 hours, or overnight, until firm and no longer sticky. Use a sharp chef's knife to cut into squares.

HOMEMADE MARSHMALLOWS

Steps:

• Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
• Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
• Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
• Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
• Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.

HANDMADE MARSHMALLOWS - SUGAR FREE

Steps:

• Put 1/4 cup cold water in a shallow soup bowl. Sprinkle the gelatin evenly over the surface of the water and let stand 5 minutes to soften. Bring the remaining 3/4 cup water to a boil in a small pot. Turn off the stove and add the gelatin; whisk until the gelatin is completely dissolved. Whisk in the vanilla and Splenda. Chill until the gelatin mixture is cool but not thickened, about 20 minutes, stirring every 5 minutes or so.
• When the gelatin is ready, beat the egg whites in a medium bowl until they form soft peaks. Slowly drizzle in the gelatin in a thin stream while beating. Beat until the mixture is light and fluffy but not dry. Pour into a shallow pan, 6x8" or 8x8". I lined my pan with nonstick foil just to be sure that they would come out later. Chill until set, at least 2-3 hours. Cut into 12 pieces and store in the refrigerator. They will keep for a few days.
• Do not freeze.