Sugar Free Marshmallows Marshmallow Creme Recipes
HOW TO MAKE SUGAR FREE MARSHMALLOWS
The best homemade recipe for sugar free marshmallow! So delicious and easy to do! this is How to Make Sugar Free Marshmallows, keto-friendly.
Provided by SFD
Categories candy
Time 1h20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 1 mg, ServingSize 1 serving
SUGAR-FREE MARSHMALLOWS RECIPE (KETO MARSHMALLOWS)
A simple sugar-free marshmallows recipe with just 3 ingredients! These low carb keto marshmallows have the same flavor and texture you love, without sugar or corn syrup.
Provided by Maya | Wholesome Yum
Categories Dessert
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 4 kcal, Carbohydrate 0.1 g, Protein 0.7 g, Sodium 38.8 mg, Sugar 0.1 g, Fat 0.1 g, SaturatedFat 0.1 g, ServingSize 1 serving
SUGAR-FREE MARSHMALLOWS & MARSHMALLOW CREME
Courtesy of Low Carb Luxury. I tried it and it's good! Problem is, it sets into marshmallows soon, so it's not a creme for long, but good news is it can be microwaved. On regular power, it melts within 3-5 second. Might want to adjust power. If you want to use the creme, do either the microwave or use right after you make it. I used it for gbmom's Light Rocky Road Brownies.
Provided by nomnom
Categories Dessert
Time 40m
Yield 1 pint approx.
Number Of Ingredients 7
Steps:
- Sprinkle gelatin over cold water in a mixing bowl.
- Set aside for 5 minutes to soften.
- Add to boiling water in saucepan; cook and stir until gelatin is dissolved.
- Remove from heat.
- Cool to consistency of thick syrup.
- Stir in Splenda® and vanilla (and marshmallow flavored oil if using.).
- Beat egg whites till soft peaks begin to form.
- Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
- Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow crème, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.
- If making marshmallows, continue-- For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.
- For larger marshmallows, or marshmallow"eggs"-- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled.
- Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow"eggs" Then pour the marshmallow creme filling into the little"moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set If you make the"eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.
- The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
- Or use the marshmallow crème wherever your creative mind takes you!
- 5 carbs in entire recipe for marshmallow crème.
- Adjust as needed when making formed"eggs", etc.
Nutrition Facts : Calories 206.5, Fat 0.2, Sodium 213.4, Carbohydrate 18.2, Sugar 16.2, Protein 28.8
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