The first time I made marshmallows, it was a "duh, that was easy, why didn't I make them before instead of paying $6.00 for corn free marshmallows," kinda moment.
I am now excited to say, I rock at making sugar free ones too! Easy, peasy... And they taste WAY better then store bought ones. Plus if you use xylitol, they are good for your teeth. FOR REALS! They both toast fairly well for s'mores, which we ALL KNOW is the main reason for marshmallows? Am I right?
Shall we begin?
Let's.
Marshmallows (of the sugar free variety)
Sugar Free Ingredients
2 tablespoons gelatin (Use Great Lakes - it’s made from pastured cows w/ no
antibiotic in their feed)
1/2 cup cold water
2 cups of xylitol (or other sweetener such as Swerve or Just Like Sugar ~ you may need to adjust amounts needed.)
1/2 cup hot water
1/2 cup cold water
2 cups of xylitol (or other sweetener such as Swerve or Just Like Sugar ~ you may need to adjust amounts needed.)
1/2 cup hot water
Optional ingredients:
5 drops vanilla stevia
1 teaspoon vanilla extract
5 drops vanilla stevia
1 teaspoon vanilla extract
Directions for making marshmallow:
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Let the gelatin sit to soften, while the water and sugar are cooking.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Let the gelatin sit to soften, while the water and sugar are cooking.
Combine 1/2 cup water and sugar in a small
sauce pan, and stir over medium-high heat until sugar is dissolved.
Stop stirring, and place a candy
thermometer into sugar water; scrape sides of pan if sugar crystals have
splattered up.
Boil sugar water until temperature
reaches the soft-ball stage (238-240 degrees).
Remove syrup from heat, let cool
a few minutes. Add to softened gelatin. In the
mixer bowl, hand-stir the mixture a few minutes to cool and combine.
6.
Place bowl on the mixer stand. Using the whisk attachment of a mixer or
using a hand mixer on medium high whisk mixture until white peaks form and the
marshmallow mixture holds shape, 8 to 15 minutes.
(Add vanilla if desired and stevia
drops at this step if desired)
Moving quickly, add to a greased mold or into a bag. Pipe desired shapes. Dust with powdered sugar or colored sugar.
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| Mix gelatin with water and let sit. |
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| Combine sugar alternative and water, bring to a boil |
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| Beat softened gelatin and simple syrup |
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| Beat until soft peaks form. This is still too liquidy. |
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| Pour into greased pan. Let sit 4-6 hours before cutting. Dust with sugar after cutting and let air dry for 1-2 hours. |
Who knew you could make marshamallows? Sweet! No pun intended. One time I made my own graham crackers (when we were doing GF religiously) and I thought they tasted better than the store bought ones. I made a pumpkin pie with it. I also bought a package of GF graham crackers. So I had 2 pies. The homemade one tasted way better, if you asked me.
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