Been wanting a marshmallow recipe for a few years, just haven't had a chance to figure it out until now and I am soooo happy I did. I got to eat my first S'more since going keto in 2020 and it was glorious!!! And for about 10 dollars in ingredients and about an hour of work you get 1 and a half pounds of marshmallows!!!
The easiest way to make this recipe is to watch the tutorial on YouTube- https://youtu.be/jVki763CD-E
The only sweetener that I have worked with that works in making a cooked sugar recipe is allulose. Other brands have come out with marshmallows that use other sweeteners but they have the science and big business ingredients to figure out how to stabilize other sweeteners to make the marshmallows not crystalize. Allulose still doesn't act the same as regular sugar so I had to do a little testing to figure out how to make the marshmallows set as they should. For regular marshmallow you have to have the sugar at a hard pliable ball stage around 250 degrees Fahrenheit. Allulose on the other hand doesn't get to a pliable hard ball stage until reaching 325 degrees Fahrenheit and starts to caramelize. So in turn the marshmallows get a caramel color after a few day and has a caramel flavor to them, which is delicious anyways but won't taste exactly like regular vanilla marshmallow you buy from the store. To amp up the caramel flavor I ended up adding caramel extract and a little bit of vanilla to the marshmallow. I tried just adding the vanilla extract but I can't say I tasted the vanilla much over the caramel flavor the sweetener already adds to the marshmallows. The best way to get the right temperature on the sweetener and water mixture is to keep swirling it and temping it with a laser thermometer. If you don't have one or want to check to make sure it is at the right consistency for the marshmallows, you can dip a spoon into the sweetener then into a container of ice water and check the sweetener to make sure its a hard pliable ball. But if it's at the right temperature make sure to pull it off the heat right away to make sure it doesn't go too high in temperature.
For the gelatin I used an unflavored pork gelatin, you can use beef gelatin but the marshmallows will be a bit stiffer. Or you can try to reduce the amount by a 1/2 tsp. if using the beef gelatin. I had to increase the gelatin in the sugar free recipe because our sweetener is a little less stabilizing than regular sugar.
I do suggest using a scale and gram measurements to make sure the ratios are correct so that the marshmallows will set properly. Measuring with cups and measuring spoons always has a margin of error and grams are a very small increment of measurement.
You can put them into an 8x8 pan or a 9x13 pan. An 8x8 will make a thick marshmallow and a 9x13 will give you a thinner marshmallow. No matter what you need to use a solid fat to coat the pan that you will be using in order for them not to stick to the pan. Then the last thing you need is a powdered sweetener to keep them from being sticky on the outside. I added a tiny bit of arrowroot to the sweetener just to insure they wouldn't stick. Don't know if it is definitely necessary but it doesn't add any carbs to the marshmallows because you don't even use all the mixture, I just keep a batch of sweetener and arrowroot combined to make more batches of marshmallows.
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Butane canister torch - https://amzn.to/3vCXanK
Wilton 9x13 Pan- https://amzn.to/4ecH3nV
Scale - https://amzn.to/339tsKN
Silicon spatulas- https://amzn.to/3u8rQNw
Infrared Thermometer - https://amzn.to/3awzMQB
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Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K
Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd
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Lakanto powdered monkfruit/erythritol- https://amzn.to/3eHaz7u
Anthony's powdered monkfruit/erythritol - https://amzn.to/3oqS241
So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag
Unflavored Pork Gelatin- https://amzn.to/4ccO860
Big Box of Allulose - https://amzn.to/3kNPM6G - one I use most often
Splenda Allulose - https://amzn.to/3hdAINj
It's Just Allulose - https://amzn.to/38OA4RQ
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They keep on your counter top in an air tight container or a ziplock bag for...so far it's been over 1 month and they are still good. They do turn back to caramel colored once they have sat for a few days but they are still perfectly good.
Sugar Free Marshmallow Recipe
140g/2/3 Cup Water
500g/ about 3 Cups + 2 Tbs. Allulose
120g/ about 1/2 Cup +2 Tbs. Water
28g/ about 3 Tbs. + 3/4 tsp. Unflavored Pork Gelatin
1/4 tsp. Salt
3/4 tsp. Extract (caramel or vanilla or both)
Butter or coconut oil to grease the pan
1/2 Cup Powdered sweetener + 1/2 tsp. Arrowroot to dust the marshmallows
Instructions:
Measure the allulose and first amount of water into a medium sized sauce pot and place over medium heat, stir initially to dissolve the sweetener, after the sweetener is dissolved do not stir again
While that is cooking, measure out the second amount of water into a stand mixer bowl and sprinkle the gelatin over the water to let bloom
Measure out the salt and extract into 2 small bowls and have a place to set the hot pot off the heat once it's done
When the gelatin is bloomed give a little mix with the whip attachment to break it up and place it onto the mixer, ready to turn on and stream in the sweetener
Once the sweetener starts to turn golden, swirl the pan and temp. the mixture until it reaches 320-325 degrees, if you don't have a laser thermometer, you can dip a spoon into the sweetener then into a container of ice water and check the sweetener to make sure its a hard pliable ball
Once you've reached the right temperature pull it off the stove and place on a heat proof surface until the bubbles subside
Once the bubbles subside, turn the mixer onto speed 4 and slowly drizzle the sweetener syrup down the side of the bowl in a steady stream, making sure to not hit the whip, should take about a minute to add
When all the sweetener is added, turn the mixer up to speed 5 for about 4 minutes then up to speed ten
While it's whipping, grease either an 8x8 pan or a 9x13 pan with butter or coconut oil. An 8x8 will make a thick marshmallow and a 9x13 will give you a thinner marshmallow and oil a rubber spatula
When the mixture is pale and and around 120 degrees, slow the mixer down and add the extract and salt then turn back up to speed ten, until it is tripled in volume, white and pulling away from the sides of the bowl and balling in the whip attachment around 110-115 degrees
Once the marshmallow stops rising, is pale and coming away form the sides, work fast before the mixture cools to much and with an oiled spatula, spread into prepared pan
Sprinkle with powdered sweetener and pat out evenly, then let air dry for 6-12 hours before cutting
When the marshmallows are set, make your sweetener and arrowroot mixture and sprinkle a cutting board where you want to cut the marshmallows, release the marshmallows from the pan onto the dusted cutting board and cut with an oiled knife into desired shapes, sprinkling with the sweetener/arrowroot mixture as you make new cuts.
Once they are all cut, dust and roll them around in the dusting mixture and put into an airtight container to store
Can toast on a metal poker over a campfire, it will melt but not set on fire so be careful how close it is to flame. Can also use the stove or a butane torch
Macros: Makes 28 ounces
1 Ounce Macros:
10 Calories
0 Carbs
0 Sugars
20mg Sodium
1 g Protein
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