Sugar Free Marshmallows

recipe by Naomi Sherman

CATEGORY: Treats and Snacks

Nutrition Facts

DIETARY REQUIREMENTS: Sugar FreeDairy Free

CALORIES

14.2kcal

protein

0.48g

carbs

2.9g

fat

g

serves

Introduction

Think that you can’t have delicious, sweet treats when you’re cutting out sugar?

Think that the only sweet things that you can feed your kids are full of rubbish?

WRONG!

These yummy sugar-free marshmallows taste and feel like the ones you’re used to, you know the ones that are full of ingredients that you can’t pronounce?

These ones are made with healthy grass-fed gelatin which is good for your gut, your joints, your hair and your skin.
I mean, they’re practically a beauty supplement…right?
You should totally eat at least one every day, for your health.

The xylitol in these marshmallows allows them to be toasted or melted just like “normal” ones but remember to keep them away from your pets as xylitol is toxic to animals.

Make these marshmallows and use them in a recipe, then show me!

Make them. Post them. Tag me.
Enjoy!

Tags: Dairy Free,Keto,Sugar Free

The recipe

Ingredients

2 tablespoons of Grass-fed gelatin

3/4 cup of cold water

1 cup of xylitol (powdered) plus a couple of tablespoons for coating the tray

2 teaspoons of vanilla extract

Food colour, if desired

Directions

Step 1

Place ¼ cup of the cold water into a small bowl and sprinkle the gelatin over the top.

Step 2

Sit aside and allow it to bloom.

Step 3

Spray an 8 x 20 cm tin with a light coating of oil and then sprinkle a couple of tablespoons of the powdered xylitol into the pan and shake it around until the inside is coated (you can also line the tin with baking paper to allow for easy removal of the finished marshmallows.

Step 4

Add the remaining ½ cup of cold water, the powdered xylitol and the vanilla into a small saucepan and heat until the sweetener has dissolved.

Step 5

Place your bloomed gelatin into the bowl of your mixer and beat with a whisk attachment until the gelatin has broken up.

Step 6

Drizzle the hot syrup into the bowl with the mixer running on low until it is all combined.

Step 7

Increase the speed to medium and whip until the marshmallow is thick and fluffy and approx doubled in volume.

Step 8

Working quickly now, pout it into the dusted tin and smooth out.

Step 9

Allow to set at room temperature for a couple of hours before cutting with an oiled knife.