Sugar-Free Homemade Marshmallows Recipe

Introduction

These sugar-free marshmallows are a delightful treat for anyone looking to enjoy a sweet snack without added sugar. Made with natural sweeteners and a fluffy, light texture, they are perfect for snacking or adding to hot cocoa.

Ingredients

• 2 tbsp Unflavored gelatin powder
• 1 cup Water (warm, divided)
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend
• 1/4 tsp Sea salt
• 2 tsp Vanilla extract

Instructions

1. Step 1: Line an 8×8 inch (20×20 cm) pan with parchment paper and set aside.
2. Step 2: Pour 1/2 cup (118 mL) of warm water into a large bowl, just enough to cover the bottom. Sprinkle the gelatin over the water and whisk immediately. Set aside to bloom.
3. Step 3: In a large saucepan, combine the remaining 1/2 cup (118 mL) water, powdered sweetener, and sea salt. Heat over low to medium heat, stirring frequently until the mixture is hot but not boiling and the sweetener is dissolved. The mixture will shift from opaque to slightly translucent. Remove from heat as soon as bubbles form at the edges.
4. Step 4: Stir the vanilla extract into the hot mixture, then pour it into the bowl with the gelatin while whisking constantly.
5. Step 5: Using a hand mixer on high speed, beat the mixture for 12-15 minutes until it doubles in volume and forms fluffy, stiff peaks similar to whipped egg whites. Timing may vary depending on your equipment.
6. Step 6: Transfer the marshmallow mixture into the prepared pan and spread evenly.
7. Step 7: Refrigerate for at least 8 hours or overnight until the marshmallows are firm and no longer sticky. Use a sharp chef’s knife to cut into squares before serving.

Tips & Variations

• If you don’t have Besti powdered monk fruit sweetener, you can substitute with other powdered sugar-free sweeteners, but note texture may vary.
• For added flavor, try folding in a tablespoon of unsweetened cocoa powder or a few drops of peppermint extract before beating.
• Use a sharp, wet knife to cut the marshmallows cleanly and prevent sticking.

Storage

Store marshmallows in an airtight container at room temperature for up to two weeks. To keep them fresh longer, place parchment paper between layers to prevent sticking. For best texture, avoid refrigeration once set. If marshmallows become sticky, dust lightly with powdered sweetener before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these marshmallows without gelatin?

Gelatin is essential for the classic marshmallow texture. You can try using agar-agar as a vegetarian substitute, but the texture and firmness will differ significantly.

Why are my marshmallows sticky after setting?

Stickiness can occur if they haven’t set long enough or if humidity is high. Make sure to refrigerate for at least 8 hours and store them in an airtight container. Dusting with a bit of powdered sweetener can help reduce stickiness as well.

Sugar-Free Homemade Marshmallows Recipe

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★★★★★

4.7 from 70 reviews

• Author: Harry
• Total Time: 8 hours 20 minutes
• Yield: Approximately 36 marshmallow squares 1x
• Diet: Diabetic

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Description

This Sugar Free Marshmallows recipe offers a delightful treat without any added sugars, using powdered monk fruit and allulose blend as sweeteners. These marshmallows are fluffy, sweet, and perfect for snacking or adding to hot drinks, all while keeping it diabetic-friendly and low in sugar. Made with simple ingredients and straightforward steps, this recipe is easy to follow and results in soft, sticky marshmallows with a clean vanilla flavor.

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Ingredients

Scale 1x2x3x

Marshmallow Mixture

• 2 tbsp Unflavored gelatin powder
• 1 cup Warm water (divided into 1/2 cup for gelatin and 1/2 cup for syrup)
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend
• 1/4 tsp Sea salt
• 2 tsp Vanilla extract

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Instructions

1. Prepare the Pan: Line an 8×8-inch (20×20 cm) pan with parchment paper to prevent sticking and set it aside for later use.
2. Bloom the Gelatin: Pour 1/2 cup (118 mL) of warm water into a large bowl just enough to cover the bottom. Immediately sprinkle the unflavored gelatin powder over the water and whisk to combine. Set this aside to let the gelatin soften and bloom.
3. Make the Syrup: In a large saucepan, combine the remaining 1/2 cup (118 mL) of warm water, the powdered monk fruit allulose blend, and sea salt. Heat this mixture over low to medium heat, stirring frequently, until it becomes hot but not boiling. You’ll notice the mixture turning from opaque to slightly translucent. Remove from heat immediately once you see early bubbles forming around the edges to avoid boiling.
4. Add Flavor: Stir the vanilla extract into the hot syrup mixture to infuse flavor.
5. Combine with Gelatin: Pour the hot syrup mixture into the bowl with the bloomed gelatin while whisking constantly. This helps the gelatin dissolve completely and creates a smooth mixture.
6. Whip the Mixture: Using a hand mixer on high speed, beat the combined mixture for 12 to 15 minutes. The volume should double, and the texture will become very fluffy, resembling stiff egg white peaks. Depending on your mixer’s power and bowl size, this could take a bit longer.
7. Set the Marshmallows: Pour the fluffy marshmallow mixture into the prepared pan, smoothing the top if necessary.
8. Chill and Firm: Refrigerate the marshmallows for at least 8 hours or overnight until firm and no longer sticky to the touch.
9. Cut into Squares: Once set, use a sharp chef’s knife to carefully cut the marshmallows into squares for serving.

Notes

• Ensure the syrup does not boil – bubbling at the edges is the signal to remove from heat to keep the right consistency.
• Beating time may vary – keep mixing until you see the mixture double in volume and resemble stiff peaks.
• Use parchment paper to easily release marshmallows from the pan.
• Store marshmallows in an airtight container to maintain freshness.
• For variation, add different extracts such as peppermint or almond instead of vanilla.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: sugar free marshmallows, diabetic marshmallows, low sugar dessert, monk fruit marshmallows, homemade marshmallows, gelatin marshmallows