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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Add Flavor: Stir the vanilla extract into the hot syrup mixture to infuse flavor.
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.
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.
Set the Marshmallows: Pour the fluffy marshmallow mixture into the prepared pan, smoothing the top if necessary.
Chill and Firm: Refrigerate the marshmallows for at least 8 hours or overnight until firm and no longer sticky to the touch.
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