Sugar Free Marshmallow

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Sugar Free Marshmallow

Posted by cemmerich in Uncategorized 18 Jun 2014

Testimony of the Day

Phone Consult Photo Testimony: “After our phone consult I was inspired to take the leap and clean my pantry! I CAN do this!” – Kelly

Just think about the money you will save on NOT purchasing these foods!

30 Day Meal Plan SAVING Money Testimony: “I just wanted to let you know that I was a little concerned when I looked at your meal plan, everyone I seen on your blog had a lot of weight to loose. I only had 15lbs to get to my goal weight. The last 15 are always the stickest!!! I was spending 2 1/2 hrs in the gym aday, running 10 miles and lifting. I have been eating the Maria way for 1 week and am down 7lbs!!!! I feel amazing!!! I now am in the process of adjusting my whole family. My husband is a professional athlete and usully eats a very large amout of calories to just get him through his workout and daily activities. He is now eating normal sized meals and has tons of energy!!! This plan I thought was going to be super expensive just to feed him! It is saving us money at this point! Just want to give you a big THANK YOU!!!” – Kristin

To get started on your transformation, click HERE. 

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 Vegetable Glycerin 

Vegetable glycerin is something you may have never heard of but is an important ingredient in this recipe. It tastes sweet but it is not metabolized as sugar in the body and does not cause a rise in blood sugar. It is often used as a sweetener in foods marketed to diabetics. The reason you need it to make these marshmallows is because vegetable glycerin has a moisture-attracting property. The same way that adding glycerin to a lotion helps keeps your skin stay plump and soft, adding glycerin to foods, such as these marshmallows, helps them stay soft and chewy. 

Click HERE to find it on sale. 

 

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Sugar Free Marshmallow
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 2 TBS organic gelatin
  • ½ cup cold water
  • 1½ cup of Swerve
  • ½ cup hot water
  • ½ cup vegetable glycerine
  • 2 tsp vanilla extract
  • ⅛ tsp almond extract
Instructions
  1. Add gelatin to cold water and let sit for 5 minutes.
  2. Meanwhile in sauce pan, stir all sweeteners and hot water.
  3. Heat the sweeteners on high until 245 degrees F (soft ball stage).
  4. Gradually add the hot mixture to the gelatin mixture, stirring constantly. Then slowly add the vanilla and almond extract while stirring.
  5. Use a Kitchen Aid mixture to beat on high until stiff peaks form. It will look like beaten egg whites.
  6. Pour in lightly greased 8" square pan, or for thinner marshmallows, use a larger pan or add to piping bag and make desired shapes. Allow marshmallows to set (about an hour) and cut into desired size.
  7. Coat with desired coating (SMORE marshmallows; use healthified graham crackers and dark chocolate mixture, dip top of marshmallow in chocolate and then dip into crushed graham crackers) Or dust with cocoa powder.
  8. For peeps, use natural yellow food coloring to color granulated swerve and dip the piped marshmallow shapes of chicks and bunnies in the swerve to coat.
  9. HINT: if marshmallow is mixed to much and hardens or hardens as you are working, just warm up the marshmallow mix a bit and it will be usable. It works just like real marshmallows! Store in airtight container.
Notes
NUTRITIONAL COMPARISON
Traditional Marshmallow = 159 calories, 0.1g fat, 0.9g protein, 41g carbs
"Healthified" Marshmallow = 32 calories, 0.1g fat, 0.9g protein, 5g carbs (from sugar alcohol) so 0 effective carbs

 BOOK COMMENT

 Maria-I am loving your blog posts and stories from people who are sharing their various successes with you! I just got your three cookbooks in one and looking forward to trying the Chicken Parmesan tonight. Your book is way bigger than I ever expected and full of loads of important information to eat keto adapted. Thank you for sharing your stories with us. Thanks! Sherra

Click HERE to get your copy! Thanks so much for your love and support!

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 To make smore’s click HERE to find my “healthified” Graham Cracker.

Click HERE to find my “healthified” chocolate bar.

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  • Linda @ Fit Fed and Happy June 18, 2014 at 1:12 pm / Reply

    I’ve never heard of vegetable glycerin…where can I find this in supermarkets?

  • Dr. Mike Tremba June 18, 2014 at 1:40 pm / Reply

    Oh my goodness-I was recently feeling a little sad at the prospect of not having a healthified marshmallow recipe (would so love to have smores again). I just pinned this!
    Thanks SO much for the idea, Maria!

    • cemmerich June 18, 2014 at 2:13 pm / Reply

      Thanks!

  • Chris June 18, 2014 at 1:45 pm / Reply

    Will these ‘melt’ or ‘toast?’

    • cemmerich June 18, 2014 at 2:13 pm / Reply

      They should. :)

  • Sara June 18, 2014 at 3:49 pm / Reply

    Is this gluten free ?!

    • cemmerich June 18, 2014 at 8:24 pm / Reply

      Yes. All my recipes are. ;)

  • Tatti June 18, 2014 at 4:40 pm / Reply

    Do they have glycerin bitter after taste?

    • cemmerich June 18, 2014 at 8:26 pm / Reply

      Nope, it doesn’t. ;)

  • Serena June 18, 2014 at 5:21 pm / Reply

    Can I just use xylitol or erythritol instead of swerve? I don’t do the ‘digestive resistant starch’ that Swerve uses.

    • cemmerich June 18, 2014 at 8:31 pm / Reply

      Yes, that should work. :)

  • Barbara Linder June 18, 2014 at 5:21 pm / Reply

    Oh my gosh Maria!!! I was hoping you would post this!! Thank you soooo much!!!

  • Destiny June 18, 2014 at 6:27 pm / Reply

    I read that vegetable glycerin could be used in homemade ice cream to keep it soft in freezer. Never tried it.

  • Hannah June 18, 2014 at 7:00 pm / Reply

    Keep the recipes coming! I made the cheesecake ice cream last night… OMG! I have a question for you, Maria, and hope you have time to answer. I used to be “addicted” to chewing gum, but quit cold turkey once I started to eat the “Maria way”. I do miss it, and was wondering if this is an okay alternative? It’s sweetened with Xylitol? I don’t want to start a new addiction, but sometimes it would be nice to chew gum again :-) THANKS!!!!!

  • Leah June 19, 2014 at 5:00 pm / Reply

    I’m referring people to your website like crazy since I discovered you a few weeks ago :)

    What are your thoughts on coconut sugar – like those on : http://www.wildernessfamilynaturals.com/category/natural-sweeteners-coconut-sugar.php ? I know it’s not calorie free but is it a good substitute for those who are not pre-diabetic and are negatively affected by sugar alcohols?

    • cemmerich June 19, 2014 at 8:21 pm / Reply

      I talk about it in detail in my book Keto-Adapted. It is just sugar in the body. I don’t recommend it.

  • Laura June 19, 2014 at 6:12 pm / Reply

    What do you think of the concept “the smarter science of slim” by Jonathan Bailor?
    He recommends more protein, at least 30 grams (up to 50) at each meal to make protein synthesis possible and claims that less protein than that is just wasted and not used for new muscle tissue and repair in your body. He also says that the process of turning protein into sugar requires more steps (and uses up the calories of the protein at the same time during digestion and conversion), which is why the body is more likely to store carbs or fat as body fat (he points out that if there are too many fatty acids in the body, it will not burn the additional fat that is eaten but store it as fat – he is not against fats, but advises to choose wholefood-fats such as avocado, olives, coconut, cocoa).
    Bailor explains that although fat doesn’t spike insulin, it is also not as satiating as water, fiber (from low-starch vegetables) and protein.

    I have read keto-adapted two or three times but am still confused about these aspects. Thanks for reading!

    • cemmerich June 19, 2014 at 8:23 pm / Reply

      Well, I would have to completely disagree about fat not being as filling. The more fat my clients eat, the less calories they consume because they are full all day. Also, too much fiber can elongate the intestines and cause problems.

  • Candy June 20, 2014 at 9:53 pm / Reply

    Hi Maria I was just making your Danish recipe. I love it, but after looking at the package and adding it seems there are a lot more carbs than the recipe states. Any ideas?

    • cemmerich June 21, 2014 at 1:34 pm / Reply

      The carbs in erythritol (Swerve, etc) don’t count as they are not digestible. ;)

  • Sarah G June 22, 2014 at 10:28 pm / Reply

    I’m kind of “up a creek” with sugar substitutes. Tried them all and get stomach upset with all but stevia…JLS was somewhat ok but I can’t afford it with any frequency. I’m pretty much left with stevia, which is really not good on its own. I’ve been doing a honey/stevia combo out of desperation. Any other ideas would be much appreciated.

  • LeeAnn July 9, 2014 at 6:06 pm / Reply

    Maria, I made these the other day for my marshmallow-loving son. Although he normally doesn’t like my cooking, he did like these…and considering it’s the only marshmallow I’ll allow in the house, he’s not missing the other kind. I only had Swerve confectioners, so I used that. I did notice, they melt nicely, though they didn’t brown when I tried to ‘toast’ them. Thank you so much for the recipe!

    • cemmerich July 9, 2014 at 8:14 pm / Reply

      Awesome! Glad to help. :)

  • Olya August 1, 2014 at 8:39 pm / Reply

    Hi Maria, how can I heat the sugars to 245F? My thermometer did not move passed 210F but I went ahead and mixed this mixture with gelatin. It looks really liquidy, no stiff peaks:(, What am I doing wrong?

  • Olya August 2, 2014 at 1:30 am / Reply

    A part of the marshmallow mixture fell to the bottom and hardened as jello, the other part is a lot like marshmallow. In either case it turned out to be an amazing and healthy dessert. I will be making it over and over again!

  • Candace August 4, 2014 at 1:47 am / Reply

    I’m wondering if I could manage to make marshmallow whey crispies. Hmmmm. May have to work on that one.

    • cemmerich August 4, 2014 at 2:07 pm / Reply

      Hmm, not sure. Let me know if you try it. ;)

  • Amanda Reed August 12, 2014 at 3:09 am / Reply

    I’m wondering if these marshmallows would be toastable on a fire. I made a sugar free marshmallow recipe very similar to this one, no vegetable glycerine, and they melt into a puddle at the hint of heat.

    • cemmerich August 12, 2014 at 1:53 pm / Reply

      I think they should be. Let me know if you try. ;)

  • Michelle August 16, 2014 at 6:01 pm / Reply

    I just tried making these and somehow they are way too sweet, even for the kids. Is it possible to melt them down and add them into a new batch with no/little sweetener?
    Otherwise I love the texture!

    • cemmerich August 18, 2014 at 3:07 pm / Reply

      You can half the sugar if you like. ;)

      • Michelle August 18, 2014 at 3:09 pm / Reply

        Hi Maria, thanks for your feedback. I was also asking if I could melt down the current marshmallows and re-make. do you think that is possible to melt them down in the pot and bring it up to soft ball and then add to more water/gelatin and they would still (re)set?

        Thanks!

        Michelle

        • cemmerich August 18, 2014 at 3:30 pm / Reply

          Hmm, not sure if that would work or not. :)

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