Sugar Free Marshmallow

Maria Emmerich

Prep Time 10

Course Dairy Free, Dessert, Nut Free, Snack

Cuisine American

Servings servings

Calories 4.6

Add gelatin to cold water and let sit for 5 minutes.
Meanwhile in sauce pan, stir all sweeteners, vegetable glycerine and hot water.
Heat the sweeteners on high until 245 degrees F (soft ball stage).
Gradually add the hot mixture to the gelatin mixture, stirring constantly. Then slowly add the vanilla and almond extract while stirring.
Use a stand mixer to beat on high until stiff peaks form. It will look like beaten egg whites.
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.
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.
For peeps, use natural yellow food coloring to color granulated swerve and dip the piped marshmallow shapes of chicks and bunnies in the erythritol to coat.
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.