Marshmallows are one of those treats that you wouldn’t dream of eating on a sugar-free diet. Most of the sugar-free alternatives in stores are made with high-glycemic Maltitol. This recipe is simple and will not budge your blood sugar levels! All you need is a digital food thermometer and the rest is pretty simple.
Makes: 20 MARSHMALLOWS
Prep Time: 15 MINUTES (plus chilling)
Cooking Time: 10 MINUTES
5 ½ teaspoons powdered gelatin
4 free-range egg whites, at room temperature
½ cup (120 ml) water
1 2/3 cups (265 g) Sola sweetener
Seeds of 1 vanilla bean/pod
1 very small pinch of salt
1. Line a 7 x 7 square baking dish with parchment paper. Sprinkle the gelatin over ½-cup of water, whisk with a fork and let sit for 5 minutes to bloom (an important step for a lump-free dessert).
2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer) and whisk until stiff peaks are formed.
3. Place the bloomed gelatin and water mixture in a large saucepan and bring to a boil, add the salt and seeds from the vanilla bean, and whisk in the Sola sweetener. Continue to cook the mixture for approximately 10 minutes, until it becomes syrupy. Use a digital thermometer to check the temperature. Remove from the heat when it reaches 245F/118C.
4. With your mixer on full speed, slowly pour the syrup onto the egg whites and beat on full speed for 5 minutes, until light and fluffy. For pink colored marshmallows, add a few drops of natural red food coloring while the mixture is blending.
5. Pour the mixture into the baking dish in a smooth, even layer, and place into the fridge to chill and set for at least 2 hours.
6. When the marshmallows are set, remove the mixture from the fridge and cut into 20 squares. Store in the refrigerator until needed.
Banana Marshmallows: Omit the vanilla bean seeds and add 1 teaspoon natural banana extract and a few drops natural yellow coloring.
Chocolate Marshmallows: Add 1 tablespoon unsweetened cocoa powder with the vanilla bean and Sola sweetener.