Handmade Marshmallows Sugar Free Food

HOW TO MAKE SUGAR FREE MARSHMALLOWS

Steps:

• Prep a non metal baking dish with sugar free powdered sugar and then set this aside.
• In a mixing bowl (that you will be using with a mixer later on), combine together the gelatin packets and 1/2 cup of the cold water. Allow this to sit while you continue to work.
• Meanwhile, in a sauce pan set on medium, combine together your sugar alternative, optional salt and the remaining water. Stirring as you go, allow this to just about bubble( 8-10 minutes). Remove this from heat and stir in the vanilla extract.
• Now, start your mixer on slow (whisk attachment works best for me) with the first bowl that you had set aside. Gradually pour the contents of the second bowl along the inside of the mixing bowl. Allow the mixture to double in size- takes about 12-14 minutes in the mixer.
• Once the mixture has doubles in size, you can pour it into your prepped baking dish. Some folks like to sprinkle additional powdered sugar (alternative) on top of this. Allow it to cool uncovered before cutting into squares.

SUGAR-FREE MARSHMALLOWS RECIPE (KETO MARSHMALLOWS)

Steps:

• Line an 8x8 in (20x20 cm) pan with parchment paper. Set aside.
• Pour 1/2 cup (118 mL) warm water into a large bowl (it will barely cover the bottom of the bowl). Sprinkle gelatin over the water and whisk immediately. Set aside.
• Meanwhile, add remaining 1/2 cup (118 mL) water, powdered sweetener, and sea salt to a large saucepan. Heat over low to medium heat for a few minutes, stirring frequently, until the mixture is hot, but not boiling, and sweetener dissolves. (The color will change from opaque to slightly translucent, and remove immediately as soon as you see bubbles starting to form at the edges.)
• Remove from heat. Stir in vanilla extract. Pour the hot liquid into the large bowl with gelatin, while whisking constantly.
• Using a hand mixer on high power, beat the mixture for about 12-15 minutes, until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks. (The time could take longer depending on the size of your bowl and how powerful your mixer is.)
• Transfer the marshmallow mixture into the prepared pan.
• Refrigerate for at least 8 hours, or overnight, until firm and no longer sticky. Use a sharp chef's knife to cut into squares.

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

HOMEMADE MARSHMALLOWS

Steps:

• Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
• Let it stand 30 minutes.
• Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
• Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
• Clip on candy thermometer; raise heat to high.
• Cook syrup without stirring until it reaches 244° (firm ball stage).
• Immediately remove pan from heat.
• With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
• Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
• Add vanilla; beat to incorporate.
• Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
• Pour marshmallow mixture into pan.
• Dust with confectioners' sugar; let stand over night uncovered, to dry out.