Sugar Free Marshmallows Marshmallow Creme Food

SUGAR-FREE MARSHMALLOWS & MARSHMALLOW CREME

Steps:

• Sprinkle gelatin over cold water in a mixing bowl.
• Set aside for 5 minutes to soften.
• Add to boiling water in saucepan; cook and stir until gelatin is dissolved.
• Remove from heat.
• Cool to consistency of thick syrup.
• Stir in Splenda® and vanilla (and marshmallow flavored oil if using.).
• Beat egg whites till soft peaks begin to form.
• Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
• Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow crème, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.
• If making marshmallows, continue-- For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.
• For larger marshmallows, or marshmallow"eggs"-- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled.
• Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow"eggs" Then pour the marshmallow creme filling into the little"moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set If you make the"eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.
• The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
• Or use the marshmallow crème wherever your creative mind takes you!
• 5 carbs in entire recipe for marshmallow crème.
• Adjust as needed when making formed"eggs", etc.

HEALTHIER FANTASY FUDGE

Steps:

• Prepare a 9x13-inch baking pan greasing or lining with parchment paper or wax paper.
• Add the sweetener, butter, and evaporated milk to a large saucepan. Heat over medium heat to a boil.
• Reduce heat to maintain the boil without overheating, and stir constantly for 4-5 minutes. Alternatively, you can heat the mixture to 234 degrees Fahrenheit, but 4-5 minutes should be sufficient if you don't have a candy thermometer.
• Remove from heat.
• Quickly add the chocolate chips, marshmallows, and vanilla extract to the saucepan and stir until smooth.
• Pour the mixture into the prepared pan.
• Let the fudge set for at least 3-4 hours at room temperature, or place in fridge for faster cooling and a firmer result.
• If you chose not to use paper or foil, when firm, simply cut the fudge into small pieces in the pan.
• If you did choose to use a baking pan liner, when firm, lift the entire block of fudge using the edges of the paper or foil, placing the block on a cutting board. Cut into serving-size pieces.
• Store the fudge in the refrigerator for longer shelf life.

HOMEMADE MARSHMALLOW RECIPE

Steps:

• You have to move quickly with marshmallows, as they set up very fast. Pre-measure all your ingredients, scrap your vanilla bean. Also have your candy thermometer, mixer and tools ready to go.
• Cut the 1st piece of parchment paper to be 9"x13" and the 2nd to be 9"x 20". The longer piece is going to fold on top of the marshmallows later on. Line the pan with 2 pieces of parchment paper going in opposite directions. Oil the parchment paper as well. If you don't oil your pan and parchment paper, the marshmallows will stick.
• Add the gelatin and cold water to the bowl of your stand mixer and let it absorb for 15 minutes while you make your sugar syrup.
• Add the corn syrup, honey, sugar and water to a medium sauce pan. Stir together to combine, then turn the heat on to medium-high. Don't mix it again. Cover the mixture with a lid and let the condensation gather for 5 minutes to wash down the sides of the pot and dissolve any rogue grains of sugar.
• Remoce the lid and reduce the heat to medium. Carefully attach your candy thermometer. Continue heating but do not stir! Heat until it reaches 240°F (115°C). Do not be alarmed if your mixture is staying at 225°F for a while, it will remain here while the water is evaporating from the sugar syrup. Once steam stops rising, the temperature of the syrup will rise quickly.
• Once it reaches 240°F, carefully remove the pan from the heat and take off your candy thermometer. Turn your mixer on medium and slowly drizzle the sugar syrup into the mixer. Aim the stream so it goes between the whisk and the side of the bowl. If you pour onto the whisk you'll end up with hard bits of sugar in your marshmallows.Add in the vanilla and salt.
• Turn your mixer up to high and whip for 8-10 minutes. When the mixer bowl is slightly warm to the touch, not hot or cold, it's done. Once it's done, move very quickly as the marshmallows will start to set up almost immediately.
• Grease a spatula (and your hand) with canola oil and pour the marshmallow fluff into your prepared pan. This can be challenging, it helps to have a 2nd person to hold the bowl while you scoop out the marshmallow fluff. Then oil your hands or spatula again and spread the fluff out to the sides of the pan. It will be very sticky. Cover with the long end of the oiled parchment and smooth to the edges with your hands.
• Let sit at room temperature for a minimum of 2 hours, preferably overnight. The longer you let them rest, the easier they will be to cut.
• Once set up, lift the sides of the parchment paper to remove the marshmallows from the pan. Then peel off the top layer of parchment paper and dust the top with powdered sugar. Dust your surface with powdered sugar as well, remove the bottom parchment paper from your marshmallows and place the square on your prepared surface. You really can't have too much powdered sugar, it will help prevent sticking.
• Coat your bench scraper, knife or scissors with a layer of canola oil to help prevent sticking. I found that a 10" long bench scraper worked best for cutting marshmallows. Cut your marshmallows into 2" squares (or whatever size you prefer).Coat each marshmallow in more powdered sugar and store at room temperature in an airtight container. They can last for months!
• I highly recommend toasting them to use in s'mores or dipping some in chocolate to use in a cup of hot cocoa.
• Leave your cut marshmallows at room temp for 24-48 hours to dry out a bit. Store in an air tight bag or freeze.

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.

SUGAR FREE MARSHMALLOW FLUFF

Steps:

• Start by prepping a pan or container with a bit of coconut oil and/or parchment paper to make removal of the fluff a bit easier. If you are intending to store this in a microwave safe glass or similar container, with the intent of heating up when you intend to enjoy this, you may be able to get away with simply spraying with a nonstick.
• We are going to dissolve the sugar alternative in hot water. Boil the 1 1/2 cups of water in a saucepan. Turn the heat down to a low to medium heat, and whisk in the sugar alternative. You will need to whisk this as needed. It will take a few minutes for the sugar alternative to dissolve completely and keep in mind that when it does it will not resemble dissolved or crystallized sugar. While your saucepan is heating up, you can dissolve the powdered gelatin in the cold water. I suggest placing these ingredients into the mixing bowl and allowing them to sit for while you work.
• When the sugar alternative on the stove has completely dissolved you can remove it from the stove. Give the gelatin in the mixing bowl a quick whisking to ensure that the gelatin has broken up. Then add the sugar alternative to the mixing bowl along with the salt and the vanilla extract. Beat this until it is somewhat fluffy (fluffiness can depend on the sugar alternative that you have used). Transfer to your storage container from the first step. Store this in the refrigerator.

SUGAR FREE MARSHMALLOWS RECIPE (3 INGREDIENTS ONLY!)

Steps:

• Line an 8 x 8-inch pan with parchment paper and set aside.
• In a small bowl, add half your water and sprinkle the gelatin powder over the top. Let it sit for 10 minutes, for the gelatin to soak up some of the liquid and become slightly gooey.
• In a small saucepan, bring the remaining water and sweetener to a simmer on medium heat. Stir regularly, until it begins to boil. Let it boil for several minutes, before removing from the heat.
• Add the gelatin mixture into the bowl of a stand mixer. On low speed, turn the mixer on and mix for 30 seconds. Slowly add the boiling water/sweetener mixture, along with the vanilla extract, and beat for 10-12 minutes, or until stiff peaks form.
• Transfer the marshmallow mixture into the lined pan and use a rubber spatula to smooth it out as much as possible. Refrigerate it for at least 2 hours, or until set.
• Once set, use a slightly wet knife to cut pieces. Dust with keto powdered sugar and enjoy.

MARSHMALLOW CREME GRAPE SALAD

Steps:

• Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
• In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy.
• Pour the mixture over the grapes.
• Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated.
• Fold in the almonds.
• This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.