Sugar Free Marshmallows Recipe 3 Ingredients Only Food

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 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.

HANDMADE MARSHMALLOWS - SUGAR FREE

Steps:

• Put 1/4 cup cold water in a shallow soup bowl. Sprinkle the gelatin evenly over the surface of the water and let stand 5 minutes to soften. Bring the remaining 3/4 cup water to a boil in a small pot. Turn off the stove and add the gelatin; whisk until the gelatin is completely dissolved. Whisk in the vanilla and Splenda. Chill until the gelatin mixture is cool but not thickened, about 20 minutes, stirring every 5 minutes or so.
• When the gelatin is ready, beat the egg whites in a medium bowl until they form soft peaks. Slowly drizzle in the gelatin in a thin stream while beating. Beat until the mixture is light and fluffy but not dry. Pour into a shallow pan, 6x8" or 8x8". I lined my pan with nonstick foil just to be sure that they would come out later. Chill until set, at least 2-3 hours. Cut into 12 pieces and store in the refrigerator. They will keep for a few days.
• Do not freeze.

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.