Sugar-Free Homemade Marshmallows Making sugar-free marshmallows using Lakanto Monkfruit Sweetener with Allulose is a great way to enjoy this sweet treat without the added sugar.
Sugar-Free Homemade Marshmallows Making sugar-free marshmallows using Lakanto Monkfruit Sweetener with Allulose is a great way to enjoy this sweet treat without the added sugar.
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Enjoy these homemade sugar-free marshmallows made with Lakanto Classic Monkfruit with Allulose. They are great for snacking, for use in recipes that call for marshmallows, for S’mores and whatever else you can come up with! All by being sugar free and low carb. Win/Win for sure!
Lakanto Powdered Monkfruit Sweetener (for coating)
In a saucepan, combine 1/2 cup of water, 1 cup of Lakanto Classic Monkfruit Sweetener with Allulose, and a pinch of salt. Heat the mixture over medium heat, stirring constantly, until the Sweetener is completely dissolved.
Use a candy thermometer to monitor the temperature. You want to heat the mixture to 240°F, which is the soft-ball stage. Once the sugar syrup reaches 240°F, remove it from the heat.
Vanilla extract is a classic choice that complements the sweetness of marshmallows. It adds a warm and familiar flavor.
Almond extract provides a unique and slightly nutty flavor. It can add a delightful twist to your sugar-free marshmallows.
For a festive touch, especially during the holidays, consider adding peppermint extract. It gives a refreshing and cool flavor to the marshmallows.
Orange extract can bring a bright and citrusy flavor to your sugar-free marshmallows. It's a great option for a fresh twist.
If you want to experiment with fruity flavors, raspberry or strawberry extract can add a burst of sweetness without adding additional sugars.
For a cozy and comforting flavor, especially during fall, you can use maple extract to give your marshmallows a hint of maple sweetness.
Coconut extract can lend a tropical flavor to your sugar-free marshmallows. It pairs well with various desserts.
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2 comments
Can you use the lakanto with erythritol or do you need to use the allulose version an you
Can you use the lakanto with erythritol or do you need to use the allulose version?