Sugar Free Homemade Marshmallows with Lakanto Classic Allulose Recipe

In a small bowl, combine 1/2 cup of cold water and the gelatin powder. Let it sit for about 10 minutes to bloom. It should become thick and spongy.

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.

Slowly pour the hot sugar syrup into the bloomed gelatin while constantly whisking. Be careful as the mixture will be very hot!

Using an electric mixer, beat the mixture on high speed for about 10-15 minutes until it becomes fluffy, white, and triples in volume. You can add vanilla extract during this step if desired.

Prepare a square or rectangular pan by spraying it with your favorite cooking spray or lining it with parchment paper. Pour the whipped marshmallow mixture into the prepared pan, spreading it out evenly.

Allow the marshmallow mixture to set at room temperature for at least 4 hours, or overnight. Once the marshmallows have set, use a greased knife or cookie cutters to cut them into your desired shapes. You can also roll them in Lakanto Powdered Monkfruit Sweetener to prevent sticking.