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Sugar-Free Marshmallows with Lakanto Classic Allulose
Rated 4.1 stars by 37 users
Servings
12
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!
Ingredients
-
1 cup Lakanto Classic Monkfruit Sweetener with Allulose
- 1/2 cup water
- 3 tablespoons unflavored gelatin powder
- 1/2 cup cold water (for blooming the gelatin)
- 1/4 teaspoon salt
- 1 teaspoon flavored extract (vanilla, coconut, berry, banana, etc)
-
Lakanto Powdered Monkfruit Sweetener (for coating)
Directions
- 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.
Recipe Note
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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8 comentarios
These were too sweet.
This is my 5th or 6th recipe I’ve tried and it is hands down my absolute favorite. The other dont even compare!
Thank you for the recipe specifically using the allulose blend. It is my all-time favorite sweetener
These are great, especially with reduced calorie swiss miss cocoa, for a low calorie snack – BUT be sure to refrigerate them in an airtight container. I left them in a cupboard in tupperware for a few days, cool & dry, and they got little mold spots. The gelatin is a food source and it will mold.
In answer to previous questions… I have read that using erythritol in marshmallows is not a good idea as it tends to recrystallize when cooled. So marshmallows will be grainy.