Mellow Marshmallows - Sugar free
I love marshmallows, but simply can’t deal with the amount of processed white sugar that’s added to them until I finally made my own using alternative sweeteners that will deliver that sweet spongy marshmallowy satisfaction without the danger of getting diabetes!
It has taken me several attempts tinkering with different low-glycemic sweeteners until I was happy with both the taste, texture and quality of ingredients used.
Here then is the version that I am most happy with, and I am calling it my Mellow Marshmallows because they won’t spike your blood sugar and they will make you quite happy! : )
See my notes on the two alternative sweeteners, allulose and monk fruit, as well as which gelatin to use; after the recipe. Plus my comments on using these alternative sweeteners.
Equipments:
A square pan from 7“ x 7” up to 9” x 9”
KitchenAid mixer or similar
Parchment paper
Ingredients:
1/3 cup allulose sweetener
2/3 cup monk fruit sweetener
6 Tablespoons water
1/8 teaspoon sea salt
2 oz. (1-1/2 Tablespoons) grass-fed gelatin
6 Tablespoons water
1 teaspoon vanilla extract
Cornstarch (non- GMO)
For the topping:
Cacao Nibs
Rose petals
Sea Salt
(Feel free to use any topping that you like. Crushed pistachios, walnuts, or a light dusting of cinnamon are good options.)
Prepare the pan by lining it with two strips of overlapping parchment paper. and dust lightly with cornstarch. (See image below.)
In a small pan, add in the allulose, and monk fruit sweeteners and 6 tablespoons of water. Bring to a simmer.
Meanwhile, mix the gelatin and 6 tablespoons of water to “bloom” the gelatin.
Stir the gelatin into the simmering mixture in the pot and stir well while simmer further for about one minute.
Remove from heat and pour into the bowl of the mixer.
Allow the mixture to cool for about 2 - 3 minutes. Then add in the vanilla and salt.
Using the whisk attachment, whisk the ingredients on high speed for 15 minutes until light and fluffy and soft peaks are formed and can hold their shape.
Immediately spoon into the prepared pan and top with cacao nibs, rose petals, and a very light sprinkling of sea salt.
Allow to set for 6 - 8 hours at room temperature.
When ready, use a sharp chef’s knife to cut into cubes.
(I like large marshmallows, so I cut 16 pieces from a 7” x 7” pan.)
About allulose and monk fruit:
Of the many sugar substitutes available, the two which I like to use the most are allulose and monk fruit. I do have to add that these options, although much healthier in terms of not spiking blood sugar, are highly processed products and fairly new to our human diets and digestive processes. My own decision is that processed white sugar is detrimental to health, and a sweet tooth should not be indulged. Having said that, I do recognize the need to find low-glycemic options for these sweet treats that we have grown enamored with, so my choice is to use alternatives such as those found in this recipe, BUT in moderation. I also use natural sweeteners such as raw honey, or maple syrup as well. AGAIN, in moderation.
Basically, anything sweet should be considered a bonus to our our daily nutritional needs, and not the main focus.
Allulose:
To produce allulose, manufacturers take fructose from corn and other plants, and then expose it to an enzyme that converts the fructose structure into D-psicose. And because it is derived from corn, it is very important to chose a brand that is non-GMO.
I used allulose from Health Garden, which is non-GMO.
Monk fruit:
It’s also sometimes called lo han guo, or Buddha fruit plant, which is native to Southeast Asia. It’s oldest recorded usage was with monks living in 13th century China, where it’s been used for centuries as a part of traditional medicine, and a low-calorie sweetener.
I used Lakanto’s Monk fruit Sweetener with Erythritol
Please note that Lakanto’s is blended with erythritol, which can cause mild tummy upset for some people.
And the grass-fed gelatin I used is from Aspen Naturals.
Store in an airtight container for up to a week.
I am not affiliated with any of the above brands.