Servings: 20 marshmallows
Ingredients
- 1 cup water, divided
- 3 Tbsp gelatin
- 1 1/4 cup allulose
- 1 tsp vanilla extract
- arrowroot powder, for dusting (optional)
Instructions
- Sprinkle the gelatin over half of the water in a deep mixing bowl (or bowl of a stand mixer) and let it bloom (absorb) for 5-10 minutes.
- In a small saucepan, combine the remaining water, allulose, and salt.
- Heat over medium until the allulose fully dissolves. For a firmer texture, optionally boil for 5 minutes to reduce excess water and slightly reduce the stickiness.
- Using a stand mixer with a whisk attachment or a hand mixer, start mixing the bloomed gelatin on low speed.
- Slowly pour in the hot syrup while mixing.
- Gradually increase speed to high and whip for 10 minutes or until thick, glossy, and tripled in volume.
- Add the vanilla extract towards the end of mixing.
- Line a loaf pan with parchment paper and dust the bottom with arrowroot powder if you have it. Pour the marshmallow mixture in quickly and shake gently to smooth the top.
- Let sit at room temperature for 6-8 hours until firm.
- Dust with arrowroot powder to prevent sticking.
- Cut into squares, dust further with arrowroot powder, and store in an airtight container.
Video
Notes
-Allulose is counted as a carbohydrate on labels, but since it is not absorbed like regular sugar, it contributes almost 0 net carbs.
Nutrition
Calories: 4kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.001g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 0.5mg | Sugar: 0.03g | Calcium: 1mg | Iron: 0.01mg
Nutrition values are approximate and may vary.
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