Protein1.5gFat0.1gCarbs0.1g

3 Ingredient Sugar Free Marshmallows

Home-made sugar-free Marshmallows are easier to make than we thought! The perfect addition to your next Rocky-Road Slice or Hot Chocolate!

By Anna Hopkins  Print

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  • Prep 15 MINS
  • Yields 48 Marshmallows

Ingredients

 1 cup (250g) of PBCo. Xylitol Natural Sweetener

 2 caps (10ml) vanilla essence

 30g Gelatin ( 3 heaped tablespoons) + ½ cup of water

 Extra ½ cup of water

Optional for dusting the marshmallows

 1 TB PBCo. Sugar-Free Icing

 1 TB corn flour

Note

 You will need a whisk attachment for this recipe. A beating attachment will combine the ingredients, whisking is what incorporates the air into whatever is being whisked, its the aeration well as the mixing that makes it turn marshmallowy.

Directions

1Line a baking tray or Tupperware container, approx 25cm by 25cm with non-stick baking paper & set aside.

2Place gelatin & ½ cup of water into your mixing bowl. Allow gelatin to soften whilst you prepare the Xylitol syrup.

3Place xylitol, vanilla & the other ½ cup of water into a medium-sized saucepan over medium heat. Occasionally stir until the xylitol is dissolved. Once the syrup reaches simmering remove from heat.

4Pour the syrup into your mixing bowl on top of gelatin. Whisk together with hand whisk until all gelatin has dissolved (approx 30 seconds). This is to prevent lumps of gelatin in your marshmallows.

5Start the mixer on low to combine, then increase to high for 8-10 minutes until the marshmallow mixture has doubled in size. If you wish to make pink marshmallows - add a few drops pink food colouring around the 4 minute mark. You can also add some natural strawberry flavour (available from supermarket), or other flavoured drops.

6Immediately pour marshmallow mixture into your lined tray, cover with cling wrap or lid, then transfer to the fridge to set (approx 2 hours) It is important to work fast here, don't let mixture sit in the bowl as it will thicken fast.

7Slice marshmallows into desired size cubes and dust with a mixture of 1 heaped tablespoon sugar free icing mix, and 1 heaped teaspoon of cornflour (this provides the most authentic marshmallow experience, but is optional.)

8Store uneaten marshmallows in a sealed, airtight container.

Notes

1This recipe does NOT work with erythritol, only xylitol. Erythritol will re crystallise when it cools and your marshmallows will be grainy.

2For best results you need to use a stand mixer, whisk attachment. (Electric beaters (with whisk attachment) are ok just tiring!).

3These marshmallows cannot be baked, as they will melt. Unlike store bought marshmallows this recipe does not have stabilisers or additives which means they will melt if you bake them. Great to add into your hot chocolate or rocky road slice.

Macros based on 3 Marshmallows as a serve!

Nutrition

Serving size33g
Energy49 Cal (205 Kj)
Protein1.5g
Fat, total0.1g
- Saturated fat0.0g
Carbohydrate, total0.1g
Sodium6g

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