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Sugar-Free Marshmallows Recipe

★★★★★

4.9 from 109 reviews
  • Author: Mariam
  • Total Time: 8 hours 25 minutes
  • Yield: Approximately 36 marshmallow cubes (1-inch each) 1x
  • Diet: Low Sugar

Description

Deliciously fluffy sugar-free marshmallows made with gelatin and a powdered monk fruit allulose blend, perfect for those seeking a low-sugar treat. These marshmallows are easy to prepare at home, using simple ingredients and requiring no baking, resulting in a sweet, airy confection that’s perfect for snacking or adding to your favorite beverages.

Ingredients

Scale

Gelatin Mixture

  • 2 1/2 tbsp Unflavored gelatin powder
  • 1/2 cup Warm water

Sweetener Mixture

  • 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend
  • 1/2 cup Warm water
  • 1/4 tsp Sea salt
  • 1 tsp Whey protein isolate (optional, omit for dairy-free)
  • 1/16 tsp Baking soda

Flavoring

  • 2 tsp Vanilla extract

Instructions

  1. Prepare the Pan: Line an 8×8 inch (20×20 cm) pan with parchment paper to prevent sticking and set it aside for later use.
  2. Bloom the Gelatin: Pour 1/2 cup (118 mL) warm water into a large bowl, just enough to cover the bottom, immediately sprinkle the gelatin powder over the surface, and whisk thoroughly to combine. Set this mixture aside to bloom while preparing the sweetener mixture.
  3. Heat the Sweetener Mixture: In a large saucepan, whisk together the monk fruit allulose blend, optional whey protein isolate, baking soda, and sea salt. Add the remaining 1/2 cup (118 mL) warm water and whisk to combine. Heat over low to medium heat, stirring frequently, until the mixture is hot but not boiling and the sweetener dissolves completely. You will notice the mixture change from opaque to slightly translucent; remove from heat immediately once bubbles form at the edges.
  4. Add Vanilla and Combine with Gelatin: Stir the vanilla extract into the hot sweetener mixture. Pour this hot liquid into the bowl containing the bloomed gelatin while whisking constantly to ensure thorough mixing.
  5. Whip the Mixture: Using a hand mixer on high speed, beat the combined mixture for about 12-15 minutes until it doubles in volume and becomes very fluffy, resembling stiff egg-white peaks. The time may vary depending on your mixer’s power and bowl size.
  6. Transfer and Set: Pour the fluffy marshmallow mixture into the prepared parchment-lined pan, spreading it evenly.
  7. Chill to Firm: Refrigerate the mixture for at least 8 hours or overnight until it firms up completely.
  8. Cut the Marshmallows: Use a sharp chef’s knife to cut the firm marshmallow slab into 1-inch cubes.
  9. Optional Drying for Better Texture: Arrange the cut marshmallows on a rack over a baking sheet and leave uncovered at room temperature for at least 24 hours to dry out the surface, improving texture and preventing stickiness.

Notes

  • Whey protein isolate is optional and should be omitted for a dairy-free version.
  • Ensure the sweetener mixture does not boil to prevent affecting texture.
  • If you prefer softer marshmallows, you can skip the optional drying step.
  • Store marshmallows in an airtight container once dried or immediately after cutting if skipping drying, to maintain freshness.
  • Use a sharp knife or kitchen scissors dusted with cornstarch or powdered sweetener to prevent sticking while cutting.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: No-Cook
  • Method: No-Cook
  • Cuisine: American

Keywords: sugar free marshmallows, low sugar treats, monk fruit marshmallows, homemade marshmallows, gelatin marshmallow recipe

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Find it online: https://aromaofgrandma.com/sugar-free-marshmallows-recipe/