The Easiest Marshmallows

Making your own marshmallows is relatively quick and really easy. The added benefit if you are following a keto diet is that you enjoy this treat guilt free with sugar substitute.

Course Dessert, Drinks

Cuisine French

Keyword marshmallows

Prep Time 5

Cook Time 10

Sitting time 6

Servings servings

Calories 4kcal

Equipment

silicon 9 x 9 pan
stand mixer

Ingredients

1/2 cup cold water
3 tbsp. gelatin powder
2/3 cup water
1 cup Sugar (or sugar substitute)
1/4 tsp. kosher salt
2 tsp. vanilla extract

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Instructions

If you have a silicone square pan, you will get the best results. Otherwise, line a metal pan with tin foil, then set aside.
Pour the 1/2 cup of cold water into your stand mixer bowl, or a large glass bowl. The mashmellow mixture will be at least 8 cups at the end. Sprinkle the gelatin in, mix thoroughly with a fork, and allow to bloom for 10 minutes.
In a small saucepan, add 2/3 cups of water, then pour in the sugar (or substitute) but don't mix. Bring to a boil over medium heat, boiling for 2 minutes. You should not see any sugar crystals at this point.
Working quickly, turn on your mixer on low (using the whisk attachment) to break up the gelatin, then quickly pour in the hot syrup. Increase your speed to high, and whisk non-stop for about 15 minutes.
Sprinkle in the salt and vanilla towards the end of your 15 minutes. The mixture will look like stiff egg whites, totally filling your bowl.
The mixture will set quickly so you will need to pour the marshmallow batter immediately onto your prepared dish.
The hard part now is to let the marshmallows to completely dry at room temperature. Ideally, but for at least 6 or 7 hours.
When completely dry, you should be able to easily, yet gently, remove the pan. Cut into squares with a greased knife. You shouldn't have a problem with sticking, but if you do, dust lightly with powdered sugar substitute.
You can store in an airtight container for a few weeks or pop into your freezer.

Nutrition