Sugar Free Marshmallows Marshmallow Creme Recipes

Steps:

• Sprinkle gelatin over cold water in a mixing bowl.
• Set aside for 5 minutes to soften.
• Add to boiling water in saucepan; cook and stir until gelatin is dissolved.
• Remove from heat.
• Cool to consistency of thick syrup.
• Stir in Splenda® and vanilla (and marshmallow flavored oil if using.).
• Beat egg whites till soft peaks begin to form.
• Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
• Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow crème, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.
• If making marshmallows, continue-- For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.
• For larger marshmallows, or marshmallow"eggs"-- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled.
• Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow"eggs" Then pour the marshmallow creme filling into the little"moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set If you make the"eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.
• The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
• Or use the marshmallow crème wherever your creative mind takes you!
• 5 carbs in entire recipe for marshmallow crème.
• Adjust as needed when making formed"eggs", etc.

Steps:

• 1. Cover cookie sheets with foil, spray evenly with cooking spray.
• 2. Mix gelatin with 1/4 cup cold water. Let sit 5 minutes to soften. Boil 3/4 cup water. Stir in gelatin and stir until dissolved. Remove from heat and let cool until the consistency of syrup. Stir in sweetener and vanilla.
• 3. In separate bowl, beat egg whites until soft peaks form. Slowly drizzle gelatin mixture into egg whites, continuing to beat. Beat for approximately 10 to 15 minutes on high until the mixture is thick, has medium peaks and is no longer shiny.
• 4. Scoop small golf ball sized globs of mallow fluff onto pans, being sure not to let them touch. Let sit for 30 minutes (or more!) to firm up. Dust with light coating of flour, shaking off excess Store in air tight container in the fridge. If you want to use as marshmallow cream, you can skip this step and immediately place in airtight container and store in friege.

Steps:

• Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.