Sugar Free Marshmallows

By coffeycake

Ingredients

• 2 tablespoons gelatin (I highly recommend Great Lakes - it’s made from pastured cows w/ no antibiotic in their feed)
• 1/2 cup cold water
• 1 1/2 cup of xylitol (or other sweetener per your dietary needs)
• 1/2 cup hot water
• 1/2 cup liquid sweetener (I used vegetable glycerine. You could also use more granulated – read substituting sweeteners first.)
• 2 teaspoons vanilla extract

Details

Servings 1
Adapted from wholenewmom.com

Preparation

Step 1

1. In a medium to large-sized bowl, sprinkle the gelatin over the cold water. Allow to sit for at least 5 minutes.

2. In a heavy bottom sauce pan, stir sweeteners and remaining water.

3. Heat sweeteners and water over high heat until the mixture reaches 240 – 245 degrees Farenheit, or the soft ball stage.

4. Gradually (and carefully :-) !), while mixing constantly, add the hot mixture to the water and gelatin mixture.

5. Slowly add the vanilla to the mixture while beating.

6. Beat on high until the mixture form stiff peaks (almost like beaten egg whites).

7. Pour into a lightly greased 8×8 pan. You can use whatever size pan you like to make either thick or thin marshmallows. The 8×8 pan will make pretty nice-sized thick marshmallows.

8. Allow marshmallow to set. Then cut into desired sized.

9. If desired, coat with cocoa, raw or toasted coconut, ground up nuts, - have fun with your toppings!

10. Store in an airtight container and try to keep your kiddos out of them!