Easy Sugar-Free Marshmallows
Ingredients
- 1/4 cup tapioca starch
- 1 cup water
- 2 1/2 tbsp unflavored gelatin
- 1/3 cup erythritol
- 1 cup allulose
- 1/2 tsp salt
- 1/2 tbsp vanilla extract
- festive sprinkles (optional)
Instructions
Grease a rectangular casserole dish or a sheet pan and dust thoroughly with tapioca starch, making sure to dust the edges as well. If using sprinkles, add some to the bottom of the pan.
Measure 1/2 a cup of water, vanilla extract, and gelatin into a large stand mixer bowl. Make sure the gelatin is mixed into the water well (no chunks)!
Into a small saucepan add the other 1/2 cup of water, erythritol, allulose, and salt.- Turn the stovetop on medium-high and stir occasionally until it comes to a boil.
- Once it comes to a boil, boil stirring often for about 2 1/2 minutes.
- Turn the stand mixer on low speed.
- Slowly (and carefully) drizzle in the boiling syrup.
Slowly turn up the speed to high.
Whip the mixture for about 10 minutes or until at least doubled in size, fluffy, and white. While it's whipping, grease a rubber spatula. 
When it's done whipping, immediately pour/spoon the marshmallow fluff into the casserole dish and smooth the top.- Dust the top with tapioca starch, and add more sprinkles if desired.
Let sit uncovered at room temperature for about 2 hours so the marshmallows can set.
Cut the marshmallows into pieces, I like to do it in the pan. Remove from the pan and add more tapioca starch, toss to coat the edges. - Store covered at room temperature. They'll last a couple of weeks. Enjoy!