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September has flown by without really feeling like fall at all. We actually had a huge heat wave here in the Midwest just last week! I have to admit, it has felt a little strange talking about fall foods like pumpkin pie and casseroles, when it has been so warm. I’m actually ready for the weather to cool off a little. It’s nice that it’s finally happening. I want to enjoy my sugar-free marshmallows next to a campfire!
Trying To Roast Low Carb Marshmallows
I actually planned this sugar-free marshmallow recipe a couple months ago, for when the cooler weather hits. Truthfully, it has been too hot to test out how well they roast over a campfire.
I did try “roasting” one over my gas cook top stove. Sadly, it didn’t work. As I held it over heat, it just started to melt and drip all over the place. That makes sense when you think about it, because sugar-free marshmallows don’t have any sugar to caramelize when roasting.
Another idea I had was using these marshmallows to make s’mores bars. Unfortunately, the marshmallow layer just melted and absorbed into the crust.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
The good news is, low carb marshmallows are still delicious on their own. I understand the appeal of roasting, but they’re good even without that part. They do still get gooey before totally melting.
Besides, these are amazing for s’mores if you time the heat just right. You want to heat the marshmallows for just a few seconds, so that they just barely start to melt. Then, make the s’mores with them immediately, pressing down before they cool. Even though you don’t get the caramelized exterior, this method works!
Speaking of s’mores, they were the main reason I wanted to make sugar-free marshmallows. I wanted to pair them with the gluten-free graham crackers recipe that I was working on. With those, you can make sugar-free s’mores!
Homemade Marshmallows Without Corn Syrup
Marshmallows are usually made with a mix of granulated sugar and corn syrup to sweeten. The corn syrup is actually there to prevent the sugar from recrystallizing.
Some homemade marshmallow recipes use cream of tartar to accomplish this instead. That way, there is no corn syrup. But, I suspected that this wouldn’t work well with a sugar-free sweetener, like erythritol. It just never reacts to anything the same way as sugar does.
Instead of trying to find ways to reduce the crystals, my solution is to use a combination of powdered erythritol and vanilla stevia. The powdered sweetener takes a long time to crystallize. I’ve stored these for multiple days without having that issue. The texture is not 100% identical to traditional sugar marshmallows, but they are pretty close.
The other advantage of using two sweeteners is that they taste better than one alone. Combining the powdered erythritol and liquid stevia worked well here.
Like most recipes, these are gluten-free marshmallows. I don’t know of any kind that contain gluten, anyway. The main advantage with these is that you avoid the sugar, too.
How To Make Sugar-free Marshmallows
Just a few ingredients are required to make sugar-free marshmallows. For this recipe, you’ll need gelatin, water, sweeteners, sea salt and vanilla extract. If you don’t count the salt and water (they are usually omitted when counting ingredients), you only need four ingredients total. Pretty simple!
The only annoying part about making low carb marshmallows is that you have to beat them for a long time. It takes ten to fifteen minutes with a hand mixer! If you have a stand mixer, this is the time to take advantage of it. That way, you can do something else while it does its thing.
You want to beat the marshmallows until stiff peaks form, but don’t overmix. Otherwise, it will be very difficult to spread the marshmallow creme into the pan, and the texture of the final product may be off.
If you’re wondering how to store your marshmallows, they will be fine at room temperature. Line an air tight container with parchment paper and arrange them in a single layer. If you need multiple layers, line with more paper between them.
And, don’t forget to come back in a couple days for the gluten-free graham crackers. I’ll show you how I use them to make sugar-free s’mores!
More Low Carb Recipes To Love
Sugar-Free Marshmallows Recipe Without Corn Syrup
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VIDEO + NUTRITION INFO + RECIPE NOTES below!
Line an 8x8 in (20x20 cm) pan with parchment paper. Set aside.
Pour 1/2 cup (118 mL) warm water into a large bowl (it will barely cover the bottom of the bowl). Sprinkle gelatin over the water and whisk immediately. Set aside.
Meanwhile, add remaining 1/2 cup (118 mL) water, powdered erythritol, stevia, and sea salt to a large saucepan. Heat over low to medium heat for a few minutes, stirring frequently, until the mixture is hot, but not boiling, and sweetener dissolves. (The color will change from opaque to slightly translucent, and remove immediately as soon as you see bubbles starting to form at the edges.)
- Remove from heat. Stir in vanilla extract. Pour the hot liquid into the large bowl with gelatin, while whisking constantly.
Using a hand mixer on high power, beat the mixture for about 12-15 minutes, until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks.
- Transfer the marshmallow mixture into the prepared pan.
- Refrigerate for at least 8 hours, or overnight, until firm and no longer sticky. Use a sharp chef's knife to cut into squares.
Serving size: 4 1-inch marshmallows each
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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