Healthy Homemade Sugar Free Marshmallows

No: preservatives, corn syrup, or artificial flavors!

Makes 3 to 6 dozen marshmallows - depending on how large you make them

This recipe is based on one found in an older version of "The Joy of Cooking."

Most marshmallow recipes call for cooling the mixture in a cake pan then cutting into cubes. These marshmallows are piped into wonderful cloud-shaped puffs.

Ingredients:

2 tablespoons Kosher powdered gelatin

1/2 cup cold water

1 1/2 cup of xylitol

1/2 cup hot water

1/2 cup light agave nectar

2 teaspoons vanilla extract

1 cup of powered xylitol (food processor is great for this)

3 tablespoons arrowroot powder

1. In the first bowl of an upright mixer, sprinkle the gelatin over the cold water and let the mixture stand for at least 5 minutes.

The gelatin will soften but it will not dissolve at this point.

2. Stir the xylitol and hot water with the agave nectar in a large saucepan over high heat until the xylitol has dissolved and the

mixture is boiling. When this syrup reaches 240-245 degrees on a candy thermometer, or as soon as a drop into a cup of cold water

forms a soft ball, it's ready.

3. With a whisk attachement on your mixer, blend the gelatin and cold water mixture as you stream in the boiling syrup. The hot

syrup will dissolve the gelatin. Continue to beat until the mixture is whipped into puffy white meringue-like froth that holds stiff peaks.

This can take as long as a half an hour as it cools. Slowly add the vanilla during the process.

4. While the marshmallows are whipping in the mixer, whisk together the powdered sugar and arrowroot powder and sift the mixture

over the surface of a baking sheet. I use parchment paper on the baking sheets to reuse the sugar, and for easy clean-up.

5. Pile the fluff mixture into a gallon-size zipper-top bag, snip one corner off the end of the bag and pipe the fluff through it onto the

xylitol lined baking sheet. Make them as big or as small as you want. Sprinkle the remaining xylitol mixture over the finished candies.

6. Let cool - they will firm up as they cool, and can be stored in a plastic container or popped into hot chocolate or on somemores - enjoy!

Another Healthy Recipe for Marshmallows...

•T. of unflavored gelatin (or sub 2 tsp. agar agar Powder or 3 T. of agar agar flakes) You can find vegan-friendly jel like Lieber’s at kosher and natural markets.
•1 c. chilled water
•1.5 c. truvia, stevia, or Lakanto (you can use organic cane sugar here!)
•1 c. agave nectar or honey
•1/4 tsp. kosher salt
•1 tsp. vanilla extract (I like the real stuff, mmm)

Prep. Use a chilled metal mixing bowl and whisk attachment(s)—you'll want a mixer for this unless you have awesome biceps. Spray a 13 x 9 inch rectangular pan with non-stick cooking spray. Combine powder sugar and corn starch in a small bowl. Sprinkle mixture in pan to coat, cover pan and shake to fully coat.

Cook. Place gelatin (or replacement) into bowl. Add 1/2 c. chilled water. In medium saucepan combine remaining water, sugar, agave and salt. Cover and cook for about 3 minutes. Uncover and continue to cook until mixture reaches about 235-240 degrees F (soft ball stage). Once temperature is reached remove from heat.

With your mixer on low, slowly add hot mixture to gelatin. When all syrup is added, put mixer on high. Continue to whip until mixture becomes thick and temp cools. Add the vanilla and whip for about a minute longer.

This mixture will whip for 10-15 minutes

Now add add the mixture to the pan. It will be difficult to spread. Use butter on your hands (or rubber spatula). Once spread out in the pan, sprinkle the top with more of the sugar/cornstarch mixture, cover w/ cheesecloth or thin towel and allow to set up overnight. (If you are a Fluffernutter sort of person and want marshmallow cream, skip this step.) Cut into 1 inch pieces and store in tightly sealed container at room temp. If any are left after they are immediately consumed, that is.