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This post will share how to whip up your own no sugar, monkfruit sweetened beef gelatin marshmallows. I make this big batch every few weeks and store them in the fridge so I always have one handy for my morning coffee and afternoon chai. It is a great way to add in gut-healthy beef gelatin to your diet and have your coffee sweetener in one white, fluffy package.
The monkfruit makes for marshmallow that has less volume than a standard sugar marshmallow, and they aren’t bright-white.
The addition of vanilla paste is optional but gives a powerful flavor oomph.
A few drops of optional peppermint cinnamon essential oil give the marshmallows a ton of flavor as well.
The gelatin starts to set pretty quickly so you’ll want to be sure you have all ingredients assembled and measured before you add the gelatin to the water.
Combine 2 cups lakanto monkfruit sweetener with 1 cup water, bring to a boil for 10 minutes, whisking often. When this comes to a boil, combine in a mixer:
2 cups water
6 tablespoons beef gelatin
1 optional teaspoon vanilla paste
This will give the gelatin time to absorb the water. Turn the mixer on with a whisk attachment on lowest setting if the gelatin starts to look globby or set.
Boil the sweetener mixture for 10 minutes. Pour the mixture into the gelatin mixture slowly. Add one teaspoon vanilla bean paste and/or a few drops of high quality cinnamon or peppermint extract if desired.Turn the mixer on high and whisk steadily until mixture is white and fluffy, about 15-18 minutes. I put a towel over the mixer to keep the splatter contained.
While the mixer is going, it will feel like nothing is happening or that it isn’t working. It takes many minutes for them to begin to fluff up. Regular sugar marshmallows really puff up dramatically and these puff significantly but not to the degree that real sugar ones do. You can make this recipe in exactly the same way but replace the monk fruit with real sugar and it works out the same but with greater volume and brighter white.
Once the mixture is white and fluffy and you’ve mixed for over 10 minutes at least, it is done.
Pour the mixture onto a wax-paper covered baking sheet and use a spatula to spread the cloud-like mixture somewhat evenly over the sheet. Cover the mixture with another sheet of wax paper, pressing the edges to seal. Allow mixture to set for several hours or overnight.
Remove the top sheet of wax paper and cut marshmallows with a sharp knife. Place cubes of marshmallow into a container to be stored in the fridge. These keep for 3+ weeks.