Marshmallow recipe to replace sugar with allulose, while maintaining structure and texture. Allulose is a sugar substitute that behaves similarly to sugar in recipes but doesn’t crystallize the same way, so adjustments are needed to ensure success:
Sugar-Free Marshmallows with Beef Gelatin & Allulose
Ingredients:
- 4 tbsp (28g) beef gelatin powder (increased for structure)
- 1 cup (240ml) cold water (divided: ½ cup for gelatin, ½ cup for syrup)
- 1.5 cups (180g) allulose (granulated or syrup; see notes below)
- ½ cup (120ml) sugar-free syrup (e.g., allulose syrup, or use ¼ tsp xanthan gum dissolved in water for stability)
- 1 tbsp vanilla extract
- Pinch of salt
- Powdered erythritol + cornstarch (for dusting; optional)
Key Adjustments & Steps:
1️⃣ Increase Gelatin:
- Beef gelatin’s structure is critical here. Use 4 tbsp (up from 3 tbsp) to compensate for the lack of sugar’s binding power.
2️⃣ Replace Sugar with Allulose:
- Use 1.5 cups granulated allulose (or 1 cup allulose syrup).
- Note: Allulose is 70% as sweet as sugar, but this recipe prioritizes structure over sweetness. For sweeter mallows, add ¼ tsp liquid stevia or monk fruit.
3️⃣ Syrup Adjustment:
- Replace corn syrup with ½ cup sugar-free syrup (e.g., allulose-based) or dissolve ¼ tsp xanthan gum in water to mimic corn syrup’s anti-crystallizing effect.
4️⃣ Cook to 240°F (115°C):
- Allulose syrup won’t thicken like sugar, but reaching the soft-ball stage ensures proper hydration of the gelatin.
5️⃣ Whip Longer:
- Whip for 15–20 minutes (up from 10–15) to incorporate air and stabilize the foam.
6️⃣ Dusting:
- Allulose is hygroscopic (absorbs moisture), so dust liberally with powdered erythritol + cornstarch to prevent stickiness.
Important Notes:
- Texture: Marshmallows will be softer than sugar-based versions. For firmer texture, refrigerate overnight.
- Storage: Keep in an airtight container with parchment between layers. Use within 1 week (allulose attracts moisture).
- Flavor: Add strong extracts (e.g., peppermint, cocoa) to mask any subtle gelatin aftertaste.
Why This Works:
- Allulose provides sweetness without spiking blood sugar, making this recipe keto/diabetic-friendly.
- Extra gelatin compensates for sugar’s missing structure.
- Sugar-free syrup or xanthan gum prevents crystallization and adds stability.
