{"id":1544,"date":"2025-03-20T12:20:14","date_gmt":"2025-03-20T12:20:14","guid":{"rendered":"https:\/\/aihealthinsight.org\/?p=1544"},"modified":"2025-03-20T12:20:15","modified_gmt":"2025-03-20T12:20:15","slug":"sugar-free-marshmallows-with-beef-gelatin-allulose","status":"publish","type":"post","link":"https:\/\/aihealthinsight.org\/sugar-free-marshmallows-with-beef-gelatin-allulose\/","title":{"rendered":"Sugar-Free Marshmallows with Beef Gelatin & Allulose"},"content":{"rendered":"

<\/p>

Marshmallow recipe to replace sugar with allulose<\/strong>, while maintaining structure and texture. Allulose is a sugar substitute that behaves similarly to sugar in recipes but doesn\u2019t crystallize the same way, so adjustments are needed to ensure success:<\/p>

Sugar-Free Marshmallows with Beef Gelatin & Allulose<\/strong><\/h3>

Ingredients<\/strong>:<\/p>

  • 4 tbsp (28g) beef gelatin powder<\/strong> (increased for structure)<\/li>\n\n
  • 1 cup (240ml) cold water<\/strong> (divided: \u00bd cup for gelatin, \u00bd cup for syrup)<\/li>\n\n
  • 1.5 cups (180g) allulose<\/strong> (granulated or syrup; see notes below)<\/li>\n\n
  • \u00bd cup (120ml) sugar-free syrup<\/strong> (e.g., allulose syrup, or use \u00bc tsp xanthan gum dissolved in water for stability)<\/li>\n\n
  • 1 tbsp vanilla extract<\/strong><\/li>\n\n
  • Pinch of salt<\/strong><\/li>\n\n
  • Powdered erythritol + cornstarch<\/strong> (for dusting; optional)<\/li><\/ul>

    Key Adjustments & Steps<\/strong>:<\/h3>

    1\ufe0f\u20e3 Increase Gelatin<\/strong>:<\/p>

    • Beef gelatin\u2019s structure is critical here. Use 4 tbsp<\/strong> (up from 3 tbsp) to compensate for the lack of sugar\u2019s binding power.<\/li><\/ul>

      2\ufe0f\u20e3 Replace Sugar with Allulose<\/strong>:<\/p>

      • Use 1.5 cups granulated allulose<\/strong> (or 1 cup allulose syrup).<\/li>\n\n
      • Note<\/em>: Allulose is 70% as sweet as sugar<\/strong>, but this recipe prioritizes structure over sweetness. For sweeter mallows, add \u00bc tsp liquid stevia or monk fruit.<\/li><\/ul>

        3\ufe0f\u20e3 Syrup Adjustment<\/strong>:<\/p>

        • Replace corn syrup with \u00bd cup sugar-free syrup<\/strong> (e.g., allulose-based) or dissolve \u00bc tsp xanthan gum<\/strong> in water to mimic corn syrup\u2019s anti-crystallizing effect.<\/li><\/ul>

          4\ufe0f\u20e3 Cook to 240\u00b0F (115\u00b0C)<\/strong>:<\/p>

          • Allulose syrup won\u2019t thicken like sugar, but reaching the soft-ball stage ensures proper hydration of the gelatin.<\/li><\/ul>

            5\ufe0f\u20e3 Whip Longer<\/strong>:<\/p>

            • Whip for 15\u201320 minutes<\/strong> (up from 10\u201315) to incorporate air and stabilize the foam.<\/li><\/ul>

              6\ufe0f\u20e3 Dusting<\/strong>:<\/p>

              • Allulose is hygroscopic (absorbs moisture), so dust liberally with powdered erythritol + cornstarch<\/strong> to prevent stickiness.<\/li><\/ul>

                Important Notes<\/strong>:<\/h3>
                • Texture<\/strong>: Marshmallows will be softer<\/strong> than sugar-based versions. For firmer texture, refrigerate overnight.<\/li>\n\n
                • Storage<\/strong>: Keep in an airtight container<\/strong> with parchment between layers. Use within 1 week (allulose attracts moisture).<\/li>\n\n
                • Flavor<\/strong>: Add strong extracts<\/strong> (e.g., peppermint, cocoa) to mask any subtle gelatin aftertaste.<\/li><\/ul>

                  Why This Works<\/strong>:<\/h3>
                  • Allulose<\/strong> provides sweetness without spiking blood sugar, making this recipe keto\/diabetic-friendly.<\/li>\n\n
                  • Extra gelatin<\/strong> compensates for sugar\u2019s missing structure.<\/li>\n\n
                  • Sugar-free syrup or xanthan gum<\/strong> prevents crystallization and adds stability.<\/li><\/ul>

                    <\/p>","protected":false},"excerpt":{"rendered":"

                    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\u2019t crystallize the same way,…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_vp_format_video_url":"","_vp_image_focal_point":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1544","post","type-post","status-publish","format-standard","hentry","category-2024-upgrade"],"_links":{"self":[{"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/posts\/1544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/comments?post=1544"}],"version-history":[{"count":2,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/posts\/1544\/revisions"}],"predecessor-version":[{"id":1547,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/posts\/1544\/revisions\/1547"}],"wp:attachment":[{"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/media?parent=1544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/categories?post=1544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/tags?post=1544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}