Homemade marshmallow is so much nicer than shop bought and you can add any flavour you like. Making them sugar-free works just a well as with sugar.
There are a lot of marshmallow recipes on the internet that will work by substituting the sugar and glucose syrup with xylitol or erythritol. I have tried lot’s of the vegetarian marshmallow recipes on the internet and not one of them has worked!
I wanted to show that marshmallow can be piped using a piping bag fitted with a large nozzle.
This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!
I have been working with 2 natural sweeteners called xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.
In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. More information about this product can be found here.
You will need a food temperature probe for this recipe.
Recipe – makes 8 cones.
8 ice cream cones
unsweetened desiccated coconut
4 teaspoons powdered gelatine
150g xylitol or erythritol
1 teaspoon vanilla paste
Place 8 ice cream cones onto a tray. Fit a large piping bag with a plain nozzle. Place the desiccated coconut into a small bowl.
Place the powdered gelatine into a mixer bowl with 50ml cooled, boiled water. Leave to sponge. Place on the mixer with a whisk attachment.
Place the xylitol into a saucepan with 80ml water.
Melt the xylitol over a low heat then boil to 121°c. Immediately pour onto the gelatine and whisk until thick. Whisk in the vanilla paste.
Working quickly, spoon the marshmallow into the piping bag and pipe into the ice cream cones. Immediately dip the marshmallow into the desiccated coconut and leave to set.
My son loves these with Choc Shot chocolate sauce!