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!
For information about sugar-free celebration cakes or sweeteners, please visit Sugar-free celebration cakes.
I wanted to show that marshmallow can be piped using a piping bag fitted with a large nozzle.
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!