Best Sugar Free Marshmallow Cream Sallye Recipes

SUGAR-FREE MARSHMALLOWS & MARSHMALLOW CREME

Steps:

• Sprinkle gelatin over cold water in a mixing bowl.
• Set aside for 5 minutes to soften.
• Add to boiling water in saucepan; cook and stir until gelatin is dissolved.
• Remove from heat.
• Cool to consistency of thick syrup.
• Stir in Splenda® and vanilla (and marshmallow flavored oil if using.).
• Beat egg whites till soft peaks begin to form.
• Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
• Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow crème, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.
• If making marshmallows, continue-- For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.
• For larger marshmallows, or marshmallow"eggs"-- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled.
• Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow"eggs" Then pour the marshmallow creme filling into the little"moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set If you make the"eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.
• The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
• Or use the marshmallow crème wherever your creative mind takes you!
• 5 carbs in entire recipe for marshmallow crème.
• Adjust as needed when making formed"eggs", etc.

SUGAR FREE MARSHMALLOW FLUFF

Steps:

• Start by prepping a pan or container with a bit of coconut oil and/or parchment paper to make removal of the fluff a bit easier. If you are intending to store this in a microwave safe glass or similar container, with the intent of heating up when you intend to enjoy this, you may be able to get away with simply spraying with a nonstick.
• We are going to dissolve the sugar alternative in hot water. Boil the 1 1/2 cups of water in a saucepan. Turn the heat down to a low to medium heat, and whisk in the sugar alternative. You will need to whisk this as needed. It will take a few minutes for the sugar alternative to dissolve completely and keep in mind that when it does it will not resemble dissolved or crystallized sugar. While your saucepan is heating up, you can dissolve the powdered gelatin in the cold water. I suggest placing these ingredients into the mixing bowl and allowing them to sit for while you work.
• When the sugar alternative on the stove has completely dissolved you can remove it from the stove. Give the gelatin in the mixing bowl a quick whisking to ensure that the gelatin has broken up. Then add the sugar alternative to the mixing bowl along with the salt and the vanilla extract. Beat this until it is somewhat fluffy (fluffiness can depend on the sugar alternative that you have used). Transfer to your storage container from the first step. Store this in the refrigerator.

EASY MISSISSIPPI MUD CAKE RECIPE (SALLYE)

Steps:

• 1. Preheat oven to 350º Grease and flour a 9x13 baking pan
• 2. CAKE; Using an electric mixer, cream butter and sugar together until light and fluffy Add eggs one at a time, beating well after each addition Sift flour, baking powder and salt together in another bowl Add flour to creamed butter mixture, continuing to beat Add vanilla and chocolate syrup to batter and mix well Pour into prepared pan and back 25-30 minutes until toothpick inserted in center comes out clean Remove cake from oven and place on cooling rack (DO NOT REMOVE CAKE FROM PAN) While still hot spread marshmallows evenly over surface
• 3. ***To save some calories and sugar, you can substitute my sugar free marshmallow cream https://www.justapinch.com/recipes/dessert/other-dessert/sugar-free-marshmallow-cream.html?p=1
• 4. FROSTING: Place butter, chocolate chips, sugar, and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring continually, continue boiling for 2-3 minutes Remove from heat and stir in vanilla and liquor Pour over warm cake and marshmallows Top with chopped nuts

SUGAR FREE MARSHMALLOW CREAM (SALLYE)

Steps:

• 1. Cover cookie sheets with foil, spray evenly with cooking spray.
• 2. Mix gelatin with 1/4 cup cold water. Let sit 5 minutes to soften. Boil 3/4 cup water. Stir in gelatin and stir until dissolved. Remove from heat and let cool until the consistency of syrup. Stir in sweetener and vanilla.
• 3. In separate bowl, beat egg whites until soft peaks form. Slowly drizzle gelatin mixture into egg whites, continuing to beat. Beat for approximately 10 to 15 minutes on high until the mixture is thick, has medium peaks and is no longer shiny.
• 4. Scoop small golf ball sized globs of mallow fluff onto pans, being sure not to let them touch. Let sit for 30 minutes (or more!) to firm up. Dust with light coating of flour, shaking off excess Store in air tight container in the fridge. If you want to use as marshmallow cream, you can skip this step and immediately place in airtight container and store in friege.