Keto-Friendly Marshmallows

Lightly grease an 8” square pan, line with a strip of parchment overhanging two ends, then lightly grease the parchment. Set aside.

Combine the gelatin and 1/2 cup (113g) of the cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.

Combine the remaining 1/2 cup (113g) cool water, sugar alternative, and salt in a medium, deep pot with a capacity of at least 3 quarts; the mixture will bubble up quite a bit while cooking. Stir gently to break up any clumps of sugar alternative and begin cooking the mixture over medium heat.

Raise the heat to high and cook without stirring until the syrup reaches 240°F on a candy or digital thermometer. This will happen quite quickly (in about 5 minutes), so don’t walk away from the stove. Remove from the heat.

With the mixer set on low speed, slowly pour the syrup into the bowl of softened gelatin. Increase the speed to high, and whip until the mixture is thick, very fluffy, and has cooled to lukewarm, anywhere from 6 to 14 minutes. The time will vary depending on the mixer and attachment you use; a stand mixer using the whisk attachment will take less time than a hand mixer equipped with beaters. The mixture may remain quite fluid for a while, taking anywhere from 6 to 8 minutes to begin to thicken. This is OK; continue whipping.

Add vanilla toward the end of the mixing time, once the mixture has reached soft peaks. Transfer the marshmallow to the prepared pan, using an offset or rubber spatula to smooth and flatten it out.

Let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make 1” squares or other shapes. Dipping the knife or cutters in cold water before cutting helps reduce any stickiness.

Separate cut marshmallows and allow them to sit at room temperature, uncovered, for 24 hours to form a skin. Marshmallows can then be stored in a closed container, the layers separated by parchment or waxed paper.