Homemade Sugar-free Marshmallows
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These Sugar-free Marshmallows are fluffy, light, low-carb, and super fun to make. Plus you can easily vary the sweeteners for whatever your dietary needs are.
I’m all for fun treats for my kiddos (and for me too), but I’m not for all the sugar in store-bought marshmallows.
And did you know that most marshmallows have added food coloring in them? No joke. Well, now you can enjoy sugar-free keto marshmallows without the sugar and minus the food coloring as well.
This Homemade Sugar-free Marshmallow recipe is one of our all-time favorites. We used to make them with sugar, but now that we’ve gone low-carb, those days are over. But you can substitute the low-carb sweetener with a regular one if you’d like.
I first made these homemade marshmallows with my son. What fun to see water, sweetener, and gelatin turn into white fluffiness in a bowl, and then seeing them turn into marshmallows that tasted much better than anything I’d ever bought in a bag.
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Why Make Homemade Marshmallows
- Avoid food coloring: The blue food coloring is in store-bought mallows to make the white look brighter. Sheesh. I mean, you really really want to have brighter marshmallows, use a tad of this natural blue food coloring instead.)
- Avoid corn syrup: First of all, I want to avoid corn syrup due to almost all corn being GMO these days, but also because a lot of corn syrup has mercury in it due to the method of processing.
- Avoid Sugar: Sugar is just a huge problem, according to TONS of info on the web these days. And if you have candida, like I do, then sugar is a complete no-no. Sucanat, coconut sugar, honey, and others are better than white sugar, but still don’t work well for people who need to avoid the carbs.
- Fun with kids: Even if you don’t have kids, making these marshmallows is super fun for adults too!
- Save Money: Sugar-free marshmallows cost a small fortune. I just saw a measly 2.7 oz bag of sugar-free marshmallows for $1.99. Eek!!
We made these in August with some Grain-Free Graham Crackers and my Homemade Chocolate Chips and made our own sugar-free, grain-free S’mores. They were great! We shared them with a special visitor from Australia. She didn’t know what S’mores were, prior to coming to the US, but she does now and clearly they were a hit.
FAQs
Will These Sugar-free Marshmallows Roast?
Homemade sugar-free marshmallows simply don’t roast well. However, if you’d like to try it, you can let them dry for a few days before roasting and use just quick bursts of heat.
I haven’t tried this yet, but I read this should work so I’ll have to give it a run. It’s likely that allulose will work best for this.
Can You Make Marshmallow Shapes with These Marshmallows?
This recipe should work great in silicone molds. Just spray the molds with a (preferably healthy) cooking spray or coat the molds with a small amount of vegetable oil.
These molds would be SO much fun to use for Easter!
You can spoon the marshmallow mixture into a plastic bag, snip off the ends, and pump the mixture into molds more easily.
Can You Use Other Sweeteners?
Yes, in general, you can use any sweetener you’d like. If you’d like to switch the glycerin for another sweetener, a 1:1 ratio of water to sweetener, so it looks like that will work too. I haven’t tried it well, however.
One reader commented that she tried this recipe using only erythritol and it didn’t work out well. I haven’t tried this, but if you are going to, please try a small batch first or at least be prepared that it might not work out.
What Kind of Gelatin Is Best to Use?
One great company is Great Lakes – it’s made from pastured cows without antibiotics in their feed. There are a number of other good ones like Vital Proteins and Trim Healthy Mama.
Substitutions for Special Diets
- Vegan Option: For a vegan marshmallow option, use agar powder in a 1:1 substitution for the gelatin. I personally haven’t done this but it is supposed to work out just fine. Enjoy!
If you are attempting to make a vegan option, be aware that you might have varying results. You do need to let the agar sit on the water for about 1 hour before using it. Also, the results with agar can be variable, so please be aware. I am going to try to do some experimenting to see if I can figure out what makes them work vs. not work. - Xylitol: Any other healthy sweetener can be used instead of xylitol, but if using erythritol use 1/3 more. If using a liquid sweetener, you may need to use a different amount, so read How to Substitute Sweeteners first. Approx. 12 scoops (3/8 of a teaspoon) of stevia (see How to Use Stevia) will work. Use honey, maple syrup (read this post for help choosing maple syrup), coconut sugar, or sucanat for AIP.
- Glycerine: You can also substitute any healthy sweetener for glycerine. Again, though, if using a granulated sweetener a different amount may need to be used. If you’re on the THM diet, use xylitol or erythritol – again, use 1/3 more if using erythritol.
More Homemade Healthy Pantry Recipes
If you like this recipe, you’ll likely enjoy these recipes too!
– Powdered Sugar / Powdered Sugar Substitute
– Powdered Egg-Replacer (like Ener-G)
– Homemade Taco Seasoning
– Soft Pumpkin Cookies (these taste amazingly like Enjoy Life)
– Homemade No Bake Almond Joy Bars
Sugar-free Marshmallows
Ingredients
- 2 tablespoons gelatin
- 1/2 cup cold water
- 1 1/2 cups allulose or xylitol (See Recipe Notes for alternatives)
- 1/2 cup hot water
- 1/2 cup vegetable glycerine (functions as a sweetener in this recipe. See Recipe Notes for Alternatives)
- 2 teaspoons vanilla extract
Instructions
- In a medium to large-sized bowl, sprinkle the gelatin over the cold water. Allow to sit for at least 5 minutes.
- In a heavy bottom sauce pan, stir sweeteners and remaining (hot) water.
- Heat sweeteners and water over high heat until the mixture reaches 240 – 245 °F, or the soft ball stage.
- Gradually (and carefully :-)!), while mixing constantly, add the hot mixture to the water and gelatin mixture.
- Slowly add the vanilla to the mixture while beating.
- Beat on high until the mixture form stiff peaks (almost like beaten egg whites).
- Pour into a lightly greased 8×8 pan. You can use whatever size pan you like to make either thick or thin marshmallows. The 8×8 pan will make pretty nice-sized thick marshmallows.
- Allow marshmallow to set. Then cut into desired sized. This can take 6-24 hours (I’ve never had it take that long), but you can put them in the freezer to speed it up — just don’t forget they’re in there :).
- If desired, coat with cocoa, raw or toasted coconut, ground up nuts – have fun with your toppings!
- Store in an airtight container and try to keep your kiddos out of them!
Notes
-
Vegan Option: For a vegan marshmallow option, use agar powder in a 1:1 substitution for the gelatin.
If you are attempting to make a vegan option, be aware that you might have varying results. You do need to let the agar sit on the water for about 1 hour before using it. Also, the results with agar can be variable so please be aware. I am going to try to do some experimenting to see if I can figure out what makes them work vs. not work. - Xylitol: Any other healthy sweetener can be used instead of xylitol, but if using erythritol use 1/3 more. If using a liquid sweetener, you may need to use a different amount, so read How to Substitute Sweeteners first. Approx. 12 scoops (3/8 of a teaspoon) of stevia (see How to Use Stevia) will work. Use honey, maple syrup (read this post for help choosing maple syrup), coconut sugar, or sucanat for AIP.
- Glycerine: You can also substitute any healthy sweetener for glycerine. Again, though, if using a granulated sweetener a different amount may need to be used. If you’re on the THM diet, use xylitol or erythritol – again, use 1/3 more if using erythritol.
- Roasting Tips: Homemade sugar-free marshmallows simply don’t roast well. However, if you’d like to try it, you can let them dry for a few days before roasting and use just quick bursts of heat. I haven’t tried this yet but I read it should work. It’s likely that allulose will work best for this.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Are you a S’more or marshmallow lover too?
This is an amazing recipe. I can’t wait to try it. Join the party today at Adorned From Above. Everybody is welcome. Link up your posts, giveaways, Etsy Shops. The more the merrier.
https://www.adornedfromabove.com/2012/10/almond-sugar-body-scrub-and-wednesdays.html
Thank you! I love marshmallow but avoid them because of the sugar. 🙂
I have a similar recipe and it always turns out perfect. Since we don’t have any sugar restrictions, I use Lyle’s cane sugar syrup. I always add about a tablespoon of vanilla paste at the end…delicious!
Oh…don’t try it in a hurry just for me. I really don’t need it for anything anytime soon. I was just wondering because in the past I’ve seen recipes call for the Ricemallow (vegan) stuff from the stores and none of the stores around me seem to carry that anymore.
Have you ever made this into marshmallow fluff? That stuff is loaded with eggs and an egg allergy prevents using that, but I’d love an alternative.
Looks like you can by melting the marshmallows w/ corn syrup so I’ll have to give it a run. When do you need it by? Looks like taking the marshmallows and then using a c syrup sub would do it but I don’t have enough marshmallows left to try it out right now. So …can you wait awhile? What are you using it for by the way? A recipe or just to do those oh-so-famous fluffernutter sandwiches :-)?
Yummy! I love to make homemade marshmallows at Christmas but my recipe has the dreaded corn syrup. I’ll definitely have to give this a try!
This is totally getting pinned! Thank you!
I saw this post on Slightly Indulgent. I shared an apple protein donuts recipe, I’d love for you to check out as well 🙂
Thanks!! Your donuts look great. :).
wow, SO great! How handy to have this recipe. Came over from Tip Junkie… I also host Tuesday Party. Would love for you to share this at Tasteful Tuesdays. https://www.nap-timecreations.com/2012/10/pumpkin-pie-apple-crisp-and-tasteful.html
Hi! We already linked up – thanks!!!
That is very impressive! I haven’t tried making my own marshmallows, I’ve got to try!
Yay! Homemade marshmallows w/o all the extra sugar! 🙂 Could you please do a post with some more information about vegetable glycering? I am quite interested. 🙂 Also, do you buy it in the 16oz bottles from Amazon or is there a bulk discount out there? I ask because I’ve seen all sorts of glycerin out there and I have no clue what’s what as far as edible, what type is preferred, etc. Also, is there a coconut glycerin out there that’s better? Okay, okay, I’ll stop pestering you now. 😉
Hi :). I am hoping to do all sorts of posts. Just crazy busy w/ personal and blog stuff (taxes, etc) right now. Just get food grade. I bought mine in bulk. You don’t want to know how much I bought :). Tell me what info you are looking for. I’m hoping to do a post on a # of sweeteners, but my oils post will most likely come first…..sigh…I am having trouble balancing everything :).
New follower here! I discovered you through Six Sisters Stuff. I love this post.
Vegetable glycerine? as another sweetener? I don’t understand? I really want to make these and have been searching for a good recipe without so much sugar and also no corn syrup.
Hi Rayleen – can you clarify your question please? Vegetable glycerine is an acceptable sweetener for those suffering from candida. Let me know if that’s what you were wondering about.
Hi! Great post! I’m looking for a sugar free marshmallow that is chewy like the store bought ones- does this recipe yield that type or is it a more light, soft dissolve-in-your-mouth kind? Thanks! 🙂
My family’s take is that they are somewhere in between. My husband said specifically that the texture is nicer than the store bought. Hope you like them.
These look delicious!! I would love for you to share at my linky party going on right now. https://www.mandatorymooch.blogspot.com/2012/10/tasty-thursdays-11.html
Thanks, Nichi
I’ve read this recipe and looked online and am still confused. How is it possible to be the exact same temperature as the sugar recipes without having specific ingredients? Each sweetener has its own specific qualities.
I hope to try this recipe as soon as my standmixer is fixed, though!!
Hi Sandra. Did you mean that the temp should be different for different sweeteners? So far, I have seen the same temps for xylitol, sugar and honey and I can say I haven’t tried honey but the others worked for me :).
I’ve made them with honey and now xylitol and the soft ball stage is the same. They both worked out splendidly.
Great!!
Adrienne,
Thanks for this receipe! I love how you used xylitol for the sweetener!
Blessings,
Jeanene
I have tried to make marshmallows using agar-agar flakes instead of gelatin but they failed every single time. We make our own ‘sugar’ syrup with honey and maple syrup. I don’t consider xylitol a whole food so I don’t use it. Unless you are careful and find the xylitol made with birch, it is made with corn[most likely GMO]and is still a really processed food.
We have marshmallows once a year when we go camping[I have very sugar sensitive kids], along with homemade graham crackers. YUM!
That was my experience in what I read about agar agar as well. My xylitol is from birch. I wish I could use other sweeteners but due to candida and now a possible stevia allergy I am really limited. Thanks!!
I am glad that you have been able to find the birch variety. My kids are very sugar sensitive[and allergic to corn] but I can’t imagine being so limited 🙁 Great job coming up with sugar free recipes!!
The agar-agar was such a mess that I had to throw out the batches that I tried, it was awful.
Ick. I throw out almost nothing. Maybe there’s another way :).
Which brand of Xylitol is made from Birch? I want to be careful 🙂
I think I linked to one – am I mistaken?
Where do you get Birch Xylitol? What is it called. I have to be careful with xylitol because I’m diabetic and xylitol is sugar alcohol…it causes blood sugar spikes. So….Please help me out here… thanks.
Hi Mimi. Sorry there wasn’t a link to make your shopping for xylitol easier. There is one now. I have bought the xylitol from varying companies. Xylitol shouldn’t cause significant sugar spikes. I did research on it- where did you get that information from? I know I saw a forum talking about it but their reasoning was completely off. Let me know and I will try to help. Take care.
Hi Megan, Do you mind sharing the (honey/maple syrup) recipe. Adrienne’s recipe looks amazing but I always have honey and Maple syrup in my kitchen. I would really appreciate it! (rachelkasey@hotmail.com)
I am pretty sure you can use the same amt of maple as the xylitol :).
If you want to truly avoid people using cows with antibiotics you should take on the challenge of making gelatin free marshmallows. There is only 2 brands out there that I know of, and as a mom of 3 vegetarian kids I would LOVE to know how to do this on my own!
I looked but couldn’t find good into today. I’ll try again if I can :).
Some sources tout grass-fed beef gelatin as a super food for its gut-healing properties!
Is there an option besides vegetable glycerin, which I have read is not good for us?
Any other sweetener should work, except stevia. 🙂
Mary, what have you found about vegetable glycerine? I’m really interested thanks for posting this!
I am interested as well – haven’t heard anything personally.
I made mine without the vegetable glycerine – I just omitted it. I found it sweet enough with just 1.5 cups of xylitol. And xylitol turns to a liquid when heated so it wasn’t a problem for the recipe.
Other than that I followed it and it worked out great! I often make with honey but wanted to try xylitol. They turned out great!
How fun. WE make them at the restaurant but they still have the sugar and corn syrup. This looks wayyyy better. Thanks for sharing Adrienne.
Thanks, France! I didn’t realize you have a restaurant. That used to be my dream!
Oh I don’t have a restaurant, I work at one. hehehe.
🙂
You would be amazing at it! I wish I could taste each our your posts…I am a lab girl, not a kitchen one…lol!
*of…not our 🙂
From what I’ve heard about owning a restaurant, I think I would pass out. But it was a dream in years past :). You’re too kind!