Sugar Free Marshmallows And Marshmallow Fluff

Freshly Made, Sugar Free, Fluffy Marshmallows

 Marshmallows

    1 cup Tagatose

    1/2 cup Sukrin Syrup

    1/4 cup water

1/3 cup water

2 envelopes plain gelatine

    1/8 tsp salt

    2 large egg whites

    1/4 tsp cream of tartar

    1 tsp vanilla extract

Powdered Erythritol

Resistant Corn Starch

Mix 2/3 cup  Powdered Erythritol and Resistant Corn Starch.

Pour half onto a cookie sheet and spread it out in a rectangular area. Set aside

In a small bowl put the 1/3 cup of water and sprinkle over the gelatine, when it has softened put it in the microwave for 30 seconds. Set aside

Put the egg whites and cream of tartar in a bowl and whip with a hand blender till stiff.

Put the Tagatose, Sukrin, water and salt in a pot and boil till it reaches 240oF on a candy thermometer, add the gelatine water, boil a few secs, then turn off heat, and start to rewhip the egg whites, grab the pot and slowly dribble in the hot Tagatose syrup, until its all mixed in. Add the vanilla Keep whipping until its thick and stiff, 8-10 minutes.

Scoop onto the powdered cookie sheet and spread out gently into a rectangular shape.

Dust the top with the remaining powder and let sit for several hours to dry out and build a crust.

Then cut into shapes, and eat.

 Marshmallow Fluff

    1 cup Tagatose
    1/2 cup Sukrin Syrup
    1/4 cup water
    1/8 tsp salt
    2 large egg whites
    1/4 tsp cream of tartar
    1 tsp vanilla extract

Put the egg whites and cream of tartar in a bowl and whip with a hand blender till stiff.

Put the Tagatose, Sukrin, water and salt in a pot and boil till it reaches 240oF on a candy thermometer. turn off heat, and start to rewhip the egg whites, grab the pot and slowly dribble in the hot Tagatose syrup, until its all mixed in. Add the vanilla Keep whipping until its thick and stiff.

Ta-da! its done!