Keto Marshmallows

video coming soon

Keto Marshmallows

Ever wonder were the humble marshmallows origins come from? The answer will definitely surprise you! Four thousand years ago in ancient Egypt the Mallow plant was first boiled down to create medicines. These decadent concoctions
reserved only for the Pharaohs. It was not until the early 1900’s that something more recognizable became widely available to the public. Soon in 1927 the Girl Scouts published the first recipe for the S’more we all know and love today.

But why a MARSH mallow? The answer is actually pretty simple. The Mallow plant grows in the marshes of southern Europe and Northern Africa.

Enough about the history of one of the world’s oldest and most beloved treats you want to get your hands on this updated version of this long loved sweet treat. In our recipe we are not using the Mallow extract of traditional treat but will be using a little bit of magic and trickery to make a low carb version that hits just the same. Warning though you cannot toast these marshmallows they will melt long before toasting. In a later iteration of this recipe maybe we can revisit a way to add that flavor.

Preparation

You will need a square cake pan or glass pan to pour the hot ingredients into at the end. Also I recommend using buttered parchment paper so at the end you can easily pull the marshmallows out and cut to serve. You will also need a mixer, I recommend a stand mixer as this will take several minutes to mix. A hand mixer will work it just is a little more effort.

You will want to also crush the graham crackers, my suggestion is to place them into a zip lock style bag and take this opportunity to work out some aggression. Also make sure to have a candy thermometer so that you dont over cook the syrup.

Ingredients Marshmallow

  • 1/2 cup water, for the syrup
  • 1/2 cup water to activate the gelatin
  • 2/3 cup Bosch Sweet
  • 2/3 cup of Truvia or Swerve (confectionary – powered)
  • 2 1/2 tablespoons gelatin
  • 1/8 teaspoon cream of tartar
  • 1 pinch of salt
  • 1 teaspoon vanilla extract (or extract of choice)

Ingredients Chocolate sauce

  • 1/4 cup heavy whipping cream
  • 1 cup dark or semi sweet chocolate chips

Directions Marshmallow

Step one is to combine the gelatin and water in a bowl. Give it a quick mix with a fork. This will help when mixing everything together. You will also want to butter the parchment paper and place it in your pan for when its time to.

Combine the two sweeteners, 1/2 cup of water and cream of tartar together in a sauce pan over medium heat stirring consistently so that it does not burn. Place the candy thermometer into the syrup you are looking for a temperature of 240 degrees.

as it is about to reach 240 degrees you can start the mixer. Slowly pour the syrup onto the gelatin and start to increase the speed of the mixer. After a minute you can move it to High. Like in our Keto mouse recipe you are looking for those big solid peaks. The bowl will become warm to the touch and the marshmallows will have sturdy peaks when it is time to move everything to the pan and parchment paper. This process can take up to ten minutes which is why I recommend a stand mixer.

It can take up to 6 hours for the Marshmallow to fully firm up. So this is something you will want to make the day before or in the morning.

Directions Chocolate sauce

Once the Marshmallow is in the pan you can in a small pot start to warm the heavy whipping cream. We are not looking for a boil so a medium heat is fine all we need to do is melt the chocolate. Once you start seeing steam you can add the chocolate ships and stir until they are fully melted. Using a serving spoon scoop and drizzle the chocolate sauce over the top of the marshmallows. Once the sauce is fully spread cover the pan with paper towel and set it to the side.

When the marshmallow starts to firm up but is still semi wet around 3 hours you will want to crush the graham crackers and top the marshmallow. Cover again to keep the curious critters from landing and wait just a little longer.

Aroun 6 hours the marshmallows should be firm and near the consistency you would expect of a marshmallow. You can pull the parchment paper out and cut the marshmallow into squares. I recommend separating them and covering them for another hour to let the sides firm up.

Storage and shelf life

Marshmallows will keep for quite a while, well over a month if properly covered and stored in the refrigerator.

That’s it time to plate and serve! And above all never forget to ENJOY.

Images coming soon