Marshmallow season is upon us! Honestly, marshmallow season is all year long - from s'mores in the summertime, sweet potato casserole in the fall, hot cocoa in the winter, and ambrosia in the summer - marshmallows make recipes extra special. These salted caramel marshmallows, created by @Krysten'sKitchen are keto, paleo, dairy-free, low carb, and most importantly - absolutely delicious!
For more detailed instructions, head on over to her blog post.
- 1 Pouch Salted Caramel Pourable Stevia Syrup
- 1/2 cup water
- 3 TB Vital Proteins Gelatin
- 1 1/2 TB Arrowroot Starch, divided (optional - see note*)
- In a large mixing bowl, add gelatin and water, stir and allow to sit while you prepare the syrup.
- Prepare a small glass dish or 8 by 8 pan with parchment paper. Lightly spray it with olive oil or coconut oil spray and about 1/2 TB arrowroot starch. Have a hand mixer or stand mixer ready to go, plugged in and ready to turn on the moment it’s needed. You can't waste any time in between steps.
- In a medium size sauce pan, add the whole pouch of NuNaturals Salted Caramel Stevia Syrup and turn on medium heat. Allow it to reach boiling point and bubble for about 20-30 seconds and then turn off heat. This could take 2-3 minutes.
- Pour the hot syrup slowly into the large mixing bowl of gelatin and water (which will have hardened — that’s okay!). As soon as syrup is poured in, turn hand mixer on and mix at a low speed for about 20 seconds to break up the hardened gelatin.
- Crank the mixer up to HIGH speed and mix for about 6-7 minutes. It will turn white after a few minutes of mixing and thicken quickly so watch it. Depending on how fast your mixer is, the time could vary.
- Once the outside of your mixing bowl has mostly cooled and your mixture is thick & glossy, pour it into the prepared baking dish. It should POUR or fall with grace. If you have over mixed it then it will harden pretty fast. DON’T WORRY — it’s not too late to fix your marshmallows if they have hardened too fast. If you’re using a glass mixing bowl, pop it in the microwave (something I don’t normally use or recommend ever) and cook it for about 10 seconds. This should loosen it up enough to pour into your baking dish.
- Sprinkle about 1/2 TB arrowroot starch on top (optional).
- Allow marshmallows to sit for at least 35-40 minutes at room temperature.
- Remove marshmallows from the dish by lifting the parchment. Place on a cutting board and using a sharp knife, cut into desired shapes and sizes. Toss them in a bowl with remaining 1/2 TB arrowroot starch so that each side is coated. This will prevent them from sticking. You will find that most of it falls off anyway, this is why I don’t really count the carbs in the arrowroot starch.
- Store in a mason jar or glass container in a dark, cool place for up to 7 days.
*A note about arrowroot from Krysten - While these marshmallows technically have 0g carbs and 0g of sugar (making them keto friendly), I do, however, use arrowroot starch to coat them (less than 1.5TB = 12g carbs). So, honestly, they do have a little bit of carbs if you use arrowroot to coat your marshmallows. Not every bit of that 1.5TB will actually stay coated, as most of it will fall off into your bowl. Use if you like and, if not, then just know your marshmallows will be super sticky and could stick to each other.