marshmallow fluff recipe

Only 3 ingredients needed to make this delightful Keto Marshmallow Fluff Recipe!!

3 Ingredient Keto Marshmallow Fluff Recipe

liquid allulose sweetener

tsp vanilla extract

water

unflavored gelatin

In a small bowl, add the water.

Sprinkle the packet of unflavored gelatin over the water and let it sit for about 2 minutes.  Give it a little stir to help combine all the gelatin if needed.

Using a stand mixer, add the prepared gelatin, vanilla extract, and liquid allulose to the bowl.

Add the whisk attachment.

Turn on the mixer to level 2 (slow) until the whisk begins to move.

Once the mixture has begun to move, turn the mixer speed all the way up to level 10.  I used the splash guard on my mixer but you may not need to if your bowl is deep enough.

Set a timer for exactly 20 minutes.  You will see the liquid start to get texture at the 10-minute mark but to make it extra fluffy go the full 20 minutes.

Life is short, make some marshmallow fluff! It’s like a cloud made of sugar and is the ultimate sweet treat. It works as a great topping, cake filling and fruit dip, but is also perfect for eating straight from the jar. I won’t tell!

Marshmallow Fluff

sugar

corn syrup

¼ teaspoon cream of tartar

vanilla extract

Egg white

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.

Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate  any grease.

Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.

Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.

Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.

Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.

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