These delicious keto friendly marshmallows are light, springy and melt in the mouth.
Add ½ cup of water to a small saucepan with 1 and a quarter cups of xylitol.
Add the remaining water to a small dish and sprinkle over the gelatin powder. Leave to bloom for 3-4 minutes.
Turn the heat under the water to medium low and stir until the xylitol is completely dissolved.
Once dissolved, increase the heat so that it comes to a rapid boil for 3-4 minutes or until the xylitol mixture registers 240F degrees on a candy thermometer.
Remove from the heat and whisk in the vanilla extract. Leave the mixture to cool slightly for a few minutes or so, so that it is no longer boiling, then pour in the gelatin mixture. Whisk well to dissolve the gelatin.
Pour the liquid mixture into the bowl of a stand mixer with a whisk attachment and set the speed to high. Beat for 10-12 minutes until smooth, white and fluffy. The mixture will have tripled in sized and look like meringue mix.
While the mixture is whisking, add ¼ cup of xylitol to a food processor and blend until fine and powdered.
Grease two shallow dishes, approximately 6 x 10 with the coconut oil and dust with the powdered xylitol.
Spoon the marshmallow mixture into the greased trays and smooth with the back of a spatula.
Refrigerate for a minimum of 4 hours to set, better still, overnight.
Once the marshmallows are set, slice into even squares.
Add the remaining xylitol and the coconut to a food processor and blend to a powder.
Roll the marshmallows in the coconut mixture to coat. You can lightly wet the edges of the marshmallows if needs be to help the coating stick.
Leave to set at room temperature for a further hour. Then serve as they are or sprinkled over hot chocolate.
2 tbsp
2 teaspoon
1-¾ cup
1 cup
1 teaspoon
⅓ cup