My recipes are grain free, refined sugar free, and many are dairy free. Many people around the world can not eat grains for a variety of reasons. All grain free recipes are gluten free but not all gluten free recipes are grain free.
I can’t believe that the holidays are fast approaching. I am trying to recreate foods, treats, and even candies. I have been in my kitchen experimenting trying this and trying that. I have learned so much this past year in cooking without grains, refined sugar and limiting my dairy. My experiments so far have been quite successful. I have managed to make a very thin Norsk Crumb Cookie (Krumkaka), homemade candy holiday fudge that uses this recipe of homemade marshmallow fluff. Marshmallow fluff is used in candy making and holiday treats.
I tried desperately last year to make marshmallow fluff and failed miserably. I have learned so much about monk fruit sweetener and maple sugar. Taking monk fruit sweetener and turning it into powdered monk fruit sweetener is the trick to this recipe. Marshmallow root is a natural remedy for stomach issues. Vintage recipes of marshmallows included marshmallow root. I love tradition and vintage ideas. I decided to create a refined sugar free recipe using marshmallow and collagen.
As a homeschool mom, and someone who absolutely adores history, I did some research into the history of the marhmallow root. According to several articles, marshmallow root has been used for centuries and was used back in ancient Egyptian times over 2000 years ago inside delicacies and candied treats for the Gods or nobility and of course the pharaohs, as well as being used medically. Marshmallow root grows in marshes hence its name. There are mentions of marshmallow root being used in ancient Roman and Greek times. Apparently, Hippocrates mentioned it as medical treatment. Marshmallow is a sticky substance removed from the root of the plant. The French are credited with a more modern-day marshmallow treat. Marshmallow treats were not seen in the USA until the 1900’s. Marshmallows were invented and patented by Alex Doumak which were created with molds in 1921.
I have used this marshmallow fluff to create a fudge and also a pie. I can’t wait to see what other ways I can use it. I am encouraged to try to make regular marshmallows. I hope you enjoyed learning about marshmallows as much as I did.
My marshmallow fluff is not as white as the commercial stuff you can find on the shelf. Marshmallow root, collagen and PB 8 can be found at health food stores.
This recipe has two Nutritional Facts are below the pictures. The first Nutritional Facts are based on cups the second is based on Tablespoon servings.
1 teaspoon powdered marshmallow root
1 teaspoon collagen
2 caps PB 8 Probiotics
1/3 cup warm water
3 egg whites
1/2 teaspoon cream of tartar
2 teaspoons powdered monk fruit sweetener
1/3 cup maple sugar
1/3 cup powdered monk fruit sweetener
3/4 cup maple syrup
1 teaspoon pure vanilla
In a bowl combine marshmallow root, collagen, and probiotics with warm water and whisk until combined.
Set the water mixture aside.
Place egg whites and whisk until frothy.
Add cream of tartar, and powdered monk fruit sweetener in a bowl of a stand mixer.
Whisk until it forms soft peaks. Sit aside.
In a medium saucepan pour in water mixture, maple sugar, powdered monk fruit sugar.
Add maple syrup, and pure vanilla. Stirring until combined and no lumps.
Insert a candy thermometer. Slowly bring the sugar mixture to a boil approximately 15 minutes.
Do not stir the mixture as it will form sugar crystals. Cook until mixture reaches firm ball stage which is about 240-248 degrees. Turn mixer back on to medium speed and in a slow steady stream in the sugar mixture into the egg whites until all the sugar mixture is poured into the egg whites.
The egg whites will deflate a little but once all the sugar mixture is added they will thicken and fluff. Once all the sugar is incorporated into the egg whites turn the mixer on high and beat for 7-8 minutes.
Scoop out and store inside a sterilized airtight glass jar at room temperature for up to six weeks. Spread can be rewhipped by hand if it becomes flat.
|Nutrition Facts Per Cup|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 133 mg||6 %|
|Potassium 218 mg||6 %|
|Total Carbohydrate 59 g||20 %|
|Dietary Fiber 0 g||0 %|
|Sugars 49 g|
|Protein 3 g||6 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|