Homemade Refined Sugar-Free Marshmallow-Fluff

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Homemade Refined Sugar-Free Marshmallow-Fluff is the perfect frosting to cakes, pies, ice cream, or as an addition to candies.

I can’t believe that the holidays are fast approaching. Therefore, I have been trying to recreate foods, treats, and even candies. Did I mention I have been in my kitchen experimenting trying this and trying that? Honestly, 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. Needless to say, 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.

Truthfully, I tried desperately last year to make marshmallow fluff and failed miserably. In all honesty, I have learned so much about monk fruit sweetener and maple sugar. Turning monk fruit sweetener and turning it into powdered monk fruit sweetener is the trick to this recipe. Not to mention, marshmallow root is a natural remedy for stomach issues. Vintage recipes of marshmallows included marshmallow root. As a matter of fact, I love tradition and vintage ideas. I decided to create a refined sugar-free recipe using marshmallow and collagen.

History and Notes

As a homeschool mom, and someone who absolutely adores history, I did some research into the history of the marshmallow 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. Notably, there are mentions of marshmallow root being used in ancient Roman and Greek times. Apparently, Hippocrates mentioned it as medical treatment. Furthermore, marshmallow is a sticky substance removed from the root of the plant. In any case, the French are credited with a more modern-day marshmallow treat. Marshmallow treats were not seen in the USA until the 1900s. Marshmallows were invented and patented by Alex Doumak which were created with molds in 1921.

Above all, I have used this marshmallow fluff to create a fudge and also a pie. In any case, I can’t wait to see what other ways I can use it. I am encouraged to try to make regular marshmallows.

Nonetheless, marshmallow fluff is not as white as the commercial stuff you can find on the shelf. However, 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.

Homemade Refined Sugar-Free Marshmallow-Fluff

Ingredients:

• 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

Direction:

In a bowl combine marshmallow root, collagen, probiotics, and warm water whisk until thoroughly combined.Sit the water mixture aside. Place egg whites and whisk until frothy. Add cream of tartar, and powdered monk fruit sweetener to the egg whites in a bowl of a stand mixer. Next, 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. Most importantly, 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 the 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.

Needless to say the egg whites will deflate a little but once all the sugar mixture is added they will thicken and fluff. Although 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 re-whipped by hand if it becomes flat.

Print Recipe

Homemade Refined Sugar-Free Marshmallow-Fluff

Homemade Refined Sugar-Free Marshmallow-Fluff is a wonderful topping for pies, cakes, or use as a frosting. Use as you would store-bought Marshmallow fluff.

Prep Time25 mins

Cook Time8 mins

Total Time33 mins

Course: Condiment

Cuisine: American

Keyword: Marshmallow

Servings: 4 cups

Calories: 246kcal

Equipment

• Candy Thermometer

Ingredients

• 1 tsp powdered marshmallow root
• 1 tsp plain collagen
• 2 capsules PB 8 Probiotic
• 1/3 + 2 cup + tsp powdered monk fruit sweetener see recipe on my blog
• 1/3 cup warm water
• 3 egg whites
• 1/2 tsp cream of tartar
• 2 tsp monk fruit sweetener
• 1/3 cup maple sugar
• 3/4 cup maple syrup
• 1 tsp pure vanilla

Instructions

• In a bowl combine marshmallow root, collagen, probiotics, and warm water whisk until thoroughly combined.Sit the water mixture aside. Place egg whites and whisk until frothy. Add cream of tartar, and powdered monk fruit sweetener to the egg whites in a bowl of a stand mixer. Next, 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. Most importantly, 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 the 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. Although 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 re-whipped by hand if it becomes flat.

  
  
  

Notes

Nutrition Facts Per Cup
Servings 4.0
Amount Per Serving
Calories 246
% 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 %
Calcium	5 %
Iron	5 %
* 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.

 

Nutrition Facts Per Tablespoon
Servings 64.0
Amount Per Serving
Calories 15
% 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 8 mg	0 %
Potassium 14 mg	0 %
Total Carbohydrate 4 g	1 %
Dietary Fiber 0 g	0 %
Sugars 3 g
Protein 0 g	0 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	0 %
Iron	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.