Homemade Xylitol Marshmallows

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   1.Pour 3/4 cup of water in the bowl of a mixer. Sprinkle with gelatin; let

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   soften for 5 minutes

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   2.Place the Xylitol, vegetable glycerin, Celtic sea salt, and an additional

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   3/4 cup of water in a saucepan and bring to a boil about 4 minutes ( a candy

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   thermometer should read 240 F or 116 C).

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   3.With the mixer on low speed, carefully add hot syrup to the gelatin

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   mixture, pouring in a long, thin stream. Increase speed to high and beat

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   until stiff peaks form, about 28 minutes. Beat in vanilla.

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   4. Pour mixture into a greased 9 inch by 13 inch glass baking dish. Let

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    stand at room temperature for 5 hours until firm. Sift powdered sugar into

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    cookie sheet lined with foil. Invert pan onto cookie sheet. Using an oiled

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    knife, cut into desired sized squares. Roll in your powdered Xylitol.

* Per serving · 4 servings · Values may vary.

No additional tips available.