rocky road fudge.
I’ve actually made real-deal marshmallows before, so making them sugar free came down to using the correct sweetener. Through recipe testing, I found that allulose was the only sweetener that consistently produced bouncy and soft marshmallows. Erythritol crystallized, monk fruit left a bitter aftertaste, and xylitol had an odd cooling effect.
Table of Contents
Why I love this recipe
Ingredients needed
How to make sugar free marshmallows
Arman’s recipe tips
How to store marshmallows
Frequently asked questions
Recipes to use these with
Sugar Free Marshmallows (
