than melt, these behave exactly like regular marshmallows.
★★★★★ REVIEW
“These were fabulous!! These seriously taste like real deal marshmallows.” – Holland
Ingredients needed
Gelatin powder. Unflavored gelatin. Use a high-quality powder to ensure there are no clumps throughout. I like to use Knox gelatin powder- it’s widely available and clump-free.
Allulose. I highly recommend allulose over monk fruit, erythritol, or other sugar alcohols, as I’ve found it to be the most reliable and prevents the marshmallows from crystallizing.
Water. Tap water is fine. Half will be mixed with the
