I'm super pleased with my self

I didn't get to post Sunday Accountability last night cuz I was busy...I got my Christmas Present yesterday and was trying it out..

I got a Kitchenaid Stand Mixer with all the goodies (the hook, the paddle and the wisk)...And I made....DRUM ROLL PLEASE...


Sugar Free Marshmallows...And they ROCK! No more having to wait till easter to have sugar free peeps! YUMO. Anyone want the recipe? It's super easy.

HERE's the recipe:
3 envelopes unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
1/2 cup baking splenda
2 teaspoon white vanilla extract
3 egg whites

 

Directions:

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add splenda and vanilla, stirring to blend.

Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.

To form the marshmallows: Fill 13 x 9 x 2-in. pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow crème into the moulds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.

I used the 13 x9 and coated it with powdered splenda. Then my coffee grinder quit...Oh well.

I'm thinking the corn starch would have been better at soaking up the excess moisture...

Yes Please!!!

3 envelopes unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
1/2 cup baking splenda
2 teaspoon white vanilla extract
3 egg whites

 

Directions:

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add splenda and vanilla, stirring to blend.

Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.

To form the marshmallows: Fill 13 x 9 x 2-in. pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow crème into the moulds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.

I used the 13 x9 and coated it with powdered splenda. Then my coffee grinder quit...Oh well.

I'm thinking the corn starch would have been better at soaking up the excess moisture...

I didn't even know you could make your own marshmallows, let along sugar free ones!!!! Please share!!!!

3 envelopes unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
1/2 cup baking splenda
2 teaspoon white vanilla extract
3 egg whites

 

Directions:

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add splenda and vanilla, stirring to blend.

Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.

To form the marshmallows: Fill 13 x 9 x 2-in. pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow crème into the moulds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.

I used the 13 x9 and coated it with powdered splenda. Then my coffee grinder quit...Oh well.

I'm thinking the corn starch would have been better at soaking up the excess moisture...

Thanks!!!

Dawn's marshmallows taste at least as good if not better than store bought and I am a sweet freak from way back. I see no end of uses for this recipe. During Thanksgiving on sweet potatoes, WOW, and for Christmas, you can make different shapes with moulds.  She is converting me into a health nut where I never paid attention before. Now I read all labels and I am amazed at the junk I have been eating all my life. For 20 years, my breakfast consisted of a Hershey bar and a 16 oz. R.C. Cola on my drive to work and the rest of the day was downhill from there. I am ucky to still be alive, but thanks to Dawn I have been given an extension. LOL.