Directions

• Prepare the gelatin:
• In a large mixing bowl, add 1/2 cup of water. Sprinkle the gelatin powder over the water and let it sit for 10 minutes to bloom.
• Make the syrup:
• In a small saucepan, combine the remaining 1/2 cup of water and the powdered erythritol. Heat over medium heat, stirring constantly until the erythritol is fully dissolved. Once dissolved, bring the mixture to a boil and then remove it from the heat.
• Combine and whip:
• Slowly pour the hot erythritol syrup into the bloomed gelatin while mixing on low speed with an electric mixer. Once all the syrup is added, increase the speed to high and whip for 10-15 minutes, or until the mixture is thick, glossy, and tripled in volume. Add the vanilla extract during the last minute of whipping.
• Set the marshmallows:
• Pour the marshmallow mixture into a greased 8×8 inch (20×20 cm) baking dish. Use a spatula to spread it out evenly. Let it sit at room temperature for at least 4 hours, or until fully set.
• Cut and serve:
• Once set, remove the marshmallow block from the dish and place it on a cutting board. Use a sharp knife to cut it into squares or desired shapes. To prevent sticking, you can dust the knife and the marshmallows with a little more powdered erythritol.