Sugar Free Marshmallow Fluff

Wanted to figure out an easy and cheaper way to have some sugar free marshmallow fluff so I got to experimenting on my already existing Sugar Free Marshmallow Recipe- https://youtu.be/jVki763CD-E. And with a few adjustments got a delicious fluff recipe that only takes about 30 minutes to make and you get a whole quart!

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This bread is also for sale in 37 states (soon to be 44) if you click the shop/shipping tab or click here- https://www.ketoupgrade.info/shop-1

The only different ingredient I added when I made the fluff recipe from my marshmallow recipe was inulin. A commenter mentioned the properties of inulin may help solidify the allulose in products and it seemed to help keep the allulose inside the whipped fluff

Fluff w/o Inulin Fluff w/ Inulin

The only sweetener that I have worked with that works in making a cooked sugar recipe is allulose. Other brands have come out with fluff that uses other sweeteners but they have the science and big business ingredients to figure out how to stabilize other sweeteners to make the fluff. Allulose still doesn't act the same as regular sugar so I had to do a little testing to figure out how to make the fluff the right spreadable texture and the right flavor. When you cook allulose you need to cook it to a higher temperature than sugar to get it to the stage you need it to work in recipes. Allulose doesn't get to the hard ball stage until 325 degrees Fahrenheit where regular sugar reaches that at 250 degrees Fahrenheit (which is the temperatures needed to make marshmallows). But at 325 degrees Fahrenheit allulose is caramelized and I didn't want the fluff to taste like caramel since fluffs flavor is vanilla. So I ended up cooking the allulose less for the fluff recipe and in turn had to mess with the amount of gelatin I used to get the right texture. The best way to get the right temperature on the sweetener and water mixture is to keep swirling it and temping it with a laser thermometer.

For the gelatin I used an unflavored pork gelatin, you can use beef gelatin but the fluff will be a bit stiffer. Or you can try to reduce the amount by a 1/2 tsp. if using the beef gelatin. I had to increase the gelatin in the sugar free recipe because our sweetener is a little less stabilizing than regular sugar.

I do suggest using a scale and gram measurements to make sure the ratios are correct so that the fluff will set to the correct spreadable consistency. Measuring with cups and measuring spoons always has a margin of error and grams are a very small increment of measurement.

 Scale - https://amzn.to/339tsKN

 Silicon spatulas- https://amzn.to/3u8rQNw

 Infrared Thermometer - https://amzn.to/3awzMQB

 Infrared Thermometer- https://amzn.to/3WZysOZ

 Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

 Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Unflavored Pork Gelatin- https://amzn.to/4ccO860 

 Big Box of Allulose - https://amzn.to/3kNPM6G - one I use most often

 Splenda Allulose - https://amzn.to/3hdAINj

 It's Just Allulose - https://amzn.to/38OA4RQ 

Inulin- https://amzn.to/3Eg3tnS

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The Fluff will keep on your counter top in an air tight container for over a month but it is best within 2 weeks. It does begin to break down a bit and get caramel colored after a week or 2.

Sugar Free Marshmallow Fluff Recipe

70g/1/3 Cup Water

250g/ about 1 & 1/2 Cups + 1 Tbs. Allulose

10g/1 Tbs. Inulin

60g/ about 1/4 Cup + 1 Tbs. Cold Water

7g/ about 2 & 1/2 tsp. Unflavored Pork Gelatin

1/4 tsp. Salt

2 tsp. Vanilla Extract

1/4 tsp. Liquid Stevia (optional)

Instructions:

1. Measure the allulose and inulin into a small pot and whisk together then add the first amount of water and place over low heat, stir initially to dissolve the sweetener, after the sweetener is dissolved do not stir again

2. While that is cooking, measure out the second amount of water into a stand mixer bowl and sprinkle the gelatin over the water to let bloom

3. Measure out the salt, extract and stevia (if using) into a small bowl and set aside

4. When the gelatin is bloomed give a little mix with the whip attachment and place it onto the mixer, ready to turn on and stream in the sweetener

5. Once the sweetener starts to turn golden, swirl the pan and temp. the mixture until it reaches 300-305 degrees

6. Once you've reached the right temperature pull it off the stove and turn mixer to speed 4

7. Once the bubbles subside slowly drizzle the sweetener syrup down the side of the bowl in a steady stream, making sure to not hit the whip, should take about a minute to add

8. When all the sweetener is added, turn the mixer up to speed 8 for about 5 minutes then up to speed ten for 5 minutes

9. When the mixture is pale and and around 120 degrees, slow the mixer down to speed 4 and add the extract, stevia and salt then turn back up to speed ten for about 5 minutes, whip until you no longer see the mixture gaining volume

10. While that is whipping grab a 32 oz. air tight container and a silicon spatula, grease the spatula with some oil to make it easier to scrape the fluff out of the bowl

11. Once the fluff is no longer gaining volume, scrap the fluff into container, it will be very soft and fluffy, as it cools the gelatin will solidify (takes an hour or so) and you will get that thick, stretchy fluff, perfect for spreading on a peanut butter and fluff sandwich!

12. Store the Fluff on your counter top in an air tight container for over a month but it is best within 2 weeks. It does begin to break down a bit and get caramel colored after a week or 2

    
    

Fluff Made 1 week prior compared to fresh whipped batch on the right that isn't cooled completely yet.

Macros: All depends on what you put into your carb counter for inulin. I chose Organic Inulin Powder in Recipal and my app doesn't count the allulose in the nutrition label

4 Tbs., about 34 g

15 Calories

0g Fat

1g Total Carbs

0g Fiber

1g Protein

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