2 tbsp gelatin powder, unflavored
1 cup water, warm, divided
1½ cups Besti Powdered Monk Fruit Allulose Blend
¼ tsp sea salt
2 tsp vanilla extract
Line an 8x8-inch pan with parchment paper. Set aside.
Pour ½ cup of warm water into a large bowl. Sprinkle gelatin over the water and whisk immediately. Set aside.
Meanwhile, add the remaining warm water, powdered sweetener, and sea salt to a large saucepan. Heat over low to medium heat for a few minutes, stirring frequently, until the mixture is hot, but not boiling, and sweetener dissolves.
Remove from heat. Stir in vanilla extract. Pour the hot liquid into the large bowl with gelatin, while whisking constantly.
Using a hand mixer on high power, beat the mixture for about 12 to 15 minutes, until the volume doubles and the mixture look very fluffy, like stiff egg white peaks.
Transfer the marshmallow mixture into the prepared pan.
Refrigerate for at least 8 hours, or overnight, until firm and no longer sticky. Use a sharp chef’s knife to cut into squares.
Serve and enjoy.
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