Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link

Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

RECIPE: KETO MARSHMALLOWS USING ALLULOSE

(NO SUGAR, LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours

INGREDIENTS

• 1 1/4 Cup Water, divided
  
• 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  
• 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  
• 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  
• 1/4 tsp Fine Sea Salt
  
• Optional food coloring if you want colored marshmallows
  
  

  INSTRUCTIONS
  

  
  

• Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  
• Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  
• In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  
• Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  
• If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  
• Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  
• Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  
• Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  
• Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.
  
  Recipe Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

Meat thermometer is the one of the most useful kitchen tools you can buy. Even with a good bit of experience it is very difficult to judge proper doneness. It will drastically improve you meat cooking ability quickly.

This one is only $9 on amazon: https://www.amazon.com/gp/aw/d/B01LKRHW3E/ref=mp_s_a_1_1?ie=UTF8&qid=1521824020&sr=1-1&pi=AC_SX236_SY340_FMwebp_QL65&dpPl=1&dpID=41xjG9bAtBL&ref=plSrch

And if that's too expensive this one is only $4.50 from Walmart: https://www.walmart.com/ip/ThermoPro-TP02S-5-Second-Instant-Read-Digital-Food-Meat-Cooking-Thermometer-with-Probe-for-Kitchen-Grill-Oven-BBQ-and-Smoker-Stainless-Steel-Finish/107434248

Candy thermometer:

Polder THM-515 Candy/Jelly/Deep Fry Thermometer Stainless Steel https://www.amazon.com/dp/B001FB6IFY/ref=cm_sw_r_cp_api_i_tg1wDbE2PMM4V

... but I just dip my instant read thermometer in once it’s going. I use a spider, basket would probably scratch enamel. I forget your other question.

https://www.amazon.com/Habor-Thermometer-Instant-Digital-Temperature/dp/B01LKRHW3E/ref=sr_1_3?keywords=meat+thermometer&qid=1558649235&s=gateway&sr=8-3

​

Anyone and everyone, buy a thermometer immediately. $10 for perfectly cooked meat and never catching salmonella for the rest of your life. No brainer.

You need to bring the sugar to the hard crack temp or it will never harden. Buy a candy thermometer.

http://www.southernfatty.com/lemon-drop-candies/

Polder Candy/Jelly/Deep Fry Thermometer, Stainless Steel, with Pot Clip Attachment and Quick Reference Temperature Guide https://www.amazon.com/dp/B001FB6IFY/ref=cm_sw_r_cp_apa_i_Tr2CCb7TZ0ZVF

https://www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart

Edit: another link
https://www.marthastewart.com/317054/citrus-zest-lollipops

Taylor candy thermometer. Cheap, has never let me down, and available at most big-box stores that carry kitchen goods.

In addition to what /u/Rks1157 said, also get a candy thermometer to keep track of the heat of the oil. It is really important to know the heat of the oil.

I just use a good old fashioned $5 candy thermometer, which has always done the trick.

http://www.amazon.com/gp/aw/d/B000HV6XQC?pc_redir=1408493494&robot_redir=1

You should buy this. Its accurate and the clip keeps it off the bottom of the pan.

I really need to get a litter mat (it's on my wishlist "Pet Stuff") for my kitten..

C'mon...gimme. this

Thank you for the contest! You both are lookin goooooooood ;)

I think I've narrowed your interests down to a few fields. Alcohol, Magic: the Gathering, reading, hockey, and football. What do I have in common with you? Probably that I'm going to my first hockey game this saturday, Caps vs Coyotes. I would say reading, but I'm more of a science guy, I do more chemistry, biology, and physics than anything else, If you count that as reading then sure, I'm all for reading. I don't think anything on my list even comes close to something you would buy, but I'll link something, just in case.
This frying thermometer:
http://www.amazon.com/dp/B00004XSC9/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=3LK3GLAQN5B11&coliid=I1DNTKUANTELL
I saw a posting you made on a food subreddit, perhaps that will be a common link.
Thanks for holding a contest!

Get a deep fry thermometer. They should have one in the kitchen gadget aisle at your grocery store. Or grab one cheap off Amazon. For a few more bucks, you can get a handheld infrared thermometer which is infinitely more fun to use (and doesn't require cleaning).

You didn't mention your oil temperature, which I assume means you aren't measuring it. So, first, get a candy thermometer and pay attention. Deep frying generally looks for oil at 350F.

Don't listen to this person: buy yourself a candy thermometer, like this one. They're cheap and take the guesswork out of it.

A cheap analog one from Amazon.

any digital thermometer with a tip like this one will work. Just insert the tip into the dough for a few seconds and it will register correctly.

sorry, switched to laptop now so here's the page link without Pinterest

https://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/

Basic No-Knead Bread

Slightly adapted from Jim Lahey’s My Bread

Ingredients

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
   
2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
   
3. Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
   
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
   
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
   
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

In this post, I'm going to link to examples. They are examples: I'm not necessarily recommending that specific item. (I'm pretty much doing a search on Amazon and linking to the first thing in the search results that is actually what you need.) It's just an example to let you know what you're looking for.

Yes, you will need a metal stockpot. Five gallons should be sufficient.

You will need some type of stirring apparatus. Some would recommend a large metal spoon, but I recommend using a plastic mash paddle.

I would recommend getting some type of thermometer to put on your stock pot. A candy thermometer is where I'd start, but, if this is a hobby that you'll stick with, it's probably worth investing in something better.

Also, I see that they put a hydrometer in your kit. If you want to take measurements with the hydrometer, you'll need either a turkey baster or a wine thief. I'd start with the baster.

If you need a book on homebrewing, Palmer's How to Brew is pretty much the standard, but Papazian's The Complete Joy of Homebrewing is well regarded. Palmer's book is in its third edition, but you can get the first edition of the book online for free.

Depending on the ingredients that you use, you may need common kitchen items like scissors or can openers.

You'll also need bottles. If you brew a five gallon batch (which is pretty typical… at least in the United States), you'll need about fifty-four twelve-ounce bottles. However, you can't use twist-off bottles; they're no good.

Lastly, you'll need ingredients. Different recipes call for different ingredients. My advice is to buy a kit from a local homebrew store (LHBS) or one online. Some kits make you buy the yeast separately. If so, make sure that you purchase the right strain of yeast.

https://www.amazon.com/gp/product/B01LKRHW3E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I have this one. It's great. $10 and reads temps within 10 seconds. Totally saves you from over/under cooking meat, and it fits in an apron pocket perfectly.

IR (laser) thermometers are fantastic, but not for candy cooking, as the steam throws off the reading. Digital is the way to go; I recommend one of these three: CDN, Maverick, Polder. I use the Polder and a refractometer.

A stick thermometer? Like this one?

What about some fudge? It's easier than you'd think, though you do need a candy thermometer.

Pick up a deep from thermometer like this or this.

Once you have a thermometer of your own you can use this, or any other deep cast iron pan as a deep fryer. Alton brown shows how this is done.

Of course for fried chicken, this is the traditional way.

Enjoy your new pan! If you treat it right it shall last you several lifetimes and provide you with many fine meals.

Okay thanks a ton for this information. I was wondering if you don’t mind me asking a few questions? I always heard that it’s better to give the steak a good seasoning of kosher salt and black pepper a few days in advance? Was going to cook it on Saturday, so I was thinking seasoning it Wednesday night? Also I’m thinking of going with a bone in ribeye. Not sure if that makes any difference.


When you first place the steak with the baking sheet in the oven, the oven will be already a consistent temperature. But is the baking sheet already heated up, or do you just put it in at the normal temperature with the steak?


Also last simple question… Any meat thermometer you recommend? Bought one a while ago but never used it, and it’s now broken. Not looking for an expensive one, but one that does the job. This one looks okay? https://www.amazon.com/gp/product/B01LKRHW3E/ref=s9_cdeal_hd_bw_b1DOM_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-2&pf_rd_r=AB4HN85KZV7BTZB9P9KJ&pf_rd_r=AB4HN85KZV7BTZB9P9KJ&pf_rd_t=101&pf_rd_p=7d3bda98-f586-40e0-854f-3a6f95abb51f&pf_rd_p=7d3bda98-f586-40e0-854f-3a6f95abb51f&pf_rd_i=289810

You you!!! Because I have the same ones!


For me because it's time to get rid of my old ones :(

Happy Cake Day! It only has CAE but I couldn't figure out how to make a fancy link lol. And I'll use it to make fudge but it's not cake so I can't even been clever with that..but fudge. Okay? Ok.:)

Candy Thermometer

This candy thermometer makes the best stocking stuffer for anyone that loves to make sweets! The holidays are the greatest time to make candy and this would be perfect for someone who loves to do so! It also fits perfectly in a stocking I might add!

Thanks for the contest! <3

This

It's not that ancient, but this is as old as the WL I made for my BF. =D

Next time, try following the recipe and use a candy thermometer.

Deep fried in a heavy pot on the stove top with a digital candy thermometer.

I like this one http://www.amazon.com/gp/aw/d/B0000AQL25/ref=mp_s_a_1_1?qid=1417927229&sr=8-1&pi=AC_SY200_QL40

I have this candy thermometer that I've used to make caramels recently: https://www.amazon.com/Maverick-CT-03-Digital-Candy-Thermomter/dp/B0000AQL25/ref=sr_1_40?crid=2A7HMXU8GD9XU&keywords=candy+thermometer&qid=1574906557&sprefix=candy+thermo%2Caps%2C153&sr=8-40

I've also got the thermoworks thermometer, but there's no way to leave it hovering in the caramel and it turns itself off after a while. I use it to double check the temp reading on my candy thermometer in the 230 degree range, but it takes a few seconds to get the reading, so I put it aside as the temps rise. The temp of the candy rises so quickly as it gets close to 248 that by the time the thermopen gives me a reading, the temp is too high.

In addition to the electric kettle lord_darjeeling suggested, get one of these candy thermometers if you want to control the temp at which you steep. I use it and it's very handy.

Spend ten dollars on this. Also, unrefined corn oil smokes at 320, so either make sure it's refined or use a different oil, as the stuff I fry (mostly fries and wings, haven't done mozzarella sticks yet) is at 350-375 range.

I screwed up my fudge last night. I have a digital probe thermometer but I think the placement of the thermometer makes all the difference. If it rests on the bottom, it's going to read too high. I also suspect if you have a long probe and not enough depth to the fudge, the thermometer might read too low. I had three thermometers and they all had a different reading. The thermometer I am thinking of buying to rectify this is the classic deep fry/candy thermometer like this: http://www.amazon.com/Taylor-Classic-Deep-Fry-Analog-Thermometer/dp/B00004XSC9 It has a bulb instead of a long probe so hopefully it will take a reading from a single point rather than a long line and be more accurate. I don't know for sure how these probes work though. When I was cooking it last night, the temp seemed to rise quite slowly for me. It could be my regular analog thermometer is just off so I need to test it and that bit about the probe being inaccurate because it is long is false thinking. I used Alton Brown's recipe.