This was an experiment that I have been procrastinating. So glad I took time out to give it a try even though my schedule is really full. Presenting my diabetic-friendly snowman marshmallows that will register close to zero on the glycemic index! (If you don't count the cornstarch in the dusting, it is zero GI).
I used Allulose and no inverted sugar when making these. Allulose is a sugar replacement that has chemical properties similar to regular sugar in candy making as it goes through the different stages as it is heated up like regular sugar (e.g. soft ball, hard ball etc) , but does not spike blood sugar levels at all. It is a relatively new sugar replacement and not as widely available as Maltitol and Erythritol. It is also expensive, which is why I was hesitant to buy some to try.
How's the texture and taste as compared to marshmallows made using regular sugar? Texture wise is pretty much spot on although I still need to tweak the ingredient ratios when I try again. But as with all sugar replacements, Allulose has its own distinctive flavour that takes some getting used to. It will be good to use ingredients with strong flavours in bakes if using allulose to mask that taste. Working with sugar replacements is not as easy and straightforward as working with regular sugar too, that's why the need for me to experiment again.
I will be including the recipe in my upcoming Deco Marshmallows book so I can't share it here. But I have made a piping video tutorial so you may use it as a reference if you wish! You may also use the reference for piping meringue cookies!