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- Grease an 8×8 inch (or larger) pan and line with unbleached parchment paper.
- Sprinkle a couple of tablespoons of arrowroot powder on the bottom of the parchment paper in an even layer. I use a fine-mesh strainer or sifter. Don’t skip this — the marshmallows will stick to parchment paper and won’t release uniformly without starch on the bottom.
- In your mixer bowl, add the gelatin with 1/2 cup of water, whisk slightly to incorporate, and set aside.
- Add remaining 1/2 cup water, sweetener, and sea salt to a medium-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. (The color will change from opaque to slightly translucent, and remove immediately as soon as you see bubbles starting to form at the edges.)
- Remove the pan from the heat. Stir in vanilla (or peppermint) extract. Pour the hot liquid into the large bowl with the gelatin, while whisking constantly.
- Using a mixer on high power, beat the mixture for about 10-15 minutes, until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks. (The time could take longer depending on the size of your bowl and how powerful your mixer is.)
- Turn off the mixer and transfer the marshmallow creme to the prepared parchment laid pan. Smooth the top.
- Let rest at least 4 hours in the fridge (overnight is better).
- Take parchment paper out of the pan and place onto a cutting board. Cut with a knife that has been heated over a burner or run it under hot water and then dried. Cut marshmallows into squares. Store in an airtight container on the counter.