Fructose Malabsorption Recipes: Mint-Chocolate Marshmallows and a New Sweetener!

I have some exciting news to share with you all.  A while ago a company called Madhava contacted me and they have developed a new sweetener that is fructose free!  It even says so right on the bottle:


Just look at those magic words!  It’s made from cassava and it’s 35% glucose, 35% maltose, and the rest is complex carbohydrates.  It’s also organic and non-GMO, which I love!  I’ve tested it extensively to make sure it doesn’t make me sick and I’m certain that it does not.  (Although I found something else that does.  Blerg.)

They sent me a couple of bottles to try (I’m not getting paid for this, though, don’t worry!) so I could make a few recipes.  This sugar behaves like a corn syrup, so didn’t want to just bake a normal dessert recipe and replace table sugar with this.  I wanted to make something we can’t make with dextrose and certainly can’t have as a store-bought treat.

Mint-Chocolate Marshmallows2__No Sugarless Gum

I made marshmallows as one of my first recipes when starting this blog, but I’ll be honest, they’re not like the ones you buy at the store, they were more like a placeholder.  But these are just like the real deal…better, actually!  And don’t be intimidated, it’s not difficult to do.  You do need a candy thermometer, though.  I like this one.  It’s a good investment and you can use it to make your own Homemade French Fries.


  • 2 1/2 tablespoons of gelatin
  • 1 cup of cold water, divided
  • 1 1/2 cups of dextrose
  • 1 cup of cassava sweetener
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of peppermint extract
  • 1/4-1/2 cup of cocoa powder (depending on how much chocolate you like)

Special Equipment

  • Candy thermometer
  • Stand mixer (you can use a hand mixer but it will be trickier)

Mint-Chocolate Marshmallows__No Sugarless Gum


Combine the gelatin and 1/2 the cold water in the bowl of the mixer and let sit for at least 10 minutes.

Add the dextrose, cassava, salt, and the rest of the water in a small pan over medium heat.

While the sugar is dissolving, coat an 8×12 inch pan with coconut oil and then line with parchment paper.

When the dextrose has dissolved, turn the heat on high until the temperature reaches 240˚ on the candy thermometer.  Remove from heat.

Turn the mixer on low and slowly pour the sugar mixture into the gelatin.

Turn the mixing speed on high for about 10 minutes.  You want the mixture to triple in size, but make sure it doesn’t get too stiff.  If it looks like the mixture is sticking a lot to the sides that means it’s over mixed (but you can still use it! It will just be more difficult to get into the pan).

Pour into the prepared pan and let sit for at least 8 hours uncovered.

Cut into cubes and dust all sides with dextrose to keep them from sticking.

Elimination Diet safe: No.

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