Marshmallows are one of those things I assumed would be impossible to make sugar-free until I actually tried it, and the honest answer is it comes down entirely to which sweetener you use. Erythritol, the sweetener I reach for in most of my baking, crystallizes back into little sugar-like crystals as it cools. In a cookie or a cake you'd never notice. In a marshmallow, which is basically whipped syrup and gelatin, it turns the whole batch grainy and firm instead of soft and pillowy. Allulose doesn't do that. It stays dissolved the way real sugar syrup does, which is why it's the one that actually works here.
Beyond the sweetener swap, this is a real marshmallow recipe, bloomed gelatin, a hot syrup cooked to soft-ball stage, and a long whip until it turns into that glossy, cloud-like texture. It takes a little attention (a candy thermometer earns its keep here) but nothing about the process is complicated, it's just a few steps that each need to happen in order.
Give yourself the full setting time before you cut into these. I know the smell of vanilla marshmallow sitting on the counter is a lot to resist, but they need those hours to firm up enough to hold their shape when you slice them.
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