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use isomalt to replace some of the sugar since it's much less sweet, but still has the properties of sugar

  • i think this is the only true answer for a savory twist for traditionally sugar losded recipes – zetaprime Nov 13 '18 at 9:58



Depending on availability, you might find an interesting substitute using puffball mushroom. The mushroom is white, kinda fluffy, and savory, and can easily be large enough to cut nice marshmallow-ish squares.

The fresh mushroom may be difficult to source, though it would be a nice option if season and availability permit. Dried, on the other hand, is easier to aquire, and very light - which might make a good mushroom marshmallow texture. The dried puffball could be re-hydrated or probably even eaten as-is if the texture is preferable (I have found it to have a very light and fluffy texture and I think it could be eaten plain, in the proper context - though the flavor is quite mild).

Supposedly the taste if prepared well is mushroomy and cheesy (which bodes well for pairing with mushroom paste for the 'chocolate'). Puffballs, according to the article I found, need browning to unlock the best flavor... and having a white cube with the outer edges toasted to golden brown would not be a bad thing on something imitating smores-style marshmallows.

On a completely different note, the article also mentions that if the puffballs are boiled (well, heated in water) they turn into something "a bit like mushroom marshmallows" texturally speaking. It may be worth it to poach or steam the puffball cubes (post-browning, for extra flavor) to get the texture a bit more marshmallowy.

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