1/2 cup water and the gelatin were added to the standing mixer bowl and mixed briefly using the whisk attachment.
In a sauce pan fitted with a candy thermometer, the remaining 3/4 cups of water, 2 1/2 cups of allulose, and salt were mixed and set on medium high heat.
The sugar mixture was heated until it reached 230° F which is not quite but almost a soft ball stage for allulose. Heating it more would have been better but unlike regular sugar, allulose begins to burn at a lower temperature.
While waiting for the sugar to get to temperature, I prepared the pan by generously coating it in coconut oil.
Once the sugar reached the temperature, the mixer was started on a medium low speed, and it was poured carefully against the side of the bowl into the mixer. The goal here is to avoid hitting the spinning whisk which will scatter the sugar mixture against the sides of the bowl.
The mixer speed was then increased to medium high and whipped until the mixture was airy and pale. The tangerine flavoring and a few drops of orange gel food coloring were added and the mixture continued to whip until lukewarm to the touch.Be careful with flavoring, this particular bran I used required just a few drops to impart enough flavor and more was overwhelming.
When thick and cool enough, the mixture was poured out into the prepared pan and left uncovered overnight.
Using additional coconut oil and an oiled knife, the marshmallows were cut to the desired size and very lightly coated in corn starch. This is optional but does help a good bit with keeping the marshmallows separated.