Sugar Free Chocolate Covered Marshmallows Recipe
Try this Sugar Free Chocolate Covered Marshmallows Recipe recipe, or contribute your own.
Try this Sugar Free Chocolate Covered Marshmallows Recipe recipe, or contribute your own.
- Carbohydrate 0.008855 g
- Cholesterol 0 mg
- Fat 4.2E-05 g
- Fiber 0 g
- Protein 4.2E-05 g
- Saturated Fat 7E-06 g
- Serving Size 1 1 Serving (16g)
- Sodium 0.638300000534262 mg
- Sugar 0.008855 g
- Trans Fat 2.52E-05 g
- Calories 0 calories
Step-by-step
- In a small saucepan heat 1½ cups of water with a ½ cup of sugar substitute.
- You need to heat this just enough for the sugar substitute to dissolve in the water.
- Be sure to taste it and add more sugar substitute if it's not sweet enough for your taste buds.
- Put a ½ cup water in a microwave-safe container and bring it to a boil using the microwave. (or you can use the stove top for this part too)
- Pour 5 tbs of Great Lakes Unflavored Gelatin into the hot water and mix it quickly.
- I found it easy to use my Nutri Ninja blender for this part because it starts to thicken pretty fast.
- Then pour the ½ cup of gelatin mix into the sugar substitute water.
- Add a ½ teaspoon of vanilla extract.
- Tip: If you want different flavored marshmallows you can use a few drops of Lorann oil extracts (I used about 3 droppers full) and a Personally, we like Watermelon, Strawberry, Cheesecake and Pina Colada flavorings. We tend to use those often!
- You can color your marshmallows also.
- I use this Wilton Food Coloring set for occasions like this.
- To get this beautiful white marshmallow I used the bright white Wilton food coloring.
- Allow the mixture to cool for a few minutes but don't let it cool enough for it to start forming in to a gel.
- Then place the warm liquid into a mixture and mix it on high (be sure to have the bowl covered) for about 5 or more minutes until the liquid becomes frothy and filled with air bubbles.
- It will double in size!
- Pour the frothy marshmallow mixture into a parchment paper lined baking sheet.
- You can make your marshmallows as thick or as thin as you want.
- I placed them in the refrigerator overnight to set.
- If you want to cover the sugar free marshmallows in chocolate, you will need to melt a cup of Lily's Sugar Free Chocolate Chips with about a teaspoon of coconut oil.
- It will only take about 30 seconds or so in the microwave to melt this amount of chocolate.
- After you cut out the shapes of your marshmallows, dip them in the warm chocolate and place them on parchment paper to set.
- I placed them back in the refrigerator for this step.
Standard marshmallow production relies heavily on sucrose and corn syrup to build body, but this sugar-free adaptation uses unflavored gelatin combined with powdered erythritol or stevia. The ingredient list omits the physical mechanics required to trap air within the protein matrix. Unflavored gelatin consists of partially hydrolyzed collagen. When mixed with hot water, these protein chains disperse. As mechanical agitation introduces air bubbles, the unfolding proteins entrap gas. High-speed whipping for at least five minutes doubles the volume of the liquid and creates the necessary foam structure. Sugar substitutes lack the hygroscopic properties of sugar crystals, meaning the resulting confection relies entirely on the gelatin concentration for its structural integrity. Dissolve the powdered sweetener completely in warm water before combining it with the hydrated gelatin. Residual granules will create gritty pockets in an otherwise smooth texture. Use a blender or electric mixer to incorporate air rapidly, as the mixture begins setting quickly once removed from heat. Pour the aerated foam onto parchment paper and refrigerate the sheet overnight to allow the gelatin network to fully cross-link and firm. For the coating, melt sugar-free chocolate chips with a small amount of coconut oil. Coconut oil lowers the melting point and thins the viscosity of the chocolate, ensuring a smooth, even shell upon dipping. Chill the coated pieces in the refrigerator until the fat solidifies. While this recipe swaps sucrose for alternative sweeteners, the underlying culinary chemistry remains dependent on precise protein whipping and thermal control.
