Sugar-Free Chocolate Covered Strawberry Marshmallows
It’s the month of love! Valentine’s Day is less than a week away and I have a delicious sweet treat for you. It’s my Valentine’s Day gift to you, which you can then gift to your loved ones by making a batch or two! They’re Sugar-Free Chocolate Covered Strawberry Marshmallows, and if you’re thinking “whoa, chocolate covered marshmallows?” and “whoa, with strawberries?” and “whoa, AND they’re sugar-free?” The answers are yes, yes, and yes!
These are sugar-free thanks to the use of Wholesome’s zero calorie sweetener, allulose. Allulose has a mild clean sweetness with no bitterness or aftertaste. It’s found naturally in figs, raisins, kiwi, and corn. Wholesome’s is made with non-GMO corn. It comes in granulated (which I used in this recipe) and in liquid form. It’s non-glycemic and contains 0 net carbs, which means it’s good for people on a Keto diet to use in place of sugar. Allulose is not a sugar alcohol, so it won’t cause stomach or digestive upset like some other sugar alternatives are known to do.
This recipe is also sugar-free thanks to the use of sugar-free chocolate chips and no-sugar-added freeze-dried strawberries.
These treats are beautiful, delicious, and unique, making them a special gift for that special someone!
- 3½ cups Wholesome Allulose Zero Calorie Granulated Sweetener
- 2 teaspoons arrowroot powder or corn starch
- 1¼ cups water , divided
- 3 envelopes unflavored gelatin
- ¼ teaspoon kosher or fine sea salt
- 1 tablespoon pure vanilla extract
- 1 (0.8-ounce) bag freeze-dried strawberries
- 1 cup sugar-free chocolate chips
- 1 tablespoon coconut oil , plus more for greasing the pan
Combine ½ cup allulose and the arrowroot powder or corn starch in a food processor or blender and process until it becomes a fine dust.
Crumble a piece of parchment paper big enough to overhang the pan at the edges and line a 9-inch square cake pan with it. Grease the paper with coconut oil. Dust with some of the allulose dust.
Put ½ cup water in the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water, stir, and let sit while preparing the rest.
Combine the remaining ¾ cup water and 3 cups allulose in a deep saucepan. Stir to combine them and bring to a boil. Do not stir anymore once the allulose has dissolved. Boil until the mixture reaches 240°F on a candy thermometer.
Turn the mixer on low and carefully pour in the hot allulose mixture. Add the salt. Once the mixture is very foamy, turn the speed up to high and beat for 15 minutes or until it turns into a very white fluffy mass. Beat in the vanilla.
While the marshmallows are mixing, put the strawberries in a sealable bag and roll with a rolling pin until they become strawberry dust. When the marshmallows are done mixing, turn the mixer to low and slowly add the crushed strawberries. Using a rubber spatula, mix until fully combined and not streaky. Put the mixture into the prepared pan and smooth the top. Let sit, uncovered, at room temperature for at least 8 hours.
Sprinkle some of the allulose dust over the top of the marshmallows and on a flat work surface. Using the parchment, transfer the marshmallows to the work surface and cut with a sharp, thin, oiled knife into 1-inch squares, rolling them in more of the allulose dust to keep from being too sticky.
Melt the chocolate and coconut oil together and let cool.
Place some waxed or parchment paper on a baking sheet and then put a cooling rack on top. Place the cut marshmallows on the rack and spoon chocolate over the top, letting some drip -down.
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