This week is booked solid busy, but I'm hoping perhaps I can pull off a time when I am in the mood to get these Marshmallow Truffles made. I found a sugar free Marshmallow Fluff Mix
mix to try - and it's in my pantry right now just waiting for me to try to make this recipe into a sugar free, healthier version.By using my sugar free marshmallow fluff, the sugar free chocolate chips I always have on hand and the Ideal Confectioner's Sugar Substitute, I think I can pull off a perfect sugar-free option.
Marshmallow Truffles
7 oz jar marshmallow creme
1/3 c butter, softened
1/4 t almond or vanilla extrat
1/4 t salt
3 c powdered sugar
8 oz semisweet chocolate squares or chocolate chips
1 tablespoon shortening
white almond bark or baking chocolate, melted
In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.
Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls. Freeze on a greased baking sheet for 20 - 30 minutes. In a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat or double boiler method until melted and smooth. Remove from heat.
Line a large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate. Place balls on waxed-paper-lined baking sheet. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.
You might also be interested in the sugar free products I mentioned above;
Sugar Free House White Chocolate
Hershey's Sugar Free Semi-Sweet Baking Chips
Marshmallow Fluff Mix
