White Chocolate Marshmallow Spooky Pops
Hands On Time: 30 minutes
Total Time: 1 hour, plus setting time
Makes: 12 pops
Net Carbs- 2g
This is my favorite Halloween recipe to date.
How cool do these Spooky Pops look? They would be perfect on a buffet table or you could seal each one in a plastic goodie bag for take home gifts.
How wonderful to be able to hand out awesome Halloween treats that aren’t full of sugar and junk?
2 tablespoons of gelatin
¾ cup of cold water
1 cup of Sukrin Icing plus a couple of tablespoons for coating the tray
2 teaspoons of vanilla extract
8 ounces of ChocZero White Chocolate Chips
1 teaspoon of coconut oil
Black food dye or melted dark chocolate
Place ¼ cup of the cold water into a small bowl and sprinkle the gelatin over the top.
Sit aside and allow it to bloom.
Spray a 9 x 12 inch shallow tin with a light coating of oil and then sprinkle a couple of tablespoons of the Sukrin Icing into the pan and shake it around until the inside is coated (you can also line the tin with baking paper to allow for easy removal of the finished marshmallows.
Add the remaining ½ cup of cold water, the Sukrin Icing and the vanilla into a small saucepan and heat until the sweetener has dissolved.
Place your bloomed gelatin into the bowl of your mixer and beat with a whisk attachment until the gelatin has broken up.
Drizzle the hot syrup into the bowl with the mixer running on low until it is all combined.
Increase the speed to medium and whip until the marshmallow is thick and fluffy and approx. doubled in volume.
Working quickly now, pour it into the dusted tin and smooth out.
Allow to set at room temperature for a couple of hours before cutting into circles using an oiled 3-inch cookie cutter.
Insert a candy stick or popsicle stick into each marshmallow disc.
Place the ChocZero White Chocolate Chips into a heat-proof bowl over simmering water and stir until melted.
If the consistency of the chocolate seems too thick, add the teaspoon of coconut oil and stir until melted and combined.
Lay a strip of baking paper on a tray and get ready to dip your marshmallows.
Note: you don’t want your chocolate too hot or to leave the marshmallow submerged for too long, or it will start to melt.
I found the best way was to use a spoon to scoop the cholate all over the disc.
Let any excess chocolate drain off and lay the pop on the paper to set.
For the spiderwebs, you want to work while the white chocolate coating is still wet.
Dip the end of a toothpick into your black food dye and trace concentric circles onto the face of the pop.
Then drag the lines outwards from the center, creating a spiderweb shape.
For the mummies, wait until the coating has mostly set and drizzle lines of white chocolate across in a rough bandage pattern.
Add two dots of food dye to make the eyes.
These pops can be stored in the fridge for up to one week.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.