Ingredients

1/4 C. semisweet chocolate chips
1 Tbsp. butter
1/4 C. skim evaporated
1/2 recipe of marshmallow crème
Marshmallow Crème:
3 envelopes unflavored gelatin
1/4 C. cold water
1/4 C. boiling water
3 Tbsp. granulated sugar replacement, or 3 Tbsp. granulated fructose
1 tsp. vanilla extract
3 egg whites

Cooking Instructions

Melt chocolate chips and butter in top of double boiler over boiling water. Gradually add evaporated milk, and stir until smooth. Allow to cool to room temperature. Add marshmallow cream, and beat until smooth. Marshmallow Crème: Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan. Cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small amount of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan. To form the marshmallows, fill a 13 by 9 by 2 inch pan with flour, or cornstarch, to desired depth. Form molds using a small glass, the inside of a dough cutter, or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow crème into the molds, and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator until needed.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)