Sugar Free Chewy Chocolate Tootsie Rolls

A better tasting Tootsie Roll that is sugar free, lower calorie and with some protein! Figuring out this recipe has made my mind go crazy with the possibilities for different flavored taffy like candies that I can make sugar free or even gummies like sour patch kids!

It's a pretty simple recipe, there are just a couple tips and tricks for them to come out perfect and make it as easy as possible. Check out the video for step by step instruction- https://youtu.be/7wFn8SlPR0g

To make the dough, instead of a bunch of powdered sugar, I used whey protein isolate, heavy cream powder and some powdered stevia. I'm sure many combinations of powders will work like other powdered sweeteners, different milk powders and proteins. The main goal is to have a thick dough once cooled, so if swapping ingredients, just keep that in mind. The only thing that will happen if ratios are off is the texture being too soft or too hard. The ingredients I used, in these ratios, gives you a soft but stiff chew like a tootsie roll but with better flavor.

Allulose is the sweetener I used to make a corn syrup to replace the corn syrup in a regular recipe. I have not found another alternative sweetener that has given the same great chewy texture when cooked.

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Sugar Free Tootsie Roll (Makes about 10 portions, can cut in half)

160g/about 1 Cup Allulose

28g/2Tbs. Butter (I used Salted)

48g/1/2 Cup Cocoa Powder

1 Tbs. Vanilla Extract

40g/1/2 Cup Unflavored Whey Protein Isolate

20g/3 Tbs. Heavy Cream Powder

4g/2tsp. Powdered Stevia

Instructions:

1. In a medium size pot, measure out the allulose and butter and set on the stove

2. In a small bowl measure out the cocoa powder and in a separate small bowl measure out the whey, cream powder and stevia

3. Turn the heat to just below medium on the stove and work the butter and allulose together as it begins to melt

4. Get an 8x8 silicon pan or a silt pat ready to pour the dough onto to cool down, an offset spatula to spread the dough out and a towel or pot holder for the sweetener mixture to land

5. Once the allulose and butter are all melted together the mixture should be around 240 degrees, turn the heat to medium low and add the cocoa powder, mix well and continue to stir

6. Cook the mixture to 280/285 degrees, pull off the heat and add the 1 Tbs. of vanilla extract and mix well then add all the powders and stir vigorously until the dough is a cohesive mixture and thick

7. Spread into the silicon pan or onto the silicon mat and let cool until around 120 degrees, cut into 6 pieces and work each piece into a long rope, then cut with kitchen scissors into tootsie roll pieces

8. Separate all the pieces so they aren't touching and let cool to room temperature, then wrap each piece into a small piece of parchment paper and store in a cool, dry place

9. Enjoy for a few weeks!

Macros: 1oz. about 5-6 pieces depending how big you make them

70 Calories

4.5g Fat

3g Total Carbs

2g Fiber

1g Net Carbs

5g Protein

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