Delectable Chocolate Marshmallows |
I now make marshmallows quite often, in several different varieties! This week I made Chocolate marshmallows. Yum!
Tis the season for homemade marshmallows and some hot chocolate!! Enjoy!
Cocoa mixed with warm water. |
Gelatin mixed with cold water. |
The cocoa and gelatin mixtures mixed together. |
Water, corn syrup and sugar on medium heat to 240 degrees on candy thermometer. |
When 240 degrees, very carefully, add to gelatin mixture in mixer bowl. Whip for 15 to 20 minutes. |
When it looks like this, pour into prepared pan and let rest overnight or at least 10 hours. |
Mix cocoa, cornstarch and powdered sugar and sieve over surface. |
Turn marshmallows onto cocoa mixture…then sprinkle over the marshmallows and cut. |
I’m sure my grandkids will love these! |
So amazingly yummy!! |
Chocolate Marshmallows
adapted from About.com
Note that marshmallows need to sit for at least 8-10 hours before cutting them, so it’s a good idea to make these a day before you plan to eat them. I usually make them in the evening, and they’re ready to cut and use the next morning.
Ingredients:
1/3 cup plus 4 tbsp cocoa powder, divided
1-1/4 cup plus 2 tbsp water, divided
3 envelopes gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup powdered sugar
2 tbsp cornstarch
12 ounces chopped chocolate or chocolate coating (optional)
Preparation:
1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
2. Place ¼ cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
3. Place ½ cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
4. Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
5. Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
6. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
7. Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup isextremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
8. Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
9. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
10. Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
11. Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
12. If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping.
13. To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.
I just want to pluck them off the screen and eat the entire dish absolutely beautiful instructions as well! THANKS!
ReplyDeleteThese marshmallows look wonderful. I did not realize they were relatively easy to make. Thanks for sharing this recipe - it is on my Christmas To Make List:)
ReplyDeleteI have had Martha's marshmallow recipe of my list of things to make for quite a few years now, but have not gotten around to it. This year is going to be the year after seeing your beautiful chocolate ones! Your marshmallows on your cute santa plate has me in the mood for Christmas.
ReplyDeleteOh wow, these look highly addictive!
ReplyDeleteDamn these look so good! Definitely on my must make list!
ReplyDeleteI have yet to make homemade marshmallows. Chocolate flavored sounds so so good! Great recipe Kathy!
ReplyDeleteit's amazing just how much better homemade marshmallows are than store-bought! I've never tried chocolate...what a great idea!
ReplyDeleteI will be bookmarking this recipe...thanks for sharing this one...
ReplyDeleteCarmen
These look delicious! I'm not a huge marshmallow fan, but I bet I would love them if they were homemade + chocolate!
ReplyDeleteWhat a wonderful holiday treat!
ReplyDeleteWhat fun! This would be the kind of thing to make every year as tradition this time of year. Hmmm....
ReplyDeleteThese look so good, I have to try your recipe, thanks for sharing;-)
ReplyDeleteOh yum! Thanks!
ReplyDeleteThose look fantastic! So much fun for the kids to eat, too, I bet.
ReplyDeleteIf putting together my artificial Christmas tree didn't stress me out (because I had help), this Post does. A few days ago I was at Trader Joe's and this year they have the most delightful looking boxes of marshmellows, some chocolate, covered with peppermint bits and chocolate sprinkles. I definitely noted them to buy before Christmas for the little girls' (and, others) hot chocolate. After reading your Post, I know I cannot go with marshmellows from the grocery store. The shame of it. Thanks, Kathy....... I think. Yours look fabulous.
ReplyDeleteCan't believe I almost missed these--they look great. I have also seen raspberry and peppermint marshmallows over the past couple weeks and one night even kept waking up with marshmallow dreams. Guess I need to try making them...
ReplyDelete