Yesterday, we were sitting around. Dani wanted to cook. Halloween is close at hand and she was talking about home made candies. She remembered making regular marshmallows a little while back and she wondered out loud if there was such a thing as a chocolate marshmallow.
I told her that there certainly was.
Ingredients
1-1/4 cups plus 2 Tbsp. cold water, divided
1/3 cup sifted unsweetened Dutch process cocoa powder
3 tablespoons unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
Pinch salt
2 tsp. vanilla
Boil 1/4 cup +2 tablespoons water in the microwave and pour over the 1/3 cup sifted Dutch process cocoa powder. (you can find Dutch Process cocoa at most finer coffee/tea shops and cake decorating supplies) Whisk until smooth, set aside.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP0VHvshiwxA8JwKA-XNUBQxjQLzdVTW46eyuqsQqTzlvEKcJmHZwqoNQmJXiRLTz1vUaD3lwe1Ii3sTr6vE_u00RGB-C7kjbNv4jNGg2bFeYpRwkKQoEDUozRkYJTI5H5b8p0B1AwUE/s400/chocolate+marshmallow+019.jpg)
Bloom the gelatin with 1/2 cold water for 5 minutes. Then microwave on high for 30 seconds, stir it well, 30 seconds again, stir it well. Set aside to cool.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hSAQak1feI-yXtp0qeANrOKR7cwWlGgPL40FCgxyCj_z8SfESEYhy5qkJeH7G_3kNUevw09kghOsZUApwxlcjN8zrktyucfraVsk79BljvW6TbhPrIGj97gFiuzwogsvS1zXnu_XLbY/s400/chocolate+marshmallow+020.jpg)
Mix the sugar, 1/2 cup of water, and the corn syrup in a non-reactive pan with a tight fitting lid. Heat over low-medium flame until the sugar is completely dissolved. Bring heat up to high, and when it is at a full boil, cover tightly and allow to boil for 3 minutes to thorough dissolve all the sugar crystals. Uncover, attach a candy thermometer and allow to boil without stirring to soft-ball stage (240°), remove from heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiT6DOp29oGHLK8_4vUFY39kQ4Elu7VJn7_7sFmrmXyA38SXOXYGa5llHl6Up1EGTfyD4KSJn5jma89i0Dguf6mzznA7-xXHh-hQPRc38fyV1byL4vhMyq8SfOZRQTcW4zCUDrCxntkbk/s400/chocolate+marshmallow+023.jpg)
When the cocoa and the gelatine mixes are both room temperature but them into the bowl of a stand mixer and set it on it's lowest stir setting.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbkaIhRtUDkaX3dDlZT3DdTMF2KqxNCLBNsgcUo8MJKEVGdK01CpjIIRFcGjLJVrYo3H70qe5R6ZlcYlaBq6w9T17hNZUPxuhT_4sWWSaN8QFxG0gDfulkEc-wp6FNYLPatsLw18K_wg/s400/chocolate+marshmallow+021.jpg)
Once the syrup has cooled to a point where you can touch it without tissue damage, but it is still fairly hot, slowly pour it into the cocoa/gelatin mixture. Increase the speed incrementally to avoid splashouts. Once it's gotten to the highest speed, allow to whip for 15 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyxwCgYHpxyrB1io_VHmlXQcMI7rfKKV6WLE-HJRHLJxwWM-fSOAWoi_Rkp6f_P1PPXcfX5M5dgCSauYLl6WN9mNNAmcNgD5KqnWslhTleA_Z5cXP4mgEN2qvzduBAOxYGKZrQleUuzI/s400/chocolate+marshmallow+028.jpg)
Turn into a well greased baking pan and cover closely. Allow to set overnight.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhet4dWkY6fbq4xNr8uvKdQgYmKb2pNhA13xE-6snn9fIumoNdzEI-uoUJ3dBviBE4ayxwoIQY_pMP5QhAXLJwF1HnabbMhqYKgRQKMk9GBjqiuGmbBwEJ4Bnt3K64xHs6iqAuxkHTzZJ4/s400/chocolate+marshmallow+031.jpg)
Important Tip:
While cooking candies and things that involve sugar syrups.
Clean. As. You. Go.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J2JfjSIjPZyTqHL8ncjjf7h_XF3DeVMMFSWZkIc0XMP_FNEY2O2NOa-Xn8_Hm42YNTyA6KddN-Nn6_CybRhS2vWrAzOW4Be5d17cQVW9Rc6bOYh0Ntc_OGkYOAMgWjUvHdSseuDEs60/s400/chocolate+marshmallow+013.jpg)
The sugars especially will harden and become impossible. Also wash the dishes right away.
Next Day:
Sift together 3 tablespoons Dutch Process Cocoa, 1/2 cup powdered sugar, 1 tablespoon cornstarch until thoroughly mixed.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMwrsP5lnnX0Ego7M6x9FyWWgPLWhYBa6yK4t6tyxKamSWEbK0qbG1lmHPyU9TduuK73yJ6iFmPKIKQJmQmJNfOLMtOlRzjdmlpwmATCvdkICLKQOpy0e6LnA7aJCak1APQsOH8GtCN8/s400/chocolate+marshmallow+032.jpg)
Hose down your cutting board with cooking spray.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliJvOTYFgJsqVqV0P_CzKcu8sF_8_nSY8yqbnQyc7lg_2Muj1UZVdVgbVH9_pQSjzovOIT8QOV5X4tYm8QHIdU52DBduMz2TH3fr7KllI4PY3am9Zc0VoNXtWaFxa9MTUkOr5PEmgw0s/s400/chocolate+marshmallow+033.jpg)
Spray a sharp knife too.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFIXDciUb5o7vxCdw855SlA_mw9aI1fmiNF28unq2Lq5EujK9kitMEqYygjU304sBptEMmWgxIostZMaB1t4E23DVEUELNNRtnPVZE94ggbsvTsxwjcjxOIIcM8h-hul7veS7a-Zp-Ng/s400/chocolate+marshmallow+034.jpg)
Cut into small, bite-sized squares and dredge in the coating mix well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd2WiqA9Q4GwdpB4n38zAtEQRY3h3KEkPIBt3Vw5IVZSY44mbJ4dBaXhPvag2__kBDNuruA1k7EN1_BwBQQte5g2oHJMWW5tKnTUPjPhfH58nwXViToLOCjDM_7xLjggxQrx5cfc5MJs/s400/chocolate+marshmallow+036.jpg)
Store in an air tight container. These will last perfectly for three to four days. After that, cut the left-overs into small cubes and prepare yourself for the best hot chocolate floaties you've ever had.
These make bomb S'mores material too.
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