Chocolate MarshmallowsYesterday, 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.
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.
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.
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.
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.
Turn into a well greased baking pan and cover closely. Allow to set overnight.
Important Tip:
While cooking candies and things that involve sugar syrups.
Clean. As. You. Go.
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.
Hose down your cutting board with cooking spray.
Spray a sharp knife too.
Cut into small, bite-sized squares and dredge in the coating mix well.
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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