Chocolate Marshmallows

[Saule]

Chocolate Marshmallows

Recipe Description

A friend at work gave me this recipe. We just love these. Chocolate marshmallows in hot cocoa is just decadent! I also bring these to bake sales for a gluten-free treat - they sell out right away.

Preparation Steps:Level of Difficulty:

Easy

Time Needed:

45 min

Ingredients:

1/3 cup cocoa powder , plus
4 tablespoons cocoa powder , divided
1 1/4 cups water , plus
2 tablespoons water , divided
3 tablespoons gelatin (this is 3 envelopes)
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup powdered sugar
2 tablespoons cornstarch

Serves:Directions:

Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.

Place 1/4 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.

Place 1/2 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 30 minutes.

Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.

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.

Allow the mixture to cook without stirring until it reaches 244 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.

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 is extremely hot.

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. (It's amazing to see the original thin liquid suddenly transform into a fluffy mass). 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.

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 - I find that it cuts best if it stands for 24 hours.

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.

Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife or pizzaa wheel 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.

Store marshmallows 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 myself actually like the ones that are just a little dry, but that's me.

[Saule]

1/3 cup cocoa powder, plus 4 tablespoons cocoa powder, divided
1 1/4 cups water, plus 2 tablespoons water, divided
3 tablespoons gelatin (equivalent of 3 packets)
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup powdered sugar
2 tablespoons cornstarch
12 ounces chopped chocolate (optional) or 12 ounces chocolate, coating (optional)