Sunday, January 17, 2010

Chocolate Marshmallows

Store bought marshmallows are okay, but a homemade marshmallows is AMAZING! Heck, the two types of marshmallows are hardly the same confection.
Every Christmas I have had intentions of making these, but I finally did.
WOW. So very easy and absolutely delicious. I love that you can make these into so many fun shapes with mini cookie cutters.
Also, leave out the chocolate for a yummy vanilla flavor, use some peppermint extract, or dip them in chocolate and sprinkle on crushed candy cane bits for variety. So many possibilites!
Also cute as a s'mores gift with some graham crackers and Hershey's bar or in a cute container with some yummy cocoa.
Recipe courtesy of Homesick Texan.


3 .25 oz envelopes of unflavored gelatin
2 cups of sugar
3/4 cup of corn syrup
4 ounces of semi-sweet or bittersweet chocolate
2 tablespoons of unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup of powdered sugar

You'll also need:
1 teaspoon canola oil or spray oil
A 9x9 baking pan
A stand mixer
A candy thermometer


Line your baking pan with foil and coat it with the oil.

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan.

Dredge it in powdered sugar. With a sharp knife, cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.

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