Friday, December 5, 2008

Homemade Chocolate Marshmallows ~ Let It Snow, Let It Snow...


Have you ever tried making your own marshmallows? It is so much fun! I decided to try Chocolate Marshmallows - made with cocoa powder. (Yes, that is real snow outside!)

They aren't the most perfect snowflakes but they were certainly tasty!


I added them to my hot cocoa - what a sweet treat! Chocolate on chocolate - now that's a perfect pairing!

 

Chocolate Marshsmallows

Adapted from Here

Dark cocoa powder and a chocolate coating give these velvety chocolate marshmallows deep, dark chocolate taste. 

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 is extremely 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.

8 comments:

  1. susan just as gorgeous the second time round! i love your last pic, doesn't get any better~

    i think i have to say this at every blog, but isn't it all fun we took the plunge blogging!

    ReplyDelete
  2. Those marshmallows look wonderful! They would make the cutest little Christmas gifts. http://www.justeatfood.com

    ReplyDelete
  3. Congratulations on the Foodgawker posting, Susan ... Your little cocoa marshmallow snowflakes are adorable.

    ReplyDelete
  4. congrats girl, a double whammy! i LOVE your background, where did you find that, it's soooooooooo cute!

    ReplyDelete
  5. Thanks so much, Jain and Cynthia and welcome to you, Emily and thank you for visiting!

    Jain, you have mail ;)

    ReplyDelete
  6. The mallows look fantastic - love your "snowing" background!!

    ReplyDelete
  7. Such a peaceful post with the snow gently falling!

    It is all perfection over here in your kitchen and I savor my time visiting. I love the clipart on the side of "do you have any idea..." she looks like a young Betty Crocker :-)

    ReplyDelete
  8. Love the snowflakes and love the snow on your blog! How did you get the snow on your blog?

    Hillary
    Chew on That

    ReplyDelete

Proudly a NO CODE blog :) Because I appreciate your comments and want commenting to be easy, I refuse to add the DREADED codes. Instead, I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under 'About Me' in the tool bar at the top of the page.