TIP OF THE DAY: Make Marshmallows | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Make Marshmallows – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

TIP OF THE DAY: Make Marshmallows

As a treat for friends and family, try your hand at making marshmallows for Valentine’s Day. These chocolate marshmallows, by Christina Lane of DessertForTwo.com, are dipped in melted chocolate for a double-chocolate treat. They take only 15 minutes to make!

Since this is “dessert for two,” the recipe makes 12 mini marshmallows. Make the first batch to see how you like them, and then make a larger batch

RECIPE: CHOCOLATE MARSHMALLOWS

Ingredients For 12 Mini Marshmallows

  • ¾ cup granulated sugar
  • 1/3 cup light (clear) corn syrup
  • Pinch of salt
  • 6 tablespoons cool water, divided
  • 1 packet unflavored gelatin
  • 2 tablespoons special dark cocoa powder*
  • ½ teaspoon vanilla extract
  •  
    For Dipping

  • ½ cup dark chocolate chips or chopped chocolate
  • 1½ teaspoons coconut oil
  •  

    Chocolate-Marshmallows-dessertfortwo-230
    Dipped chocolate marshmallows. Photo courtesy DessertForTwo.com.

     
    *You can substitute regular cocoa powder. A darker, more intense cocoa powder delivers more chocolate flavor.
     

    Preparation

    1. LINE a 9 x 5-inch loaf pan with parchment paper or foil. Spray with cooking spray.

    2. COMBINE the granulated sugar, corn syrup, salt and 2 tablespoons of the water in a medium sauce pan. Clip on a candy thermometer, and turn the heat to medium-high. Bring the mixture to a boil without stirring and continue to cook until it reaches 238°F. Meanwhile…

    3. PLACE another 2 tablespoons of the water in a medium bowl, and sprinkle the gelatin on top. Let sit to dissolve for 5 minutes.

    4. ADD the last 2 tablespoons of water to a small dish and microwave for 25 seconds, until hot. Remove from the microwave carefully, and whisk in the cocoa powder. Stir the cocoa powder mixture into the dissolved gelatin.

    5. SLOWLY STREAM the hot sugar (238°F) into the gelatin mixture while continuously beating with a hand mixer on medium-high. Be careful not to pour the hot sugar near the sides of the bowl because it will stick and harden immediately. Beat the mixture for 10 minutes, until light and fluffy; then beat in the vanilla.

    6. POUR the mixture into the loaf pan, and let set for at least 3 hours. Then lift the parchment paper or foil out of the pan, and cut the marshmallows into squares with a well-greased knife. Grease the knife between each cut. If the marshmallows are too sticky, roll them in extra cocoa powder.

    7. DIP the marshmallows: First place the marshmallows in the freezer for 5 minutes, on a baking sheet. While they are chilling, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on medium heat in 30-second pulses until melted, stirring between each pulse. Stir until chocolate is evenly melted and smooth.

    8. REMOVE the marshmallows from the freezer and dunk half of each marshmallow in the melted chocolate. Place each marshmallow back on the sheet, and refrigerate until the chocolate sets, about 5 minutes.

      




    Comments are closed.



    © Copyright 2005-2019 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.