Monday night I had no plans, the apartment all to myself and no wine (?!?!) so I was looking for something to do other than watch The Real Housewives of Beverly Hills. Well, I should say I was looking for something to do BEFORE I watch The Real Housewives of Beverly Hills. I hadn’t made marshmallows in a while because the summer was so humid -humidity equals sticky marshmallows- and I actually had a box of gelatin lying around so I went with that. But this time they had to be different. This time they had to be…chocolate.
I have a go-to marshmallow recipe that I love but I stumbled upon a Chocolate Swirl Marshmallow recipe on the Brownie Points Blog and decided to give that one a try instead of just adapting mine. Change is scary but I love how the final product looks.
I started by blooming 2 envelopes of gelatin in the bowl of my stand mixer with 1/4 cup plus 2 Tbsp water and 1 1/2 Tsp vanilla extract. This is where I already started mumbling, “change, bad.” under my breath because ordinarily I just use water and add the vanilla during the last minute of the whipping process.
Next I made the chocolate mixture in a small bowl by adding 4 Tbsp of water to 4 Tbsp of cocoa powder.
It wasn’t coming together well then I realized the recipe said to add BOILING water to the cocoa powder. I tossed it in the microwave for ten seconds and it was fine.
I set this aside and started working on the sugar mixture adding 1 1/2 cups sugar, 1/4 cup plus 2 Tbsp water, 1/2 cup plus 2 Tbsp corn syrup and 1/4 Tsp salt to a small saucepan. Bring the mixture to a boil over medium heat and let boil without stirring until the temperature reads 240 on a candy thermometer.
Once at 240 degrees, take the saucepan off the heat, let the bubbles subside a bit then with the whisk running on ‘stir’, SLOWLY pour the mixture down the side of the bowl so it doesn’t hit the whisk. If it touches the whisk directly you run the risk of having 240 degree sugar slap you in the face. When the mixture is poured out, turn the mixer on low for a minute then raise the speed to high and whip for 8-10 minutes. Eventually you’ll have this…
Get as much of the marshmallow off the whisk as quickly as possible then immediately stir in the chocolate mixture and pour into an 8×8 square baking pan prepped with spray oil and parchment paper.
I was convinced I over-stirred the chocolate when I saw it looked like this but once the marshmallow set and I turned it out of the pan it looked great.
Using an oiled knife cut the marshmallows however big you like and I tossed them in a mix of confectioner’s sugar and cocoa powder but the recipe calls for confectioner’s sugar and rice flour.
Different recipes list different lifetimes of marshmallows but I think if you keep them in an airtight container or zip top bag at room temperature they’ll last a very long time. I wrapped this batch up and gave them to my husband to bring to his office.
Chocolate Swirl Marshmallows via Brownie Points Blog