Guest Post: Mocha Marshmallows Recipe from Patti at Worth The Whisk
Posted Dec 30 2009 8:54am
Hi there! I’m Patti, a very grateful reader of Pink Apron. Kelly is helping ME this holiday season by writing a guest post for my blog, Worth The Whisk, while I’m on vacation. In return, I’m sharing with her readers how to make your own fresh marshmallows. Yup, MARSHMALLOWS, isn’t that a cool idea?
Homemade marshmallows are so much yummier than store-bought. But IMPORTANT: you need to start a full day ahead because the batter must set and air dry overnight. Cutting them into squares and dredging in the cocoa only takes a few minutes, so you’re good to go. Then, eat them as they are, float them in hot cocoa, or make Mocha Krispie Treats, and see how quickly fresh marshmallows melt compared to the store-packed ones.
This recipe became “Mocha” Marshmallows when I decided to roll the sticky little squares in cocoa instead of powdered sugar. You do need to coat them with something, or they won’t behave. Have fun, enjoy and THANKS to Kelly:
Mocha Marshmallows from Worth The Whisk Yields approximately 40 marshmallows
-3 envelopes Knox Gelatin
-1/2 cup cold water
-2 cups sugar
-2/3 cup dark corn syrup
-1/4 cup water
-1/4 teaspoon vanilla extract
-1/2 cup confectioner’s sugar
-2 tablespoon cocoa powder
Spray a 9 x 13 inch glass pan with non-stick spray and dust with confectioner’s sugar (or use a non-stick baker’s spray that contains flour).
In the bowl of a stand mixer, blend the gelatin with the 1/2 cup cold water. Let sit for about 10 minutes to “bloom,” the result will be a little pool of cloudy gel.
Meanwhile, in a saucepan, mix together the sugar, corn syrup and 1/4 cup water. Bring to a boil and, using a candy thermometer, cook until it reaches 250 degrees F.
Using the mixing blade (not whip), run the mixer at low speed, drizzle the hot sugar syrup into the gelatin slowly. Turn up the speed and add vanilla. Carefully increase the speed as high as possible without it splashing, then continue to mix and you will see it fluff up. Once the volume stops increasing (approximately 8 minutes), pour the mixture into your prepared pan and smooth with a silicone spatula. Set in a draft-free area uncovered overnight.
Next day, invert the pan over a cutting board dusted with confectioner’s sugar and cocoa powder. It will act like a giant eraser stuck to the pan but you can ease it out all in one piece. Use a pastry cutter or pizza wheel to cut your marshmallows, one row at a time and then dredge in the confectioner’s sugar/cocoa powder mix.