by notlazy.rustic.
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2.5 ounces
dark chocolate, broken into pieces
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1 cup
water, divided
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3 packets
(.25 ounces each) unflavored gelatin
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1 1/2 cup
granulated sugar
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1 cup
light corn syrup
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1
large pinch kosher salt
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1 tablespoon
vanilla extract
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1 cup
confectioners' sugar
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1 tablespoon
cocoa powder
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1 1/2 teaspoon
ground cinnamon
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Lightly grease a 9x9-inch metal baking pan with cooking spray or oil; set aside.
Ask the hotline about this step!In mini food processor, chop chocolate 45 seconds, or until the chocolate is the size of tiny pebbles; you could also use a knife or spice grinder for this. Set aside.
Ask the hotline about this step!Place 1/2 cup water in bowl of electric mixer; sprinkle gelatin over water, distributing well. Let stand while you prepare the syrup.
Ask the hotline about this step!In medium saucepot, combine remaining water, sugar, corn syrup and salt; cook over low heat, stirring constantly, until sugar has dissolved. Increase heat to medium; bring to a boil without stirring. Add candy thermometer; cook, without stirring, but brushing down sides with a pastry brush dipped in cold water, until the mixture registers 240˚F (soft-ball stage). Let sit 1 minute.
Ask the hotline about this step!Turn electric mixer on, on low speed. Carefully pour hot sugar mixture in a stream into mixer bowl; once the mixture is incorporated, gradually increase speed to high. Beat 12-14 minutes, or until mixture is opaque and very thick. Turn mixer off. Add vanilla extract; beat 30 seconds. Add chopped chocolate and beat 15-20 seconds more, or until just melted and swirled through, but not completely combined.
Ask the hotline about this step!Immediately transfer marshmallow to the greased pan (use a greased spatula to transfer any that sticks to the bowl). Lightly wet your hands and smooth top of marshmallow. Set aside, uncovered, until firm (about 2 hours).
Ask the hotline about this step!Meanwhile, in bowl, whisk together confectioners' sugar, cocoa powder and ground cinnamon.
Ask the hotline about this step!Using scissors dipped in confectioners' sugar mixture, cut marshmallow into squares, tossing in powder and dusting off excess as you go. (They will be incredibly sticky, but as soon as you toss them in the sugar-cocoa powder mixture, they will be easy to package.) Package in an airtight box or plastic gift bag that is tied very well.
Ask the hotline about this step!My second attempt at marshmallows was a resounding success! Attempt #1 left me with a sticky mess I couldn't get out of the pan (not your recipe).
This time - I rocked it! Didn't even need a third of the sugar mixture for dusting, but that means i will have more for next time.
Super pleased!!! Thanks so much.
These are gonna be my mid day treat in my coffee.
Just made these. What a great and easy recipe. Congrats and keep the good recipes coming.
My first attempt at marshmallows & and a knock-it-outta-the-park success! You have converted me to a homemade marshmallow maker. Thanks for an outstanding recipe.
Addendum: As good as these are plain, they are almost transcendent when roasted. I will never go back to store marshmallows again.
Just made these last night. They are easy and passed the kid test, meaning they disappeared quickly. Thanks for this.
Could I make a double batch at one time or would that be too much for a 4.5 qt Kitchen Aid? I would like to make a double batch to fit a 9x13 pan.
ultimately, they fill the bowl pretty well and while i've never tried it, i worry that they would be too big to whip (whenever i've needed more, i make them twice, which is obviously, a bit of a pain). however, you could put pour them into a 9 x 13 as is - which i've done - they'll just be thinner marshmallows.
Thank you rustic :) that's what I did and they are fine. They will just be "mini" marshmallows....and thanks for a great recipe.
I made plain vanilla ones for years using a hand mixer, the first couple times was with a cheap mixer and I sorta burned the motor. But the new one was a bit hardier and did fine. The only difference I have noticed is that it takes longer with a hand. I am thinking your marshmallow mix may cool off a bit more than with a stand and so when you mix the chocolate in it may not all melt. I think I would really grind up the chocolate before hand like in a magic bullet. I have to admit though I liked the chunks of chocolate in it and so this year I actually made some I called rocky road that had some sliced almonds and then the chocolate swirled in but in bigger chunks so it didn't all melt, it was GOOD!
you should just try it and don't forget to change arms LOL
i don't want to say it's impossible, but i've heard of many people burning out their motors trying to make marshmallows with a handmixer...and, wenditos is right, it would a be workout. if it works, i would love to hear about it.
wenditos - i love the idea of large chocolate chunks. i often make marshmallows with pieces of things and i think it's a great way to break up all that softness. i would love to try them with almonds.
My Kitchen Aid hand mixer has done just fine the past several years I have made marshmallows. It didn't seem to get to hot either. These are so good homemade that it is definitely worth the effort to make them. I even whipped up a batch of marshmallows last night while making pizza for dinner by balancing the hand mixer on a stand of books, no hands needed.
i'm glad to know they worked with a hand mixer!
I made these last night and they are phenomenal! Turned out perfect and taste amazing -I am SO trying that chile addition for Mexican marshmallows mentioned in the comments. Thanks for the recipe!
Hi,
I was wondering how far in advance these can be made and can they be kept in the fridge?
My darling sister made these last year and sent some to me, from the East Coast to the West Coast, in her annual holiday goodie box. I hoarded them. Yes, I confess. I was somehow able to resist eating them all at once. I ate the last one about a week after I received it, and it tasted great. I kept them refrigerated and tightly wrapped. I would guess that the last one was eaten about ten days after they were made. ;o)
i've found that while they're best the first week, they last quite a while as long as they're tightly covered. i've never put them in the fridge, but i don't know that the cold would have an adverse effect.
I've never made marshmallows but this recipe tempts me to try.
ok I have now taken this one step further and turned them into what i call "Mexican Hot Chocolate Marshmallow" I add a pinch (about a 1/4 tsp i think) of homemade chipotle pepper (you can easily use store bought or traditional red pepper powder) stir it into the ground chocolate before adding it to the marshmallow. Then follow as above.
OH, I also spray my pan with pam and then coat with the cinnamon/sugar mixture put the marshmallow in and top it with more of the sugar mixture.
Like all homemade marshmallow these are amazing roasted!!!!
OK. My chocolate didn't melt and it looked more like cookies and cream ice cream marshmallows. Any suggestions on what I may have done wrong?
did you chop up your chocolate really fine? I use a block of chocolate and a serrated knife to make shaving a shaving like consistency.
Used a mini shopper and it was 99% very small as suggested. I picked out the bigger bits.
gosh then i don't really know, mine melts every time. Are you using a hand mixer or a stand? I know when I use to use a hand mixer it took about 3x as long to get the job done (this is also how I blew the motor in 2 hand mixers lol)
eatboutique, Sonali and AntoniaJames - thank you so much! It's so wonderful to know that you made them and liked them. And even more so, that you were happy enough with the marshmallows to give them out as gifts!
I made these last week and gave them to relatives as Christmas gifts- they were a hit! They were delicious and easy to make, and everyone thought the idea of homemade marshmallows was so unique. Thanks for posting a great recipe!
I was actually GIVEN some of these, by another Food52 member who identified them as to-die-for, made and then shipped them, a few days before the editors selected it as a finalist! These marshmallows are heavenly. What a delightful surprise.
OMG - I'm so making smores now that you said it. :)
I made a batch of these for my colleagues this morning. They were gone within an hour.
I LOVE making marshmallows, I make them every year (sometimes I dip them in chocolate too!) and have tried many flavors but none like this, I am definitely going to try this next.
Also, just so others know, homemade marshmallow makes THE BEST smores!
I also made marshmallows as a holiday gift, it took me forever to dry them. So next time I am trying your recipe for sure. Yours look so much more beautiful and unique in flavor. Thanks!
Oh my, thank you so much, notlazy.rustic. I *adore* marshmallows and you've made me a believer in how easy it is. LOVE this recipe. They're cooling now... :)
I made these during the kiddo's naptime yesterday and "served" them at playgroup today. Holy cow they were delicious! I've made marshmallows at home before, but this is my most favorite recipe yet. I had hot chocolate on hand but we mostly snacked on them as they were. I did use a candy thermometer - I am not brave enough to go without one just yet! I agree with WinnieAb, sprinkle the bottom of the pan with half the cinnamon-sugar mixture to help prevent sticking.
I made these today; they were much easier than I imagined (I even managed without a candy thermometer (though I think I'll pick one up tomorrow for next time). I ended up dusting my pan with 1/2 the coating and then sprinkled the rest on after the marshmallow goop was spread out in the pan. It solved the problem of having to cut them while still sticky. Delicious!
i'm glad they worked out - so impressed that you made them without the candy thermometer...i'm not sure i would have had the nerve.
These look wonderful! Can't wait to make them for the holidays!
Yum, yum, yum! I'm going to a potluck in a few days where there will be a lot of kids . . . . I think I'll add a bit of peppermint extract to the chocolate (maybe skipping the cinnamon, but maybe not) and then crush some candy canes to press in/sprinkle on top. Stay tuned . . . .
that sounds so wintery! you could also sprinkle some of the candy canes (finely crushed) onto the bottom of the greased pan, before pouring the marshmallows in so that you have the crunch on the top and bottom.
Wow, who ever thought of making your own marshmallows?
I can't wait to try these.
Thanks notlazy.rustic
Mmm, homemade marshmallows are the best!
They look like they've been swirled with snow.
that made me smile more than you could know.
These look perfect. I did some caramel marshmallows last year that were so yummy...although not as airy as yours look!
thank you - i've tried, and tinkered with, many marshmallow recipes and this one was the most foolproof. they're always light and tall. i love the sound of caramel marshmallows!
Kristen is the Senior Editor of food52.
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Merrill sprinkles gelatin over water right in the mixer.
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Meanwhile, we combined corn syrup, sugar and water in a saucepan. The corn syrup had been sitting in this bowl and when we went to pour it, the skin that had formed on top worked like a dam, holding back the loose syrup. Who knew corn syrup could form a skin?
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Merrill took to the stove while Amanda measured out confectioners' sugar, cinnamon and coconut powder, which will later be used for dusting the marshmallows -- and preventing them from sticking to everything in sight.
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Merrill diligently wets down the sides of the pan as the sugar syrup heats.
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The syrup is ready when it hits 235 degrees on a candy thermometer. This is the second batch. The first turned to caramel.
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Amanda gives her mixer a stern talking to.
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As the mixer whirrs away, we pour the sugar syrup -- now at softball stage -- into the softened gelatin. The two collide and explode into a pouf of marshmallow!
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Sugar strand frozen in time.
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This is your brain on marshmallow.
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See the chocolate swirl!
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We pat it into the pan using wet hands -- cool trick (thanks notlazy.rustic.).
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Getting it out of the pan is another story -- use a non-stick pan if you have one.
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Time to make the marshmallows.
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I cannot wait to make these!! While I think the flavor combination sounds great, I have a sister who hates chocolate (not normal, right?!). Can I just leave out the chocolate, or should I replace it with some sugar since I'd be leaving out the chocolate?