CHOCOLATE MINT MARSHMALLOWS
butter or oil for greasing
3/4 cup powdered sugar
3/4 cup cocoa powder
1 box unflavored gelatin (3 tbsp)
1/2 cup very cold water
4 tablespoons unsweetened cocoa powder
3 tablespoon boiling water
1 1/2 cups granulated sugar
3/4 cup brown rice syrup or corn syrup
1/2 cup warm water
1/2 teaspoon kosher salt
2 egg whites, at room temperature
1/4 teaspoon mint extract (you can use vanilla if you don't want mint)
1. Grease the inside of a 9″ x 9″ baking pan. In a bowl, mix powdered sugar and cocoa powder until well blended. Coat the inside of the greased baking pan with 1/4 cup of the sugar and cocoa, reserving the remaining amount for coating the finished chocolate marshmallows.
2. Pour the cold water into the bowl of a stand mixer and sprinkle gelatin onto the surface of the water. Set aside.
3. In a small bowl, combine cocoa powder and boiling water. Mix until completely dissolved. Set aside.
4. In a saucepan, preferably ceramic, combine granulated sugar, corn syrup, warm water, and kosher salt. Stir over medium heat until sugar is completely dissolved. Turn heat up to medium-high and continue to cook, without stirring, until the mixture reaches 240 degrees on a candy thermometer. The sugar will bubble up, but if you’ve got it in a pot with high sides, it shouldn’t boil over. If it threatens to escape, remove the pot from the heat for a few seconds and stir the contents before returning to burner.
5. Once the sugar reaches 240 degrees, remove from heat. Immediately pour into gelatin and beat with a stand mixer using the whisk attachment until it becomes white, light and fluffy, about 10 minutes. You can use an electric hand beater, but it will take longer to fluff up, about 15-20 minutes. If you use a hand beater, be aware that the fluff will try to crawl up the beaters in its attempt to make a mess. Once done, the marshmallow fluff will have nearly tripled in bulk. Add mint extract and beat until well integrated into the fluff.
6. Gently fold the dissolved chocolate into the marshmallows using a spatula. Do not over-mix — fold only five or six times.
7. Beat egg whites in a small bowl until they reach stiff peaks. Fold the whites into the mix, but don't over-mix. Mix just until you can no longer see any egg whites.
8. Pour marshmallow mix into the prepared pan. Sift cocoa powder and powdered sugar mixture onto the top to completely cover the marshmallows, and leave to sit about 4-5 hours, uncovered, to stiffen up.
9. Once the marshmallows are firm, you can cut them into 1″ x 1″ squares. Toss them in a bowl of the remaining cocoa/powdered sugar mix. You can also use cookie cutters to cut out the marshmallows, as pictured.
These keep for up to 3 weeks.
1-1 1/2 cups milk
1 tsp vanilla extract
2 tbsp honey
(makes 2 servings)
Heat milk until almost boiling. Add vanilla and honey, stir well. Add marshmallows!
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg