Chocolate Marshmallows Recipe
- cup water, divided
- (1/4-ounce) packages of unflavored gelatin
- 1 ½ cups granulated sugar
- 1 cup light-colored corn syrup
- Dash of salt
- 1-teaspoon vanilla extract
- ¼ cup sifted unsweetened cocoa
- Cooking spray
- ⅓ cup powdered sugar
- ⅓ cup cornstarch
- 2 teaspoons unsweetened cocoa
- 2 ounces bittersweet chocolate, chopped
Prepare the Chocolate-marsh mellow.
Pour 1/2 cup water into a small microwave-safe bowl, and sprinkle with gelatin.
Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a medium-heavy saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer registers 250°. Pour the sugar mixture into the bowl of a stand mixer; let stand until a candy thermometer registers 210°.
Microwave the gelatin mixture at HIGH for 20 seconds or until the gelatin melts, stirring after 10 seconds. With the mixer on low speed, beat the sugar mixture using a whip attachment; gradually pour the gelatin mixture in a thin stream into the sugar mixture. Add 1-teaspoon of vanilla. Increase speed to high; whip mixture at high speed until light and fluffy (about 5 minutes). Reduce mixer to medium speed, and gradually add 1/4 cup cocoa; beat until combined. Using a spatula coated with cooking spray, scrape the mixture into an 11 x 7-inch baking pan coated with cooking spray; smooth the top. Let stand for 2 hours.
Sift together powdered sugar, cornstarch, and 2 teaspoons of cocoa into a jellyroll pan. Using an offset spatula coated with cooking spray, remove the marshmallow from the pan; place it in the sugar mixture. Using scissors well coated with powdered sugar mixture, cut marshmallows into 78 (1-inch) squares. Dust with powdered sugar mixture; shake to remove excess sugar mixture.
Arrange marshmallows on a cooling rack placed on a rimmed baking sheet. Place bittersweet chocolate in a small microwave-safe bowl; microwave at HIGH for 1 minute or until melted, stirring every 20 seconds until smooth. Drizzle melted chocolate over marshmallows; let stand until the chocolate is set.