I made another attempt at marshmallows last week, this time with a cap of chocolate. I even turned them into pops!
I also tweaked the marshmallow recipe a little.
1/2 cup cold water
2 1/2 TBS (2 1/2 envelopes) unflavored gelatin
1/2 cup water
1/2 cup corn syrup
2 cups granulated sugar
1/4 tsp salt
1/2 cup powdered sugar
1/4 cup cornstarch
Sprinkle gelatin over cold water in the bottom of a stand mixer bowl. Let it sit for at least 20 minutes.
Spray a 9×13 pan with oil. You can also put down a foil sling and spray that with oil to make it easier to lift out the finished marshmallow block.
In a small saucepan, pour in water, corn syrup, sugar (avoid getting sugar on pan sides), and salt and turn the heat to medium-high. Swirl the pan gently but don’t stir. Let the mixture cook until it reaches 240F on a candy thermometer or when a small amount dropped into a bowl of cold water forms a soft pliable ball.
Using the whisk attachment, beat the gelatin to break up any clumps clumps and slowly pour the hot syrup into the bowl while the mixer is on low. When the syrup has been incorporated into the gelatin, gradually turn the mixer to high. Whip for 10 minutes. The bowl should still be warm.
Moving quickly, pour and scrape marshmallow mixture into prepared pan using a spatula sprayed with oil. The cooler this mixture gets, the tougher and messier it will be to scrape out of the bowl so don’t worry about getting every last bit out.
Spread it evenly in the pan, cover with plastic wrap and let it sit overnight in a cool dry place.
The next day, mix the powdered sugar and cornstarch together and sift some of it onto a cutting board. Invert the pan (or lift out the marshmallow block if you used a sling) and up-end it onto the cutting board and sift a few tablespoons of the powdered sugar mixture over the block.
With a sharp knife sprayed with oil, slice the marshmallow block into your preferred size, wiping down the blade and respraying with oil after every other cut.
If you want to make the chocolate-dipped marshmallow pops in the picture:
Set a 2qt saucepan half-filled with water over medium heat and allow to come to a boil. Turn heat to low.
Heat 1/4 cup heavy cream in a small saucepan over medium heat until it’s hot and bubbles start to form. Take off the heat, stir in 8 oz bittersweet chocolate until it’s melted and pour into a heatproof bowl placed over the saucepan filled with simmering water.
Dip a marshmallow into the melted chocolate and set it down, chocolate side up so the chocolate doesn’t pool off the marshmallow, on a parchment lined baking sheet. Insert a lollipop stick into the cubes. I found that dipping them while on the sticks made them top heavy, making the marshmallows slide down the sticks as they cooled upright, so I opted to poke the sticks into the chocolate side and let them cool chocolate side up. You can wait until the chocolate has cooled and hardened, then poke the sticks into the uncoated side if you prefer the chocolate on top. I was too lazy and impatient!
Make sure the little treat bags you use are large enough to fit over these marshmallows without crowding them. I bought the kind that are 3″ x 4″ and they were a smidge too snug and got stuck on the marshmallows. Anyway, tie with a little ribbon or a twist tie and you’re done!
Happy Christmas, everyone!