How can you improve hot chocolate?
Add more chocolate.
I was inspired to try homemade marshmallows this week. I don’t know about you, but I have always been intimidated by the thought of making marshmallows. I had never looked at a recipe because I assumed that making marshmallows required confectioner-level skills.
Want to know the secret? The recipe is pretty simple.
And it made me feel like a wizard to turn a sticky puddle into light fluffy deliciousness. I definitely regret not having tried sooner. I mean, this looks like it could be a plate of brownies but inside is hiding ooey gooey delicious marshmallow.
I followed Ina Garten’s recipe, here. My only improvement was to use cocoa for dusting instead of confectioners sugar, simply because I was in a chocolate mood. At some point I’ll figure out how to make them taste like chocolate too, but this method definitely worked.
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar [sub Cocoa], for dusting
Directions [with my Baker’s notes}
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. [Baker’s note: it looks suspicious but it will work. Trust.}
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. [Baker’s note: Mine would only reach 232 degrees, but I was using a (clean, sanitized) meat thermometer. It all worked out fine.]
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. [Baker’s note: I turned away to do the dishes while the mixer worked. Turned back, and it had magically turned into marshmallow! It definitely takes a solid 10+ minutes. Again, trust.]
With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners’ sugar [cocoa]. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar [cocoa]. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar. [Baker’s note: I just cut them in the pan.]
Hope you enjoy a good cup of cocoa, with cocoa marshmallows, this weekend! Bon Appetit!