14 June 2010

chocolate love

Wait, did I really used "chocolate" and "love" in the same phrase? But I'm a vanilla girl! Don't worry, I haven't gone to the dark side... (get it! dark... chocolate...! *cough*) It's actually the recipient of these chocolate marshmallows that I love. It's Kayla's 6th birthday, and like her mommy (my (other) best friend Lauren), she loves chocolate. So for her birthday, she got these sticky, melt in your mouth treats.

While I still buy marshmallows from the store to whip up a quick batch of rice crispy treats, I defintiely prefer homemade ones. They're just so much fluffier and richer. They're even easy to make (if you don't count the work it takes to clean up the sticky mess hehe) and I can make it in lots of variations. I just made some vanilla ones to make some s'mores (graham cracker recipe coming soon!). And of course there are the peppermint marshmallows for Christmastime. And now... chocolate! These are more creamy and denser than those two variations, probably because chocolate as an ingredient is simply physically heavier than an extract, but the end result is rich and tender (just like my future husband will be, aw yeah). Oh, and I love how my cookie cutter created that decorative ridge - SO cute, just like Kayla, awwww!
Chocolate Marshmallows
adapted from about.com and Alton Brown
1 C ice water, divided
3 packages gelatin
1/4 C + 2 Tbsp water
1/3 C cocoa powder
1 C light corn syrup
1 1/2 C sugar
1/4 tsp kosher salt
1 tsp vanilla extract
1/2 C powdered sugar
1/4 C corn starch
1 Tbsp cocoa powder

Special equipment: candy thermometer, and preferably a Kitchenaid or similar mixer

Place 1/2 C ice water into the bowl of a stand mixer and sprinkle gelatin over it.

In a small bowl, heat the 1/4 C + 2 Tbsp water in microwave for 1 minute. Mix the 1/3 C cocoa powder in it until smooth. Mix into the bloomed gelatin until smooth.

Combine the other 1/2 C ice water, corn syrup, sugar, and salt into a small pot. Cover and bring to a boil over medium high heat for 2-3 minutes. Remove cover and attach candy thermometer. Continue to cook until it hits 245 degrees. Once it hits that temperature, immediately remove from heat.

Turn the mixer on low and slowly pour the hot sugar syrup until completely combined. Increase the sped to high, and beat for 15-19 minutes. Add the vanilla, and beat 1-2 more minutes until combined.

While it's beating, prepare a 9"x13" pan: Combine confectioner's sugar, corn starch, and remaining cocoa powder. Spray the pan with cooking spray. Coat with some of the powder, and save the rest.

When the marshmallow is done mixing, pour into the prepared pan. Spray a spatula with some cooking spray and use it to help scrape it out of the bowl and then to smooth out the marshmallows. Coat the marshmallow with more of the confectioner sugar-corn starch-cocoa powder. Allow to set overnight.

Use a big chefs knife or pizza wheel or cookie cutter that's been dusted with more powder to cut up the marshmallows. Toss the marshmallows in the remiaining sugar-corn starch-cocoa powder. Store in an airtight container for up to a week... if they last that long!

No comments:

Post a Comment