Not only my readers are the sweetest people ever, they also give me wonderful ideas – Barbara left me a comment once about homemade marshmallows she used to order and told me that her favorites were the chocolate chip ones. Hey, that is one marshmallow flavor I hadn’t tried yet! :)
So I made choc chip marshmallows, inspired by the lovely Barbara. And for the record, they became my sister’s favorites, too. :)
Choc chip marshmallows
adapted from here
2 tablespoons powdered gelatin
½ cup (120ml) warm water
330g caster sugar
½ cup + 1 ½ tablespoons glucose syrup
1/3 cup (80ml) water, extra
1 tablespoon vanilla extract
100g dark chocolate, chopped into chunks
For rolling the marshmallows:
¾ cup (105g) confectioners’ sugar, sifted
1 tablespoon corn starch, sifted
Lightly oil a 20cm (8in) square cake pan and dust with icing sugar.
Place the gelatin and warm water in the bowl of an electric mixer, stir well to combine and set aside. Place the sugar, glucose and extra water in a saucepan over medium heat. Bring to the boil and cook without stirring for 5-6 minutes or until soft ball stage (115°C/240°F) on a sugar thermometer.
With the mixer running at high speed, gradually add the hot syrup to the gelatin mixture. Add the vanilla and beat for 10 minutes or until thick and fluffy. Fold in the chocolate chunks – some of them will melt lightly, causing the marbled effect. Pour into prepared pan, cover with foil or baking paper but do not let it touch the marshmallow. Set aside overnight in room temperature.
Place the icing sugar and corn starch in a bowl and stir to combine. Turn the marshmallow onto a surface lightly dusted with a little of the icing sugar mixture and carefully remove the pan. Cut into squares with a lightly oiled knife.
Dust with remaining icing sugar mixture and store in an airtight container.