Chocolate Chunk Marshmallows

Yep, the oven is still broken.

So that means more candy recipes… which is really a delightful thing because who in their right mind doesn’t love a good bit of candy? I needed the perfect reason to pull away from cakes and breads and brownies (what a horrible thing to type! I’ll never pull away from cakes and breads and brownies, not ever…) and get back on the candy wagon.

So why not make marshmallows?

Actually, I need to make that a statement instead of a question.

YOU MUST MAKE MARSHMALLOWS.

I mean it:

YOU MUST MAKE MARSHMALLOWS.

Your life as a baker won’t be complete until you do. Your life as a desserts-eater won’t be complete until you do. And while you’re at it, throw in a bunch of chocolate chunks. Because if you’re not adding the marshmallows to a big ‘ole cup of Haute Chocolate, then at least you can get the whole experience of chocolate and marshmallows in your mouth in a single, sweet, sinful, fluffy bite.

Adapted from Karo’s recipe…

1 cup confectioners’ sugar, sifted

1 1/2 teaspoons corn starch

8 oz. semi-sweet chocolate, coarsely chopped

1 cup room temperature water, divided into two 1/2 cups

1/8 teaspoon salt

3 envelopes unflavored gelatin

2 1/4 cups sugar

1 cup light corn syrup

2 teaspoons vanilla
1. Grease a foil-lined 9×13″ baking pan. In a medium bowl, combine confectioners’ sugar and corn starch; sprinkle in greased pan along bottom and sides until coated. Set rest of sugar mixture aside.
2. In a large bowl of a stand mixer, combine 1/2 cup water, salt and gelatin. Stir and set aside.
3. In a large saucepan over medium heat, combine remaining 1/2 cup water, sugar and corn syrup. Bring to a boil, stirring frequently. Cook until mixture reaches 240°F on a candy thermometer.
4. With the mixer on low, gradually pour the hot syrup over the gelatin mixture. Beat with the mixer on its highest speed for 8 minutes. Add vanilla and beat an additional 2 minutes (the mixing bowl will get very full, and the marshmallows will become very thick). Gently and quickly fold in chocolate chunks/chips, stirring as little as possible. Spread mixture into prepared baking pan.
5. Allow marshmallows to cool at least 4 hours or overnight. Cut marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.
Tips:
- Spread the marshmallows with ease in the pan by spraying your spatula with some non-stick spray first.
- Use good vanilla… not the imitation stuff. This recipe is so simple, especially if you omit the chocolate chunks… it needs good vanilla to take it from good to absolutely excellent.
- Want mint marshmallows ? Add a few drops of green food coloring and 1/4 teaspoon mint extract with the vanilla.
- I am freezing my marshmallows and hope they are okay in there. They might thaw funny, but I’ll take the risk. I’ve got a lot of marshmallows going on and really don’t know what to do with them.
- Enjoy!
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November 26th, 2014 | More Sweets Please | No Comments | Tags: Candies