The only time I look tan is when I get cocoa powder all over my arms. I looked pretty tan this morning, just saying.
I made marshmallows before. Those guys were lighter and fluffier and more delicate, due to the egg whites involved. These ones are super rich and chocolaty. They are sturdier and would probably stay on a skewer if you wanted to serve them that way. I think it’d look cute, for real.
My mom and I had to take turns holding the candy thermometer in the syrup. You see, the pot I used was just too wide for the shallow syrup initially, and so the end wasn’t submerged when clipped to the side. Ridiculous, right? I didn’t really mind though.
The marshmallow wanted to live in the mixing bowl permanently. We had to inform it that it was just there for a visit when we poured it into the square dish. We got most of it in there too! We opted to stop after awhile though to avoid being stuck in a tangled marshmallow mess.
These are some dreamy marshmallows. The Dutch cocoa makes these guys so rich and tasty. And they are chocolatey without being too sweet. They are even good in coffee!
Recipe from Saveur
- 3 T, unflavored gelatin (or 4, 1 oz. packets)
- 1 cup water, separated
- canola oil or cooking spray
- 1 1/2 cups sugar
- 3/4 cup light corn syrup
- 1/4 honey
- 3/4 cup Dutch-process cocoa powder, sifted and divided
- 2 T cornstarch
equipment needed –
- candy thermometer
- In a medium bowl, sprinkle gelatin over 1/2 cup of cold water, and set aside to soften. Grease an 8 by 8 inch baking pan line the bottom and sides with parchment paper, and grease paper. Grease a rubber spatula and set aside.
- Combine sugar, corn syrup, honey and 1/2 cup water in a 2 quart saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250º on a candy thermometer. Remove from heat; let cool to 220ºF.
- Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water (double boiler style like the red bowl + pot in picture above); whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk (or using an electric mixer); add 1/2 cup cocoa powder. Add cooled sugar syrup to gelatin; whisk on high speed until mixture lightens in color and thickens, 5-6 minutes. Pour mixture (it’s kindof a battle more than a pour) into prepared pan; smooth top with oiled spatula; cover and cool at room temperature until set, 5-6 hours.
- Combine remaining 1/4 cup cocoa powder and cornstarch in a bowl. Dust a cutting board with mixture and sprinkle the top of the marshmallows with mixture, rubbing in if you need to. Slide a knife around the edge of the pan to release the marshmallows; remove from pan. Using a large sharp knife dusted with cocoa mixture, cut marshmallows into squares. Toss marshmallows with remaining cocoa mixture and store at room temperature.
That’s my mom’s speedy cutting. That’s Elliot’s ear over on the left,
and I was the one tossing them in the cocoa mixture.