I mailed these to my dad for Christmas. He loves chocolate malts and well, it’d be really hard to mail that tasty, frosty drink.
I was nervous these would get weird in the mail. That they’d somehow form one huge monster marshmallow. My dad said they froze a bit. So they were cool dudes and not wiggly weirdos. Whew!
Dads like this kind of thing. Especially when you draw a malt on the box and it really doesn’t look much like one. And these really do taste like a chocolate malt! So they are a success! … even if I can’t draw one.
So, if you ever feel the need to mail a malt, mail these instead. It’ll work way better.
- 2 packets unflavored powdered gelatin
- 1/3 cup cold water
- 1 cup granulated sugar
- 1/2 cup light corn syrup, divided
- pinch of salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup malted milk powder
- 6 T boiling water
- 1 t vanilla extract
for rolling them in –
- 1/2 cup confectioners’s sugar + more for sprinkling
- 2 T cocoa powder
- Spray an 8 x 8 inch square pan with cooking spray. Rub down with a paper towel to remove excess. Set aside.
- Sprinkle gelatin over 1/3 cup cold water in a small bowl. Set aside to soften.
- Place sugar, 1/4 cup corn syrup and 1/4 cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan and place it over medium-high heat. Bring to a boil, checking occasionally until it reaches 245°F.
- Meanwhile, place the remaining 1/4 cup corn syrup in the bowl of an electric mixer fitted with the whisk attachment. Heat the softened gelatin in the microwave to melt it, about 30 seconds. Star the mixer on low speed, and pour the gelatin in to the corn syrup. Keep the mixer running on low speed.
- Whisk together the cocoa, malt powder and boiling water in a small bowl until smooth. Mix in the vanilla. Make sure to dissolve all of the cocoa powder. When the sugar syrup is up to temperature, turn the burner off and whisk the cocoa mixture into it. Carefully transfer syrup to a measuring cup with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When the syrup has been added, turn up the speed to medium-high for about 10 minutes or until the candy is fluffy and paled in color.
- Pour the marshmallow into the prepared pan. Use an offset spatula to nudge it to the corners and smooth the top. Sprinkle with confectioners’ sugar and let sit, uncovered for 6 hours, or over night.
- Whisk together the confectioners’ sugar and cocoa powder. Sprinkle on your cutting board. Loosen a corner of the marshmallow from the pan and invert it onto the cocoa and confectioners’ sugar dusted cutting board. Cut the marshmallows into squares and roll through remaining cocoa powder mixture. Store in an airtight container* up to a week.
*TIP: I found that these became too moist in an airtight container. I’d store them either in wax paper or parchment paper, or maybe loosely covered for a few days.