Chocolate Marshmallows

Name: Chocolate Marshmallows
Total time: PT0D0H0M
Yield: makes 40
Ingredients: 1 1 ⁄ 2 cups sugar; 3 ⁄ 4 cup light corn syrup; 1 ⁄ 4 cup honey; 3 tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water; 3 ⁄ 4 cup Dutch-process cocoa powder, sifted; 2 tbsp. cornstarch; Canola oil, for greasing

Serves
makes 40

MICHAEL KRAUS

We use Dutch-process cocoa powder here because it's mild and won't overwhelm the sweetness of the marshmallows.

Ingredients

1 ¹⁄₂ cups sugar
³⁄₄ cup light corn syrup
¹⁄₄ cup honey
3 tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water
³⁄₄ cup Dutch-process cocoa powder, sifted
2 tbsp. cornstarch
Canola oil, for greasing

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Instructions

Step 1

Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.

Step 2

Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.

Step 3

Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add 1⁄2 cup cocoa powder. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.

Step 4

Combine remaining cocoa powder and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cocoa mixture over top. Using a slicing knife dusted with cocoa mixture, cut marshmallows into forty 1 1⁄2" squares. Toss marshmallows with remaining cocoa mixture.

Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add 1⁄2 cup cocoa powder. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.
Combine remaining cocoa powder and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cocoa mixture over top. Using a slicing knife dusted with cocoa mixture, cut marshmallows into forty 1 1⁄2" squares. Toss marshmallows with remaining cocoa mixture.