Chocolate Marshmallows

Ingrédients

  • 1/3 cup powdered sugar
  • 3 Tbsp. corn starch
  • 3/4 oz unflavored gelatin powder
  • 1 cup cold water
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1/2 cup Dark Chocolate Syrup
  • 1/4 tsp. salt

Verre: Culinary

Taille du verre: 30 marshmallows.

Instructions

      1. In a mixing bowl, combine the powdered sugar and corn starch and set aside. Spray down a 9x13-inch baking pan with cooking spray and use the corn starch mix to dust the pan. Set the remaining corn starch mix aside.
      2. In the bowl of a stand mixer, add the gelatin and 1/2 cup of water and beat with the whisk attachment for about 1 minute.
      3. In a saucepan, combine the remaining ingredients and bring to a boil. Bring the mixture up to 235–240°F and immediately remove from the heat. Let cool for 5 minutes.
      4. Turn the stand mixer on low speed and slowly add the corn syrup mix. Slowly bring the speed up to high, then let mix for 10 minutes until whipped and fluffy.
      5. Pour the marshmallow into the dusted pan and coax the rest out with a rubber spatula sprayed with cooking spray. Cover the top with the remaining corn starch mix and spread the marshmallow by covering the top with plastic wrap and pushing it with your hands.
      6. Let the marshmallow sit for 6 hours. When ready, use a bench scraper to cut marshmallows.
      7. Serve immediately or store in a plastic bag at room temperature.