About 1-3/4 pounds
Tips: I'll bet you didn't realize you could make marshmallows
at home, but it's quite possible. They are tender and delicate and
they actually taste fresh; they're still sweet, but the sweetness
is tempered by the unsweetened cocoa powder in the recipe. Make
sure to use unsweetened, Dutch process cocoa powder, by the way--I
haven't tried regular unsweetened cocoa powder in this recipe, so
I don't know if it works. It's also fun to see the marshmallows
come into being, since you start with a hot, dark-colored liquid
and end up with a room temperature, lightly chocolate candy. These
are especially appreciated by children, though perhaps not the best
candy for kids to help make.
You'll need a powerful stand mixer, preferably with a whisk beater
attachment. You'll also need a candy thermometer and a pastry brush.
Do not attempt to make these on a humid day, and remember the marshmallows
must stand uncovered at room temperature for at least 7 hours before
being cut. Fresh marshmallows are not good "keepers". I store them
airtight for only a couple of days at room temperature; they are
edible for a few days longer, but I find that they lose their tenderness
and delicacy. You'll want to re-roll them in more of their coating
before serving if they stand for longer than overnight. Do not store
marshmallows in the refrigerator or freeze them.
cups plus 2 Tbsp. cold water, divided
1/3 cup sifted unsweetened Dutch process cocoa powder
3 envelopes unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
2 tsp. vanilla
cup confectioners' sugar
3 Tbsp. unsweetened Dutch process cocoa powder
1 Tbsp. cornstarch
Prepare a 13 by 9 inch pan at least 1-1/2 inches high by lining
the entire inside of the pan with aluminum foil, shiny side up (I
use heavy-duty foil, which tears less easily than regular weight).
Fold any overhang back against the outer edges of the pan. Smooth
out as many creases as possible. Lightly grease the foil with vegetable
shortening. Set prepared pan aside.
Bring 1/4 cup plus 2 Tbsp. water (reserve remainder) to a boil in
a small saucepan with a tight-fitting lid. Meanwhile, place cocoa
powder in small bowl. Pour boiling water over cocoa. Whisk briskly
to dissolve cocoa. Cool until warm, whisking occasionally and scraping
sides and bottom of bowl with rubber spatula.
Meanwhile, pour gelatin into another 1/2 cup cold water (reserve
remainder) in small bowl or one-cup liquid measure. Allow to stand
at least 5 minutes to soften. While gelatin softens, combine remaining
1/2 cup cold water, sugar, corn syrup and salt in 1-1/2 to 2 quart
non-aluminum pot with tight-fitting lid.
Dissolve gelatin by placing bowl or one-cup measure in hot water
over low heat (water should be no more than half as deep as your
container). Stir often with a small metal spoon. At first, gelatin
mixture will be very stiff, but it will melt to a liquid fairly
quickly. Remove from hot water; dry container bottom and sides thoroughly
(even if you can still see gelatin crystals on the spoon, remove
the mixture from the hot water as soon as it has liquefied--you
don't want to overheat it). Allow to stand at room temperature about
3 minutes, then scrape into large bowl of electric mixer. Add cocoa
mixture, which should still be warm (not hot!). Beat at a low speed
until the two are combined. Set aside near stovetop.
Place saucepan with sugar-corn syrup mixture over low heat. Stir
well to dissolve sugar. Once or twice during heating, wash down
the sides with a pastry brush dipped in hot water (squeeze as much
water as possible out of the brush before washing down the pan sides).
When sugar is dissolved, increase heat to medium-high; bring syrup
to a boil. Cover tightly and boil 3 minutes to dissolve any remaining
sugar crystals. Uncover and boil to 240 degrees F. without stirring.
While syrup cooks, beat cocoa-gelatin mixture at low speed once
or twice to keep it from setting, and scrape bowl bottom and sides
When syrup reaches 240 degrees F, remove from heat. Wait till the
bubbling stops. Add a very small quantity of syrup to the cocoa-gelatin
mixture, then beat at a low speed to incorporate the syrup. Continue
to add the hot syrup gradually (very gradually at first). Stop the
mixer before each addition, then beat at a low speed until the addition
is incorporated. Scrape down the mixing bowl and beater(s) with
a heat-resistant rubber spatula about halfway through adding the
syrup. Cocoa-gelatin mixture will become hot and very liquid.
all syrup has been added, scrape down bowl and beater(s) once more.
Begin beating at medium speed (speed 4 on my KitchenAid). As mixture
cools, it will thicken and increase in volume. Gradually increase
speed to high (speed 10 on my KitchenAid).
Beat the marshmallow mixture for about 10 to 15 minutes, adding
vanilla during the last couple of minutes of beating. Stop the mixer
once about halfway through to scrape down the bowl and beater(s).
The marshmallow mixture will be warm, thick, and shiny, and will
resemble whipped marshmallow. The mixture may still flow from the
beater when it is raised, but the flow will be very slow and very
thick, and it will not dissolve entirely back into the bowl of marshmallow.
The texture will be light and fluffy, and the color will be a light
chocolate. Remove from mixer and scrape into prepared pan, quickly
spreading level with rubber spatula; the mixture will be about 3/4
to 1 inch high.
Allow marshmallow mixture to stand uncovered at room temperature
for about 7 to 10 hours before cutting. Anytime during this standing
period (or just before you'll use it), make the coating by processing
the confectioners' sugar, cocoa powder, and cornstarch in a food
processor fitted with a steel blade for several 10 second "bursts"
until mixture is well-blended (alternatively, sift ingredients together
several times, then blend well with a spoon until mixture is an
even color). If made in advance, let stand at room temperature,
Check to see if your marshmallows are set before cutting them. To
do so, touch the top of the mixture very lightly with a finger.
If it is only slightly tacky or not sticky/tacky at all, your marshmallows
can be cut. To do so, sift a generous amount of the coating directly
onto the surface of the marshmallows. With your fingertips, gently
spread coating so entire surface is covered. Place a piece of wax
paper (larger than 13 by 9 inches) on a cutting board. Invert the
cutting board with the wax paper on it over the top of your pan,
so that the marshmallows will be turned out onto the wax paper.
Grasp the cutting board and the pan with both hands and invert.
Gently remove pan, then carefully and gently peel back foil from
sides and bottom of marshmallows. Sift a generous amount of the
coating all over the top of the uncut marshmallows.
Use a large, very sharp, straight-edged knife to cut the marshmallows.
Grease the blade lightly with vegetable shortening, then cover both
sides of blade with the coating (after this, just keep both blade
sides well-covered with coating). Cut marshmallows into squares
(you can use a ruler if you like), but I usually just make mine
into strips about 1-1/4 inches wide. Keep covering both sides of
the knife blade with coating between cuts! After the panful is cut
into strips, roll each strip in more coating, then cut strips into
individual marshmallows about 1-1/4 inches square (you can vary
the size to suit your liking, of course). Make sure each individual
marsmallow is thoroughly rolled in the coating on all sides. Store
in an airtight container. If marshmallows stand for more than about
a day before they're eaten, re-roll each in coating before serving,
dusting off any extra coating.
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