December 10, 2006

Cocoa Dusted Marshmallows

3 tablespoons unflavored powdered gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla

confectioners' sugar for dredging
unsweetened cocoa for dredging


In a large bowl, sprinkle gelatin over 1/2 cup cold water. Allow to seep for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Bring to a vigorous boil and boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and beat for 11 minutes. Add vanilla and beat for 1 minute. Oil your hands and a spatula and scrape into a 9 x 13 inch pan sprayed with oil and spread evenly. After pouring marshmallow mixture into the pan, smooth it with the back of your oiled spatula. Allow to rest 3 hours. Invert the pan into plate full of cocoa and confectioners’ sugar (in equal portions) and dredge the marshmallow through. Remove and cut into pieces with kitchen sheers, a knife or use a small cookie cutter to cut them into shapes. Dredge each piece of marshmallow in confectioners' sugar/cocoa so all four sides are coated in the sugar/cocoa mixture*. Store in an air tight container.

*you could also toss the cut marshmallows in a Ziploc bag full of cocoa and confectioners' sugar to coat.

My thoughts:

There seems to have been a spate of marshmallow making around the world. Seeing these pretty creations inspired me to revisit the easy recipe (no egg whites! no candy thermometers!) for peppermint marshmallows I created last year. I made a few modifications and made a batch of vanilla marshmallows dredged in cocoa and sugar. They have a smooth vanilla flavor and a hint of chocolate in each bite. I still think making marshmallows is as close to magic as you can get in the kitchen: one minute you have a bowl of molten sugar then suddenly it is fluffy marshmallow. Amazing!