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Coulee Region Cooks

Chocolate Marshmallows

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INGREDIENTS:

1 ½ CUP SUGAR

½ CUP WATER

1 CUP CORN SYRUP

¼ TSP SALT

3 T GELATIN + ½ CUP COLD WATER

½ CUP COCOA

DUSTING POWDER: ½ CUP COCOA & 1/1 CUP POWDERED SUGAR

METHOD:

TAKE THE GELATIN AND ½ CUP COLD WATER AND MIX AT THE BASE OF A KITCHENAIDE BLENDER BOWL. IF YOU ARE MIXING BY HAND JUST PUT IT IN A STAINLESS STEELE BOWL.

IN A SAUCEPAN ADD THE SUGAR, WATER, AND CORN SYRUP, AND SALT. MIX TOGETHER. KEEP THE SIDES OF THE PAN CLEAN. IF YOU HAVE SUGAR ON THE SIDES OF THE PAN WET OUR FINGERS AND BRUSH IT DOWN. ON A HIGH HEAT – COOK THE SUGAR UNTIL IT REACHES 250^F. YOU HAVE TO HAVE A THERMOMETER FOR THIS – IF YOU DON’T HAVE A TOOL TO MEASURE THE HEAT DON’T MAKE THIS RECIPE.

WHILE THE SUGAR IS COOKIING PREPARE YOUR MIXER. IF YOU HAVE KITCHENAID MIXER PLACE THE BOWL WITH GELTIN IN IT AND ATTACH A WHISK. IF YOU ARE USING A HANDHELD MIXER GET YOUR WHISK SETTING READY. YOU SHOULD ALSO PREPARE A 9×9 PAN BY SPRAYING WITH PAM AND DUSHTING THE PAN WITH A GENEROUS AMOUNT OF COCOA AND POWDERED SUGAR. THERE SHOULD BE NOT SPOTS OF THE PAN PEAKING THROUGH – COVER EVERYTHING.

ONCE YOUR SUGAR REACHES 250^F START THE MIXER ON MEDIUM SPEED. SLOWLY POOR IN THE HOT SYRUP AND BE REALLY CAREFUL NOT TO SLASH IT ALL OVER. ONCE THE SYRUP IS ALL ADDED IT WILL MELT THE SOFTENED GELATIN. FINISH BY TURNING THE SPEED TO HIGH AND ALLOWING IT TO KEEP WHIPPING UNTIL IT IS COOLED ENOUGH THAT IT IS REALLY FLUFFY.

WHILE THE MIXTURE IS STILL WARM (IF YOU WAIT TOO LONG THE GELATIN WILL START TO SET AND IT WILL BE REALLY HARD TO PRESS INTO THE PAN) POOR THE STICKY MIXTURE INTO THE PAN.

RELAX AND ALLOW THE MARSHMALLOWS TO SET UP FOR AT LEAST 8 HOURS. PULL THE MARSHMALLOWS FROM THE EDGE OF THE PAN AND TAKE THE WHOLE SQUARE OUT OF THE PAN TO A CUTTING BOARD. CUT THE MARHSMALLOWS. TAKE MORE COATING POWDER AND MAKE SURE TO COAT ALL EDGES SO THEY DO NOT STICK TOGETHER.

STORE IN AN AIRTIGHT CONTAINER. THESE WILL STAY FRESH FOR 1 MONTH.

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