I have been meaning to make marshmallows for pretty much EVER
Ever since I found out it was possible to make marshmallows at home and there wasn’t some magical marshmallow fairy that makes them, I was set on making my own. I figured if I was really going to make these, I should probably make them chocolate. After all, that’s what Cooking Light did….so it MUST be the healthy choice, right?! RIGHT.
Marshmallows in Cooking Light=Healthy=I eat them for every meal
Good deal, I can dig it.
1 cup water, divided
3 (1/4-ounce) packages unflavored gelatin
1 cup corn syrup
1 1/2 cups white sugar
pinch of salt
1 1/2 teaspoons vanilla extract
1/3 cup powdered sugar
1/3 cup cornstarch
2 teaspoons cocoa powder (I used dark cocoa)
1/4 cup cocoa powder (I used dark cocoa powder)
- Pour 1/2 cup water into a small (microwave-safe) bowl and pour gelatin on top. Set aside
- Combine remaining 1/2 cup water, white sugar, corn syrup, and salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer (I didn’t have one!) registers 250 degrees F. I think this took me about 5 or 6 minutes, but I recommend using a thermometer. Pour sugar mixture into the bowl of a mixer and let cool until a candy thermometer reads 210 degrees F. I think I waited about 4 minutes because once again, I didn’t have a candy thermometer.
- Microwave water-gelatin mixture for 10 seconds, stir, then microwave again for 10 more seconds and stir again. With mixer on low, beat sugar mixture with the whip attachment, gradually pour gelatin mixture in a thin stream into sugar mixture. Mix in vanilla extract. Increase speed to high and whip mixture at high speed until light and fluffy, should take about 5-7 minutes. Reduce mixer to medium speed and gradually add 1/4 cup cocoa powder, beating until combined. Using a spatula coated with cooking spray, scrape mixture into a 13×9 inch baking dish coated with cooking spray. Make sure the top is smoothed out and let sit for 2 hours.
- Sift together powdered sugar, cornstarch, and 2 teaspoons cocoa powder into a jelly roll pan. Using a spatula coated with cooking spray, lift marshmallow out from pan and place in powdered sugar-cornstarch mixture. Using kitchen shears coated with powdered sugar-cornstarch mixture, cut marshmallows into small pieces (or desired size). Dust with powdered sugar mixture, shake to remove excess powdered sugar-cornstarch mixture. I stored leftover marshmallows in a tupperware container with the lid off.
Random Fact of the Day: 43.7% of all statistics are made up right on the spot.