Homemade Chocolate Marshmallows

Some of you may remember my Christmas experiment of making homemade marshmallows dipped in chocolate. Well, my neighbors are still talking about them and one had a special request for chocolate marshmallows, rather than chocolate covered marshmallows. This recipe was one that did not use egg whites, but I thought I would give it a try. And I'm glad I did. These marshmallows were a bit more dense and oh so creamy. About 500 times better than any marshmallow you buy in a bag. The chocolate flavor came through tasting like a really good hot chocolate. The cocoa and sugar coating is necessary to keep the marshmallows from being sticky, but also added a nice chocolate flavor from the very first taste.

CHOCOLATE MARSHMALLOWS
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1/3 cup cocoa powder
1 1/4 cup + 2 Tbls water, divided, see below
3 envelopes gelatin
2 cups granulated sugar
3/4 cup light corn syrup
3Tbls. powdered sugar and 1 Tbls cocoa for coating

1. Prepare a pan (9x13 or cookie sheet) by lining it with aluminum foil or parchment paper and spraying in with nonstick cooking spray.
2. Place water in small microwave bowl and microwave for 2 minutes. Pour cocoa into the bowl of water and whisk to dissolve the cocoa.
3. Place 1/2 cup cold water and gelatin into bowl of stand mixer with whisk attachment. Stir to distribute gelatin. Let sit for about 5 minutes.
4. Spoon warm cocoa into gelating and mix slightly to combine.
5. Place 1/2 cup water, corn syrup and sugar into medium sauce pan. Stir to dissolve. Cook without stirring over medium high heat until temp reaches 240 degrees. Remove from heat.
6. Pour sugar mixture into the chocolate/gelatin mixture (very carefully).
7. Whip at high speed for 15-20 minutes. Marshmallow will be creamy and slightly runny.
8. Pour the marshmallow into the pan and cover with another sheet of foil or parchment paper coated with nonstick cooking spray.
9. Let sit for 10 hours or overnight.
10. Combine powdered sugar and cocoa in small mixing bowl or, better yet, a sugar shaker.
11. Take top foil off of marshmallows and sprinkle with cocoa and sugar. Flip the marshmallows out of the pan, remove foil and sprinkle with cocoa and sugar.
12. Cut marshmallows into squares using knife coated with cooking spray, or I use a pizza cutter.
13. Put individual marshmallows into a large bowl and sprinkle all the sides with cocoa and sugar. Toss to make sure everything is covered otherwise the marshmallows will be very sticky.

Can be stored in airtight container. Do not refrigerate.

Homemade Chocolate Covered Peppermint Marshmallows

Seems like there are two theories on homemade marshmallows - one with egg whites, the other without. After trying both, I'd say that the ones without egg whites come close to the kind you buy at the grocery and the ones with egg whites come close to the kind you might find in pinwheel cookies. I guess it's up to you which one you like best.

I chose the ones with egg whites (this one is from MarthaStewart.com - Momma Reiner's). I added peppermint extract and, after a couple of experiments, changed the order of when the gelatin was added.

Nonstick cooking spray
2 tablespoons plus 1/2 teaspoon unflavored gelatin (3 packets)
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Powdered Sugar for dusting

1. Lightly spray a 9-by-13-inch dish or pan with nonstick cooking spray.
2. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
3. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat.
4. While that is heating, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form.
5. Add gelatin mixture to egg whites.
6. With the mixer running, slowly add sugar mixture.
7. Add vanilla and peppermint and continue beating for 10-12 minutes until the mixture is not runny and looks like marshmallow.
8. Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
9. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Put marshmallows in a bowl and lightly sprinkly with powdered sugar to coat.
10. Dip in melted chocolate. (And I sprinkled them with Christmas non pariels.