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Hot Chocolate Marshmallows

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You will need:

  • 2 packages unflavored gelatin (1/8 cup)
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/4 c. hot water
  • 1/4 c. cold water
  • 1 large egg white at room temperature
  • 1 scant pinch cream of tarter
  • 1 scant pinch of salt
  • 1 tsp vanilla
  • 1/2 TBL corn starch
  • Flavorless vegetable oil for oiling pan
  • Confectioner’s sugar

 

 

Directions:

  • Oil a 8x8 pan (or jelly roll pan) and coat liberally with powdered sugar, set aside.
  • In a large bowl sprinkle gelatin over 1/4 cup cold water and let soften for 10 minutes. Break up the gelatin into smaller clumps.
  • In a heavy saucepan, combine granulated sugar, corn syrup, and 1/4 cup hot water. Cook the mixture over moderate heat stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until sugar is dissolved (or not, I never do), and boil it, undisturbed, until a candy thermometer registers 240 degrees F.
  • Remove the pan from the heat and add the syrup the to gelatin mixture.
  • Beat with an electric mixer until it is white and fluffy.
  • In another bowl beat the egg white with cream of tartar and a pinch of salt until they hold stiff peaks (This can be done while the sugar mixture is boiling). 
  • Add the egg white to the gelatin mixture beating in the mixture until it is thick and begins to be somewhat stringy. Beat in the vanilla and cornstarch.  
  • Pour the mixture into your oiled  pan that has been dusted with confectioner’s sugar. Sift confectioner sugar over the top and let the candy dry uncovered.
  • Run a knife around the edge of the pan and invert the candy onto a cutting surface. (I am able to pull it away from the edge of the pan with my fingers and peel it out in one big piece, working carefully not to tear it.I add more powdered sugar to the bottom of the candy as I peel it up.) 
  • Cut the candy into 1 inch squares with a pizza cutter or use cookie cutters for fun shapes, dredge the marshmallows in confectioner sugar, shaking off the excess, and store them in an airtight container lined with wax paper or a ziplock baggie.
This recipe can easily be multiplied depending on how many marshmallows you want and how thick you want them. The thicker they are the longer they will take to dry though. I have also used other flavorings like peppermint and almond for different effects.