mexican marshmallows

Recipe printed from chiknpastry
 

Mexican Marshmallows
Adapted from the Homesick Texan blog

ingredients
3 .25 oz envelopes of unflavored gelatin
2 c sugar
3/4 c corn syrup
4 oz of semi-sweet or bittersweet chocolate
2 T of unsweetened cocoa powder
1/4 t salt
1 t ground cinnamon
1/4 t ancho chile powder
1 t vanilla
1/2 c of powdered sugar
Water

must-haves
candy thermometer
stand mixer

instructions

  1. Line your baking pan with foil and spray with cooking spray
  2. In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.
  3. Meanwhile, melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.
  4. In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.
  5. Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and ancho chile powder and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.
  6. Let it set for at least four hours. Remove marshmallow slab from the pan.
  7. Cover both sides of slab with powdered sugar. With a sharp knife, cut marshmallow into squares using scissors or a sharp knife coated in cooking spray or powdered sugar.
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