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Chocolate Marshmallows

We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows. From: www.saveur.com MAKES 40

Canola oil, for greasing
1 1⁄2 cups sugar
3⁄4 cup light corn syrup
1⁄4 cup honey
3 tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water
3⁄4 cup Dutch-process cocoa powder, sifted
2 tbsp. cornstarch

1. Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.

2. Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.

3. Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add 1⁄2 cup cocoa powder. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.

4. Combine remaining cocoa powder and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cocoa mixture over top. Using a slicing knife dusted with cocoa mixture, cut marshmallows into forty 1 1⁄2" squares. Toss marshmallows with remaining cocoa mixture.


Strawberry Marshmallows

Canola oil, for greasing
1½ cups sugar
¾ cup light corn syrup
¼ cup honey
3 tbsp. unflavored powdered gelatin, softened in ½ cup cold water
½ tsp. red food coloring
6 oz. dried strawberries, minced
1/3 cup plus 1 tbsp. cornstarch
½ cup confectioners' sugar

1. Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.

2. Combine sugar, syrup, honey, and ½ cup water in a 2–qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.

3. Meanwhile, bring ½ cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add food coloring. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. In a small bowl, toss together strawberries and 1 tbsp. cornstarch; add to marshmallow mixture; mix to incorporate. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.

4. Combine remaining cornstarch and confectioners' sugar in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1½" squares. Toss marshmallows with remaining cornstarch mixture.

Vanila Bean Marshmallows

From: dishingupdelights.thedailymeal.com
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
Seeds from one vanilla bean

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup, vanilla bean seeds and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute. Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes.

Using a greased spatula, scrape marshmallow into the prepared pan and spread evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch and confectioners' sugar. Remove marshmallow from pan and cut into equal pieces with scissors or a chef's knife (it helps if whatever tool you use is greased). Dredge each piece of marshmallow in confectioners' sugar mixture. Store in an airtight container. Makes about 40 large marshmallows, depending on the size you choose to cut them.

Orange Marshmallows

Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

Canola oil, for greasing
1 1⁄2 cups sugar
3⁄4 cup light corn syrup
1⁄4 cup honey
3 tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water
1⁄3 cup orange zest
1⁄2 tsp. orange extract
1⁄2 tsp. yellow food coloring
1⁄8 tsp. red food coloring
1⁄2 cup confectioners' sugar
1⁄3 cup cornstarch

1. Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.

2. Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.

3. Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.

4. Combine confectioners' sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1⁄2" squares. Toss marshmallows with remaining cornstarch mixture.


Raspberry and rose marshmallows

Blood Orange and Coconut Marshmallows

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping. From: bonappetit.com Makes 8 strips or forty 2¾” pieces

blood orange layer
Nonstick vegetable oil spray
3¼ teaspoons unflavored gelatin
¾ cup granulated sugar
½ cup fresh blood orange juice
5 tablespoons light corn syrup, divided
5 drops (or more) red food coloring
coconut layer and assembly
3¼ teaspoons unflavored gelatin
¾ cup granulated sugar
½ cup low-fat coconut milk
5 tablespoons light corn syrup, divided
¼ cup powdered sugar
special equipment
A candy thermometer

Blood orange layer

Line a 13x9½” rimmed baking sheet (or use a 13x9” baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place ¼ cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.

Stir granulated sugar, blood orange juice, and 2 Tbsp. corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.

Meanwhile, add remaining 3 Tbsp. corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes. Mix in red food coloring, adding more to reach desired color.
Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.

coconut layer and assembly

Place ¼ cup water in the bowl of stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.

Stir granulated sugar, coconut milk, and 2 Tbsp. corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.

Meanwhile, add remaining 3 Tbsp. corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add coconut syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
Working quickly, scrape coconut mixture over blood orange layer; smooth with offset spatula. Let sit, uncovered, at least 12 hours before cutting. (Marshmallow will be firm but springy when pressed.)

Dust a cutting board with powdered sugar. Gently run a paring knife around the edge of the pan to release marshmallow and invert onto cutting board. Cut marshmallow into ¾”-wide strips and roll in powdered sugar. Coil into glass jars for gifting, or cut into 2” pieces and roll in any remaining powdered sugar.

DO AHEAD: Store marshmallows tightly wrapped at room temperature up to 2 weeks.