It may look like Spring where you are, but up here in the north, it’s winter. So, warm drinks, and treats are still on the menu.
I had seen these two recipes on Pinterest and wanted to try them out.
First the cocoa recipe is from Cook’s Country. I followed it, but I didn’t have enough Dutch Cocoa, so I used Hershey’s instead, and I think it turned out well. It’s probably not as rich as with the Dutch, but it’s a keeper. It mixes well and if I add a little coffee it makes a good mocha.
Next, the marshmallows. I have seen Alton Brown’s recipe and it’s pretty easy to follow, so I gave it a try. I followed the recipe exactly as written, and wasn’t pleased with my results. So, I made it again, and tweaked it so it came out better. Here are some notes I have:
1. If you are using a Kitchen Aid mixer, you don’t need to beat the mixture for any longer than 9 minutes. I mixed the first batch for about 13.5 minutes, and it made it stiff like nougat, and too hard to spread in the pan..
2. I added more vanilla the second time. I’ve looked at other recipes and Ina Garten’s uses 1 Tablespoon of vanilla, which I used, and it was much better. I’ll try peppermint and a dash of red food color to make pink marshmallows next time. Any flavor would work, coffee, coconut, almond, etc.
3. Line your pan with parchment, spray with non-stick (unflavored) cooking spray, or butter the pan. Shake the powdered sugar mix around in the pan after you have covered it with platic wrap. Trust me, this will keep you from being covered in sugar dust.
4. When the marshmallow slab has cooled in the pan for at least 4 hours, place another piece of parchment on top, and flip the pan over. You can cut the slab on that parchment.
5. Cut the slab into strips with a pizza cutter dipped in the powdered sugar/corn starch mix. Then use kitchen shears, dipped in the same sugar mix, to cut the marshmallows into cubes.
6. After cutting, toss the marshmallows with the powdered sugar/corn starch mix in the same pan where they cooled. This saves your clean up, and then everything cleans up with hot, soapy water.
Verdict: This is a good recipe and uses basic ingredients. The marshmallows taste great toasted and I imagine they would make superior S’mores.
I want to try the marshmallows from Smitten Kitchen, they incorporate beaten egg whites, and they look fluffier than Alton’s. Let me know if you have a favorite recipe for these, or if there’s a flavor that you like.
Winter will be joining us for about 2 more months, so I have lots of time to experiment.
Have a sweet day!
Cook the sugar, corn syrup mixture until it reaches 240 F.
Whip the cooked sugar mix for 9 minutes, or until it looks like fluffy marshmallow creme. Use a timer to keep track of how long it has been mixing. Don’t overmix.
(It’s ok to lick the beater, and the bowl)
I could have smoothed out the top a bit more…
That is one big marshmallow.
Cut them into cubes, and toss with the powdered sugar and cornstarch mix.