Homemade Gourmet Marshmallows With Ghirardelli Chocolate

Marshmallows are sweet confections that can’t be compared to any other snack. They are in a category all their own. Have you ever made marshmallows? They are very fun to make and children will be amazed at the transformation of the ingredients from a hot liquid to fluffy softness. Actually, it still amazes me! Besides, have you ever tasted a marshmallow that is less than 24 hours old?

Homemade Gourmet Marshmallows With Ghirardelli Chocolate

 
Needless to say, FRESH marshmallows are SO DELICIOUS! Plus, I really enjoy the ooey, gooey mess while making them. You’ll see what I mean in a minute.

 
Cover a 9 by 11 inch pan (for thin marshmallows) or 8 by 8 inch pan (for fat marshmallows) with wax paper.
Put the chocolate pieces in a food processor and break into small pieces.
 

 
Cover the bottom of the wax paper covered pan with a thin layer of confectioner’s sugar and then add a layer of the shaved chocolate using about half the amount you processed.
 

 
Pour three gelatin packages into the mixing bowl of an electric mixer.
 

 
Add 1/2 cup of cold water in the bowl and set aside.
 

 

It will start to look like this…

 

 
Combine granulated sugar,

 

 
corn syrup…
 

 
salt and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar is completely dissolved.
 

 

Then raise the heat to high and cook until the syrup reaches 237-240 degrees F on a candy thermometer.
 

 
Watch the temperature because it always seems to shoot up fast around 233 degrees F. Remove pan from the heat.
 

 
Turn the mixer on low with a wire whisk attachment. Slowly pour the sugary syrup into the edge of the dissolved and thickened gelatin.
 

 
After well incorporated, mix on high until the mixture is thick (approximately for 12-15 minutes). Add the vanilla and mix thoroughly.
 

 
You will see that the addition of the vanilla brings down some of the fluff, so be sure to whip it really good again for a couple minutes.
 

 
Pour and scoop the marshmallow batter into the pan. Smooth the top slightly if desired with the back of a large dampened spoon or your dampened palms.
 

 
Sprinkle the top of the mixture in the pan with half of the remaining shaved chocolate. Because the marshmallow mixture is still warm, the small chocolate pieces will melt. Using a spoon, spread the chocolate around as it melts
 

 
It will look like a total mess against the stark white of the marshmallows.
 

 
Sprinkle the rest of the chocolate on the top of the melted chocolate. Leave uncovered overnight to dry.
 

 
Then it is time to clean up the mess. First order of business is the spatula. Teeth work well.
 

 
Since Alyssa was in the shower, I took her the whisk. She thought I was a nut, but there was logic! It was a yummy snack during her bath and easy clean up from the sticky mess. I think that was very logical!
 

 
Then I went back in the kitchen to take care of the mixing bowl. Woohoo!
 

 
The next day:

Lift the marshmallows out of the pan with the wax paper.
 

 
Using a sugar covered knife, cut the marshmallows in squares, rectangles or triangles.
 

 
Roll the sides of the marshmallows in the confectioners’ sugar completely coating the sides.
 

 
The melted chocolate from the night before has hardened so there is a thin layer of chocolate on top the marshmallows.
 

 
The marshmallows are big and fluffy.
 

 
They are also very soft.
 

 
Do I even need to tell you that the gourmet marshmallows are also very delicious?
 

 
Okay, I will…The gourmet marshmallows are very delicious.
 

 
I had a plan for the marshmallows.
 

 
Oh yeah, baby! Homemade hot chocolate!!!
 

 
The melting goo of my gourmet marshmallows on top of the hot chocolate is oh soooooo yummy.
 

 
The bits of chocolate on top of the marshmallows really add to the richness of the hot chocolate.
 

 
Of course, the mug made it taste even better. Seriously!
 

 
 
 

Homemade Gourmet Marshmallows With Ghirardelli Chocolate
 
Ingredients:
 
4 oz Ghirardelli baking chocolate
1 cup water, divided in half
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 tablespoon pure vanilla extract
1/2 cup Confectioners’ sugar
 
Directions:
 
Cover a 9 by 11 inch pan (for thin marshmallows) or 8 by 8 inch pan (for fat marshmallows) with wax paper.
Put the chocolate pieces in a food processor and break into small pieces. Cover the bottom of the wax paper covered pan with a thin layer of confectioner’s sugar and then add a layer of the shaved chocolate using about half the amount you processed.
 
In the electric mixer bowl, combine gelatin and 1/2 cup of cold water in the bowl and set aside.
Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar is completely dissolved. Then raise the heat to high and cook until the syrup reaches 237-240 degrees F on a candy thermometer. Watch the temperature because it always seems to shoot up fast around 233 degrees F. Remove pan from the heat.
 
Turn the mixer on low with a wire whisk attachment. Slowly pour the sugary syrup into the edge of the dissolved and thickened gelatin. After well incorporated, mix on high until the mixture is thick (approximately for 12-15 minutes). Add the vanilla and mix thoroughly. You will see that the addition of the vanilla brings down some of the fluff, so be sure to whip it really good again for a couple minutes.
 
Pour and scoop the marshmallow batter into the pan. Smooth the top slightly if desired with the back of a large dampened spoon or your dampened palms. Sprinkle the top of the mixture in the pan with half of the remaining shaved chocolate. Using a spoon, spread it around as it melts and then sprinkle the rest of the chocolate on the top of the melted chocolate. Leave uncovered overnight to dry.
 
Lift the marshmallows out of the pan with the wax paper. Using a sugar covered knife, cut the marshmallows in squares, rectangles or triangles. Roll the sides of the marshmallows in the confectioners’ sugar completely coating the sides.
 
Store uncovered at room temperature away from drafts and sunny windows.