brownie batter marshmallows;
Fluffy and light marshmallows with a light chocolatey brownie batter flavor. Perfectly chocolatey to eat by themselves, or make your s'mores even chocolate-y-er! Brownie batter marshmallows are so tasty you can even get away without the chocolate square on s'mores sandwiches.
Servings: 20
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Equipment
- stand mixer OR hand mixer
- digital thermometer strongly recommended
Ingredients
brownie batter marshmallow;
- 2 Tbsp unflavored gelatin (3 envelopes, 21g)
- ¾ Tbsp vanilla
- ¼ Tbsp almond extract
- ¾ tsp butter extract (imitation butter, butter flavor)
- 1 cup cold water (divided)
- 2 cups white sugar
- ½ cup light corn syrup
- ¼ tsp salt
- unflavored cooking spray (to grease the pan; can also use lard, butter, or mild flavored oils like canola oil)
- ½ cup cocoa powder
dusting powder;
- ⅛ cup cornstarch
- ⅛ cup powdered sugar
- ⅛ cup cocoa powder
Instructions
brownie batter marshmallow;
- Spray a 9"x13" pan lightly with unflavored oil to prevent sticking. You can also use butter, shortening, or any other unflavored fat.
- Add ½ cup cold water and add 1 tsp butter extract, and 2 tsp vanilla to a stand mixer or large bowl.
- Add 2 Tbsp (3 envelopes, approx 21g) gelatin into the bowl as you whisk lightly to incoporate it so it doesn't clump.
- In a heavy saucepan, add the remaining ½ cup cold water with 1 cup white sugar, 1 cup brown sugar, ½ cup corn syrup, and ¼ tsp salt. Cook over low heat, stirring gently until sugar dissolved.
- Increase heat to medium and boil without stirring until mixture reaches 240°F, about 12 minutes. As soon as it reaches the right temperature remove from the heat.
- Begin whisking the bloomed gelatin on slow speed. Pour the sugar mixture over the gelatin bloom stirring until dissolved evenly. Then add the remaining sugar mixture.
- Beat mixture on high speed until white, thick, and nearly tripled in volume. This should take approximately 6-8 minutes in a stand mixer, and roughly 10 minutes with a hand mixer.
- Gently fold in ½ cup cocoa powder until evenly distributed. Note that the addition of cocoa powder generally yields marshmallows not quite as tall and fluffy as some others but you should still be able to get 1-2" in height if you stir gently to keep the air and don't overmix.
- Working quickly, spread the mixture into the prepared baking pan (or pipe into molds if desired) and smooth with an oiled spatula.
- Allow to stand, uncovered for at least 4 hours up to one day.
dusting powder;
- Mix together ⅛ cup each cornstarch, powdered sugar, and cocoa powder. Turn out the marshmallows and using a pastry brush, coat with the sugar mixture.
- Cut into desired sizes, I like to trim the edges, and then cut into 5 columns, Cut each column into squares, makes roughly 25. Or cut into mini sizes, or cut out with sharp edged cookie cutters. Brush each individual marshmallow with the sugar mixture on all sides to prevent sticking.
- Eat by themselves, or toast with graham crackers for s'mores, or fold into rice krispie treats. Enjoy!
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