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
- thermometer (digital fast reading thermometer strongly recommended)
Ingredients
mexican hot chocolate marshmallow;
- 2 Tbsp unflavored gelatin (3 envelopes, 21g)
- ¾ Tbsp vanilla
- ¾ tsp butter extract (imitation butter, butter flavor)
- ¼ tsp almond extract
- 1 cup cold water (divided)
- 1 cup white sugar
- 1 cup brown 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
- ¼ cup powdered sugar
- ⅛ cup cocoa powder
Instructions
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 ¾ Tbsp vanilla, ¾ tsp butter extract, and ¼ tsp almond extract 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 doubled in volume. This should take approximately 6-8 minutes in a stand mixer, and roughly 10 minutes with a hand mixer.
- 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;
- In a small bowl, mix together ⅛ cup cornstarch, ¼ cup powdered sugar, and ¼ cup cocoa powder.
- Cut marshmallows to desired size. 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 straight up, or toast with graham crackers for s'mores, or fold into rice krispie treats. Enjoy!
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