"coal" mexican hot chocolate marshmallows;
Mexican hot chocolate "coal" marshmallows are a chocolate marshmallow with a cinnamon and cayenne kick, cut into "coal" shapes and dusted with black cocoa powder and confectioner's sugar for an ashy black look. Perfect as a stocking stuffer and served in hot chocolate whether you've been naughty or nice this holiday season!
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)
- 1 tsp butter extract (imitation butter, butter flavor)
- 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)
cocoa paste;
- ¼ cup cocoa powder
- 1 tsp cinnamon
- ⅝ tsp cayenne powder (½ tsp + a pinch)
- ¼ cup hot water
dusting powder;
- 2 Tbsp black cocoa powder
- 1 Tbsp powdered sugar
Instructions
cocoa paste;
- Heat ¼ cup water in the microwave until hot. Mix in ¼ cup cocoa powder, ⅝ tsp cayenne, and 1 tsp cinnamon powder, whisking together until smooth. Set aside.
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 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 7-9 minutes in a stand mixer, and roughly 10 minutes with a hand mixer.
- After ~1-2 minutes, pause the stand mixer and add in the cocoa paste, then resume whipping for the full 7-9 minutes or until the marshmallow begins to pull away slightly in strings from the side.
- 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 2 Tbsp black cocoa powder and 1 Tbsp powdered sugar.
- Cut into desired shapes. You can make standard square marshmallows. To cut into coals I cut roughly rectangles or squares and then trim the corners and a few sides to make facets. Brush or roll each individual marshmallow with the sugar mixture on all sides to prevent sticking.
- Eat your "coal" straight, add to hot chocolate, or make s'mores. Enjoy!
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