Bake-Along #48: Vanilla Marshmallows (and drinking chocolate!)



Chewy, sweet, melty marshmallows meet rich drinking chocolate. For tips and to bake-along live, just follow along with the video.


Prep: 45 minutes

Setting time: Overnight (minimum)


Vanilla Marshmallows Ingredients:

3 packets plain gelatin

1 cup water, divided

1 T vanilla extract

1 & 1/2 cups granulated sugar

1 cup light corn syrup


Drinking Chocolate Ingredients:

Yield: 2 servings


2 cups half & half

8 oz bittersweet chocolate, chopped

2 t powdered sugar

1/2 t vanilla extract


Square or rectangular pan to set the marshmallows in

Extra powdered sugar for dusting


  1. Pour 1/2 cup water into the bowl of a stand mixer and then add your gelatin packets. Mix just to combine and allow to sit and set.

  2. In a saucepan or pot mix together 1/2 cup water, sugar, and light corn syrup and put over medium heat.

  3. Allow the sugar to fully dissolve and then turn your heat up to medium-high heat. Do not touch or stir your mixture from here on out!

  4. Add a candy thermometer to mixture and allow to heat up to 240°F (soft ball stage* between 234°F-240°F).

  5. Grease your marshmallow pan and generously coat by sifting in powdered sugar. Knock out the excess and then do a final layer or two of powdered sugar on the bottom of the pan.

  6. Once your mixture has reached the soft ball stage, remove from heat and turn on your stand mixer with the whisk attachment and allow the gelatin to get loosened and whipped a little bit.

  7. With the mixer running on low, drizzle your syrup into the gelatin. If you're worried about splashing drizzle it down the side of the bowl instead of directly into the whisk.

  8. Once all of the syrup is incorporated turn your mixer up to medium speed and allow to whip for 10-15 minutes until it has almost cooled to room temperature when you feel the side of the bowl and has greatly increased in volume, has turned white, and is quite stiff. To see my ending fluff consistency head to the 10:51 mark.

  9. Lastly, whip in your vanilla extract.

  10. Pour the marshmallow fluff into your prepared pan and use a lightly greased off-set spatula to spread it evenly into your pan. Lightly greasing all utensils you are using will be helpful with pouring and scooping as well!

  11. Sift extra powdered sugar on top of your marshmallows and allow to set overnight, uncovered.

  12. To unmold your marshmallows after they have set overnight: sift some powdered sugar onto the surface you plan to cut your marshmallows on. Then very carefully coat your knife in powdered sugar and run your knife around the edges of the pan. You may want to do this with an offset too, making sure the edges are loose. (I had to pull my marshmallows out to begin with -- that's okay too!). Once you have unmolded your marshmallows, I like to flip them upside down again to work with the top of the marshmallows. Using a large knife coated in powdered sugar, cut your marshmallows (the larger the knife the less dragging you'll have to do to cut!). You can see my entire unmolding and cutting process at the 13:57 mark.

  13. Onto drinking chocolate! Pour your half & half and powdered sugar into a saucepan and allow to warm up until it is steamy (don't allow this to boil).

  14. Add your chocolate and vanilla to a heatproof bowl or measuring cup.

  15. Once your half & half is steaming pour it over the chocolate and allow that to sit for 5 minutes. This allows the chocolate to gently melt.

  16. While waiting you could make a s'mores**...

  17. Gently stir your drinking chocolate until everything has melted together and combined.

  18. Pour into mugs, top with marshmallows, and enjoy every sip!

Notes:

  • *If you don't have a candy thermometer you can do this by hand. Get a bowl of cold water and set it aside. When you think your mixture might be close, you can spoon a little bit into the cold water. If the mixture forms threads in the water, it needs more time. When you hit the "soft ball" stage your syrup will form a little ball in the water (you'll have to use your hands to form it, but it will form!). If the ball is hard you've cooked your syrup too long and have entered the "hard ball" stage.

  • **I mention using the broiler to make marshmallows. I recommend, after toasting them, that you pop them into the microwave for 5 seconds. They get so melty and fluffy!

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