100 grams (7 tablespoons) cold water (1)
18 grams (6 teaspoons) powdered gelatin
100 grams (5 tablespoons) glucose or corn syrup
75 grams (5 tablespoons) water (2)
225 grams (1 cup plus 2 tablespoons) granulated sugar
65 grams (3 tablespoons) honey
125 grams Beyond Good Pure Dark 70% Chocolate Melts, melted
Non-stick cooking spray
The only thing better than a homemade marshmallow is a homemade chocolate marshmallow. This recipe adds in the bright, fruity flavors of our 70% Pure Dark Madagascar chocolate, and sacrifices none of the chewy goodness you’re looking for from a marshmallow.
As an added bonus, now you only need to put one ingredient between your graham crackers for the perfect s’more.
- Place the first measurement of water (1) in the bowl of a stand mixer, and slowly sprinkle the gelatin over the water in order to hydrate. Add the glucose or corn syrup to the bowl and set aside.
- Combine the second measurement of water (2), sugar, and honey in a small saucepan and gently cook over medium heat to a temperature of 230°F and then remove from heat. – the mixture will be boiling
- Pour the sugar syrup into the mixer bowl, and then fitted with the whisk attachment, begin whipping on medium-high speed.
- Continue to whip the mixture until light and fluffy, and until the mixture is still slightly warmer than room temperature (about 6-8 minutes).
- Mix a small amount of the whipped base (2-3 tablespoons) into the melted the chocolate, and then gently fold the chocolate into the remaining base until fully incorporated.
- Pour the mixture into a ¼ sheet pan lined with plastic wrap and lightly sprayed with non-stick cooking spray, leveling as needed with an offset spatula.
- Allow to set at room temperature over night or at least 12 hours before cutting.
- When fully set, cut the marshmallow into desired size and shape; toss the pieces in a mixture of equal parts confectioner’s sugar and corn starch. Don’t let sticky sides show Store in a sealed container at room temperature for up to a week.