Chocolate Dipped Marshmallows
I’ve been putting off making marshmallows for years. Gelatin isn’t strictly vegetarian and I had been having a hard time justifying purchasing or using such a thing. On a recent road trip, though, driving for hours with a friend, we turned to the subject of animal byproducts.
Okay, I realize this isn’t what a marshmallow hungry person wants to hear about, but suffice it to say, I weighed my personal pleasure against one box of gelatin and the economic, moral, and political implications of that gelatin, and in the end, it seemed fair that I could try this, at least once, in the interest of accomplishing something new.
If you have been struck with the desire to find out where marshmallows come from, what these mysteriously white fluffy squares really are, here’s your answer.
How should you serve these? Covered in chocolate and nuts, of course! Enjoy!
- 3 cups homemade marshmallows
- 1/2 cup semisweet chocolate
- 1/3 cup of your favorite topping (I used ground walnuts, ground pistachios, and ground toffee).
- Over low heat, melt chocolate. Pour into a small bowl.
- Dip marshmallows in chocolate, then in topping.
- Set on a baking sheet lined with parchment paper.
- Repeat with remaining marshmallows.
- Place in baking sheet in refrigerator until set.
- Enjoy! (Or store in an airtight container) :)
Homemade Marshmallows
(adapted from Smitten Kitchen)
- 2 1/2 tsp unflavored gelatin
- 1 cup cold water
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/3 tsp salt
- 2 large egg whites
- 1 tsp vanilla
- Prepare a lasagna pan by oiling and dusting with powered sugar.
- Place 1/2 cup cold water and gelatin the the large bowl of an electric mixer. Let stand (it will begin to gel).
- In a large, heavy bottomed saucepan, cook sugar, corn syrup, and 1/2 cup cold water, and salt over low heat until sugar is dissolved.
- Increase heat to medium and boil mixture (do not stir) until the mixture reaches 240F.
- When mixture reaches 240, pour over gelatin mixture and beat on high speed until white and thick (about six minutes); over beating will cause your marshmallows to be heavy/thick (but they’ll still be good!).
- In a separate bowl with clean beater, beat egg whites and vanilla until they hold stiff peals. Then beat into sugar mixture until combined.
- Pour into lasagna pan and then coat with sifted powdered sugar.
- Chill in the refrigerator for at least one hour.
- When firm, remove from lasanga pan and cut into 1/2″ squares.
- Toss squares in powdered sugar.
I know it doesn’t set in the same way (you -have- to boil it, it sets at a higher temp, it’s not -quite- so elastic), but have you considered trying to use kantan/agar-agar instead of gelatin? That’s made out of seaweed. Instead of sweet, delicious horse hooves.
Chris! I definitely want to try agar-agar! I first, however, wanted to try–and succeed–the “traditional” way before I started to experiment (as is my approach to most things food). Any suggestions?
For something to make with agar-agar? Sure. Anmitsu.
Let Cooking With Dog show you how to make it.
That squashed the video, when all I tried to do was give you a link to it. Not post the video.
You can also, if you like, add a tablespoon or two of sugar to the agar-agar solution just to give the little cubes of kantan jelly a tiny bit of sweetness.
Kuromitsu is amazingly sweet in a wonderful way. They say you can replicate it with corn syrup. I can only hope that you can.
I think marshmallows are awesome and chocolate dipped sounds even better.
Thanks Susie! Chocolate makes everything better. :)
I like your rationale on the gelatin. I am glad that marshmallows were never a favorite of mine however these do look simply delicious. The pistachios are a treat.
It really took me a long time to get there, and I probably won’t be making marshmallows anytime soon, but I’m really glad that I got to try it. Next time, chocolate and pistachios sans gelatin! :)
These look amazing! Love the chocolate pistachio combo. That’s genius!
Wow, I think I’m in love. These are incredible.