Chocolate Marshmallow Candy (Gluten Free)

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I love marshmallows. Marshmallow syrup, cocoa with marshmallows, and peeps – you name it I like it. Marshmallows with dark chocolate is even better than plain marshmallows. When I purchased my sourdough starter there was a recipe in the box for this candy with marshmallows in it. I knew immediately that it needed to be at the top of my “to do” recipe pile. The recipe calls for dark chocolate and I used Ghirardelli chocolate chips with a fantastic result.

16 ounces chopped dark chocolate
1/2 cup heavy whipping cream
2 Tablespoons light corn syrup
1 Teaspoons vanilla
1/2 Cup mini marshmallows
1/2 Cup nuts of choice (almonds, walnuts, ect.)

Line an 8 inch square pan with parchment and grease the parchment.

Combine chocolate, cream, syrup, and vanilla in microwave safe bowl. Heat the mixture in the microwave until the cream is hot and chocolate is softened. Mix chocolate mixture until smooth.
Pour 3/4 of the chocolate mixture in the bottom of the pan. Space marshmallows on top of the chocolate and sprinkle nuts. Pour the remaining chocolate over the marshmallow layer so it is covered.
Refrigerate for an hour so chocolate sets. Then, bring to room temperature and leave in the pan until you plan to devour it. It is yummy, I promise.

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Mom and I made Marshmallows

  I have to start off by telling you that making marshmallows is very sticky business. I would advise you to make these with a buddy because you may find yourself wishing you had another set of hands and eyes. My mom and I make these at Christmas (same day we made the awesome caramels) and even though we have made the recipe several times we always have to read it over a few times before we get our confidence back. The recipe is challenging but can certainly be mastered. Have fun with making the marshmallows! Instead of just rolling them in powdered sugar, Mom and I roll them in toasted coconut or crushed candy cane – we have also put peppermint flavoring and food coloring to make them pink. This will make a 13x9 inch pan which is a lot of marshmallows.

Recipe Adapted from Ina Garten

Ingredients:

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar 
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 tablespoon pure vanilla extract or peppermint (maybe if your feeling crazy orange, almond or maybe a vanilla bean) 
• Confectioners' sugar, for dusting

 

Homemade Marshmallows: Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.

Add the vanilla and mix thoroughly.

 

Directions:

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar, toasted coconut or crushed candy canes. Store uncovered at room temperature.

 

Cut the marshmallows into bite size pieces. I would suggest 1 inch cubes but big marshmallows are fun also. Store in an air-tight container.

 

 

Phase 3

What is phase three you might ask.  The answer is that Phase 3 is the most delicious sweet and salty treat you will ever be interested in eating.  This snack gets snatched up so quickly at potlucks and family gatherings that is almost hard to believe it is gone.  This snack includes what many great home made snacks do - chex cereal.  My mom and I also made this treat gluten free.

This is how it is done:

1 cup white baking chips
9 cups rice or corn chex
2 cups salted dry roast peanuts
2 cups pretzel twists
2 cups mini marshmallow
1 cup M&M 
1 package (20 oz) vanilla candy coating

Measure all items and place in bowl.  Melt candy coating in large microwave safe bowl in microwave for 1 minute at a time until melted, stir between microwaving.  Stir in all items, mixing in chocolate pieces last so they do not melt.  Make certain all cereal is covered with white bark.  Place wax paper on counter spread cereal on counter to dry.  Once dry you can break apart into smaller chunks.  Let me know what you think! 

Makes 32 1/2 cup servings