After making the Caramelized White Chocolate Tart the other day, I was left with egg whites. Now I’m not one to waste ingredients, so I had to think fast of what I wanted to make. Pavlova was one option, but I’ve shared that with you a few times already, so that was out! Then next option, which seemed like a no brainer later, were Marshmallows.
I love marshmallows, and after seeing some salted caramel marshmallows on a friend’s Instagram, I couldn’t get them out of my mind. I was so glad I got over my laziness and made these! There is no turning back after you make homemade marshmallows! The store-bought just do them no favors at all!!
The next step was to decide what type of marshmallows i wanted to make. I wanted salted caramel marshmallows, but after a whole day of recipe testing, making one more thing was going to kill me! I’m glad I got lazy, because the chocolate swirl in these marshmallows are to die for!!
Truth be told, the husband and I have been eating these by the mouthful ever since I’ve made them! Its hard to resist, since they are so pillowy soft, and LITERALLY melt in your mouth! Best part is, they aren’t agonizingly sweet and totally let the dark chocolate flavor stand out! We are guilty of having a few too many cups of hot cocoa, topping them with these marshmallows. It may have been my breakfast yesterday! (sorry, but not sorry!! :P)
Now if you’ll excuse me, there are some s’mores that have my name written on them! Try them out too! I can guarantee you, you will not be disappointed! They are hassle free and no work at all! The mixer does all the work really! There are so many different things you can do with homemade marshmallows! S’mores pie? Grasshopper pie? The options are endless and I cant wait to make other recipes with these marshmallows!
Chocolate Swirl Marshmallows
- If using powder gelatin, sprinkle the gelatin over 1/2 cup of cold water to dissolve and soften. If using sheets, soak them in about 2 1/4 cups (500 mL) of cold water.
- Dust a baking sheet or brownie pan completely with icing sugar, making sure there are no bare spots. Set aside.
- In a small saucepan, combine the sugar, corn syrup, and 1/3 cup of water. Place over medium-low heat to dissolve the sugar.
- Pour the egg whites in the bowl of an electric mixer and beat on low speed until frothy. Add the pinch of salt.
- Once the sugar has dissolved, increase the heat to high. When the sugar syrup reaches 100 degrees C (210 F), increase the speed of the mixer to high until the egg whites are thick and fluffy.
- When the syrup reaches 118 C (248 F), slowly pour the syrup into the mixer, trying to get it between the bowl and the whip so it does not touch the whip.
- Scrape the powdered gelatin and water into the saucepan that you used for your sugar or put the sheets about 2 tablespoons of water into the saucepan. Let the residual heat melt the gelatin, then add to the egg whites.
- Melt the chocolate in the microwave or over a double boiler.
- Whip the mixture for about 5 minutes until it has cooled down, then add the seeds from half of a vanilla bean or vanilla extract. Whip for a minute to distribute everything.
- While the mixer is running, pour the melted chocolate into the mixture and allow only a few folds of the rotor. Turn off the machine and fold the mixture gently one or twice, making sure not to over mix. At this point we do not want the chocolate to be evenly mixed in the mixture to create a swirl pattern. If you want the chocolate to be evenly mixed, fold the chocolate completely into the mixture.
- Pour the marshmallows onto the prepared sheet or brownie pan and smooth the surface.
- Allow the marshmallows to dry for 4 hours or preferably overnight. When you wish you cut them, dust your knife or scissors with icing sugar and cut into your desired shapes. Once you have cut them, place them in a bowl with some of the icing sugar and toss to coat them evenly.
Recipe adapted from David Lebovitz