These extremely creamy and flavorful marshmallow are the perfect treat for a dinner party, campfire or just a snack! If you've never had homemade marshmallows before I really hope you have a chance to make these they are so much tastier than the store bought ones!
Ingredients (makes about 20 marshmallows)
For the chocolate marshmallow
1/3 + 1 Tbs water
1 Tbs cocoa powder
2 1/2 tsp powdered gelatin
3 Tbs honey
1/4 cup maple syrup
1/8 tsp salt
For the raspberry marshmallow
1/3 cup fresh or frozen raspberries
1/3 cup water
2 1/2 tsp powdered gelatin
3 Tbs honey
1/4 cup maple syrup
1/8 tsp salt
powdered sugar for dusting
Instructions
Note: if you don't want both chocolate and raspberry you can make just the one you prefer.
For the chocolate marshmallow:
1. Grease a 8x6in rectangle dish and line it with greased paper, sift powdered sugar onto the paper. This way the marshmallows won't stick.
2. In the bowl of a stand mixer (or a large mixing bowl), whisk together the cocoa powder and 1 Tbs of water until it forms a paste. Then add half of the 1/3 cup of water and the gelatin, whisk together and then set it aside to bloom.
3. Into a small sauce pan add the rest of the 1/3 cup of water and the honey and maple syrup. Bring the mixture up to a boil on medium high heat and heat it until it reaches 240f on a thermometer. This normally takes 12-14 minutes.
4. Once the syrup has reached 240f, immediately turn the mixer on and start gradually pouring the hot syrup in. Now whisk the marshmallow creme until the bowl is cool to the touch and it has nearly tripled in size. This will take around 7-10 minutes with a stand mixer and longer for a hand mixer.
5. Quickly pour out the marshmallow creme and spread it out evenly with an offset spatular. Leave uncovered to set.
For the raspberry marshmallow:
1. Put the raspberries into a small sauce pan and simmer them down at medium high heat until they thicken.
2. Put the thickened berries through a sieve to get rid of the seeds. Once the raspberry puree has cooled put it into the stand mixer bowl with half of the 1/3 cup of water and gelatin. Set the mixture aside to bloom.
3. Into a small sauce pan add the rest of the 1/3 cup of water and the honey and maple syrup. Bring the mixture up to a boil on medium high heat and heat it until it reaches 240f on a thermometer. This normally takes 12-14 minutes.
4. Once the syrup has reached 240f, immediately turn the mixer on and start gradually pouring the hot syrup in. Now whisk the marshmallow creme until the bowl is cool to the touch and it has nearly tripled in size. This will take around 7-10 minutes with a stand mixer and longer for a hand mixer.
5. Quickly pour out the raspberry creme on top of the chocolate creme. Let the marshmallow set for 4 hours in the fridge with a dry cloth on top. Cut the marshmallow and serve! Store in the fridge for up to 2 days or freeze for up to a month, and thaw at room temperature before serving. Enjoy!
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