Billion Dollar Bar's

How's everyone holding up out there? Ready for Spring? Me too.  I never thought I'd say that since I'm a cold weather kind of girl but I really am ready.  We've been getting really cold weather and no snow to show for it, so it seems like we could really just skip the cold part now.

But I digress.

I recently made these bars for a girls night that I went to at a neighbors house. There are multiple steps to making them but the finished product was amazing.  I love the little butterscotch hint in the chocolate layers.  They remind me of a dessert my gramma used to make but these are smooth and dreamy.

After you make each layer you have to refrigerate for about 30 minutes in order to prepare for the next layer.  The layers themselves aren't complicated to make, you just have to allow enough time to get it finished before you plan to serve them.

This bar is basically just one big candy bar.  One big delicious candy bar. I would compare it mostly to a milky way however the flavors are different.  The texture is sort of the same though. You have some added peanut butter and butterscotch flavors which set it apart from anything else that you can buy.  I loved it.

I hope you can make this soon, if you do, let me know what you think of it.

Billion Dollar Bar

Recipe found on FoodPinsNow via Food.com

Ingredients

Bottom chocolate layer

• 1 cup milk chocolate chips
• 1/3 cup butterscotch chips
• 1/3 cup peanut butter chips

Nougat layer

• 4 Tbsp butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow cream
• 1/3 cup creamy peanut butter
• 1 1/2 cups salted peanuts (optional)

Caramel layer

• 14 oz package caramel pieces, unwrapped
• 1/4 cup heavy cream
• 1 Tbsp butter

Top chocolate layer

• 1 cup milk chocolate chips
• 1/3 cup peanut butter chips
• 1/3 cup butterscotch chips

Cooking Directions

1. Lightly spray a 9x13 inch pan or double line it with plastic wrap with some hanging over the sides.
2. For the bottom chocolate layer: In a medium saucepan over low heat, melt all three types of chips and stir until smooth and melted.  Spread out on the bottom of the pan and then refrigerate for 30 minutes. 
3. For the Nougat layer, use a medium saucepan to melt the butter over medium heat.  Add both sugars and the evaporated milk and stir until it begins to boil.  Boil and stir for 5 minutes. Remove from the heat and add the peanut butter and the marshmallow cream.  Stir and spread on top of the chocolate layer.  If using peanuts, spread them over the top. Refrigerate for another 30 minutes. 
4. For the caramel layer: Add all of the ingredients into a medium saucepan and cook over low heat while stirring until the mixtures has melted and is smooth. Pour over the nougat layer. Refrigerate for 30 minutes. 
5. For the top chocolate layer: Use a medium saucepan to melt the three types of chips over low heat until melted and smooth. Spread over the caramel layer and refrigerate for at least 1 hour before cutting into squares. 

Peppermint Marshmallows

Yes, I am waiting until the very last minute to post my Christmas recipes.  Isn't that nice of me?

My friend Melissa and I had a baking day yesterday, as we do every year. We each made three things and then we share what we made, so we each have six items to show for it. I'll share mine all week.

These marshmallows might seem intimidating but they really aren't all that difficult to make.  It's easier if you have a stand mixer but a hand mixer will work also.  You also really need to have a candy thermometer or and instant read thermometer available.

Making marshmallows is basically just cooking a sugar syrup on the stove and then whipping the heck out of it until it becomes white, light and fluffy. Fairly easy but if you have small children you'll really want to be careful with this hot sugar syrup on the stove.  Use the back burner and see if they can be elsewhere when it's time to pour it into the mixer.

These marshmallows are fantastic in hot cocoa.  Gift idea: Make a homemade hot cocoa mixture, place in a bag and put inside of a cute Christmas cup, add a bag of these homemade marshmallows and you have a fantastic homemade gift for someone special.  Enjoy!!

Peppermint Marshmallows

Recipe from King Arthur Flour

Ingredients

• 3 packets unflavored gelatin
• 1 cup cool water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/8 tsp salt
• 1/8 tsp peppermint extract (optional) for a more pepperminty flavor
• 1/2 cup peppermint candies, crunched up
• 5-10 drops red food coloring (optional)
• confectioners' sugar

Cooking Directions

1. In the bowl of your stand mixer (or a mixing bowl) add the gelatin and 1/2 cup of the water. Let sit.
2. Spray a 9x13 inch with a non-stick spray and set aside.
3. In a heavy bottomed saucepan mix the granulated sugar, corn syrup and salt. Turn the heat on to medium and stir until the sugar dissolves. Then turn the heat up to high and bring the syrup to 238 degrees.
4. With your stand mixer on low, with the whisk attachment (or hand mixer) slowly pour the hot syrup into the bowl with the gelatin. Once it's all been added, slowly turn the speed up to high and watch for the mixture to turn white and thicken. This will take 3-10 minutes depending on your mixer.
5. You want the mixture to be thick but not so thick that it balls inside of your whisk. It would have cooled down to about 95 degrees.
6. Add the peppermint extract and then the crushed up peppermint candies. If you're adding food coloring, add it just at the end and don't fully mix it in. You just want the color to sort of stream through the whiteness, leaving streams of red and streams of white.
7. Spread the marshmallow mixture into the prepared pan and sprinkle confectioners' sugar all over the top. I find it easiest to use a fine mesh strainer to get a nice fine sprinkling over the top.
8. Let the mixture dry for a minimum of 4 hours but overnight is best.
9. If possible, it's easiest to lift the entire out of the pan and place on waxed paper and then cut them that way. If not possible just cut them while they are still in the pan and then dredge them into more confectioners' sugar so all sides are covered.
10. Store them in an airtight container for several days.

Homemade Marshmallows

Happy Monday!  I hope you all had an excellent weekend.  Our weekend was full of sports and parties.  Can't beat it in my opinion. 

Also, the weather is cooling down a little so I'm super excited about that. 

In honor of cooler weather, I made marshmallows for S'mores.  I brought them to a house party and was happy that the kids loved them.  Many of whom had never had a homemade marshmallow.  I was surprised at how many people wanted to know how they are made, so I took a lot of pictures to show you how easy it is. Marshmallows were the first food I made in high school Home Economics class. 

Cook the sugar syrup on medium until the sugar dissolves, then up the temp to medium high or high until the temperature reaches 240º. Remove from the heat. 

First things first, put the gelatin and water in the mixing bowl and let sit while you prepare the sugar syrup. (see below for ingredients and instructions). Next you pour the hot sugar syrup into the gelatin mixture with the mixer on low (whisk attachment). 

Slowly increase the speed of the mixer to high, let whip for about 15 minutes or until the mixture is white, fluffy and thick.  Add the vanilla and mix in. 

 Prepare your dish, then pour the mixture in and smooth out the top. Sprinkle with more confectioner's sugar and let sit uncovered overnight.

When dry, cut into squares and roll around in more confectioners' sugar so they aren't sticky.  My advice would be to cut them a little smaller than you might think.  They are thick and puff and melt a lot when toasted so bigger squares get really messy.

Another good thing to remember if your kids are toasting over a fire, they melt quicker then store bought so toasting them for a long period of time will just make the marshmallow fall off your stick.  I'd toast both large sides and call it good. They'll be melty inside, trust me. If you cut them a little smaller then I did you might have better luck getting the sides toasted too. 

There is nothing better then fresh marshmallows for your s'mores this fall. Even people who don't usually like marshmallows, like these. Enjoy!

Homemade Marshmallows

Recipe by Ina Garten

Ingredients

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 1 Tbsp vanilla extract
• confectioners' sugar for dusting

Cooking Directions

1. Add the unflavored gelatin to the bowl of your stand mixer and pour 1/2 cup cold water on top. Set aside.
2. In a large heavy bottomed saucepan add the sugar, corn syrup and salt. Turn on medium heat until the sugar dissolves, then turn the heat to high and let the temperature come up to 240 degrees. Remove from the heat.
3. Pour the hot syrup into the mixing bowl with the gelatin, slowly mix with the mixer on low and gradually increase the speed to high. Mix for about 15 minutes or until very thick and white. Add the vanilla and mix well.
4. Use a sieve to generously coat a 9x13 or 8x11 inch dish with confectioners' sugar.
5. Pour the marshmallow cream into the prepared dish and smooth out the top. Coat the top of the marshmallows with more confectioners' sugar.
6. Let sit overnight, uncovered until it drys out.
7. Use a knife to run along the edges of the dish to loosen the marshmallows, then turn upside-down to release them from the dish. If they stick a little, just use your hands to pull them out after cutting the size you want.  They'll stretch and pull out just fine. 
8. Cut them into squares and coat with more confectioners' sugar so they aren't sticky. 

S'mores Cookie Bars

I know, I know, this isn't really very nice of me.  First thing in the morning on a Wednesday of all days!  Well, I did it so you could plan.  If you don't happen to have a Hershey bar sitting around your house, you may want to stop and pick one up.  I'm just sayin.

You're going to need it 

You're going to need it to make these S'mores bars this weekend. 

I've given you two and a half days to prepare yourself.  Well, you know what?  Why don't you just go ahead and pick up two in case you run out of these bars before you get to share them. Just to be on the safe side. 

All the school supplies are in the stores now so that means we're winding down summer, and that means we only have limited time to lounge around outside at barbecue's and such.  

These bars would be a welcome addition to any party.  They have marshmallows, chocolate and a graham cracker crust.  They're sweet and delicious.  But you don't need a fire to enjoy them.  No marshmallow roasting necessary. 

You're welcome. 

S'mores Cookie Bars

Recipe from Chocolate Chocolate and More

Ingredients

• 3/4 cup graham cracker crumbs
• 4 Tbsp butter, melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1 whole egg
• 1 tsp vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips
• 1/2 cup mini marshmallows, plus a few extra for on top
• 1 (1.55 oz) regular sized Hershey chocolate bar

Cooking Directions

1. Preheat the oven to 350º
2. Line a 9x9 or an 8x8 inch square baking pan with parchment paper. 
3. In a small bowl, combine the graham cracker crumbs and the butter, stir until wet and then press down into the prepared pan. Bottom only. 
4. The the bowl of your stand mixer, add the butter and the sugars and cream together until light and fluffy. 
5. Add the egg and vanilla and mix. 
6. In a medium bowl add the flour, baking soda and salt and whisk together. 
7. Add the dry ingredients into the butter mixture until combined. 
8. Remove the bowl from the mixer and stir in the chocolate chips and marshmallows by hand. 
9. Spoon the dough into the pan with the graham cracker crust, don't worry about making the layer totally even, as it'll even out more as it bakes. 
10. Bake for 20 minutes. 
11. Break the candy bar into sections and place into the freezer while the bars are baking.
12. After baking for about 10 minutes, sprinkle the top of the bars with some more mini marshmallows and return to the oven to finish cooking. 
13. When you remove the pan from the oven, carefully place the frozen chocolate pieces on top and then let the bars cool completely before cutting. 

Chocolate Covered Marshmallows

This is what happens when I have nothing sweet in the house and my holiday baking day is only four days away but I just can't wait! I get myself into trouble.  It doesn't help that I've got a sweet's loving little girl who encourages this outrageous behavior.  She even helped!  Do you think I could blame it all on her and claim to be the victim?

Didn't think so.

People know me way to well to believe that malarky.

Even thought this isn't much of a "recipe", there are a million ways to dress these babies up and make them super special.

For example:

Crushed candy canes.

Sprinkles - this one is my daughters.  She loves some sprinkles, the more the better in her book.

You could also roll them in crushed graham cracker (like a Smore), drizzle them with white chocolate, roll them in those tiny little M&M's or any tiny or cut up candy, or you could melt mint chocolate chips which are plentiful during the holiday season.  I've also seen where you can dip them in caramel first, then in chocolate.  I will be trying that one later. I bet crushed up toffee would be awesome! The possibilities are endless.

Here's all you need.

1 bag of regular sized marshmallows.
1 bag of your favorite chocolate chips.
toothpicks.
Cookie sheet lined with parchment paper or wax paper.

Just melt the chocolate in a double boiler, dip the tip of the toothpick in chocolate before inserting it into the marshmallow and dip, roll, sprinkle until your heats content.  Refrigerate when you're done dipping and decorating to set the chocolate.

Toasted Coconut Smore Bark

I created this little bark recipe because apparently there aren't already enough ways to eat a smore.  I admit that I love smores very much, and I've passed this similarity down to my daughter.  I'm lucky that I have a gas stove so that I can pacify my daughters whim's when they roll around.  I of course have one too just so she isn't eating alone. It wouldn't be nice to let her eat by herself after all.  I'm a good mom like that.

The chocolate layer is first on the jelly roll pan, make sure to cover the pan with wax paper.  I only used one bag of chocolate above which is why it doesn't go to the edges of the pan. 

Once you've poured the marshmallow on top of the chocolate, sprinkle it with the graham cracker and coconut right away while it's still warm so it'll cling to the warm marshmallow. The heat from the marshmallow will also adhere to the chocolate. 

I decided to create my own version of a smore by changing it up a little and make it a bark and then fancied it up with some toasted coconut.  It's a winner for sure.  I find it best to serve the bark pieces on top of a graham cracker and then microwave it for about 8 seconds.  Now you have an ooey gooey marshmallow and it's easier to hold.

If you're not a fan of coconut feel free to leave it off or replace it with something else yummy that you enjoy.  I'm betting your favorite nuts or candies would be delicious.  If for some reason you feel like making the marshmallow from scratch isn't really your thing, I bet you could pour a bag of mini marshmallows over the top of the chocolate and toast it with a kitchen torch or maybe very quickly under a broiler (be careful with this option as you might get a melted chocolate mess).

I hope you enjoy it as much as my family has.  This would be a great little dessert to bring to a party, just sayin.

Toasted Coconut Smore Bark

Ingredients

• 2 (12 oz) packages milk or dark chocolate chips
• 1 recipe marshmallow (below)
• 2 cups sweetened coconut (toasted)
• 2 cups graham cracker pieces

Cooking Directions

1. Line an 11 1/2 x 17 inch jelly roll pan with wax paper, set aside.
2. Use a double boiler to melt the chocolate over a simmer. Immediately pour the chocolate into the prepared pan and spread around so you have an even layer of chocolate.
3. Refrigerate the chocolate for about 30 minutes.
4. In a large fry pan, toast the coconut over medium heat until golden brown, stirring constantly. Be careful as it can quickly burn.
5. Remove from the heat and put into another dish to stop the cooking process.
6. Use your hands to break up the graham crackers to desired size. Place in the same dish as the toasted coconut.
7. Pour the marshmallow (below) over the cooled chocolate and immediately top with the crushed graham cracker and toasted coconut.
8. Let sit for several hours or overnight to harden.
9. Use a sharp knife to cut squares.

Ina Garten Homemade Vanilla Marshmallows

Recipe from Ina Garten

Ingredients

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 1 Tbsp vanilla extract

Cooking Directions

1. In the bowl of your stand mixer, combine 1/2 cup of cold water and the gelatin. Let sit while you make the syrup.
2. In a medium sauce pan combine 1/2 water with the sugar, salt and corn syrup.
3. Over medium heat dissolve the sugar, then turn the heat up and cook until the mixture reaches 240 degrees.
4. Slowly pour the hot syrup down the sides of the mixing bowl into the gelatin mixture.
5. Start the mixer on slow and slowly increase the speed until it is on high. Mix until the marshmallow has tripled in size and is very thick, about 10-15 minutes.
6. Generously dust a 9x12 inch non-metal baking dish with confectioners sugar.
7. Pour the marshmallow into the prepared dish and dust with additional confectioners sugar.  
8. Let sit overnight to harden. 
9. Turn the marshmallows out onto a board and cut into squares. 

Mallow Cookie Sandwiches

Smores actually.  Yes, I know they look delicious.  They were.  They aren't called that on the Martha Stewart website but that's what they are.  Martha did them slightly differently so you should check out her link below.  You don't toast the marshmallows but you could. I did mine slightly differently then Martha Stewart but I think they were delicious and so did everyone else.  

If you're intimidated by making your own marshmallows then this is a great time to overcome that fear. The fact is, making marshmallows is pretty simple.  I do recommend getting a candy thermometer if you don't have one already. I'll walk you through it. 

Put 1/3 cup of cold water in the bowl of your stand mixer.  pour two pouches of unflavored powdered gelatin on top.  Knox is the brand that I used.

On the stove you're going to heat up the sugar, Karo Syrup and water.  Cook to the correct temperature. Now slowly pour the syrup down the side of the bowl that the gelatin is in, with the mixer on low using the whisk attachment.

Slowly increase speed until it's on high. Whisk until tripled in size.

Pour into the prepared dish.  I used a 9x13 inch dish but you could also use a 9x9 if you want thicker marshmallows. Let sit for 2 or 3 hours.  Lift the marshmallows out of the pan by pulling up on the parchment paper.  Sprinkle the tops with confectioners sugar and spread around. Then using a knife dipped in confectioners sugar cut the marshmallows in equal sized squares. Roll each square around in more confectioners sugar so they are not sticky anymore.

Melt some chocolate chips (I used semi-sweet) in a bowl over a pan of simmering water.  Place a dollop of chocolate on the bottom graham cracker.

Then the marshmallow.

Then the top graham cracker that also has a dollop of chocolate.

I drizzled the remaining chocolate over the tops.

Refrigerate so the chocolate hardens.

Mallow Sandwich Cookies
Martha Stewart Recipe found here

2/3 cups water, divided
2 packages gelatin, unflavored
1/8 tsp course salt
1 1/2 cup sugar
2/3 cup light corn syrup
1 tsp vanilla
Powdered sugar for coating
12 oz semi sweet chocolate chips
1 box store bought graham crackers

Spray a 9x13 or a 9x9 inch dish with cooking spray.  Place parchment paper on the cooking spray so that the dish is completely lined.  Set aside.

To prepare the marshmallows, begin by placing 1/3 cup of water in the bowl of  your stand mixer. Sprinkle the gelatin over the top and let sit for about 5 minutes.

In a medium or large saucepan add the sugar, corn syrup and the remaining water and bring up to 238 degrees on your candy thermometer.  Using he whisk attachment and with the mixer on low begin mixing the gelatin and then slowly pour the syrup down the sides of the bowl with the gelatin.  After all the syrup has been added, slowly turn of the speed of the mixer until it's on high.  Whisk until the mixture has tripled in volume and then add the vanilla.  Mix well and then pour into the prepared dish and let set for at least 2 hours.

After the marshmallows have set for at least 2 hours, coat the top with confectioners sugar.  Using a knife dipped in confectioners sugar, cut into squares. Roll each square in more confectioners sugar so all sides are covered and the marshmallows are no longer tacky.

Use a double boiler to melt a bag of chocolate chips.  Take a teaspoon and dollop on the bottom of a graham cracker square.  Top the chocolate with a marshmallow and use another chocolate dolloped graham cracker to sandwich the marshmallow. Refrigerate until you're ready to serve.  This will keep the chocolate from being too messy.

Enjoy!

Chocolate Swiss Roll with Marshmallow Frosting

I was having some difficulties trying to pick just one dessert to make for Thanksgiving this year.  I have LOTS ear marked but none seemed exactly right.  I knew I wanted to avoid traditional items like pumpkin pie because everyone does that and I like to be different. 

I turned to the Internet to get some new ideas and finally settled on a Swiss Roll.  You know the Little Debbie variety? But bigger!

I used a combination of two different sources to put this together and I think it turned out pretty good.  The cake itself wasn't very sweet, but the filling was so I think it worked out.  I know you might think this looks complicated but it's really not, and it comes together pretty quickly.

Begin by spraying a jelly roll pan with non-stick spray, then line it with parchment paper and spray it again. A jelly roll pan is sort of like a cookie sheet, but with sides.  The sides are important for this.

Now dust the top with the same Dutch processed cocoa powder you'll use in the recipe. Just sprinkle some on the sheet, then roll it around to cover all areas - dump off the excess.

Combine the eggs and sugar in a heat proof bowl and place it over a pot of simmering water (double boiler).
Heat until the sugar is dissolved and the mixture is warm to the touch.

Pour the mixture into a mixing bowl and use your electric mixer to beat on medium high speed for 2 minutes. Turn the mixture on high and beat for another 4 minutes until the mixture is fluffy and pale in color.

Pour the dry ingredients into the egg mixture and use a spatula to blend them together.  Once almost completely incorporated...

Pour the mixture into your prepared jelly roll pan. Bake at 450 for 6-7 minutes or until the cake is springy when touched.

Let this sit for a minute while you prepare the next step.

Use a clean kitchen towel and sprinkle it with Cocoa powder.

Now invert the cake onto the dish towel and peel away the parchment paper.

Mine stuck slightly but not too bad.

Roll the cake up in the towel and let it sit until cool.

When cool, unroll the towel and spread the filling onto the cake

Leave about 1/4 inch on all sides.

Now re-roll the cake.

Place the cake seam side down on a serving dish.  I kept mine in the refrigerator, it made for a nicer looking piece when cut.

The piece above was cut before refrigeration and it wasn't as pretty.

I thought this was a very good combination of cake and filling.  Not too sweet cake with a very sweet marshmallow filling.  I got the cake recipe from Martha Stewart although hers was drizzled with Rum - which I'm sure was delish.  Her recipe also had more of a whipped cream filling.  I would definitely make this again, it wasn't difficult and it was yummy.  I think I'd like to experiment with other flavors and recipes before I decided what my favorite is.

Cake recipe found here

Marshmallow filling recipe found here

Cake:
Vegetable-oil cooking spray
1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
Pinch of salt
3 large whole eggs plus 2 large egg yolks
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely

Heat your oven to 450 degrees.  Prepare your jelly roll pan by spraying it with non-stick spray, then line it with parchment paper and spray again.
 
In a small bowl, sift together the cocoa, cake flour and salt. Set aside.
 
In another heat proof bowl add the egg's, egg yolks and sugar. Place the bowl over a pot of simmering water and stir until the sugar has dissolved and the mixture becomes warm to the touch.  Transfer to a mixing bowl and beat for 2 minutes on medium high speed. Now turn the mixture on high and beat for about 4 more minutes until the mixture is light and pale.  Add the melted butter by pouring it down the side of the mixing bowl and then incorporate by hand with a spatula.  Add the dry ingredients into the egg mixture and fold in by hand using a spatula until combined.
 
Spread the batter into the prepared pan and using an off set spatula spread it out so the entire surface is covered. Bake for 6-7 minutes or until the cake springs back when touched.
 
Remove from the oven and prepare a clean kitchen towel by laying it out and sprinkling cocoa powder on it.  Next, invert the cake onto the towel and roll it (with the towel) starting at one of the short ends.  Let the cake cool. 
 
When cool, unroll the cake and spread the top with frosting up until about 1/4 inch from all sides.  Next, roll the cake up again (not with the towel) and place it seam side down onto a dish.  Cover and refrigerate until cool. 
 
Cut into about 1 inch pieces and serve.
 
 
Marshmallow Frosting:
2 sticks unsalted butter, at room temperature

1 cups confectioners’ sugar

1/4 teaspoon pure vanilla extract (optional)

One jar Marshmallow Creme (I used Jet-Puffed 13oz) - I only used about 2/3's of the tub.  Keep tasting it until you find the desired flavor you like best.

Mix the butter in the bowl of an electric mixer until fluffy and add the confectioners' sugar 1/4 cup at a time until mixed thoroughly. Add the vanilla extract and marshmallow cream in a bowl until well combined. 

Chocolate Marshmallows

The first time I ever made homemade marshmallows was in Home Economics class in high school.  I've been intimidated of the process for all of these years KNOWING it isn't difficult and yet I still have put it off.  I don't know what happened to me this last weekend to make me decide that it was time to conquer my fears and try something new.  I'm so glad I did.  I really enjoyed these.  I used the basic Hershey's unsweetened cocoa powder but might try the Dutch processed kind next time to really kick up the chocolate flavor.  These had a mild chocolate flavor, very soft texture just like you'd expect a homemade marshmallow to be.  After I cut these I rolled them around in a mixture of confectioners sugar and unsweetened cocoa powder.  They are so good.  I can't wait to make just regular one's and then toast them up on a campfire.  I'm not scared anymore and I plan to experiment with lots of new flavors.  So much fun!  The longest part of this process was just waiting all day for them to set up before cutting them. Once you try homemade marshmallows you will never go back to store bought.

Once you've heated the water in the microwave you can add the chocolate powder and mix until smooth.

Combine the gelatin and water in your stand mixer bowl and let sit for 5 minutes or so.

Once the gelatin has set you can incorporate the chocolate mixture and blend until smooth.

In a large sauce pan combine the remaining water, corn syrup and sugar.  Cook over medium heat until the sugar has dissolved.  Once dissolved insert a candy thermometer and let cook until the temperature reaches 240 degrees - do not stir.

Ready!

Pour the hot liquid into the mixing bowl with the chocolate/gelatin mixture.

Start the mixer on a low speed and gradually increase it until it's on high.  Whip the mixture for about 15-20 minutes.  You'll know it's done when it's lighter in color, fluffy looking but streams off the paddle when you lift it up.  It'll look very shiny but be very sticky.

Pour the marshmallow mixture into the prepared pan.

Smooth out the top as much as possible and let sit for about 10 hours. When you're ready to cut them, get your work surface ready by covering it with wax paper, sprinkle it with the confectioners sugar and cocoa mixture.  While the marshmallows are still in the pan, sprinkle them with some confectioners sugar and cocoa mixture, then flip them onto the work surface.  Use the instructions below to cut them into squares.

Ingredients: 

1/3 cup plus 4 tbsp cocoa powder, divided

1-1/4 cup plus 2 tbsp water, divided
3 envelopes gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup powdered sugar



Line a 9x13 in pan with aluminum foil and spray the foil liberally with nonstick cooking spray.

In a small microwavable bowl, add ¼ cup plus 2 tbsp water and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa. This gets a big sticky.

Place ½ cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.

Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.

Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.

Cook the syrup mixture without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization if needed (I didn't need to). While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.

Remove the syrup mixture from the heat immediately when it reaches 240 degrees. Turn the mixer to low and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. Make sure your mixer speed is set to low to begin with.

Slowly up the speed on the mixer until it is on high.  Whip the mixture for 15-20 minutes.  You will notice the marshmallow liquid changes color and as it whips it will become shiny.  You will know it's done when it's shiny and pours in an even stream when lifting the paddle out of the bowl.
Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.

Sift the powdered sugar and the cocoa powder together. You can either cover your workstation with wax paper or use a cookie sheet to spread some of the sugar/cocoa mixture out.  Pour some of the sugar/cocoa mixture on top of the marshmallows before you take them out of the pan.  Cover liberally and then flip onto your work surface.

Peel the tin foil off of the marshmallows (mine came off very easily). You can spray a large knife with non-stick cooking spray and then coat in the sugar mixture or you can be like me and skip that step.  The marshmallows didn't stick to the knife for me but if they do for you then revert to the previous step. Cut the marshmallow into squares, coating the knife blade with sugar as needed. Roll the marshmallows around in the sugar mixture to coat all sides.
Keep the marshmallows in an airtight container at room temperature.  Do not refrigerate or keep in a humid place.  They will only last about a week so they are best eaten right away.

Recipe changed slightly from here