Get the Recipe: Chocolate Ganache Swirled Marshmallows
Ribbons of dark chocolate ganache are folded into light and creamy homemade marshmallows to make the perfect cool weather or holiday treat.
Ingredients
Ganache
- ½ cup heavy cream
- 2, 4 ounce dark chocolate bars
- 1 teaspoon instant coffee granules
- ⅛ teaspoon kosher salt
Marshmallows
- ½ cup cornstarch
- ½ cup confectioners sugar
- nonstick spray
- 1 cup ice cold water , divided in half
- 2½ tablespoons - 3 packets unflavored powdered gelatin
- 1½ cups + 1½ tablespoons granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Equipment
- 1-2 brownie pans (See Notes)
- 1 silicone spatula
- 1 stand mixer or hand mixer stand mixer recommended (Trust Me)
- 1 Fine Mesh Strainer
- 1 chef knife
- 1 food/candy thermometer
- 1 medium bowl
- 1 Small Sauce Pot
- measuring Cups
- Measuring spoons
- 1 Immersion blender optional
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Instructions
Dark Chocolate Ganache
- First Make the Ganache. To do this, choose one of the following methods.
- No Double Boiler: Put the chocolate into a medium bowl and set aside. Bring the cream, salt, and coffee granules to a simmer in a small sauce pot. Pour the cream into the bowl with the other ingredients and let sit for 1-2 minutes before mixing with a spatula.
- Double Boiler: Add about 1in (2.5cm) depth of water to a sauce pan and place a heat safe bowl over the top of the pan. Turn the burner to medium/med-low so the water begins to simmer (NOT boil) and heat the bowl. Add all the ingredients to the bowl and when the chocolate begins to melt begin stirring with a spatula. Stir gently until fully incorporated.
Homemade Marshmallows
- Whisk the first 2 ingredients together in a bowl and set aside. Spray whatever pan you intend to use to hold the marshmallows with your nonstick spray.
- Next, sift some of the cornstarch/sugar mixture into the pan and shake around, tipping it to the sides as well to coat the whole thing and keep the marshmallows from sticking while they set. Keep any leftover mix.
- Now, pour 1/2c (118.5ml) ice water into the bowl of your stand mixer and add the gelatin. Do not stir. Just let them sit for 5 minutes.
- While the gelatin is hydrating, add the sugar, corn syrup, salt, and remaining water to a medium sauce pot and give it a quick stir to combine. Turn the burner to medium-high heat and let the mixture heat up until most of the sugar is melted and the syrup begins to bubble. (Do NOT stir the mixture once the heat is on. Too much agitation by outside objects could make the syrup seize)
- Turn the heat higher a bit at a time to bring the syrup to 240F (115.5C) Once reached, immediately move the pan from the burner.
- Switch on the stand mixer to the lowest setting and very slowly pour the SUPER HOT syrup into the mixer. When combined, you can begin turning up your mixer to high. Let your mixer run for 10-15 minutes. As the mixer incorporates air into the syrup it will increase in volume and turn white, like marshmallow fluff.
- When it hits this consistency add the vanilla and whisk for about 1 minute more.
- Pour the cooled ganache into the marshmallow mixture and very gently fold it 2-4 times with a spatula that has been sprayed with nonstick spray. You don't want to incorporate the ganache, just create some marbleization.
- Using the spatula, work quickly to scrape and spread the marshmallows evenly into your powdered and prepared pan(s). If the mixture starts sticking to the spatula, give it another hit of spray.
- Let the marshmallows set on your counter for a minimum of 4 hours before turning out onto a cutting board to slice them up. After cutting, roll each marshmallow in the leftover cornstarch-sugar mixture to keep them from sticking to each other.
Notes
The marshmallows can be kept at room temperature, in an airtight container and are taste best if eaten within 3 weeks. Good luck keeping them that long!
- I recommend (2) 8x8in (20.3x20.3cm) square baking pans or (1) 9x13in (23x33cm) brownie pan — high walls = thicc mallows — but you can go as large as a 13x18in (33x45.5cm) baking tray for mini mallows.
- Here's a quick ice water hack. Fill a cocktail shaker 3/4 with water and 1/4 ice. Let the ice melt to bring down the temperature. If there is still ice floating in the water when you strain to measure it out, it's definitely ice cold water.
- Make sure whatever thermometer you are using is well cleaned and fully dry before putting it in the syrup. Water droplets will make the syrup seize.
- When cutting the marshmallows, coat your knife in the cornstarch-sugar mixture too. Marshmallows don't just stick to each other!
Nutrition
Serving: 11x1in (2.5x2.5cm) marshmallow | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.2mg