Chocolate Marshmallows from ‘Incredibly Decadent Desserts’

Every Week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Cooking Light’s Incredibly Decadent Desserts: Over 100 Divine Treats with 300 Calories or Less by Deb Wise (Oxmoor House), a recipe developer and tester for Cooking Light magazine. Read more about Yahoo Food’s Cookbook of the Week here.

Photograph by Stephen Devries

By Deb Wise, Cooking Light

Serves 26 (serving size: 3 marshmallows)
Hands-on: 50 minutes Total: 2 hours 50 minutes

As is so true with many homemade goodies, once you experience an honest-to-goodness homemade marshmallow, store-bought will never pass your lips again.

1 cup water, divided
3 (¼-ounce) packages unflavored gelatin
1 ½ cups granulated sugar
1 cup light-colored corn syrup
Dash of salt
1 teaspoon vanilla extract
¼ cup sifted unsweetened cocoa
Cooking spray
1/3 cup powdered sugar
1/3 cup cornstarch
2 teaspoons unsweetened cocoa
2 ounces bittersweet chocolate, finely chopped

Pour ½ cup water into a microwave-safe bowl; sprinkle gelatin on top.

Combine ½ cup water, sugar, corn syrup, and salt in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring frequently. Cook, without stirring, until a candy thermometer registers 250°F. Pour sugar mixture into the bowl of a stand mixer; let stand until thermometer registers 210°F (about 15 minutes).

Microwave gelatin mixture at HIGH 20 seconds or until gelatin melts, stirring after 10 seconds. With mixer at low speed, beat sugar mixture using whip attachment; gradually pour gelatin mixture in a thin stream into sugar mixture. Beat in vanilla. Increase speed to high; whip mixture until light and fluffy (about 5 minutes). Reduce mixer to low speed, and gradually add ¼ cup cocoa; beat until well combined. Using a spatula coated with cooking spray, scrape mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray; smooth top. Let stand at room temperature 2 hours.

Sift together powdered sugar, cornstarch, and 2 teaspoons cocoa into a jelly-roll pan. Using an offset spatula coated with cooking spray, remove marshmallow from pan; place in powdered sugar mixture. Using scissors well coated with powdered sugar mixture, cut marshmallows into 78 (1-inch) squares. Dust marshmallows with powdered sugar mixture; shake to remove excess mixture.

Arrange marshmallows on a wire rack placed on parchment paper. Place bittersweet chocolate in a small microwave-safe bowl; microwave at HIGH 30 seconds or until chocolate melts, stirring after 15 seconds. Drizzle chocolate over marshmallows; let stand until chocolate sets.

Calories 113; Fat 1.2g (sat 0.6g, mono 0.1g, polu 0g); Protein 1g; Carbohydrates 27g; Fiber 0g; Cholesterol 0mg; Sodium 16mg; Calcium 4mg

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