Chocolate Marshmallows

I’m sure many of your diets have switched away from rich holiday meals and desserts to something a little more reasonable for every day life. I’ve been trying to do the same, but my mind keeps wandering back to sugary treats. I think I may have an addiction. I have a hard time going more than a day without something sweet to calm the cravings. It’s hard to believe that not too long ago I cut sugar and gluten completely from my diet.

One of the sweet visions that I go back to regularly are these Chocolate Marshmallows I made in December. There is nothing quite like a homemade marshmallow. Although you can see the resemblance to store bought, looks are really all they have in common. Homemade are much more flavourful, their texture light and fluffy. Unlike store bought, I could eat them as is, no need for anything else.

It was quite the adventure making these, not that the recipe is difficult, I was just having a particularly klutzy weekend. I made a batch and was about to unmold it when somehow I dropped the whole pan on the kitchen floor, sticky side down (of course). There is no 5 second rule when it comes to sticky marshmallow, I had to scoop it up in chunks with my hands, the whole thing ruined.

I still wanted marshmallows, so I made another batch. This time the entire marshmallow making process went off without a hitch.

Unfortunately the photo session didn’t turn out so well. I took a few shots like the one above then started to take photos of the marshmallows in a mug of hot chocolate. It was a gloomy day out, so I had a whiteboard set up to bounce some light onto the mug. I have no idea exactly what happened, but while I was shooting, the white board fell over onto the mug, causing it to topple over and the hot chocolate to spill. There was hot chocolate everywhere; on the table, the carpet, even on my parents upholstered dining room chairs. Disaster. After scrambling to clean it all up I decided there was only one thing to do: sit down and eat marshmallows.

Marshmallows make everything better.

Chocolate Marshmallows

(makes approx 36 marshmallows)

  • 2 tablespoons gelatin
  • 2/3 cup water
  • 3/4 cup sugar
  • 1/2 cup clear corn syrup
  • 4 oz dark chocolate, melted
  • 1/4 cup cocoa powder
  1. Line an 8 by 8 inch pan with plastic wrap and lightly grease the plastic.
  2. In a small sauce pan, sprinkle the gelatin over the water and let the gelatin expand. Add the sugar to the pan and gently heat while stirring until the sugar has dissolved completely.
  3. Pour the sugar and gelatin mixture into the bowl of an electric mixer. Add the corn syrup and then beat for 10 to 12 minutes until the mixture forms stiff peaks. Stir in the chocolate using a spatula to mix.
  4. Pour into the prepared pan spreading with a greased spatula. Refrigerate for about 1 hour until well set.
  5. Cover a work area with half the cocoa powder. Unmold the marshmallow onto the cocoa powder, then cut into squares using scissors or a pizza cutter. Cover each square with the remaining cocoa powder.
  6. Keep in a well sealed container at room temperature for 3-4 days. (if they make it that long)



Magazine Monday – Candied Lemon Slices

I bought an enormous bag of lemons at Costco the other day for a dessert I have planned, but the rest have just been sitting in a bowl waiting for a use. Sometimes when I walk by them I hear them say “eat me”.

So I flipped through a bunch of magazines and found a recipe for candied lemon slices in the March 2005 issue of Martha Stewart Living. Candying a couple of them seemed like a great way to use them. While making this recipe I realized for about the millionth time that I could really use a mandoline. I haven’t bought one yet because they scare me (I’m known for making stupid kitchen moves) but it would really make life a lot easier to have one.  Maybe one day I’ll develop the focus required for using one.

Other than my issues with slicing thinly, this recipe is pretty easy. It takes about an hour and 15 minutes, but most of that time is unattended.

I’ll be submitting this post to Cream Puffs in Venice for Magazine Monday. Magazine Monday’s are a chance to get through all those magazine recipes we have bookmarked to make but never do. Make something, post it, and share it with the rest of us!

Candied Lemon Slices

  • 1 large lemon
  • 1 cup sugar
  1. Prepare an ice water bath.
  2. Using a mandoline or a very sharp knife, slice the lemon very thinly.
  3. Bring 2 cups of water to boil in a saucepan. Add the lemon slices and boil until slightly softened (about 1 minute). Remove lemon slices and put them in the ice water bath.
  4. In a medium sauce pan bring 1 cup of water and the sugar to boil. Place the lemon slices in the sugar-water in one layer and lower the heat to simmer.
  5. Simmer the lemon slices for 1 hour, then place the slices on a baking sheet lined with parchment.