Chocolate Chip Marshmallows
Servings
8-9dozen
Servings
8-9dozen
Ingredients
Instructions
  1. In the bowl of a stand mixer fitted with a whisk attachment, sprinkle gelatin over 1/2 cup of the water.
  2. In a small saucepan, whisk together remaining 1/2 cup water, granulated sugar, molasses, corn syrup, and salt over medium high heat.
  3. Cover and cook for 3-4 minutes.
  4. Grease a 9×13 inch baking sheet while waiting.
  5. In a small bowl, mix together powdered sugar and cornstarch.
  6. Pour into the greased baking sheet, shaking it around to fully coat.
  7. Remove excess sugar mix back to the bowl. Set both aside.
  8. Remove cover from saucepan and heat the mixture until it reaches 240 degrees F.
  9. Remove from heat.
  10. Start mixer whisking over low speed, gradually pour the hot syrup down the side of the bowl into gelatin .
  11. After the syrup has been incorporated, increase speed to high and whisk until thickened, 12-15 minutes.
  12. During the last minute, slowly pour in vanilla and chocolate chips.
  13. Pour the thickened marshmallow into the pan. Grease a spatula and even out the mixture as much as possible.
  14. Sprinkle the top with remaining sugar and cornstarch mixture, spreading to thoroughly coat.
  15. Let the marshmallows rest uncovered at room temperature 4 hours to overnight.
  16. Flip the pan over onto a parchment lined work surface.
  17. Cut marshmallows into squares using a large knife.
  18. Dust the cut sides of the marshmallows with remaining powdered sugar and cornstarch.
  19. Store in airtight container and enjoy within 3 weeks.
Recipe Notes

Omit the chocolate chips for plain marshmallows if desired.  They would also be good with peppermint pieces sprinkled on top.

Use 3 packages unflavored gelatin instead of 2.5 tablespoons.

Found on tarasmulticulturaltable.com and adapted from Alton Brown