Chocolate Covered Raspberry Marshmallows
A serious upgrade on the Valentine's Day standard chocolate covered strawberries.
Equipment
- Stand mixer with whisk attachment
- Candy thermometer
Ingredients
Marshmallows
- ½ cup Cornstarch
- ½ cup Powdered sugar
- 3 packets Knox unflavored gelatin
- ½ cup Ice cold water
- 1½ cups Sugar
- 1 cup Light corn syrup
- ¼ tsp Kosher salt
- ½ cup Water
- ½ tsp Raspberry extract
- ½ tsp Vanilla extract
- 2-3 drops Red food gel
Chocolate Streaks
- 10 oz Dark chocolate flavored melting discs Ghirardelli or Godiva
- 10 oz White vanilla flavored melting discs Ghirardelli
- 3 drops Red food gel
- ¼ tsp Raspberry extract
- ¼ cup Mini semi-sweet chocolate chips for garnish
Instructions
Marshmallows
- Spray a 9" x 9" pan with non-stick cooking spray. Coat the sprayed pan with powdered sugar and cornstarch. (*You can sift them together and sprinkle them all over the pan over the sink. That's easiest for cleanup!) Make sure the pan is completely coated with the powdered sugar and cornstarch mix as this prevents the marshmallows from sticking to the pan. Repeat the process of spraying with non-stick spray and coating with powdered sugar and cornstarch with a silicone spatula. Set pan and spatula aside.
- In the bowl of a stand mixer, combine 1/2 cup ice cold water with 3 packets of unflavored gelatin. Return bowl to stand mixer and secure into place. Insert the whisk attachment but do not turn on mixer.
- In a medium, heavy-bottomed sauce pot, combine sugar, corn syrup, 1/2 cup of (regular) water, and kosher salt. Turn heat to medium. Cover for 3-4 minutes. Remove lid and clip in candy thermometer. Bring to 240°F / 115°C. Then immediately remove from heat.
- Turn on the stand mixer speed to low with the whisk attachment inserted. Slowly drizzle in the hot sugar syrup down the side of the bowl. Once all of the syrup is in the stand mixer bowl, turn the speed up to medium-high for 12-15 minutes.
- In the final minute of high-speed whipping, add in the raspberry extract, vanilla extract, and red food coloring or gel.
- Using the powder-coated silicone spatula, transfer the marshmallow fluff into the prepared pan. Even the surface with the spatula so it is a flat as possible. Then sprinkle more cornstarch and powdered sugar over the top.
- Let the marshmallows rest in the pan for four hours.
- When ready to cut, invert them out of the pan onto a cutting board. Spray a knife with non-stick spray and coat with powdered sugar and cornstarch. Cut into 16 squares and then quarter each square. Each new side that is exposed after cutting will need to be sprinkled with powdered sugar and cornstarch.
- Line a large jelly roll pan with wax paper and place marshmallows about 1/4" apart from each other in rows.
Chocolate Streaks
- Melt dark chocolate discs and white vanilla discs in two separate bowls in 30-second increments.
- Once vanilla discs have melted, add in raspberry extract and red food coloring / gel.
- Using a drinking glass, open a quart-sized Ziplock bag and fold the zip top over the rim of the glass. Transfer the melted chocolate into the bag, pull out of the drinking glass, and seal. Repeat method for the pink raspberry melted discs.
- Snip a small hole in the corner of each bag. Pipe first the melted chocolate over the marshmallows, then the pink raspberry vanilla. Sprinkle mini chocolate chips over. Once the chocolate has hardened, you can enjoy!
Notes
It helps to make the cornstarch and powdered sugar mixture in a big tupperware container. You may find a 1/2 cup of each is not enough. As long as it is in equal parts, use as needed. Depending on how you cut your marshmallows, you may need more or less.