Chocolate-Honey Marshmallows

Chocolate-Honey Marshmallows (Adapted from Saveur)

3 tablespoons unflavored powdered gelatin
1 cup cold water, divided
1 1/2 cups sugar
3/4 cup light corn syrup
1/4 cup honey
pinch salt
3/4 cup Dutch-process cocoa powder, sifted and divided
2 tablespoons cornstarch

Coat an 8" x 8" pan with cooking spray, then line the bottom with parchment paper. Spray the top of the paper with cooking spray - set pan aside.

In a medium bowl, soften gelatin in 1/2 cup cold water and set aside.

In a medium saucepan (three or four quart), stir together sugar, corn syrup, honey, salt and remaining 1/2 cup water. Place over medium-high heat - bring to a simmer and cook, without stirring, until the syrup reaches 250 degrees on a candy thermometer. Remove from heat and set pan aside - allow mixture to cool to 220 degrees.

Meanwhile, add 1" of water into a small saucepan. Bring water to a boil - place bowl with softened gelatin over the boiling water (but not touching) and stir until gelatin mixture becomes liquid. Scoop mixture out into the bowl of a stand mixer and add 1/2 cup cocoa powder. Pour the cooled 220 degree sugar syrup into the mixing bowl. Using the whisk attachment, whisk mixture on high speed until it holds stiff peaks, about 6 to 9 minutes. Scoop mixture into the prepared pan, smoothing the top with an oiled spatula. Set pan aside and allow to cool until set - at least 6 to 8 hours.

Whisk cornstarch and remaining cocoa powder together. Dust work surface with mixture and invert the pan with the marshmallow on top to release. Remove parchment paper and liberally dust cocoa mixture over top. Cut marshmallows into squares, coating the knife with either cooking spray or the cocoa mixture to help with sticking. Toss all sides of the marshmallows with remaining cocoa mixture.


Makes about 40 marshmallows.

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