Homemade Teddy Bear Chocolate Marshmallows ( ‘ェ’ )

I have seen comments about how homemade marshmallows taste so much better than store-bought one, I totally agree after I made some myself, the homemade ones are so much softer, more fluffy, more airy and less sweet! These yummy springy pillow-soft marshmallows are very easy to make, the longer you whisk the mixture the more fluffy the marshmallows are, a stand mixer really helps : )

Cherie Kelly's Bear Chocolate Marshmallows

Chocolate Marshmallows

Ingredients

Marshmallow Dusting

2 tbsp confectioners sugar
2 tbsp corn flour
2 tbsp cocoa powder

Gelatin Mixture

24g powered gelatin
90ml water
2 tbsp vanilla bean extract
2 tbsp chocolate extract

Sugar Syrup

310g sugar
90ml water
150ml light corn syrup (you can find this from American grocery)
1/4 tsp salt

Cocoa paste

30g cocoa powder
60ml hot water

Utensils

8 inches square tin
cookie cutters
candy thermometer

Method

1. Grease and line the tin with baking parchment, lightly dust with marshmallow dusting.

2. Fit a stand mixer with the whisk attachment. Put the water and extract in the mixing bowl, sprinkle the powdered gelatin over the liquid to soften.
3. Put the water, sugar, salt and light corn syrup in a heavy saucepan, bring to a boil with the lid on and without stirring. Remove the lid When the sugar syrup starts to boil, continue to cook without stirring until it reaches 115C.

4. Attached the splash guard to the mixing bowl, Carefully pour 1/4 of the hot sugar syrup into the gelatin mixture, whisk at low speed for half a min until the gelatin are dissolved. Pause and pour in the remaining hot sugar syrup, whisk the mixture at medium speed for a min, then bring to high speed and whisk for 10 mins until the marshmallow is stiff and fluffy.

5. In a small bowl, dissolve the cocoa powder with hot water. Stir in 4 tablespoon of the marshmallow mixture and mix until incorporated.
6. Add the cocoa mixture back into the marshmallow, slightly fold them together to create a marble effect.
7. Pour the cocoa marshmallow mixture into the prepared tin, smooth the top with a knife.

8. Allow the mixture to sit uncovered at room temp for 12 hours. Do not refrigerate the marshmallows.
9. Turn the marshmallow out onto a dusted cutting board, peel off paper and dust with more marshmallow dusting.

10. Dip cookie cutters with some marshmallow dusting and cut marshmallow out into desired shape.

11. Store marshmallows in an airtight container at cool room temperature for up to 2 week. Enjoy!

Cherie Kelly's Bear Chocolate Marshmallows

 

Homemade Teddy Bear Chocolate Marshmallows ( 'ェ' )
 
Prep time
Cook time
Total time
 
Homemade Chocolate Marshmallows
Author:
Recipe type: Marshmallows, Dessert, Snack
Serves: 30 marshmallow cubes
Ingredients
Marshmallow Dusting
  • 2 tbsp confectioners sugar
  • 2 tbsp corn flour
  • 2 tbsp cocoa powder
Gelatin Mixture
  • 24g powered gelatin
  • 90ml water
  • 2 tbsp vanilla bean extract
  • 2 tbsp chocolate extract
Sugar Syrup
  • 310g sugar
  • 90ml water
  • 150ml light corn syrup (you can find this from American grocery)
  • ¼ tsp salt
Cocoa paste
  • 30g cocoa powder
  • 60ml hot water
Utensils
  • 8 inches square tin
  • cookie cutters
  • candy thermometer
Instructions
  1. Grease and line the tin with baking parchment, lightly dust with marshmallow dusting.
  2. Fit a stand mixer with the whisk attachment. Put the water and extract in the mixing bowl, sprinkle the powdered gelatin over the liquid to soften.
  3. Put the water, sugar, salt and light corn syrup in a heavy saucepan, bring to a boil with the lid on and without stirring. Remove the lid When the sugar syrup starts to boil, continue to cook without stirring until it reaches 115C.
  4. Attached the splash guard to the mixing bowl, Carefully pour ¼ of the hot sugar syrup into the gelatin mixture, whisk at low speed for half a min until the gelatin are dissolved. Pause and pour in the remaining hot sugar syrup, whisk the mixture at medium speed for a min, then bring to high speed and whisk for 10 mins until the marshmallow is stiff and fluffy.
  5. In a small bowl, dissolve the cocoa powder with hot water. Stir in 4 tablespoon of the marshmallow mixture and mix until incorporated.
  6. Add the cocoa mixture back into the marshmallow, slightly fold them together to create a marble effect.
  7. Pour the cocoa marshmallow mixture into the prepared tin, smooth the top with a knife.
  8. Allow the mixture to sit uncovered at room temp for 12 hours. Do not refrigerate the marshmallows.
  9. Turn the marshmallow out onto a dusted cutting board, peel off paper and dust with more marshmallow dusting.
  10. Dip cookie cutters with some marshmallow dusting and cut marshmallow out into desired shape.
  11. Store marshmallows in an airtight container at cool room temperature for up to 2 week. Enjoy!

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