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Chocolate Chip Marshmallows

Recipes for chocolate chip marshmallows from the classic vanilla to alternatives such as cookies and cream:

This chocolate chip marshmallows recipe has kindly been provided from Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever.

It has the benefit of being taken from her classic vanilla recipe and includes an alternative ingredient to make cookies and cream flavours. This will make about 24 mallows if cut to one and a half inches.

Chocolate Chip Marshmallows

The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.

Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.

Read the first three chapters for free on most devices.

Ingredients for Chocolate Chip Marshmallows

These ingredients are for the bloom:

Four and a half teaspoons of unflavoured powdered gelatine

120mls of cold water

Ingredients for the syrup:

169g sugar

150g light corn syrup divided

88g of choc chips

60mls water

One eight of a teaspoon of salt

Ingredients for the mallowing:

2 teaspoons of pure vanilla extract

Half a cup of classic coating made from mixing one and a half cups of confectioners' sugar and one cup of corn starch or potato starch

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How To Make Chocolate Chip Marshmallows

Lightly coat an 8 by 8 inch baking pan with cooking spray.

Whisk together the gelatine and cold water in a small bowl and let soften for 5 minutes.

Stir together the sugar, half of the corn syrup, water and the salt into a medium saucepan over a high heat. Boil and stir occasionally until the temperature reaches 240F.

Meanwhile pour the remaining corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatine on high until it is completely melted. This should take about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.

When the syrup reaches 240F slowly pour it into the mixer bowl. Increase the speed to medium and beat for about 5 minutes. Beat on the highest setting for a further 1 to 2 minutes more and then beat in the vanilla: the finished treat will be opaque white, fluffy and have tripled in volume. Fold in the chips. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over the top. Let set for at least 6 hours in a cool, dry place.

Use a knife to loosen from the edges of the pan. Invert the slab onto a coating dusted work surface and dust it with more coating. Cut into pieces: a pizza cutter works great for squares. Dip the sticky edges in more coating, patting off the excess. Rolling in choc flakes makes this more flavoursome.

You can make these more vanilla flavoured by adding scraped bean or a dab of pure vanilla bean paste along with the extract.

Chocolate Chip Marshmallow

How To Make Cookies And Cream Marshmallows

Using the above it is easy to make cookies and cream marshmallows by folding in 33g of crushed Oreo cookies into the beaten batter. Take it a step further by rolling the finished cut mallows in crushed cookies instead of the classic coating.

Cookies And Cream Marshmallows

Homemade Mini Marshmallows

Using the top recipe you can create delicious homemade mini marshmallows by omitting the 88g of mini semisweet choc chips. Line a large baking sheet with parchment paper and dust it with the classic coating. Follow the steps above but do not do the last minute of beating on high speed. Instead add the vanilla during the last minute of medium-high beating. Load the batter into a large pastry bag fitted with a large round pastry tip, or use a disposable zip top plastic bag with one corner snipped off. Pipe long lines in parallel rows across the baking sheet. Dust with more coating and let cure. When set, use kitchen scissors to snip the sticks into half inch wide bits. Roll the mini mallows in the coating right on the baking sheet, dusting off the excess.

Read our review of this Marhsmallow Madness book on the marshmallow recipes page.

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