Chocolate Chip Marshmallows

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










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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

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.

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.

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.



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