Category: Marshmallows - The Baker and The Chef
 
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The other day I was waiting in line and my mind drifted off.  I was thinking about what I would like to make later that day.  I didn't want to make anything huge because we were going out of town and I didn't want to be forced to eat an entire pan of something or have to let it go to waste.  I was also thinking about maybe making a stop at Starbucks.

Then it came to me... I could make a white hot chocolate but instead of whipped cream or a regular marshmallow I could make a brown sugar marshmallow.  I sent a text to The Chef to ask him if he thought that sounded good and he gave me an emphatic "YES" in reply.

I dashed home so I could make the marshmallows.  The marshmallows need ten hours to set up so I needed to get those done.  I make my own marshmallows when I make Rice Krispie Treats and people ask me why mine are so much better than theirs.  When I tell them it's because I make my own marshmallows... well, they look at me like I'm crazy.  Oh well.  It's a food thing.  You either get it or you don't!

After making the marshmallows and letting them set for most of the day I made the white hot chocolate.  Usually when I make a (regular) hot chocolate I either make it with a mix or I use cocoa powder.  I figured I would have to use white chocolate as there isn't a white cocoa powder.  I knew the drink needed some richness that had to come from somewhere other than just dumping in a bunch of white chocolate.  If I did that it would just taste like a melted candy bar, which isn't bad, but not what I was going for.

I decided to add some heavy whipping cream to the milk.  I gently warmed the milk and cream and then poured it over the chocolate and stirred it together, completely melting the chocolate.  Then I whisked in a very high quality vanilla and continued whisking to get the top a little foamy.  I then added the brown sugar marshmallow, let it sit for a minute so the marshmallow could melt a little and took a sip.  It was fantastic!  So, if it's a cold night and you're looking for a special treat this is a great one!  It's quick and simple but you and whoever you make it for will love it.

-The Baker

WHITE HOT CHOCOLATE:
    yield: 32 oz

  • 2/3 C White chocolate, good quality, coarsely chopped
  • 3 C Whole milk
  • 1/2 C Heavy Cream
  • 1 t Vanilla extract
  1. place white chocolate in a medium heat-proof bowl; set aside
  2. in a medium saucepan over medium heat, combine the milk and heavy cream; heat until bubbles begin forming around the edge of the pan, about 4 minutes
  3. immediately pour the hot cream mixture over the white chocolate pieces; when the chocolate begins to melt, stir the mixture to combine
  4. whisk in the vanilla extract; continue to whisk until a light foam forms on the top
  5. pour the hot chocolate into serving mugs; garnish with marshmallow
BROWN SUGAR MARSHMALLOWS:

    Yield: 13" x 9" pan
    Prep: butter or spray (very well) sheet pan

  • 2 envelopes Gelatin
  • 80 g Water
  • 1 t Vanilla
  • 323 g Sugar
  • 200 g Light Corn Syrup
  • 80 g Water
  • 1 g Salt
  • Powdered Sugar (for dusting) equal portion to corn starch
  • Corn Starch (for dusting) equal portion to powdered sugar
  1. Put 1st portion water and vanilla in mixing bowl and sprinkle gelatin over to bloom
  2. Put sugar, corn syrup, 2nd portion water and salt in a heavy saucepan; bring to a boil and cook to 236 F
  3. Using whisk attachment, with the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl (this is the bowl with the gelatin in it); be very careful as mixture is extremely hot and may splash out
  4. Whip until mixture is very fluffy and stiff (approx 8 – 10 mins)
  5. Pour mixture into buttered or sprayed pan and smooth with an oiled offset spatula
  6. Allow the mixture to sit, uncovered, at room temp for 10 – 12 hours
  7. Mix equal parts powdered sugar and corn starch and sift generously over top of marshmallow slab
  8. Turn slab out onto a cutting board and dust that side with powdered sugar and corn starch mixture
  9. Cut into desired shapes; dip exposed edges in sugar/starch mixture or colored sugar
I apologize, but the captions aren't working.  For some reason when I put in the captions all of my pictures get deleted.  Very frustrating!  Unfortunately I can't explain what's happening in every picture, so if you're confused please ask questions and I'll gladly answer them!

-The Baker