Skip to main content

Chocolate-Ginger Marshmallows, Part I

This is Part I.  I will post Part II tomorrow as these need to dry overnight.

After seeing more than a few recipes for homemade marshmallows during my January blog-hops, I decided to give it a whirl.  I started with Alton Brown's marshmallow recipe from his "Puff the Magic Mallow" episode and excitedly added my own little twists.  I was doubly excited because I got to christen my candy thermometer that Jenn gave me for Christmas!  So, I set off to make a chocolate-ginger marshmallow...


canola oil
powdered sugar
unsweetened cocoa
1 C cold water, divided
3, 1/4-ounce envelopes unflavored gelatin
2 C organic granulated sugar
1/3 C maple syrup
1/3 C ginger syrup
1/4 t pink Himalaya salt
1 t ground ginger
1 t unsweetened cocoa

Prepare a 9×13 inch pan by oiling it with canola oil.  Dust powdered sugar and unsweetened cocoa over the oiled sides of the pan.

Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes.

Place remaining water, sugar, maple syrup, ginger syrup, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.


With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you.  Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixuture turns white and become very thick and stiff. Add ground ginger and unsweetened cocoa and mix to combine. Spread the marshmallow into the prepared pan and with wet hands, smooth the top. Dust liberally with powdered sugar and allow to set at room temperature for at least 4 hours or overnight, if possible.

Comments

  1. Yum, you're like a gourmet marshmallow maker. Sounds like a fantastic flavor for these. I can only imagine how they would improve a cup of cocoa.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas