Chocolate Marshmallows
ITEM # 4342822P48
Print Description
Crafting Time
1-2 Hours
Skill Level
Beginner
DESCRIPTION +
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SUPPLIES & TOOLS:

  • Electric stand mixer with whisk attachment
  • 2-1/2 quart saucepan
  • Chicago MetallicĀ®:
    Digital Thermometer & Timer
    8'x8' No-Bake Collapsible Pan
    Dusting Brush
    Multi-Purpose Scraper
    Perforated Cutting Wheel
  • Spatula
  • Offset spatula
  • Whisk
  • 1 cup cocoa powder, divided
  • 3/4 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/3 cup honey
  • 3/4 cup cold water
  • 3 envelopes unflavored gelatin
  • 2 teaspoons vanilla extract
  • 1 cup miniature chocolate chips

DIRECTIONS:

Yield - 16 marshmallows
1. Place 1/2 cup of cocoa powder in a small bowl. Lightly coat 8'x8' No-Bake Collapsible Pan with non-stick cooking spray. Dust base and sides of pan with 2 tablespoons cocoa powder; set aside.
2. In a 2-1/2 quart saucepan, add corn syrup, granulated sugar, 1/2 cup water and honey. Mix to combine. Bring to boiling over high heat. Cook, without stirring (syrup mixture will bubble and foam), until a candy thermometer registers 245°F when dipped into syrup.
3. Meanwhile, place 3/4 cup cold water in the bowl of an electric stand mixer fitted with a whisk; sprinkle gelatin over top; let stand to bloom while syrup is cooking.
4. Slowly pour cooked syrup over bloomed gelatin. Gradually increase mixer to high, whipping 6 to 8 minutes or until mixture is thick and fluffy. Add vanilla and 1/2 cup cocoa powder; whip for 1 minute to incorporate. Pour marshmallow mixture into prepared pan. Using an offset spatula spread evenly, smoothing top. Pour chocolate chips on top; spread evenly, fully covering the surface. Let set, uncovered, for 1 to 3 hours or until firm.
5. Fold down sides of Collapsible Pan. Lightly coat Perforated Cutting Wheel with non-stick cooking spray; dust with cocoa powder. Cut into 2" squares. Press cut edges in cocoa powder to prevent sticking. Discard remaining cocoa powder. Store covered, at room temperature until ready to serve.

Variation: For chopped walnut topping, replace miniature chocolate chips with 1 cup chopped walnuts

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

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Expedited Delivery

Most items will give you the option to upgrade your shipping method for faster delivery.  If you choose to upgrade your shipping method, your order must be received by 11:00 AM ET or your order may not be processed until the following business day. 

For more details & pricing.  See our Full Shipping Policy >


HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

REVIEWS +
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SUPPLIES & TOOLS:

DIRECTIONS:

Yield - 16 marshmallows
1. Place 1/2 cup of cocoa powder in a small bowl. Lightly coat 8'x8' No-Bake Collapsible Pan with non-stick cooking spray. Dust base and sides of pan with 2 tablespoons cocoa powder; set aside.
2. In a 2-1/2 quart saucepan, add corn syrup, granulated sugar, 1/2 cup water and honey. Mix to combine. Bring to boiling over high heat. Cook, without stirring (syrup mixture will bubble and foam), until a candy thermometer registers 245°F when dipped into syrup.
3. Meanwhile, place 3/4 cup cold water in the bowl of an electric stand mixer fitted with a whisk; sprinkle gelatin over top; let stand to bloom while syrup is cooking.
4. Slowly pour cooked syrup over bloomed gelatin. Gradually increase mixer to high, whipping 6 to 8 minutes or until mixture is thick and fluffy. Add vanilla and 1/2 cup cocoa powder; whip for 1 minute to incorporate. Pour marshmallow mixture into prepared pan. Using an offset spatula spread evenly, smoothing top. Pour chocolate chips on top; spread evenly, fully covering the surface. Let set, uncovered, for 1 to 3 hours or until firm.
5. Fold down sides of Collapsible Pan. Lightly coat Perforated Cutting Wheel with non-stick cooking spray; dust with cocoa powder. Cut into 2" squares. Press cut edges in cocoa powder to prevent sticking. Discard remaining cocoa powder. Store covered, at room temperature until ready to serve.

Variation: For chopped walnut topping, replace miniature chocolate chips with 1 cup chopped walnuts