November 30, 2016

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Holiday Marshmallows with Vivra Chocolate

Once again with the blink of an eye the holiday season is here!  So many distractions, lists, errands, it’s often difficult to gather our thoughts and focus on the importance of spending time with those we love and cherish most.  We at Vivra would like to wish you a season filled with the joy of family and friends.

Take some time out to share a cup of hot chocolate! If you have a bit of extra time make these homemade marshmallows, they are worth every minute!  We prefer our hot chocolate made with our 65% Dark Chocolate Bar and steamed whole milk but mix it up with our Milk Chocolate or even our Holiday Peppermint Bar.  Top it with a BIG homemade marshmallow!  Divine decadence in a cup.

 This recipe is really quite simple.  WARNING!  When the gelatin is mixing on high speed it triples in volume and appears to want to take over your kitchen (think Ghostbusters Stay Puft Marshmallow Man).

 Homemade Marshmallows

Ingredients

 

  • Powdered Sugar
  • 3 ½ envelopes unflavored gelatin
  • ½ cup cold water
  • 2 cups sugar
  • ½ cup light corn syrup
  • ½ cup hot water
  • ¼ tsp. salt
  • 3 egg whites room temp.
  • vanilla extract

 

Line the bottom and sides of a 13x9” baking pan with plastic wrap; oil then dust bottom and sides with powdered sugar.

 In large bowl of an electric mixer, sprinkle gelatin over ½ cup cold water; let stand to soften.

 In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved. Increase heat to medium high and boil mixture approximately 4-5 minutes without stirring, until a candy thermometer registers 240 degrees.  Immediately remove from heat.

 Pour hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved.  Beat mixture on high speed about 5-6 minutes until white, thick and tripled in volume.

 In another bowl with clean beaters, beat egg whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined.  Pour mixture into prepared baking pan and sift ¼ cup powdered sugar evenly over top.  Refrigerate marshmallow uncovered until firm (about 3 hrs.)

Run a knife around the edges of pan and invert onto large cutting board; remove plastic wrap.  Sprinkle top with ¼ cup powdered sugar.  Trim edges of marshmallow and cut into 1” cubes.  Lightly grease the knife with vegetable shortening for clean cuts.

Refrigerate covered with plastic wrap or in an airtight container.

 Makes about 80 marshmallows (plenty to share!)