Chocolate Marshmallow Gifts Recipes

CHOCOLATE-MARSHMALLOW MUG CAKES

Steps:

• To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.

HOMEMADE CHOCOLATE MARSHMALLOWS

Steps:

• Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
• Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
• Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
• Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
• Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
• If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping.
• To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

CHOCOLATE MARSHMALLOWS RECIPE

Steps:

• Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
• Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
• Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.
• Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
• Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
• Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
• Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
• Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
• Gently stir to saturate all of the sugar with the water, or make an "x" in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
• Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
• Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
• Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 250 - 252°F with a candy thermometer.
• Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.
• Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
• Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
• Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
• Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.
• The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
• At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it's being mixed, and the bowl should still feel a little warm.
• When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
• Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
• With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
• Allow the marshmallow to cure (at room temperature) for at least 6 hours.
• Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it's easier to cut it.
• Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
• Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
• Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
• The marshmallows are now ready to be eaten.
• The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.

CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Line a baking sheet with a nonstick baking mat or wax paper. Place crackers, upside down on baking sheet. Spray a 1 3/4-inch ice cream scoop with nonstick cooking spray and top each cracker with 1 scoop of Marshmallow Fluff. Transfer to freezer until frozen, 2 to 3 hours.
• In a medium heatproof bowl, set over (but not touching) simmering water, melt chocolate and oil, mixing until combined; remove from heat. Remove crackers from freezer and coat marshmallows with a thick layer of chocolate mixture. Place on a baking sheet and return to freezer; freeze until chocolate is set, overnight.
• Transfer marshmallow treats to a resealable plastic bag. Marshmallow treats can be kept frozen for up to 1 month. To serve, thaw marshmallow treats in refrigerator; keep refrigerated until ready to serve.

CHOCOLATE-MARSHMALLOW CLUSTERS

Steps:

• Melt chocolate as directed on package; pour over marshmallows in large bowl. Toss until evenly coated.
• Drop rounded tablespoonfuls of marshmallow mixture into 24 mounds on baking sheet sprayed with cooking spray.
• Refrigerate 1 hour or until firm.

DOUBLE CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla extract; gradually add cake mix. Stir semisweet chocolate chips and miniature marshmallows into the dough. Cover bowl with plastic wrap.
• Refrigerate dough until firm, about 2 hours.
• Drop dough by rounded tablespoons onto an ungreased baking sheet. Bake in the preheated oven until edges are slightly brown, 10 to 12 minutes.

CHOCOLATE AND MARSHMALLOW ICING

Steps:

• Stir chocolate chips, marshmallows, brown sugar, butter, and vanilla in a saucepan over medium heat until sugar is dissolved and chocolate chips are melted, 5 to 10 minutes. Continue stirring and bring to a boil.n
• Remove from the heat and immediately pour over a cake.n