id you know that marshmallow candy got its name after Marshmallow root or Althaea officinalis – which was used as a sore throat remedy in ancient Greece? References to marshmallow root as a healing herb are also found in Homer’s Iliad, written over 2,800 years ago. Many years later, the French mastered the technique and named it guimauve [gimɔv] or pâte de guimauve [pat d gimɔv] after the same plant, but in modern marshmallows, the root sap is replaced by gelatin.
So what else is in there, besides gelatin? There is sugar, of course, glucose syrup which prevents crystallization, and in some recipes, you will find egg whites. The million dollars question is – to make marshmallows with or without egg whites? Well, my recipe doesn’t call for egg whites, but you will find both versions out there, and there is nothing wrong with one or the other, it is just a matter of preference because there is a small difference in texture between the two.
Of course, you can nibble your marshmallows without chocolate, but as far as I’m concerned, everything tastes better with chocolate! And it looks better, too! :) Anyway, if you don’t know how to temper chocolate, hop off to my post and then come back. If , however, you don’t have time for that now, you can always dip your marshmallows in candy melts, you don’t have to temper those, just pop them in the microwave, and you are good to go!
You probably think that since there isn’t any curing marshmallow plant in my recipe, this candy isn’t a remedy? I would disagree. We all know that eating sugar releases dopamine – a chemical compound in our brains that is responsible for feeling pleasure. In my book – remedy it is!
Chocolate Marshmallows on a Stick Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 20 minutes
Cook time : 15 minutes
Ready in 35 minutes plus setting and decorating
Level : AdvancedIngredients:
- Sugar 350g (12.3oz)
- Water 150g (5.3oz)
- Glucose 350g (12.3oz)
- Powdered gelatin 22g (0.8oz)
- Cold water 100g (3.5oz)
- Vanilla powder to taste
- Powdered sugar 100g (3.5oz)
- Corn starch 100g (3.5oz)
- Milk chocolate 150g (5.3oz)
- White chocolate 150g (5.3oz)
- Line 20cmx20cm (8″x8″) baking pan with parchment paper. Then, brush the paper with oil to prevent it from sticking to marshmallows.
- Mix sifted powdered sugar with corn starch and set aside until needed.
- Put powdered gelatin and cold water into a bowl of a stand mixer, and stir to combine. Leave it for about 10 minutes to bloom.
- Put sugar and water into a saucepan and put the lid on. When the syrup boils, remove the lid, add glucose, and insert the probe of a digital candy thermometer into the syrup. Cook the syrup to 114°C (237°F).
- Start the mixer and pour the hot syrup into the gelatin.
- Mix on a high speed until it cools down, add vanilla powder, and then transfer the mixture into a prepared pan.
- Level the top of the mixture using slightly oiled spatula and sift powdered sugar mixed with corn starch at the top.
- Leave it to set overnight at room temperature.
- Cut your marshmallows with oiled 2.5cm (1″) round cutter, and roll each one in the mixture of powdered sugar and corn starch.
- Insert the lollipop stick into each marshmallow.
- Dip marshmallows in tempered chocolate and top them with sprinkles while the chocolate is still sticky.
- When the chocolate sets, marshmallows are done. Enjoy!
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