Hot Chocolate Marshmallows

I bet you've seen the posts about marshmallows. Homemade marshmallows are very "in" right now and it seems that the recipes are everywhere. There are marshmallows with fillings, exotic flavors and other adornments but these marshmallows were made for hot chocolate.
Several years ago, at my first job after college, a co-worker (Hi Linda!) brought these in and I loved  them so much I begged her for the recipe. They melted so smoothly and left a nice hefty layer of marshmallow on top of my cup that I couldn't resist them. Every year when the weather gets cold I make them. Hot chocolate just doesn't seem right with any others.

The reason these melt so well is because they're just close enough to marshmallow fluff that the slightest bit of heat will melt them down. That means these are horrible for roasting but wonderful for melting in liquids.

First things first, if you don't know your candy stages (soft ball, hard ball, soft crack, etc.) get yourself a candy thermometer and calibrate it. Need to know how (and why) to calibrate your thermometer? Here's the information. Also, I use my stand mixer for this because it's easier for me. If you don't have a stand mixer you can use a hand mixer with no problems. If you don't have a hand mixer, borrow one. I don't suggest trying to stir and whisk this all by hand.

Then we begin making the worlds best hot chocolate marshmallows.This recipe can easily be multiplied depending on how many marshmallows you want and how thick you want them. The thicker they are the longer they will take to dry though. I have also used other flavorings like peppermint and almond for different effects.

Hot Chocolate Marshmallows
Printable Recipe

You will need:

• 2 packets unflavored gelatin (1/8 c.)
• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 1/4 c. hot water
• 1/4 c. cold water
• 1 large egg white at room temperature
• 1 scant pinch cream of tarter
• 1 scant pinch of salt 
• 1 tsp vanilla
• 1/2 TBL corn starch
• Flavorless vegetable oil for oiling pan
• Confectioner’s sugar

Coat a small cookie sheet pan or 8x8 pan with a thin layer of oil and a
hefty bit of powdered sugar

Add your gelatin and cold water in a large bowl. Let sit for 10 minutes then
break up the mass into smaller pieces.

Combine the corn syrup, hot water and sugar in a saucepan.
Boil, undisturbed, until candy reaches 240 degrees F.

While your candy is boiling, beat your egg white,
cream of tartar and pinch of salt until stiff peaks form. Set aside.

When the syrup hits 240 degrees, pour it into the
bowl with the gelatin and beat until the mixture
 becomes white and fluffy.

Add your egg white and beat until the mixture gets glossy
and almost stringy.

Pour the marshmallow mixture into your prepared pan.
Dust with powdered sugar and let dry for at least 1-2 hours.
Cut using a pizza cutter or your favorite cookie cutters.
Dredge the pieces in powdered sugar and store airtight.