These Chocolate-Filled Vanilla Marshmallows from Shauna Sever's Marshmallow Madness is the perfect way to ease into the wonderful (and not all that difficult) world of marshmallow making. The recipe is three in one: Classic Vanilla Marshmallows, powdery coating, and a creamy chocolate ganache filling.
Chocolate-Filled Vanilla Marshmallows
About This Recipe
|Yield:||makes about 3 dozen 1 Â½-inch mallows|
|Active time:||1 hour|
|Total time:||5 hours|
|Special equipment:||mini-muffin tins, a pastry bag|
|This recipe appears in:||Bake the Book: Chocolate-Filled Vanilla Marshmallows|
- The Mallowing
- 1 batch Classic Vanilla Marshmallows (recipe follows)
- 1/2 cup Classic Coating, plus more for dusting (recipe follows)
- The Ganache Filling
- 2 ounces bittersweet chocolate (60 to 70% cacao), chopped
- 1 ounce (2 tablespoons) heavy cream
- Classic Vanilla Marshmallows
- The Bloom
- 4 1/2 teaspoons unflavored powdered gelatin
- 1/2 cup cold water
- The Syrup
- 3/4 cup sugar
- 1/2 cup light corn syrup, divided
- 1/4 cup water
- 1/8 teaspoon salt
- The Mallowing
- 2 teaspoons pure vanilla extract
- 1/2 cup Classic Coating plus more for dusting (recipe follows)
- Classic Coating
- 1 1/2 cups confectioners’ sugar
- 1 cup cornstarch or potato starch
For the Classic Coating: Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups’ worth at a time and store it in an airtight container; it keeps forever.
For the Classic Vanilla Marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray.
Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
For the Chocolate-Filled Vanilla Marshmallows: Lightly coat 36 wells of mini-muffin tins with cooking spray. Fit a large pastry bag with a large round tip. Have at hand a small plastic pastry or zip-top bag and a pair of scissors.
Prepare a batch of Classic Vanilla Marshmallows. During the beating stage, beat the batter on medium speed for 5 minutes and then increase to medium-high and beat for 5 minutes more, beating in the vanilla during the last minute. You want the marshmallow batter to be just slightly warm to the touch, somewhat fluid, and barely holding a soft peak.
Make the ganache. While the marshmallow is beating, place the chocolate and cream in a small heatproof bowl. Microwave on high for 20 to 25 seconds. Stir until the chocolate is melted and the mixture is smooth. Load the ganache into the small pastry bag and set aside (if using a zip-top bag, snip a small corner off the bag before piping). Quickly scrape beaten marshmallow into the large pastry bag. Pipe the batter into the wells of the mini-muffin tins, filling them only halfway. Pipe a dab (about ¼ teaspoon) of ganache in the center of each marshmallow. Immediately pipe the remainder of the marshmallow batter into tins, covering the ganache and filling the wells to the tops. Sift coating evenly over top. Let set for at least 4 hours. Use the tip of a small knife to loosen and remove the marshmallows from the tins and immediately roll them in coating, patting off the excess.