Chocolate Marshmallows #Choctoberfest #MadeWithRodelle

Note: I received complimentary products for this post. All opinions are my own.

I first made homemade marshmallows for Christmas a few years ago. They were amazing and I absolutely adored them floating in a mug of cocoa. And while vanilla marshmallows have been my go-to, I kept dreaming about chocolate ones.

Fluffy chocolate marshmallows floating in rich chocolate cocoa. Sounds heavenly, right?

It took a few tries to figure out how to make it work – trying to mix in cocoa powder never gave me the result I was hoping for but mixing the cocoa powder into a chocolate paste makes them just right.

I used gourmet baking cocoa from Choctoberfest sponsor Rodelle for this and it was such a great choice – the rich flavor is perfect for decadent marshmallows!

As we were sampling these, Jake requested making them into s’mores using chocolate graham crackers too – I’m pretty sure that will be our next project!

ChocolateMarshmallows1

Chocolate Marshmallows
(a Kate’s Recipe box original)
Makes about 2 dozen

1/4 c. powdered sugar
1/4 c. cornstarch
1/2 c. cocoa powder, divided (I used Rodelle Gourmet Baking Cocoa)
Vegetable oil
2 envelope unflavored gelatin
1 1/2 c. white sugar
2/3 cup light corn syrup

In a bowl, sift together the powdered sugar, cornstarch, and 1/4 c. cocoa powder.

Oil an 8×8″ baking pan with vegetable oil and then dust with powdered sugar mixture.

Mix remaining 1/4 cup cocoa powder and 2 Tbsp. hot water to make a paste.

In another bowl, put 1/2 cup cold water and sprinkle gelatin over. Set aside.

In a saucepan with a candy thermometer, combine the sugar, corn syrup and 1/2 cup of water. Bring to a boil and then reduce heat to medium. Cook until it reaches 240 degrees then remove from heat.

In the bowl of a stand mixer, add the gelatin mixture and beat for a minute, until broken up. Add the chocolate paste and beat until well incorporated. While the mixer is going, slowly pour the corn syrup mixture in. Beat on high for about 15 minutes, until thick and doubled in size.

Pour the batter into the prepared pan and cover top with more of the cornstarch mixture. Set aside overnight.

The next day, invert the pan to remove the marshmallows. Cut into squares and then roll in remaining cornstarch mixture to coat all sides. Stir in an airtight container.

ChocolateMarshmallow2

You can see today’s other #Choctoberfest recipes here:

Advertisements

Here we go! It’s #choctoberfest with Imperial Sugar!

Choctoberfest-2015-1

Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor, Imperial Sugar, and the other sponsors listed below.

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good LifeThe Life Jolie