Adapted by Renee Marton from Alton
Brown’s Food Network recipe, 2007
- 3 packages unflavored gelatin
- 2 tablespoons cocoa powder (un-Dutched)
- 1 cup ice cold water, divided
- 12 ounces granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 1/4 cup cocoa powder
- 1-tablespoon corn starch
- ½ cup finely chopped semi sweet chocolate chips
- Nonstick spray
Gently sprinkle the gelatin into ½ cup of water, and once it has been absorbed (but not yet melted), place mixture into the bowl of a stand mixer. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, cocoa powder, corn syrup and salt. Place over medium high heat, cover and cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F– approximately 7 to 8 minutes. When 240F has been reached, immediately remove saucepan from the heat.
Attach the whisk to the stand mixer, and turn it to low speed. While it is running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and fluffy and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. Turn the mixer off, and fold in the chocolate chips.
While the mixture is whipping, prepare the pan as follows.
Combine the confectioners’ sugar, cocoa powder and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray, including the sides. Add the sugar, cocoa and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1 to 2-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using more if necessary. Store in an airtight container for up to 3 weeks.