GIANT DOUBLE CHOCOLATE-ORANGE MARSHMALLOWS

Serves: 6

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GIANT DOUBLE CHOCOLATE-ORANGE MARSHMALLOWS

Ready in: 51 MinTotal time: 51 Min

Recipes Courtesy of Abby Dodge www.abbydodge.com Pastry Chef Abby Dodge is our Resident Pastry Chef on the Radio, a widely respected baking expert as well as a popular cookbook author, food writer, and instructor. She studied in Paris at La Varenne and is the author of nine cookbooks, her newest entitled "Mini Treats & Handheld Sweets~Delicious Desserts to Pick up and Eat".

Ingredients

For Dusting:

• 1/2 cup (2 ounces) confectioners’ sugar
• 1/4 cup (1 ounce) cornstarch
• 1/4 cup ( ounces) of natural, unsweetened cocoa powder
• For the Marshmallows
• 1 3/4 cups water, divided
• 2/3 cup (2 ounces) natural, unsweetened cocoa powder
• 3 packages (1/4 ounce each) of unflavored powdered gelatin
• 2 cups (14 ounces) of granulated sugar
• 1/2 cup light corn syrup or golden cane syrup
• 1 tablespoon finely grated orange zest
• 1 teaspoon pure vanilla extract
• Pinch of table salt
• 3/4 cup (4 1/2 ounces) mini chocolate chips

Instructions

1. TO MAKE THE DUSTING MIXTURE AND PREPARE THE PAN: Put the confectioners’ sugar, cornstarch and cocoa powder in a small bowl and whisk until blended. Lightly grease a 8 x 8-inch baking pan (I use a straight-sided type for nice, straight-sided marshmallows) and sprinkle about one-third of the sugar-cornstarch-cocoa mixture evenly over the bottom and sides of the pan.
2. TO MAKE THE MARSHMALLOWS: Pour 1/2 cup water into a small saucepan and bring to a boil over medium-high heat. Slide the pan from the heat, add the cocoa powder, and whisk until well blended and smooth. It will be very thick. Set aside. (This can also be done in a microwave using a small, heatproof bowl to bring the water to a boil.)
3. Pour 3/4 cup water into the bowl of a heavy-duty mixer fitted with a whisk attachment and sprinkle the gelatin over the water. Let sit until the gelatin is moist and plump, about 5 minutes.
4. Put the remaining 1/2 cup water, sugar, and corn syrup in a medium, heavy saucepan. Cook, stirring, over low heat until the sugar dissolves. Set a candy thermometer in the pan and increase the heat to high and bring to a boil. Boil, without stirring, until the hot syrup is 258°F.
5. With the mixer on medium-low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto the whisk, as it will splash against the sides of the bowl). Gradually increase the speed to medium-high and beat until the mixture is very thick about 12 minutes. The outside of the bowl will still feel quite warm.
6. Stop the mixer, scrape the chocolate mixture into the mixing bowl, and add the orange zest, vanilla, and salt. Mix on medium-high until well blended and cooled but not cold, about 5 minutes. The volume will decrease but that’s to be expected. Add the mini chips and, using a rubber spatula, gently fold until evenly incorporated.
7. Scrape the cooked marshmallow mixture into the prepared pan and, using a lightly greased, offset spatula, spread evenly. Set aside, uncovered, and at room temperature, until completely cool, firm to the touch, and no longer tacky, about 6 hours.
8. Using your fingers, peel the marshmallow away from the edges. The marshmallow will fall back to the edge, but it will no longer be stuck. Sift about one-third of the remaining sugar-cornstarch-cocoa mixture over the top of the marshmallow and sift the remaining mixture into a medium bowl. Put a large cutting board on top of the pan and invert the pan onto the cutting board. Lift off the pan, using your fingers to help peel the marshmallow away from the pan, if necessary.
9. Using a lightly greased, sharp knife, cut the marshmallow lengthwise into 4 equal strips and then cut each strip into 4 pieces. Toss the marshmallows, in batches, in the remaining cornstarch-confectioners’ sugar-cocoa mixture until lightly but thoroughly coated. The marshmallows will keep in an airtight container at room temperature for up to 1 month.

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