Before I start this post I have to say that I recently discovered something that is more powerful than google: mothers. Yes, that’s right, mothers. While in the city-wide hunt for gelatin to make the homemade marshmallows, I came across pectin. Some would say pectin would be a suitable sub for gelatin, however, the mother said no and she was right…
I saw these Make & Takes blog and was instantly inspired to make them as they looked cute and delicious! The bottom is a creamy fudge that dissolves into the depths of a warm cup of milk (or soy/almond milk for those lactose people out there) and the marshmallow can be removed to float on top or stirred in for extra sweetness! Let’s get to the two-tiered recipe.
The base is made up from a pretty basic fudge recipe (which, for your information, can be eaten on its own or melted into a liquid of choice). Below are your needed ingredients:
- 1/2 cup Cream
- 14 oz Sweetened Condensed Milk
- 3 cups Semisweet chocolate (chopped)
- 4-oz unsweetened chocolate (chopped)
Now here are the steps:
- Combine cream and condensed milk in a sauce pan and stir over a medium heat until the mixture starts to simmer and steam.
- Remove from heat and add chocolate. Continually stirring to remove the lumps.
- Let stand for ten minutes, then place back onto a medium heat and continue to stir until the fudge is silky and a bit shiny.
- Line an 8×8 pan with parchment paper and pour fudge into the pan.
- Set aside and let cool overnight (I put mine in the fridge and it didn’t seem to harm the fudge).
Now for the second part of the recipe: Homemade Marshmallows!! WARNING WITH ATTEMPTING THIS RECIPE: Be careful not to burn out your beaters or get them gooped up with marshmallow goo. If you have a stand mixer, USE it for this recipe – you have normal beaters like me, exercise with caution and pray to the Cooking Gods (Julia, Martha & Rachel – bless their souls) that one day you will be lucky enough to own a stand mixer. Okay, now that that’s out in the open, let’s get to the ingredients:
- 3 packages Unflavored Gelatin (note: pectin is not the same thing)
- 1 cup Ice cold water (divided)
- 1 1/2 cups Sugar
- 1 cup Corn Syrup
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1/4 cup Icing Sugar
- 1/4 cup Cornstarch (P.S. I HATE the feeling of cornstarch and will be using pure icing sugar next time)
- Nonstick spray
Now for the instructions of these bad boys:
- In the stand mixer, let the gelatine sit in 1/2 cup of ice water
- In a large sauce pan, stirring only occasionally, combine sugar, corn syrup, water and salt and bring to a roiling boil for about 10-14 minutes or until your candy thermometer reads 240°F.
- Take your sugar mixture and slowly pour down the side of the bowl holding the gelatine/water. Be careful not to spill any of the sugar mixture on you – take it from experience….
- Start to mix your combo on low speed for approx. 15 minutes, adding the vanilla at the very last minute.
- Take a 9×13 pan, coat with cooking spray then sprinkle on half of the icing sugar and cornstarch. Pour your marshmallow fluff into the pan and spread out evenly. Dust with the remaining icing sugar and cornstarch.
- Let sit, uncovered, overnight before cutting into squares.
The construction of these are pretty basic: cut into even sized squares, stack on top of each other, push a stick through them, wrap with cellophane and enjoy the goodness of hot chocolate on a stick! I also made the cute card holders above to go with them.
Happy Holidays Everyone!