A recipe for Chocolate Chip Marshmallows!
During the holidays, I tried the signature hot chocolate from Panera Bread. I didn’t really find anything special with the hot chocolate base, but enjoyed the salted caramel and chocolate chip marshmallow topping. I first made homemade marshmallows in November to recreate Epcot’s Frozen S’mores. I wanted to try a new flavor this time and decided to attempt Chocolate Chip.
I used Alton Brown’s homemade marshmallow recipe as the base, but substituted half the sugar for light brown sugar and upped the vanilla extract to 1 tablespoon. I added 3/4 cup mini chocolate chips at the very end of the whisking process. If you add them before, the heat of the marshmallow will melt the chocolate. Overhandling with the spatula as you transfer the mixture to the pan will also cause them to melt. If you want a few more chocolate chips, increase the amount to 1 cup.
Evan thoroughly enjoyed his duty of controlling the stand mixer. He watched the marshmallows churn for the entire 15 minutes. If you don’t have a stand mixer, you can use an hand mixer. I used one the first time I made marshmallows. It is just a really long 15 minutes of mixing.
Once you cut up the marshmallows and dust all the sides, they can be stored in an airtight container for up to about 3 weeks (if they even last that long). If you have a lot more patience than me, you can dust a heart cookie cutter (with deep sides) and cut out the marshmallows into heart shapes for Valentine’s Day. I thought about doing this, but my heart cookie cutters weren’t deep enough. I went the easy route and used a pizza cutter to create squares. Serve with with whipped cream and hot chocolate or just eat them straight from the container.
Chocolate Chip Marshmallows Recipe
Adapted from Alton Brown
Chocolate Chip Marshmallows
- 3 packages (2 1/2 tablespoons) unflavored gelatin
- 1 cup ice cold water divided
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4-1 cup mini chocolate chips
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- Vegetable oil for greasing
- In the bowl of a stand mixer fitted with a whisk attachment, sprinkle gelatin over 1/2 cup of the water.
- In a small saucepan, whisk together remaining 1/2 cup water, granulated sugar, brown sugar, corn syrup, and salt over medium high heat. Cover and cook for 3-4 minutes. Remove the cover and heat the mixture until it reaches 240 degrees F. Remove from heat.
- While the mixer is whisking over low speed, gradually pour the hot syrup down the side of the bowl. After the syrup has been incorporated, increase speed to high and whisk until thickened, 12-15 minutes. During the last minute, slowly pour in vanilla and chocolate chips.
- Grease a 9x13 inch baking sheet. In a small bowl, mix together powdered sugar and cornstarch. Pour into the greased baking sheet, shaking it around to fully coat. Pour the excess back into the bowl.
- Pour the thickened marshmallow into the pan. Grease a spatula and even out the mixture as much as possible. Sprinkle the top with remaining sugar and cornstarch mixture, spreading to thoroughly coat. Remove excess back to the bowl. Let the marshmallows rest uncovered at room temperature 4 hours to overnight.
- Flip the pan over onto work surface. Use a pizza cutter or large knife dusted with powdered sugar to cut the marshmallows into 1 inch squares. Dust the cut sides of the marshmallows with remaining powdered sugar and cornstarch.
- Store in airtight container and consume within 3 weeks.